John Myers
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Peach and Curd Cake
The perfect peach and curd cake recipe with a picture and simple step-by-step instructions.
shortcrust
- 60 g Butter
- 45 g Powdered sugar
- 1 packet Vanilla sugar
- 1 Knife point Salt
- 1 Egg yolk
- 125 g Flour
Covering
- 2 Cans Peach halves approx. 1 kg
Curd layer
- 250 g Cream curd
- 150 g Sugar
- 1 Juice of one lemon
- 12 leaf Gelatin
- 500 ml Peach juice from a can
Cream layer
- 400 g Cream
- 2 packet Vanilla sugar
- 2 packet Cream stiffener
- 4 tablespoon Crunchy crumbs or brittle
Decoration
- 2 tablespoon Strawberry jam
- 1 half Peach
- Edible flowers e.g. cornflowers, marigolds
- For the shortcrust pastry, knead all the ingredients quickly. Shape into a ball and wrap in foil and place in the refrigerator for about 20 minutes.
- Preheat the oven to 200 ° C O / U heat. Grease a springform pan, 26 cm.
- Then roll out 2/3 of the dough thinly on the springform pan. Cut off the excess dough at the edge. Prick the dough several times with a fork so that it does not bulge when baking.
- Knead the remaining dough, roll out and cut out a strip for the edge. Place this inside around the edge of the springform pan. Then bake the base in a preheated oven at 200 ° C for about 15 minutes.
- Let the chick cool down a little and carefully remove it from the mold, place on a wire rack and let cool down completely.
- While the bottom rests, drain the peaches well, catching the juice. Soak the gelatine in cold water for 10 minutes.
- Beat the quark with the sugar and lemon juice until smooth. Dissolve the squeezed gelatine in 500 ml of drained peach juice in a small saucepan over a mild heat while stirring. Then stir into the quark mixture and refrigerate until it starts to gel.
- Remove the cake base from the wire rack and place it on a cake plate with a cake ring around it. Place the drained peaches on the cake base with the curvature facing up. Save half a peach for decoration. If possible, pour the quark mass over it like a dome and let it solidify completely in the refrigerator.
- In the meantime, whip the cream with vanilla sugar and cream stiffener. Put something in a piping bag to garnish. Stir 3 tablespoons of crispy crumble or brittle into the rest of the cream. Brush the cake with this crispy cream.
- Garnish the cake with whipped cream. Put some jam on each spot. For the center, cut half a peach into thin slices and arrange them in a blossom. Put a marigold flower on top. Place cornflower blossoms and marigolds between the polka dots.
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