Cake “Sancho-pancho” with peaches

Ingredients

• 6 very ripe medium peaches
• 1 st. l. butter
• 2 Art. l. Sahara
• 120 g of chocolate
• 60 ml heavy cream
• 3 eggs
• 60 g sugar
• 75 g flour
• 12 g cornstarch
• 1.5 g baking powder
• 500 g of the fattest sour cream
• 100 g powdered sugar
• zest of 1 lemon

Cooking

Step 1

Cut the peaches into quarters, remove the stones, cut each quarter into 2-3 more parts. Melt the butter and sugar in a frying pan, put the peaches, fry over high heat, 2-3 minutes.

Step 2

Put the peaches in a colander set in a bowl, cool. Save the drained juice.

Step 3

For cream, beat cold sour cream into a fluffy mass. Then, without turning off the mixer, gradually pour in the powdered sugar and add the peach juice and zest.

Step 4

For the biscuit, use a mixer to beat the eggs and sugar into a fluffy foam (about 7 minutes) and add starch, flour and baking powder through a strainer. Cover the form with parchment, grease with oil and sprinkle with flour, shake off the excess. Pour in the dough, bake at 200 ° C for 7-10 minutes. Cool slightly and break the biscuit into pieces of 1.5–2 cm.

Step 5

Mix the sponge cake with cream and peaches, put on a dish in a pile and refrigerate for 4 hours.

Step 6

Melt the chocolate broken into pieces in the cream heated to a boil, pour over the cake and return to the refrigerator for another 2-8 hours.