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Almond cake with roasted peaches and whipped cream

In season peaches are especially tasty and go perfectly with almond base

You will need:

– 3 peach;

– 50 g of butter;

– 1 tablespoon of sugar.

For the basics:

– 125 g of powdered sugar;

– 50 g almond flour (you can do it yourself in a blender);

– 2 egg whites;

– 1 tbsp of sugar;

– 1 tsp cocoa.

For the cream:

– 200 ml cream 33%;

– 1 tsp of powdered sugar.

Peaches cut in half, remove the stone and lightly fry in butter with sugar on low heat.

Whisk the egg whites with 1 tablespoon sugar in a solid foam, mix the almond flour with the icing sugar and cocoa. Bake for 9 minutes at 190 degrees and 10 minutes at 160.

Whip the cream 33% sugar. If you have a less oily cream, you can add a special thickener for cream.

Definitely wait for the peaches and the basis for the cake is cold, otherwise the cream will melt.

Add 2 tablespoons of cream on top carefully place half of the peaches and sprinkle with ground almonds.

Other recipes of our chef look on the Facebook page.

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