John Myers
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Cake: Puff Pastry Peach Cream Cake
The perfect cake: puff pastry peach cream cake recipe with a picture and simple step-by-step instructions.
floor
- 2 piece Puff pastry slices
Covering and casting
- 65 ml Creme fraiche Cheese
- 35 ml Cream
- 2 tbsp Peach fruit juice
- 1 bottle Orange aroma
- 1 tbsp Bourbon vanilla sugar
- 25 g Unsalted pistachio nuts
- 2 piece Eggs
- 2 piece Drained peach canned food
- 1 tbsp Pastry magic [from Spar Premium, Edition Johanna Maier / from Austria]
floor
- Thaw the puff pastry slices … place them on top of each other and roll out … grease a springform pan with a diameter of approx. 16 cm and add puff pastry … blind-bake in a preheated oven at 180 ° C for approx. 10 minutes
Covering and casting
- Cut the peach piece into thin slices … mix the creme fráiche, cream, juice, orange flavor, vanilla sugar, pistachio nuts with eggs
- Cover the puff pastry with half of the peach pieces in a circle and cover with half the topping, add another layer of peach and topping and sprinkle with pastry magic … bake in the oven at 180 ° C for about 20 minutes
Serve
- Let the cake cool in the mold and remove the shape from the cake … Place the cake on a decorative flat plate, cut into eight to twelve pieces
Ingredient info
- Flour dish magic from the Austrian Johanna Maier / Salzburg is a combination of cane sugar, cocoa, bourbon vanilla and the spices cassia cinnamon and cloves.
TIP
- If you only have peaches left, you can cut them into small cubes and serve them as a piece of cake
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