Description
I urgently needed a cake. The first thing that caught my eye was the can of canned peaches, so I did the headliner, and the rest was a matter of technique: oil-hazelnut cake, a regular butter cream - and that's what happened!
Ingredients
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Flour
1 cup
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Sugar
1.5 cup
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Chicken egg
6 piece
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Butter
300 g
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Almonds
100 g
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Peach
1 can
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Corn starch
2 Tbsp
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Lemon
1 piece
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Condensed milk
100 g
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Liqueur
50 ml
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White chocolate
1 piece
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Coconut shavings
0.5 pack
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Leavening agent
1 pack
Cooking
Separate the yolks from the whites, beat the sugar and softened butter
beat the whites,
flour mixed with baking powder, ground almonds, add the yolks, knead the dough, gradually add the beaten egg whites, gently stirring from the bottom up.
Get a thickish batter
Spread the batter into the pan (mine is rectangular) and bake for 40 minutes at T 180*C and leave it in shape until cool, cut the cake in half, you get two pieces. Each piece cut lengthwise into 2 layers.
Prepare the buttercream: beat the softened butter, gradually adding a trickle of condensed milk and finally add the lemon juice and liqueur.
Peaches out of the syrup,
cut, connect with syrup, add lemon juice, sugar (to taste), bring to a boil and brew starch.
Cut biscuit lubricated cream, spread chilled peaches, cover with another layer of cake, repeat layers
The last layer of biscuit lubricated cream, sprinkle with shaved white chocolate and coconut
Leave the cake in the fridge to soaked, and served to the table. Peach filling goes well with butter cream, cake dostatochno light and tasty.
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