Philadelphia Cake Peach Eggnog

Fill the biscuits into a large freezer bag, seal the bag and crumble the contents with a pasta walker or possibly with your hands.

Melt the butter, mix with the crumbs and press into a cake springform pan lined with parchment paper.

Place the peaches in a sieve. Collect the juice and set aside. Cut the peaches into small cubes.

Mix the “Philadelphia”, yogurt, juice of one lemon and eggnog with an electric hand mixer. Fill the peach juice with water to 150 ml, bring to a boil with sugar and cake glaze and stir into the Philadelphia cream.

Spread one third of the cream evenly on the cake base, top with peach pieces, pour the remaining cream into the cake springform pan and spread smoothly.

Use a tea or tablespoon to press small depressions into the top of the cake and refrigerate for 3 hours.

Before serving, mold eggnog into the troughs and garnish with white chocolate.

Tip: Use creamy natural yogurt for an even finer result!

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