John Myers
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Peach – Cream – Pie
The perfect peach – cream – pie recipe with a picture and simple step-by-step instructions.
Beat :
- 3 tablespoon Water
- 150 g Sugar
- 100 g Ground hazelnuts
- 50 g Sifted flour
- 1 teaspoon Baking powder
- 2 a cup Cream
- 50 g Sugar
cut:
- 1 Can Peach
- 2 Knife point Vanilla pulp
Decoration:
- 6 Pc. Cappuchino chocolate bar
frothy:
- Beat eggs, water and sugar until frothy, sugar must be dissolved. Add vanilla pulp.
- Mix the flour, hazelnuts and baking powder, then fold in. Pour the batter into a parchment-lined springform pan. Bake at 200 ° C. about 20 min.
Topping:
- Cut the peach into small pieces.
- Whip the cream and mix in the sugar. Fold in the peach and spread on the cooled base.
- Divide the chocolate bar into 3 pieces and place on top. & Cool for 0 minutes.
- I only made the bottom with 2 eggs. 100 g sugar 30 g ground Brazil nuts 30 g ground hazelnuts 50 g flour + 1 teaspoon baking powder. So it doesn’t get that high, then only baked for 14 minutes.
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