2020-08-13 / test@t

Kilimanjaro Cake

Ingredients

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STEP-BY-STEP COOKING RECIPE

Step 1

Beat egg whites with 90 g sugar until firm peaks. Separately beat the yolks with 90 g of sugar, add softened butter, mix again until smooth. In a separate cup, combine flour, cornstarch, cocoa, baking powder.

Step 2

Attach the flour mixture to the yolks, mix. Then gently stir in the whites, stir with a spatula.

Step 3

For the cream, dissolve gelatin in 100 ml of cream. Heat slightly in a water bath or in the microwave until the gelatin dissolves, cool and pour the dissolved gelatin into the yoghurt mass. Whip the remaining cream into a thick foam, gradually stir in the icing sugar (leave 3-4 tablespoons of cream for decoration) and combine with the yoghurt-gelatin mass. Cut the canned peaches into small cubes and add half of the chopped peaches to the yoghurt cream

Step 4

Cover a deep domed shape or bowl with cling film and put the cream in it. Put the cream in the refrigerator until it solidifies. Once the cream has set, collect the cake. Cut the cake horizontally into 2 pieces. Pour the syrup on the bottom cake and put the frozen cream on the bottom cake. Cut the other crust into 12 pieces, dip each piece in peach syrup and place on top of the cream dome, pressing. Place remaining whipped cream and chopped peaches in the middle of the cake. Decorate the cake with powdered sugar

Preparation time

15m

Cooking time

2h 45m

Servings

Catalog