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This cake is a real delight made with peaches in syrup. Its composition is made with a delicious and soft base with a touch of cinnamon.
The shape of the cake will collect a filling made with the peaches and the whipped cream to make it much more exquisite and soft.
This dessert is very complete because a crumble rich in butter, sweet and with almond flour will be made, so that it has that perfect accompaniment.
Peach tart with crumble
This cake is very complete. It has a homemade base with a soft and sweet biscuit with a peach and cream fruit filling. To finish, it will be sprinkled with a butter crumble that will not go in the oven, very soft and fluffy.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 310
- Rations: 8
- Preparation time:
- Total time:
Ingredients
Mass
- 90 g soft butter
- 175 g of wheat flour
- Yolks 2
- 75 g of sugar
- Half a teaspoon of ground cinnamon
- 50 ml whole milk
- The zest of half a lemon
- A pinch of salt
Filling
- 6 halves of peaches in syrup
- 500 ml cream to assemble
- 120 g of sugar
- 4 sheets of neutral gelatin
Crumble
- 50 g soft butter
- 30 g of sugar
- 30 g of wheat flour
- 30 g of almond flour
- 1 pinch of salt
Preparation
We start by making the base of the cake. In our glass we put the 75 g of sugar and pulverize it, programming during 10 seconds at speed 7.
Add the 90 g of soft butter and program again 10 seconds at speed 3,5.
Add the two yolks, the 50 ml of whole milk, the 175 g of wheat flour, the pinch of salt, the zest of half a lemon and the half teaspoon of cinnamon powder. We schedule it for 3 minutes at kneading speed.
Place the dough on a large piece of parchment paper and sprinkle a little flour on top. We cover it with another piece of paper and begin to stretch with the roller. Thanks to the paper we will be able to stretch the dough much better without it sticking to the surface or the roller.
We stretch in a round shape, with enough width to cover a mold of 20 cm in diameter. You have to calculate that it covers its base and sides.
We pick up one of the papers and put it on top of the lunch box. As it is a fairly moldable dough, we can mold the dough in the condition of how the mold is until it is well covered. We put it in the oven at 180 ° for 20 minutes or until we see that it is golden.
In a large glass of cold water we put the 4 sheets of gelatin to hydrate, they must be well covered. Meanwhile, in our clean glass, place the butterfly and add 475 ml of very cold whipping cream and the 120 g of sugar. We schedule it for 45 seconds at speed 3,5. The time speed of the cream is indicative, everything will depend on how cold the cream is. Surely it may need a little more time, but the important thing is not to overdo the whipping so as not to spoil the cream.
Remove the cream from the glass and add the other 25 ml of cream. Drain the gelatin well from the water and add it. We schedule during 2 minutes at 100 ° at speed 1.5. We let it cool.
Mix the cream with the cream of the gelatin that we have prepared and mix well.
With our tart base ready and cold, add the 6 well-proportioned peach halves. We cover them with the cream and smooth their surface. We will put it in the refrigerator for about an hour or more until it sets.
In our clean glass we put the 50 g of soft butter, the 30 g of sugar, the 30 g of wheat flour, the 30 g of almond flour and the pinch of salt. We schedule it for 10 seconds at speed 3,5.
The mixture will be quite loose or broken. We pick it up by hand and we can weigh it down while we pour it over the cake. There should be little bits left behind. We will have the cake ready and we can serve it very cold.
