John Myers
Pies: Peach Cream Slices
The perfect pies: peach cream slices recipe with a picture and simple step-by-step instructions.
- For the sponge cake base:
- 4 Eggs
- 150 g Sugar
- 1 packet Vanilla sugar
- 80 g Flour
- 80 g Food starch
- 1 tsp Baking powder
- For the filling:
- 1 liter Whipped cream
- 200 g Sour cream 10% fat
- 1 Can Drained peach canned food
- 3 packet Vanilla sugar
- 5 packet Cream stiffener
- 12 piece Chocolate decor
- For the sponge cake, separate the eggs and beat the egg whites very stiff. Beat the egg yolks with 4 tablespoons of hot water until creamy, sprinkling with sugar and vanilla sugar. Mix the flour, cornstarch and baking powder and sieve onto the egg yolk cream, carefully stir in. Fold in the egg white in several servings.
- Line a baking sheet with paper and spread the batter on it. Bake at top and bottom heat at 190 ° C for about 12-15 minutes (depending on the oven and the desired tan). Let cool down on the baking sheet.
- Remove the peaches from the can and let them drain (use the juice elsewhere). Cut one peach into 12 small wedges and put back, dice the other peaches. Whip the cream with the vanilla sugar and cream stiffener very firm and cut the amount in half.
- Mix the sour cream under the first half and then stir in the peach cubes. Halve the cooled cake base in half and place the first half on a board, put a cake frame around. Spread the peach-cream mixture on top and place the second base on top.
- Brush the lid with cream and then cut the cake piece into 12 equal pieces. Pour the remaining cream into a piping bag and place spirals on the individual pieces. Decorate these with the peach pieces and a chocolate decoration.
- These cream slices are for my friend Gabi’s birthday and she and her guests enjoyed them. I wish you a lot of fun baking and a good appetite.
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