John Myers
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Peach-pistachio-vanilla Cake
The perfect peach-pistachio-vanilla cake recipe with a picture and simple step-by-step instructions.
covering
- 80 g Sugar
- 2 Eggs
- 150 g Flour
- 1 pck. Vanilla sugar
- 0,5 pck. Vanilla sauce tip from mimi
- 4 tbsp Oil
- 4 tbsp Water
- 0,5 pck. Baking powder
- 20 gr, Chopped pistachios
- 1 can Peaches
vanilla cream
- 400 ml Cream
- 1 pck. Custard powder without boiling for 300 ml of milk
- 1 pck Vanilla sugar
- 6 leaf Gelatin
- Peach juice from Peaches
- 15 g Chopped pistachios
- 1 sake Peach in slices
- Make a batter from the above ingredients. Put the dough in a greased springform pan (28 cm) that has been sprinkled with breadcrumbs. Bake at 180 degrees for 20 minutes. Remove from the mold and allow to cool well.
- Soak the gelatine in cold water for 10 minutes and then squeeze it out with your hands. Heat in a small saucepan until the gelatine dissolves. Slowly add the peach juice.
- Use a mixer to whip the cream with vanilla pudding powder for 2-3 minutes. Add it to the gelatin mixture and stir well. Now stir in the rest of the pudding. Let a little firm in the refrigerator for 30 minutes.
- Put a cake ring around the base, cut the peaches into slices and spread on top. Leave half a peach for the decoration.
- Now put the semi-firm pudding mixture on the peaches and spread evenly over them. Let set in the refrigerator for a few hours (preferably overnight).
- Remove the cake ring from the cake and decorate with the pistachios and peach slices.
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