Peach cake is an incredibly delicious, but at the same time very light and delicate dessert. Juicy peaches go well with custard, so even the most demanding gourmets will like this dessert.
Pick your recipe
You will need
- For the test:
- - almonds (80 g);
- - flour (170 g);
- - sugar (50 g);
- - butter (125 g);
- - egg yolks (2 pcs.);
- - a pinch of salt.
- For cream:
- - milk (200 ml);
- - cream of 10% fat content (200 ml);
- - sugar (50 g);
- - egg yolks (4 pcs.);
- - flour (2 tbsp.spoons).
- For filling:
- - peaches (3-4 pcs.);
- - water (300 ml);
- - sugar (100 g);
- - rum (2 tbsp.spoons).
Instruction manual
1
Preheat the oven to 150 degrees and dry the almonds in it, then turn them into small crumbs with a blender. Chopped almonds are mixed with sifted flour and sugar. Cut the butter into large cubes, combine them with the cooked nut-flour mixture, mix everything thoroughly, adding 2 egg yolks and a pinch of salt. Quickly knead the dough until smooth, form a ball out of it, wrap it with cling film and put it in the refrigerator for 30-40 minutes.
2
Combine egg yolks with sugar, flour and 100 ml of milk, mixing everything thoroughly. Pour the remaining 100 ml of milk into a small saucepan, mixing it with cream. We put the pan with milk on a slow fire, before boiling, add the egg-milk mixture into it and cook all together until thick, constantly stirring. The ready custard is transferred to a glass dish and put in the refrigerator, covered with cling film.
3
We heat the oven to 200 degrees. We take out the dough from the refrigerator and evenly distribute it on the surface of a round baking dish, capturing the sides (a large basket for filling should be obtained). We cover the dough with baking paper and spread the peas in a thick layer on it so that when baking the dough does not bubble. Place the baking dish in the oven and bake for about 25 minutes until light golden. We take out the finished cake from the oven and let it cool.
4
While the cake cools, mix 300 ml of water with 100 g of sugar and bring to a boil. Cut the peaches in half, remove the seeds, dip them in boiling sweet water and cook for 10 minutes. Remove the pan from the heat, add 2 tbsp to it. tablespoons of rum and cool. When the peaches have cooled, remove them from the syrup, peel them and cut into neat slices.
5
Put the custard in the basis of the cake, smooth the surface with a knife, and decorate the cake with peach slices on top. We remove the cake in the refrigerator for 40-60 minutes, after which the dessert can be served to the table.