One of the best known dishes in the world is the one that is made with a tart, that is, a cooked dough base that is shaped like a dish or container. It can be used in salty or sweet preparations, although in desserts it is usually more popular. The tartlet is made with a paste that is, despite being firm, something fragile, thats why many people do not feel comfortable with it. In this version of recipes, we present an option for beginners because the butter content is a bit minor. Therefore, it is important that you pay attention to each step, because if you will not end with a pretty hard tartlet. In addition to that, we teach you to make a delicious filling of peaches in syrup, ideal to take advantage of this seasonal fruit. The taste is quite intense and will not disappoint you. Do you dare to try it? Well, keep reading and discover how to make peach cake in syrup!
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| Ingredients to make peach cake in syrup: |
| FOR THE BASE :: | For peach filling :: 110 grams of sugar 60 grams of maicena 250 milliliters of water 2 yolks 1 tablespoon of butter or refrigerated margarine ¾ cup of peach puree 2 peaches in syrup for the surface For the merengue :: 2 claras 120 grams of sugar ¼ tablespoon of lemon juice |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to make peach cake in syrup:
1. The base of the cake must be cold when assembling it, therefore, you must do it several hours in advance. That said, it begins by mixing flour and icing sugar. If you don have spray sugar, you can do it at home following the icing sugar recipe.
Trick: You can also make peach cake and cookies using 150 grams of MarÃa and 50 g of butter cookies. In this case, omit the ingredients and steps of the dough and go directly to step 10.
2. Add the butter cut into pieces. If you prefer to make the peach cake even easier, you can always buy the broken dough already made.
3. Unite with a palette or spatula as cutting the flour until you get a mixture of sandy texture. You can also take this step with your fingertips.
4. Add two tablespoons of ice water and try to incorporate it well. If you see that you need the third tablespoon of water, add it.
5. You will get a thick texture paste, as shown in the image. You can also make the peach cake with puff pastry, making your own dough or buying it. For the first option, do not hesitate to consult the puff pastry recipe.
6. unela with the hands until compacting it. Wrap it on film and refrigerate paper for at least one hour. Maybe you see butter bits yet, so you must stay.
7. After that time, take it out, let it stand for a few minutes and extend it on the table. Do it carefully and try not to break. The dough must be worked more or less quickly so that it does not warm up.
8. raise it carefully with the help of the roller and place it in the cake mold. Try to be very well distributed in the mold and cut the edges. Click the bottom with a fork.
9. Cover it with aluminum foil and take it to the freezer. Leave it there for at least an hour. Keep in mind that the more frozen, the less it will shrink during cooking.
10. After that time, preheat the oven at 180 ° C. It covers the aluminum paper bottom with legumes or rice. The idea is that the dough does not inflate in the oven. Bake the base for about 10 minutes. Then, remove the aluminum foil and bake 10 more minutes or until brown a little. When ready, reserve it and let it cool. If you prefer to make the peach cake in syrup without oven, crush the cookies, it melts the butter and integrate both ingredients. Then, cover the base and wall walls with this dough and let it cool completely.
11. It was time to prepare the peach filling for this delicious cake. To do this, in a pot place sugar and cornstarch.
12. Add the water and stir very well. Heat the mixture to the fire until the cornstarch gets transparent.
13. While the previous mixture is cooled, beat the yolks. Now, add a bit of the cornstarch mixture on the yolks and beat quickly. Repeat this process three times.
14. Pour the yolks into the mixture of cornstarch and sugar and incorporate them very well to obtain a homogeneous cream.
15. Add the butter. The heat of the mixture will help you integrate it, so it is not necessary to melt it. Little by little, you see that the filling of the peach cake begins to take shape.
16. Finally, pour the peach puree that you can make liquefy peaches in syrup with a little amount of that syrup. In this way, you will have a delicious can peach cake. You can buy the peach in cans or make your own peach in syrup.
17. Cut the reserved peaches into slices and cover the entire surface with them.
18. To culminate with the ornament of this delicious peach cake in syrup, beat the two clear eggs left over with a half cup of sugar.
19. Heat the mixture to the water bath to dissolve the sugar. Try not to exceed 60 ° C. If you don have thermometer, you can calculate enough heat to feel very hot, but without burning. The important thing is to avoid that it warms so much that the whites coagulate. This is the Italian meringue recipe.
20. When the sugar is dissolved, beat at minimal speed and increases to the maximum as the whites are mounted. Add vanilla and lemon juice.
21. You can also do the meringue following this other recipe.
22. Pass the meringue to a sleeve and adorns the edges of the peach cake.
23. The ideal is to consume this fresh dessert. You can have it in the fridge for one or two days. Of course, cover it well to avoid absorbing the smells of the refrigerator. And ready your cold peach cake recipe! It is true that this peach cake in syrup is somewhat laborious because it has many steps, but you can always shorten the process by buying the mass already made or making the peach and sobaos cake or cookies covering the base with these ingredients.
