Peach pie is a delicious refreshing dessert that can be served on the festive table. If there is no fresh fruit, they will be replaced by canned ones. Compote peaches are juicy, tasteful and cook much faster.
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Homemade Peach Cake
An original and simple recipe combining chocolate shortcrust pastry and a gentle curd-vanilla cream. Canned fruits will make the filling more juicy and give it a slight sourness. For baking, you can use fresh peaches, previously blanched in boiling water.
First you need to cook the dough by mixing 100 g of butter with the same amount of sugar. Mix the mixture white, drive the egg. In a separate container, mix 200 g of sifted flour, 2 tbsp. l cocoa powder and 1 tsp baking powder. Pour the flour mixture in portions into the oil, mix thoroughly. Knead uncooked dough, assemble it in a lump, wrap in plastic wrap and put in the refrigerator.
After an hour, remove the cooled dough and distribute it on the bottom and walls of the refractory mold, oiled. So that your fingers do not stick, you can moisten them with water. Put the cake blank in the refrigerator and cook the filling. Beat soft cottage cheese (400 g) with 2 eggs, 100 g sugar, 1 tbsp. l potato starch and 1 tsp. vanilla sugar. The cream should not be too liquid and completely homogeneous.
Remove the form with the dough from the refrigerator, put in it 8 halves of canned peaches and pour them with curd cream. Put the cake in the oven, preheated to 180 degrees. Bake for about 40 minutes, check readiness with a toothpick. Cool the finished cake in the form, and then put it in the refrigerator for 1 hour. The surface of the dessert can be decorated with chocolate sauce.