Rosa's legendary peach bomb

Ingredients for 1 servings:

• 6 eggs
• 6 tbsp carbonated mineral water
• 240 g icing sugar
• 1 packet of vanilla sugar
• 3 pinches of salt
• 240 g flour, non-stick
• 6 pinches of baking powder
• some butter and flour for the mold
• 1 can peach(s), approx. 850 g
• 2 cups of cream (whipped cream), approx. 200 g each
• possibly Cointreau or rum
• 1 cup of chocolate glaze, approx. 200 g, or simply dark chocolate melted with a little butter

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 45 minutes

For a large Bundt cake pan, use approximately 6-7 eggs. More precise information can only be given after the first attempt, as egg size and shape can vary greatly. In any case, at least 3 cm should be left free at the top edge of the pan for the batter to rise. For the sponge mixture, beat the whole eggs with mineral water, powdered sugar, vanilla sugar, and salt in a food processor for about 15 minutes until very foamy. Slowly stir in the flour sifted with the baking powder, using as few strokes as possible, ideally with a whisk. I add the sifted flour back to the sifter and sprinkle it into the mixture. Pour the batter into a buttered and dusted Bundt cake pan. Bake in a preheated oven at approximately 180-200°C (top/bottom heat). After baking for approximately 30-45 minutes, turn the sponge cake out onto a wire rack and let it cool. For the filling, drain the peaches, reserving the liquid. Slice the peaches into thin slices. Whip the whipped cream until stiff peaks form. Dilute the peach juice with a little (sugar) water and, if desired, refine it with Cointreau or rum. Cut the cooled cake in half horizontally about 4 to 5 times. Place the bottom slice down and drizzle generously with peach juice. The juice should be used up for the entire cake. This juice will make the peach bomb taste wonderfully moist! So don’t skimp on it. Then spread a layer of whipped cream and cover it tightly with thinly sliced ​​peaches. Drizzle the bottom of the next cake slice with juice, spread with whipped cream, and place on top of the first slice. Then drizzle the top, apply whipped cream, layer with peaches, and so on. Be careful when piling the cake, or it will end up like the Leaning Tower of Pisa. Finally, spread the remaining whipped cream on the outside of the cake and even out the grooves in the Bundt pan. It’s recommended to chill the cake thoroughly before covering it with chocolate glaze. Then cover the peach bomb with chocolate glaze. Tip: Once finished, the peach bomb can no longer be moved because it will be much too heavy. Use the final base when assembling. Together with my grandfather, Rosa owned the Puckmayr Inn in Allhaming (Upper Austria). Guests came from all over to try Rosa’s peach bomb. This is the recipe for everyone who still remembers the peach bomb from the inn and for everyone who would like to try it.