Peach Chocolate Slices

For the peach chocolate slices, beat the eggs, sugar, vanilla sugar and mineral water. Add the oil and continue beating. Fold in flour, nuts, chocolate and baking powder and spread on a baking tray.

Bake at 180 degrees for about 30 minutes. When the base has cooled, place in a baking frame. Strain the 1st can of peaches (save the juice) and cut into small cubes.

Soak the leaf gelatin in cold water. Mix sour cream, yogurt, powdered sugar until smooth. Heat about 3 tablespoons of the peach juice and dissolve the squeezed gelatine in it, do not boil.

When the gelatine is dissolved, stir into the yogurt mixture and fold in the whipped cream. Spread 1/3 of the mixture on the pastry base, place the sponge cake dipped in rum (milk or juice from the peaches ).

Stir the peach pieces into the yogurt mixture and spread 2/3 of it on the biscuits. Smooth the last part of the yogurt mixture over the top.

Soak 7 sheets of gelatin. Puree the second can of peaches, taking away some juice for the gelatin to dissolve beforehand. Heat about 3 tablespoons and dissolve the softened gelatin again.

Stir into the pureed peaches, carefully pour over the yogurt mixture and smooth.

Preparation Tip:

For the peach puree, take away about 4 tablespoons of it and color it a little reddish so that it looks like an Esterhazy pattern.

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