Fine Pot Pie with Peaches

For the pot pie, preheat the oven to 180 °C. Grate chocolate, beat 100 g butter, 100 g sugar and 1 tablespoon vanilla sugar until fluffy.

Stir in 2 eggs. Mix flour, 50 g cornstarch and baking powder, fold in with chocolate. Bake in a springform pan for 20 minutes.

Drain peaches. Separate remaining eggs, beat egg whites until stiff. Beat remaining butter, sugar, vanilla sugar until fluffy. Stir in rum, yolks and curd.

Fold in beaten egg whites. Place peaches on the cake base, spread curd mixture on top and bake for approx. 50 minutes.

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