Biscuit cake with peaches

Biscuit cake with peaches

A simple home biscuit cake can even be used by beginners.

 

 

INGREDIENTS
Biscuit
flour
180 g
sugar
180 g
eggs of chicken
6 pcs.
lemons
1 PC.
Cream
cottage cheese
250 grams
powdered sugar
3 tbsp. l.
sour cream 20%
4 tbsp. l.
peaches canned
1 bank
Impregnation
juice
50 ml
limoncello
1 tbsp. l.
Additionally
almond petals
3 tbsp. l.

STEP 1
It is better to start with the preparation of the baking dish, so that the finished dough is not delayed after cooking and waiting, when the mold is ready. so, the demountable form with a diameter of 24 cm is greased with butter and sprinkled with flour. Excess flour shake. The oven is switched on for heating up to 170-180 ° C. Separate yolks from proteins and beat with sugar until it is completely dissolved. Add the zest of half a lemon.

STEP 2
We sift flour to yolks and mix well. In squirrels squeeze out lemon juice — how much you like. This is for sourness, if you like, and for better whipping of proteins to a strong foam. Proteins, as usual, we introduce in two steps: at first one third, and mix well with the test. The remains are mixed cautiously, but quickly.

STEP 3
Pour into the prepared form and bake for 25-30 minutes. Finished biscuit I cool in the form, turning it upside down on the grate.

STEP 4
for cream, combine the curd cheese with sugar powder, you can add 1 tsp. Vanilla sugar (I have sugar with natural vanilla) and sour cream. First mix it with a spoon, then mix it with a mixer. Peaches are cut into thin slices.

STEP 5
to impregnate 50 ml of syrup from peaches, mix with limoncello and soak the biscuit, cut into two cakes. Lubricate one cake half the cream and lay out most of the peaches.

STEP 6
Cover with a second crust, grease with the remaining cream and decorate as desired. petals of almonds, I usually dry it on a dry frying pan — so cute and tastier.

STEP 7
He stayed with me 4-5 hours. Now you can cut and eat


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