KILIMANJARO CAKE

INGREDIENTS and INSTRUCTIONS:

INGREDIENTS:
SPONGE CAKE:
160 g flour
35 g cocoa (unsweetened)
1 baking powder
6 eggs
215 g sugar
10 g vanilla sugar

FILLING:
500 g yoghurt
500 g wheeping cream
100 g icing sugar
85 g peach syrup (canned)
25 g gelatine
800 g canned peaches, cut into pieces

DECORATING:
250 g canned peaches, cut into pieces

INSTRUCTIONS:

Beat egg whites and vanilla sugar.
Mix well egg yolks and sugar.
Gently combine beaten egg whites, mixed egg yolks and flour, baking powder and cocoa.
Pour the dough into a 24 cm mold.
Bake in a preheated oven at 130 ℃ for 1 hour 25 minutes.
Leave the biscuit to cool on a wire rack.

Slice the sponge cake into 3 layers. The top layer has to be a little thinner.

Place 1 cake layer on a serving plate.
Cut the centre from the middle layer to create the borders 1,5 cm thick; save the cut centre;
Put the borders on the first layer.
Set a baking ring.
Cut the top layer into 12 equal triangles.

Soak the layers of the cake with the peach syrup: soak the bottom layer, the middle layer and only the bottoms of the cut layer; don't soak the narrow parts of the triangles so that they won't fall of while we are building the cake.

THE FILLING:
Whipp up the cream.
Soak the gelatine in cold water.
Mix the yoghurt with the icing sugar and peach syrup.
Dissolve the soaked gelatine in 4 tablespoons of yoghurt on a low heat.
Add the hot dissolved gelatine to the yoghurt mixture (mix constantly).
Gently add the whipped cream.
Mix in the peach pieces.


Use 1/3 of the cream to fill the bottom of the cake.
Put the cut triangles tightly at the edge of the cake and fix them with the cream.
Cover the cream with the middle cut layer.
Add the rest of the cream and decorate the top of the cake with the peach pieces.

Refrigerate the cake and serve it when it is completely cold.