John Myers
Peach Tart in Glass
The perfect peach tart in glass recipe with a picture and simple step-by-step instructions.
Biscuit base
- 1 packet White cake topping
- 1 cups Cream
- Cream stiffener
- Chopped pistachio nuts
- 3 Eggs
- 6 tbsp Sugar
- 1 pinch Salt
- 6 tbsp Flour
- 1 tsp Baking powder
- 3 tbsp Water hot
- 250 g Cream curd
- 1 Glass Peach jam
- First separate the eggs and stir the egg yolks with the hot water until frothy. Then add the sugar and a pinch of salt and whip everything into a thick cream. Beat the egg whites into egg whites, pour over the cream and cover with flour and baking powder (mix both beforehand and sieve). Carefully fold in the whole thing with the whisk.
- Then line a springform pan with baking paper and pour in the batter. Bake the base at 180 degrees in the preheated oven on the middle rack (top and bottom heat) for 15 to 20 minutes. With the glass to be filled, cut out 12 small circles in the bottom.
- While the base is baking, cut 6 slices from the peaches for the plate decoration. Peel the remaining peaches, cut into small pieces and bring to the boil briefly. Now stir in 1/2 bag of cake glaze in 4 cold tablespoons of water and then add the cake glaze to the boiling peaches. Bring the whole thing to the boil so that the icing dissolves. Then let everything cool down a bit.
- Now put the cut-out sponge cake base as the bottom layer in the glass. Then mix the cream quark with the peach jam and put on the bottom as a second layer. Then fill the sponge cake again in the glass and place the cooked peaches on top. The last layer is the whipped cream just before serving. Finally, sprinkle chopped pistachios on the cream.
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