Summer wave à la Heike

Ingredients for 1 servings:

• 125 g butter or margarine
• 100 g sugar
• ½ packet of vanilla sugar
• 3 eggs
• 50 ml Amaretto
• 50 ml milk
• 200 g flour
• ½ pack of baking powder
• 1 tbsp cocoa powder
• some amaretti
• some peach(s) (peach slices)
• 250 g butter
• 1 packet of vanilla pudding powder
• 40 g sugar
• 500 ml milk
• 200 g white chocolate coating
• 35 g palm fat
• some chocolate flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

Place the butter, sugar, vanilla sugar, and eggs in a bowl and cream until creamy. Stir in the Amaretto and milk, add the flour and baking powder to the mixture, and mix everything until smooth. Line a springform pan with baking paper. Pour half of the batter into the pan and level it off. Add the cocoa to the remaining batter and mix. Pour the dark batter onto the light batter and level it off. Place the Amaretti biscuits around the outer edge of the batter and lightly press the peach slices into the center. Bake in a preheated oven at 175°C for about 25-30 minutes. Do a skewer test. Remove the cake from the oven, remove the sides of the pan, and let cool. Prepare the pudding according to the package instructions and then let cool. Put the butter in a bowl and cream until creamy. Stir in the cooled pudding in batches. Place the cake on a cake stand and place the ring of the springform pan around it. Spread the buttercream on the cake and spread evenly. Refrigerate the cake for about 1 hour to allow the buttercream to set slightly. For the glaze, melt the chocolate coating and palm oil in a double boiler and stir to combine. Spread the glaze over the surface of the buttercream and sprinkle with chocolate flakes. Refrigerate for another hour. Remove the cake from the refrigerator, remove the ring from the springform pan, and cut the cake into slices.