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Today second day of recipes and I would like to delight you with a peach pie before they end. This is a very simple dessert with very fine peaches. This cake starts from a cake from the tradition of grandma in a more modern and contemporary version. Usually this dessert was made with crumbled macaroons. In the contemporary version is made with almond flour that forms a cream that swells with cooking and a small crust that immobilizes the fruit.
I find this cake excellent for the afternoon break or even for breakfast in the morning. For the ceramic mise en place pan by Emile Henry.
Ingredients: 200g of 00 flour 100g of butter 70ml of ice water 5 peaches walnuts 100g of almond flour 1 egg 150g peach jam 50g of sugar 50ml of cream QB of powdered sugar #recipe for 6 persons
How to do: To prepare the pasta brisee, blend the flour with the cold butter cut into small pieces until the mixture is sandy. Add the water and get a ball. Cover with the film and leave the dough to rest in the fridge for 1 hour. In a bowl, work the almond flour with sugar, egg and cream. Mix well.
Cut the peaches in half and then cut them into regular slices. Roll out the pasta brisee of a thickness of 5mm and then line a baking pan with a diameter of 24cm covered with baking paper. Prick the pasta. Roll out the peach jam on the pasta. Then pour the cream. Place the half peaches. Bake the hot oven cake at 180 ° C for about 40 - 45 minutes. Let the cake cool and then sprinkle with icing sugar.
On Instagram & Twitter @cravatteaifornelli Emanuele Patrini Food & Style Blogger Cravatte ai Fornelli www.cravatteaifornelli.net