In season peaches are especially tasty and go perfectly with almond base
You will need:
– 3 peach;
– 50 g of butter;
– 1 tablespoon of sugar.
For the basics:
– 125 g of powdered sugar;
– 50 g almond flour (you can do it yourself in a blender);
– 2 egg whites;
– 1 tbsp of sugar;
– 1 tsp cocoa.
For the cream:
– 200 ml cream 33%;
– 1 tsp of powdered sugar.
Peaches cut in half, remove the stone and lightly fry in butter with sugar on low heat.
Whisk the egg whites with 1 tablespoon sugar in a solid foam, mix the almond flour with the icing sugar and cocoa. Bake for 9 minutes at 190 degrees and 10 minutes at 160.
Whip the cream 33% sugar. If you have a less oily cream, you can add a special thickener for cream.
Definitely wait for the peaches and the basis for the cake is cold, otherwise the cream will melt.
Add 2 tablespoons of cream on top carefully place half of the peaches and sprinkle with ground almonds.
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