Peach slices
Last Updated on
ingredients
15 pcs egg 21 tbsp fine granulated sugar 21 tbsp semi-coarse flour 6 tbsp lukewarm water 3 tsp baking powder 3 pinches salt food colour orange
Filling:
500 ml milk 2 packets Golden cob (80 g) 200 g granulated sugar 1 pk vanilla sugar´ 100 g white chocolate 320 g butter
Other ingredients:
740 ml peach compote peach (apricot) jam 200 g white chocolate glaze
progress
Excellent peach slices suitable for treats and festive occasions:))
1.
We need 3 sponge cakes, each with 5 eggs. Beat 5 egg whites with a pinch of salt, whisk in progressively 7 tablespoons granulated sugar, one egg yolk at a time( 5 egg yolks), 2 tablespoons lukewarm water and gently stir in 7 tablespoons sifted flour with 1 teaspoon baking powder, Thus prepare 3 biscotti, add a little orange food coloring to one. Bake at 180°C for 15-20 minutes on a baking sheet lined with baking paper. Size 30×40 cm. Leave to cool and remove the paper. Remove the skin that has formed during baking from each biscuit.
2.
Filling: boil the milk with the sugar, vanilla sugar and golden cob until thick. While still hot, add the white chocolate, broken into pieces, and melt, stirring occasionally. Let it cool to room temperature under cling film. Beat the room temperature butter, then beat in the cooled custard and white chocolate, a little at a time. Reserve a little of the filling to spread on the surface under the chocolate frosting. Strain the peach compote, discard the juice and cut the peaches into chunks.
3.
Arrange as follows: yellow sponge cake, peach or apricot jam, spread half of the filling, sprinkle with half of the sliced peaches, pressing them into the filling. Cover with orange slice, drizzle with peach juice, spread with second part of filling, sprinkle with remaining peaches, press into filling. Brush the third part with jam and place that part on top of the filling. Press gently. Brush the surface with a thin layer of cream and top with white chocolate icing. Set aside a little, colour with orange food colouring and decorate the surface. Refrigerate. Let stand until the next day. Cut with a hot dry knife into slices. Enjoy!
