Prepare a delicious shortbread cake with peaches and cream for tea. Unusual dessert, no doubt, will appeal to those with a sweet tooth. You can use both fresh and canned fruits to make the cake.
It is necessary
-
- 250 g butter or margarine;
- 200 g sugar;
- 4 eggs;
- 1 lemon (zest);
- 1, 5 cups flour;
- 2 tbsp starch;
- 1 tsp baking powder;
- 3 sachets of gelatin;
- 800-900 g of canned or fresh peaches;
- 1 cup peach nectar
- 500 g cream (33-35%);
- 1 bag of vanilla sugar;
- 1/2 cup nuts
Instructions
Step 1
Grate the lemon zest on a fine grater. Beat the eggs white with a mixer or whisk. Add granulated sugar and grated zest to the bowl of beaten eggs. Put softened butter or butter margarine there and mix everything thoroughly. Sift and pour flour into the mixture, add baking powder. Knead the dough. It should be smooth and pliable.
Step 2
Lubricate a baking sheet with vegetable oil, place foil or parchment paper on it, which also needs to be greased with oil. Place the dough on the parchment and spread it evenly over the surface.
Step 3
Place the baking sheet with the dough in an oven preheated to 200 ° C. Bake the product until tender within 30 minutes. Then take it out of the oven and chill it. Cut a crust out of it using a round shape (such as a frying pan). Cut the cuttings into small cubes.
Step 4
Pour the gelatin into a bowl, fill it with cold water and leave for 20 minutes. Take two-thirds of the peaches and grind them together with the nectar using a blender. Whip half of the cream with a mixer, adding vanillin and starch.
Step 5
Place the container of gelatin over low heat. Stirring all the time, wait until it dissolves. Bring the mixture to a boil, remove from heat and refrigerate slightly.
Step 6
Pour the gelatin into the peach puree, add the whipped cream and the diced crust. Mix everything and taste, if necessary, add granulated sugar. Pour the mixture into the mold you cut out the cake with.
Step 7
Leave the mixture in a cool place to harden for 3 hours. After that, dip the mold in hot water for a few seconds, turn it over and put the frozen jelly on the shortcrust pastry crust.
Step 8
Whip the cream with a mixer with vanilla and sugar. Cut the remaining peaches into wedges. Decorate the shortbread cake with whipped cream and fruit wedges. Chop any nuts finely and sprinkle them over the cake.
