Peach cake with sour cream
8 servings
75 minutes
Peach cake with sour cream frosting is a delicate blend of fruity freshness and soft shortcrust pastry. Its roots lie in Russian culinary traditions, where the balance between sweetness and lightness of dessert is valued. The sour cream frosting, with its pleasant tanginess, perfectly complements the sweetness of peaches, creating a harmonious flavor. The shortcrust pastry provides a crunchy base that contrasts with the creamy texture of the filling. This dessert is ideal for family tea gatherings and festive tables, delighting guests with its simplicity and elegance. Easy to prepare yet impressive in taste, it can become a favorite treat in every home.
1
Prepare the shortcrust pastry: sift 250 grams of flour, mix it with sugar and cubes of margarine. Add a pinch of salt. Rub until crumbly. Then add an egg yolk, mix, and add 3-4 tablespoons of cold water. Knead the dough and wrap it in plastic wrap, refrigerate for 30-35 minutes.
- Wheat flour: 300 g
- Sugar: 100 g
- Margarine: 120 g
- Salt: pinch
- Egg yolk: 1 piece
- Chicken egg: 2 pieces
2
While the dough is in the fridge, start preparing the sour cream. In a bowl, lightly beat the eggs, add sour cream, brown sugar, and a tablespoon of flour. Mix well.
- Chicken egg: 2 pieces
- Sour cream 25% fat: 200 g
- Brown sugar: 100 g
- Wheat flour: 300 g
3
If using canned peaches, place them on a paper towel to remove moisture. If you have fresh peaches, peel them and dry them a bit. Then cut the slices into quarters.
- Canned peaches: 300 g
4
Roll out the dough on a surface well dusted with flour.
- Wheat flour: 300 g
5
Grease the mold with oil, place the dough in it, shape the edges, arrange peach slices on the dough, and pour the cream over.
- Canned peaches: 300 g
- Sour cream 25% fat: 200 g
6
Bake in a preheated oven at 190 degrees for 30-35 minutes.
