John Myers
Ingredients for 1 servings:
- 100 g chocolate shavings (dark)
- 7 eggs (size M)
- 155 g butter, soft / margarine
- 80 g sugar
- 2 packets of vanilla sugar
- 1 pinch of salt
- 200 g hazelnuts, ground
- 2 tsp baking powder
- 2 tbsp rum
- 1 can peach(s) (850 ml)
- 6 sheets of white gelatin
- 75 g powdered sugar
- 200 ml egg liqueur
- 450 ml whipped cream
- 2 ½ packs of wafer rolls with chocolate
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 15 minutes
Line the base of a springform pan with parchment paper. Separate 5 eggs. Beat 80g fat, sugar, 1 sachet of vanilla sugar, and salt until creamy. Stir in 5 egg yolks. Mix the chocolate, nuts, and baking powder, and stir in with the rum. Beat the egg whites until stiff, then fold in portions. Spread into the pan. Bake in a hot oven (175°C) for about 45 minutes. Cool. Drain the peaches. Soak the gelatin in cold water. Separate 2 eggs. Beat 75g fat, powdered sugar, and 1 sachet of vanilla sugar until creamy. Stir in 2 egg yolks one at a time. Squeeze out the gelatin and dissolve over low heat. Slowly stir the liqueur, except for 2 tbsp for decoration, into the gelatin. Stir into the cream. Beat 350g cream and 2 egg whites separately until stiff. First fold the cream, then the beaten egg whites into the cream. Place a cake ring around the base. Spread the cream on top to a thickness of about 1cm. Place the wafer rolls, alternating chocolate-side down and chocolate-side up, close to the edge. Arrange all but one peach half on the cake. Spread the remaining cream on top. Refrigerate for 4-5 hours. Cut the peach into wedges. Whip 100g of cream until stiff. Decorate the cake with cream, peach slices, and the remaining advocaat.
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