Peach eggnog dream

Ingredients for 1 servings:

• 75 g butter, soft
• 3 eggs, size M
• 1 pinch of salt
• 75 g sugar
• 1 tbsp sugar
• 4 packets of vanilla sugar
• 200 g hazelnuts, ground
• 2 tsp, leveled baking powder
• 2 tbsp rum
• 1 can peach(s), 850 ml
• 12 sheets of white gelatin
• 500 ml eggnog
• 700 g whipped cream
• 1 pack of cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

Cake on a nut base with lots of cream, egg liqueur and peaches

Line the bottom of a 26 cm springform pan with baking paper, grease the sides with a little butter/margarine, and sprinkle with breadcrumbs or flour. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form and set aside. Cream together 75 g of softened butter, 75 g of sugar, and 1 sachet of vanilla sugar. Stir in the egg yolks one at a time. Mix the ground nuts and baking powder and briefly stir into the batter, alternating with the rum, using a mixer. Then fold in the beaten egg whites in portions. Spread the batter into the pan and bake in a preheated oven at 175°C (top/bottom heat) for 30 minutes (or 150°C fan/convection oven, gas mark 2). Allow to cool. In the meantime, drain the peaches. Then prepare two deep plates of cold water. Add 6 sheets of gelatine to each plate to soak. Pour the advocaat, except for 3 tablespoons for decoration, into a bowl. Squeeze out 6 sheets of gelatin and dissolve them in a saucepan over low heat. Take 8 tablespoons of egg liqueur from the bowl and slowly stir into the gelatin. Then stir this mixture into the bowl with the egg liqueur. Place in the refrigerator for at least 15-20 minutes so that it begins to set. Whip 500g of cream until stiff peaks form. Whisk in 2 packets of vanilla sugar and 1 tablespoon of sugar. Squeeze out 6 sheets of gelatin and dissolve them in a saucepan over low heat. Slowly stir 4 tablespoons of the whipped cream into the gelatin and then stir the mixture into the remaining cream. Immediately afterwards, fold the egg liqueur mixture into the cream in stripes to create pretty stripes. Close the cake ring around the cake base and spread the egg liqueur cream over the cake. Place the peach pieces, curved side up, on top of the cream and press down lightly. Then place the cake in the refrigerator for about 4 hours. After the cooling time, whip 200g of cream with 1 sachet of vanilla sugar and 1 sachet of cream stiffener until stiff. Transfer the cream to a piping bag fitted with a perforated nozzle and decorate the cake with small tufts. Pour the remaining eggnog from a cup or milk jug onto the cake in stripes. One slice contains approximately 440 kcal for 16 slices.