Peach cake is incredibly tasty, but at the same time a very light and delicate dessert. Juicy peaches go well with custard, so even the most discerning gourmets will love this dessert.
It is necessary
- For the test:
- - almonds (80 g);
- - flour (170 g);
- - sugar (50 g);
- - butter (125 g);
- - egg yolks (2 pcs.);
- - a pinch of salt.
- For the cream:
- - milk (200 ml);
- - cream 10% fat (200 ml);
- - sugar (50 g);
- - egg yolks (4 pcs.);
- - flour (2 tablespoons).
- For filling:
- - peaches (3-4 pcs.);
- - water (300 ml);
- - sugar (100 g);
- - rum (2 tablespoons).
Instructions
Step 1
Preheat the oven to 150 degrees and dry the almonds in it, after which we turn them into small crumbs using a blender. Mix chopped almonds with sifted flour and sugar. Cut the butter into large cubes, combine them with the prepared 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.
Step 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 the cream. Put the saucepan with milk on low heat, add the egg-milk mixture to it before boiling and cook everything together until thickened, stirring constantly. Put the finished custard in a glass dish and put it in the refrigerator, covered with cling film.
Step 3
We heat the oven to 200 degrees. We take the dough out of the refrigerator and evenly distribute it over the surface of the round baking dish, grabbing the sides (you should get a large basket for the filling). Cover the dough with baking paper and spread the peas on top of it in a thick layer so that the dough does not bubble during baking. Place the baking dish in the oven and bake for about 25 minutes until light golden brown. We take out the finished cake from the oven and let it cool.
Step 4
While the cake is cooling, 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 heat, add 2 tbsp. spoons of rum and cool. When the peaches have cooled, remove them from the syrup, peel them and cut them into neat slices.
Step 5
Put the custard in the base for the cake, level the surface with a knife, and decorate the cake with peach slices on top. We put the cake in the refrigerator for 40-60 minutes, after which the dessert can be served.
