Peach Cake
MATERIALS
1 pack of whole wheat biscuits
80 grams of dark chocolate
125 grams of margarine
2 egg whites
Half a glass of crushed hazelnuts
3 peaches
For cream: 1 liter of milk
1 + 1/4 cup flour
1 cup of granulated sugar
125 grams of margarine
3 packs of vanilla
- 1 | 3
Break the biscuits coarsely. Melt the margarine and chocolate in a double boiler. Whisk the egg whites and make them foam. Stir in the broken biscuit, melted chocolate-margarine, foam egg whites and hazelnuts.
- 2 | 3
Spread it into a 20 cm mold. Leave it in the freezer for 1-1.5 hours to freeze. Chop the peaches and put them in a mold. On the other hand, take the milk and powdered sugar in a saucepan and mix and melt.
- 3 | 3
When it is warm, add the flour and margarine. Get a thick cream by stirring constantly. Remove the cream from the stove, add the vanilla and beat with a mixer for 10 minutes. Take 4-5 tablespoons of cream and spread over peaches and freeze. Remove the frozen material from the mold into another 23 cm mold. Pour the cream over the cake and on the sides. Keep in the refrigerator for 1-2 hours. Serve by slicing.
