Peach Chocolate Cake

Ground:

1. Preheat the oven to 175 degrees. Line a 26 cm springform pan on the bottom with baking paper. Separate eggs neatly. Beat egg whites with 50 grams of sugar until stiff. Beat the egg yolks, 100 grams of sugar and 3 tablespoons of hot water with the mixer until very frothy. Mix the flour with the starch and cocoa and sift onto the cream. Fold in loosely together with the egg whites. Pour into the mold and smooth out. Bake in the hot oven for about 30 minutes. Take out and let cool down. Remove from the mold, peel off the paper and cut the bottom once horizontally. Place the bottom base on a cake plate and close a shape border around it.

Filling:

1. Whip the cream until stiff. Set aside a good 100 grams for garnish. Drain the peaches well and cut them into wedges. Spread half of the peaches on the cake base and sprinkle with 2 tablespoons of brittle. Soak the gelatine in cold water for 5 minutes according to the instructions. In the meantime, gently heat the brandy in a saucepan. Dissolve the pressed gelatine in it. Stir 4 tablespoons of whipped cream into the gelatin. Then add this mixture to the rest of the cream and fold in loosely together with the chocolate shavings. Spread on the cake base and cover with the second base. Press lightly and place in the refrigerator for 3 hours.

Complete:

1. Cover with the remaining peach wedges. Cook an icing from orange lemonade and icing powder. Spread on the peaches. Sprinkle with brittle and let it set. Then loosen and remove the edge of the mold. Brush all over with the reserved cream and cool until serving.