|1.||Chicken egg||5 PC.|
|4.||Potato starch||30 Column|
|7.||Baking powder||1.5 Tsp|
|9.||Cream 10% Cream||250 Ml|
|10.||Fruit yogurt Cream||400 Column|
|11.||Canned Peaches Cream||1 B.|
|12.||Gelatin Cream||15 Column|
Beat squirrels with 90 gr. sugar to steady peaks. Beat the yolks separately with the remaining sugar, add the butter. In a separate cup, mix the flour, starch, cocoa, and baking powder. To add the flour mixture to the yolks, then gently mix the proteins.
Pour the dough into a 22 cm mold and put in a preheated oven to 180 ° C for 40 minutes. Leave the biscuit to cool on a wire rack. Dissolve gelatin in 100 ml cream. Cool it down. Stir with yogurt and whipped cream. Drain the syrup from the apersics into a cup and chop half the peaches. Set aside the other half. Stir finely chopped peaches with cream.
Cover a deep domed shape or a bowl with a diameter of 18 cm with a film and pour cream into it. Put in the refrigerator until it hardens. As soon as the cream hardens, we begin to collect the cake. Cut the biscuit horizontally into 2 cakes. Soak one cake in syrup. Cut the other cake into 12 parts. Put the frozen cream on the whole cake. Now, dip each of the 12 parts of the cake into syrup and place it opposite the cream around the cream, pressing them a little on the cream. Sprinkle with powdered sugar on top and put the chopped peaches in the middle.