Enjoy the incredible taste of an almond-chocolate sponge cake with a light liqueur aroma. Cake "Scrambled eggs" with peaches and whipped cream will look luxurious at any holiday, after tea drinking there will not be a single piece of this delicacy.
It is necessary
- For biscuit:
- - 3 eggs;
- - 1 bag of vanilla sugar;
- - 15 g of cocoa powder;
- - 2 tbsp. spoons of almond liquor;
- - 125 g sugar;
- - 50 g of wheat flour;
- - 75 g of starch;
- - 2 tsp baking powder.
- For the cream:
- - 850 g canned peaches for cream and cake decorating;
- - 600 ml of cream;
- - 250 g cream cheese;
- - 50 g of sugar;
- - 2 tbsp. spoons of almond liquor;
- - 2 teaspoons of starch;
- - 2 teaspoons of cocoa powder;
- - 8 g of gelatin.
Instructions
Step 1
Beat the eggs with sugar, vanilla, almond liqueur into the foam. Sift flour, starch, baking powder, and cocoa on top. Stir, pour into a mold and bake the sponge cake at 180 degrees for 25 minutes.
Step 2
Set aside five peach halves for garnish, cut the rest into cubes. Soak gelatin in 150 ml of peach syrup. Add liqueur and cream cheese. Whisk 400 ml of cream and add to the curd with chopped peaches.
Step 3
Cut the biscuit into two cakes, place a cake ring around one cake. Put the cream on the first cake, cover with the second cake and press it down, refrigerate for 3 hours.
Step 4
Whip 200 ml cream with starch, divide in half - mix one part with cocoa powder and spread it over the top of the cake. Release the remaining cream in "puddles" on the surface of the cake, arrange the peaches so that they resemble egg yolks.
Step 5
Cake "Scrambled eggs" with peaches and whipped cream is ready, in addition you can sprinkle the sides of the cake with almonds and glazed peanuts.
