Ingredients
- 6 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla sugar
- 1 1/2 tablespoons flour
- 1 1/4 cups sour cream
- 2/3 cup icing sugar
- 7 tablespoons butter
- Coconut chips (amount as desired)
- White chocolate (amount as desired)
Instructions
- Prepare the Eggs:
- Separate the yolks and egg whites into two bowls.
- Make the Cream:
- In the bowl with yolks, add 3/4 cup sugar and 1 teaspoon vanilla sugar, and mix well.
- Add 1 1/4 cups sour cream and cook everything in a saucepan over low heat until the mixture thickens to a creamy consistency.
- Transfer the cream to a bowl, cover with plastic wrap, and let it cool.
- Whip the Egg Whites:
- Whip the egg whites with a pinch of salt, gradually adding 70 grams of sugar until stiff peaks form.
- Gently fold in 1 1/2 tablespoons flour and 2/3 cup icing sugar.
- Bake the Cake: Peach cake
- Pour the egg white mixture into a greased and lined round cake pan.
- Bake at 340°F (170°C) for 40 minutes.
- Prepare the Butter Cream:
- In a bowl, beat 7 tablespoons butter with an electric whisk for 4 minutes.
- Add the cooled cream and mix until well combined.
- Assemble the Cake:
- Once the cake is baked, let it cool and then cut it into two layers.
- Place one layer back in the cake tin and spread half of the cream over it.
- Place the second layer on top and spread the remaining cream over the top and sides.
- Refrigerate the cake for at least 2 hours.
- Decorate the Cake:
- Cover the sides and top of the cake with coconut chips.
- Sprinkle white chocolate chips on top.