Peach cake with almonds
6 servings
60 minutes
Peach almond cake is a delicate and exquisite treat inspired by European culinary traditions. The combination of airy dough, almond custard, and sweet peaches creates a harmony of flavors and textures. Almond adds a subtle nutty note, while peaches provide juicy freshness complemented by a light jelly. This dessert is perfect for festive tea gatherings or cozy evenings with loved ones. It delights not only in taste but also in its aesthetic appeal due to the transparent layer of jelly enveloping the peaches. Historically, such cakes were popular in European homes where refined desserts were valued for their rich flavors and beautiful presentation. This cake can be served chilled to fully enjoy its refreshing texture and rich aroma.
1
Mix and beat the melted butter, sugar, and egg. Gradually add the flour, starch, and oats while kneading.
- Butter: 150 g
- Chicken egg: 1 piece
- Cane sugar: 0.3 glass
- Wheat flour: 0.8 glass
- Starch: 0.1 glass
- Rolled oats: 0.5 glass
2
Take a round fireproof mold with high edges and grease it with oil (butter, sunflower, or grape). Spread the dough on the bottom and level it. Choose the mold diameter to achieve a layer of 4-8 mm.
- Butter: 150 g
3
Bake in the oven at 230 degrees until done. Remove from the oven and let cool.
4
Following the instructions on the package, prepare custard with skim milk.
- Milk: 1 glass
- Custard powder: 50 g
5
Grind the almonds and add to the cream.
- Almond: 50 g
6
Spread the cream over the surface of the cooled dough. Let it cool.
7
Dry the canned peaches and arrange them on the surface of the cream.
- Canned peaches: 830 g
8
Prepare jelly from gelatin and 1 cup of juice left from peaches. Pour it over the cake.
- Gelatin: 2 teaspoons
9
Place in the refrigerator for a few hours until the jelly sets.