Peach Almond Cake
Baking and Desserts • European
Description
Instead of flour, starch, and oatmeal, just use one and a half cups of flour (then the dough can be rolled out). The cake is easily enough for 8 people, or for those who love large portions — 6 :) Prepare it well in advance of your guests' arrival, even the day before: the layers need to cool, and the jelly takes a long time to set...
Ingredients
- Milk 10 fl oz
- Chopped almonds 0 oz
- Wheat Flour 5 oz
- Oat flakes 0 oz
- Starch film 0 oz
- Butter 5 oz
- Chicken Egg 1 piece
- Canned Peaches 30 oz
- Gelatin 2 teaspoons
- Raw cane sugar 0 oz
- Custard 0 oz
Step-by-Step Guide
Step 1
Mix and beat the melted butter, sugar, and egg. Gradually add the flour, starch, and oat flakes, mixing well.
Step 2
Take a round ovenproof dish with high edges and grease it with butter (either regular, sunflower, or grape seed oil). Spread the dough evenly across the bottom, leveling it out. Choose a dish diameter that results in a layer of 4–8 mm.
Step 3
Bake in the oven at 445°F until done. Remove from the oven and let cool.
Step 4
Following the instructions on the package, prepare the custard using skimmed milk.
Step 5
Grind the almonds and add them to the custard.
Step 6
Spread the custard over the surface of the cooled dough. Allow it to cool.
Step 7
Drain the canned peaches and arrange them on top of the custard.
Step 8
Prepare the jelly using gelatin and 240 ml of juice left from the peaches. Pour it over the cake.
Step 9
Place in the refrigerator for several hours until the jelly sets.
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