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250 ml glass
20x30 cm baking tray
Ingredients:
Cut 4 peaches into smaller pieces (choose slightly harder ones)
Set aside
Cocoa cake:
4 eggs at room temperature
half a cup of sugar
1 vanilla sugar (16g)
a pinch of salt
Beat until white and fluffy.
Reduce speed and add half a cup of vegetable oil
1 cup of wheat flour
3 tablespoons of cocoa
1 teaspoon of baking powder
Sift and add in 2 batches, mixing gently with a spatula
Pour the dough into a 20x30 cm baking tin. Set aside.
Cheese mass:
1 cup sugar
1 vanilla sugar (16g)
5 egg yolks at room temperature
Beat until the mass is white
1 kg of cheese from a bucket
Reduce speed and add cheese spoon by spoon
150 g of melted, cooled butter
1 sugar-free cream pudding (40g)
5 egg whites (from the cheese mass)
a pinch of salt
Beat the egg whites until stiff
Add the beaten foam to the cheese mass in 2-3 batches
Mix gently
Gently spread the cheese mass on the cocoa cake
Place fresh peaches
Bake for about 50 minutes without convection, top and bottom heater in an oven preheated to 180 degrees on the 2nd level from the bottom.
Sprinkle with icing sugar
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