150 g almond paste, grated
100 g chocolate nut paste (Odense nougat)
4 tinned peach halves
2 dl dry sparkling wine
1 -2 tsp cornflour
1/2 dl Dansukker Granulated Sugar
1/2 dl Dansukker Glucose Syrup
2 dl whipping cream
50 g butter
150 g frozen raspberries
1 dl water
1/2 dl Dansukker Jelly Sugar Multi
Beat the almond paste and eggs smooth with an electric beater or in a blender. Divide the paste between eight greased individual moulds. Bake in the lower part of the oven at 175 °C for about 15 minutes. Turn the cakes out onto a sheet of greaseproof paper. Divide the chocolate nut paste between the hot cakes.
Combine the wine, cornflour, sugar, glucose and 100 ml of the cream in a saucepan and bring to the boil, stirring constantly. Add the butter and stir until it has melted. Allow to cool. Whip the remaining cream and fold it into the cold sauce.
Combine the raspberries, water and jelly sugar in a saucepan. Bring to the boil and simmer for 30 seconds. Pass through a sieve. Allow to cool. Place a peach half on each nut cake and put the desserts on four individual plates. Decorate with the raspberry sauce and serve the “Champagne sauce” on the side.
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