KILIMANJARO CAKE

One such light, fresh, summer and spectacular in appearance.
Kilimanjaro cake is a type of dessert that makes you wonder if you should watch it or eat it.
Very nice offer for summer days, and not only.

Required products for shape 24 cm .:

180 g of sugar
5 eggs
2 packets of vanilla
130г. flour
30g. natural cocoa
1tsp baking powder
50г. melted butter

Cream products:

400г. sour cream
300ml. liquid confectionery cream
100g. powdered sugar
15г. gelatin
1 packet of vanilla
peach compote or other type of fruit

Method of preparation

For the marshes:

In a bowl, beat the eggs, along with the sugar and vanilla until white.

Mix the flour, cocoa and baking powder and sift them.
Add to the egg mixture and mix well.
At the end, add the melted and cooled butter and mix well again.

Use a form with a removable ring. Cover with baking paper and pour the mixture.
Bake for 35 minutes until ready or until dry.

Once cooled, use a bread knife to divide it into three separate marshes.

Leave one whole. We will put it on the bottom of the baking dish. Cut the second one with a smaller diameter, using a plate to slide it as a second layer between the creams. And the third cut it into 16 equal triangles.

For the cream:

100 ml. of the juice of the compote mix it with gelatin and heat it (without boiling) on ​​the stove while stirring constantly. Allow it to cool completely.
Add it to the sour cream and beat briefly.

In another bowl, beat the confectionery cream into soft peaks and add the sugar and vanilla. Mix the two creams and the sliced ​​peaches from the compote / which I have previously drained on a wire rack /.

Save 3-4 of the best peach halves to decorate the cake.

Assembly:

Fasten the largest tray at the bottom of the form.
Arrange the triangles vertically on the edge with the sharp tip up / I “glue” them by smearing their edges with chocolate, which I have previously melted /.
Put 1/2 of the cream on the marsh.

Place the smaller diameter baking sheet on top and spread the rest of the cream again. Cover the triangles forward so that a dome forms.
Decorate in the center with sliced ​​peach moonshine.

Refrigerate the cake overnight to set.