Peach Egg Liqueur Cake with Chocolate Waffles

Name: Peach Egg Liqueur Cake with Chocolate Waffles
Prep time: 60 min
Total time: 60 min
Yield: 12 Servings
Ingredients: 100 g Dark chocolate; 7 piece Egg(s); 155 g Butter or margarine, soft; 80 g Sugar; 2 Pck. Vanilla sugar; 1 Prise(n) Salt; 200 g Hazelnuts ground; 2 tsp Baking powder; 2 tbsp Rum; 1 can Peach(es); 6 Blätter Gelatin white; 75 g Powdered sugar; 200 ml Egg liqueur; 450 g Whipped cream; 250 g Waffle rolls with chocolate

Cake

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Peach Egg Liqueur Cake with Chocolate Waffles is ready in 1 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This peach egg liqueur cake is a real eye-catcher on any coffee table! The juicy base, the creamy egg liqueur filling and the fruity peaches harmonize perfectly with each other. The chocolate waffle rolls on the edge make the cake something special. I particularly like to bake this cake in spring when the first peaches are ripe. It is ideal for birthdays or just for enjoyment. An absolute must for all egg liqueur lovers!

Ingredients (15 ingredients)

100 g Dark chocolate
7 piece Egg(s)
155 g Butter or margarine, soft
80 g Sugar
2 Pck. Vanilla sugar
1 Prise(n) Salt
200 g Hazelnuts ground
2 tsp Baking powder
2 tbsp Rum
1 can Peach(es)
6 Blätter Gelatin white
75 g Powdered sugar
200 ml Egg liqueur
450 g Whipped cream
250 g Waffle rolls with chocolate

Preparation (7 steps)

Grate chocolate and prepare springform pan

Thermomix® Setting

8 sec/Speed 8

Put the chocolate in pieces into the mixing bowl and chop for 8 sec./speed 8. Transfer and set aside. Grease a 26 cm springform pan.

Prepare dough

Thermomix® Setting

3 min/Speed 4

Put 80 g butter, sugar, 1 packet of vanilla sugar and salt into the mixing bowl and stir for 3 min./speed 4 until creamy. Add 5 egg yolks and stir in for 20 sec./speed 3. Add the grated chocolate, hazelnuts and baking powder and stir in for 15 sec./speed 3. Add rum and stir in for 5 sec./speed 3. Beat egg white until stiff and carefully fold into the batter in batches. Spread the batter into the prepared pan.

180

Bake base

Pour the batter into the prepared springform pan and bake in a preheated oven at 175°C for approx. 45 minutes. Let it cool down.

Prepare peaches and soak gelatin

Drain the peaches. Soak the gelatin in some cold water.

Prepare egg liqueur cream

Thermomix® Setting

2 min/Speed 3

Put 75 g butter, powdered sugar and 1 packet of vanilla sugar in the mixing bowl and stir for 2 min./speed 3 until creamy. Add 2 egg yolks individually and stir in for 10 sec./speed 3 each. Squeeze out the gelatin and dissolve in a small saucepan over low heat. Slowly stir the egg liqueur - except for 2 tablespoons - into the gelatin. Add this mixture to the mixing bowl and stir in for 15 sec./speed 3. Whip 350 g cream until stiff and fold into the cream. Beat egg white until stiff and also fold into the cream.

120

Layer the cake

Place a cake ring around the base. Spread the cream about 1 cm thick on top. Now place the waffle rolls alternately with the chocolate side down and up close together on the edge. Distribute the peach halves - except for 2 halves - on the cake. Spread the remaining cream on top. Refrigerate the cake for approx. 4 - 5 hours.