John Myers
Contents
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Ingredients
- 4 Eggs
- 5 drops Bitter Almond Flavoring
- 225 g Sugar
- Salt
- 120 g Flour
- 30 g Starch
- 2 tsp Baking powder
- 100 g Ground almonds
- 8 sheet Gelatin
- 500 g Sour cream
- 1 packet Vanilla sugar
- 4 tbsp Peach liqueur
- 500 ml Cream
- 2 packet Cream stiffener
- 6 half Peach Preserve
- 400 g Fresh raspberries
- Brittle
Instructions
- Preheat the oven to 180 ° C (convection 160 ° C). Beat eggs, 4 tbsp hot water, flavor, 150g sugar and salt until frothy. Mix the flour with the starch and baking powder and fold into the egg mixture with the almonds. Bake in a 26 cm springform pan that has been greased on the bottom for about 35 minutes.
- Soak gelatine. Wash 250 grams of berries and puree them finely. Cut the peaches into wedges. Mix the sour cream with 75 g sugar, vanilla sugar and the liqueur. Strain the raspberry puree through a sieve and add to the sour cream mass. Squeeze out the gelatine, dissolve by warming up slightly and stir into the mass. Whip 250 ml cream until stiff and fold in.
- Cut the biscuit twice across. Coat the floors with cream and fruits. Put the cake in a cool place for approx. 3 hours. Whip the rest of the cream with the cream stabilizer. Spread it all over the cake. Spread the rest of the fruit on top and garnish the edge with brittle.
Nutrition
Serving: 100gCalories: 276kcalCarbohydrates: 20.4gProtein: 6.7gFat: 18.6g
