Name: Kilimanjaro Cake
Prep time: 2 h
Cook time: 2 h
Yield: 0
Ingredients: Chicken egg - 5 PC.; Sugar - 180 gram; Flour - 100 gram; Potato starch - 30 gram; Cocoa - 30 gram; Butter - 50 gram; Baking powder - 1.5 Tsp; Vanilla - 4 gram; Cream 10% - 250 Ml; Fruit yogurt - 400 gram; Canned Peaches - 1 B.; Gelatin - 15 gram; Sugar - taste

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Kilimanjaro Cake

1. Chicken egg - 5 PC.

2. Sugar - 180 gram

3. Flour - 100 gram

4. Potato starch - 30 gram

5. Cocoa - 30 gram

6. Butter - 50 gram

7. Baking powder - 1.5 Tsp

8. Vanilla - 4 gram

Cream

1. Cream 10% 250 Ml

2. Fruit yogurt 400 gram

3. Canned Peaches 1 B.

4. Gelatin 15 gram

5. Sugar taste

How to cook deliciously - Kilimanjaro Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.