A DESSERT OF PEACHES WITH CREAM, GLUTEN-FREE LACTOSE-FREE

This peach dessert is to share with family and friends on special occasions.

You will use few ingredients and they are all easily found in all markets.

If you like peaches in syrup, you will love this peach dessert with coconut cream.

WHAT CAN I SUBSTITUTE IN PEACH DESSERT?

Here on the blog I share recipes without gluten, milk or dairy products.

I always recommend trying the original recipe, as this allows you to experience exactly the texture and flavor that I created for it. By following each step carefully, you will be able to enjoy the authentic result of this recipe.

But I know that many people like or need to substitute ingredients, so let's go list of possible replacements:

If you want you can replace with demerara sugar, xylitol or erythritol powdered in the blender so that it becomes thinner.

• Refined sugar

In the sponge cake batter, I recommend that you use refined sugar due to its granulometry, it does not weigh down the batter and will make the batter lighter and more airy.

Coconut sugar, brown sugar, date paste, mashed banana, applesauce, raisin puree, honey, molasses, etc. will not work.

Learn more about sugar replacement click here!

• Corn starch

If you don't want to use cornstarch in the dough or cream, my suggestion is that you replace it with potato starch.

But this substitution will result in a difference in the final texture of the cake and cream.

• Coconut

Peaches in syrup go very well with coconut, but if you're not a fan of coconut you can use another plant-based milk of your choice.

Almond milk has a very neutral flavor and works very well with peaches.

As for the grated coconut can be excluded from the recipe, just the cream with the peach is already very tasty.

If you want, you can replace the grated coconut with toasted almonds.

• Egg

In this peach and cream dessert recipe we need 2 eggs to make the sponge cake batter and they are not replaceable.

But if you can't consume eggs, I suggest you use another egg-free cake recipe that is neutral as the base for the dessert.

In the cream we use an egg yolk, which helps to give more creaminess and leaves the cream more velvety.

You can leave the egg yolk out of the recipe if you use a little more cornstarch to thicken the cream.

BUT IS THIS PEACH PAVÊ?

Pavê is traditionally a dessert made with biscuits, in peach dessert recipes the recipes normally use champagne biscuits.

In this recipe you will have a layer of sponge cake that is drizzled with peach syrup.

A coconut cream with pieces of peaches in syrup and a topping of shredded coconut.

It's not a peach trifle, but it's quite similar in terms of flavor., as the sponge cake base is reminiscent of the flavor of champagne biscuits.

If you call it peach trifle at the party, don't forget the joke, it's "to see or to eat" 😉

TIPS FOR GETTING THE SPONGE CAKE RIGHT

The sponge cake recipe is very simple, but you need a lot of patience to ensure a good result.

It is essential to beat the eggs very well until quadruple in volume, for this you need to use the mixer.

In the planetary mixer it takes a few 5 minutes and in these more common mixers some 10-15 minutes.

Then the secret is to add the cornstarch little by little, stirring with a spatula. delicately.

We don't want to lose the air incorporated into the eggs, as we don't use baking powder in this dough.

Follow the recipe as instructed and you will be surprised by how soft the sponge cake is.

If you want to learn the sponge cake version for filling, click here!

PEACH DESSERT

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On to the review

• Author: icona della cartella
• Full-Time: 50 minutes
• Dividend Yield: 16 servings
• More: Gluten Free

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Description

A balanced dessert that is simple to prepare and perfect for sharing with the family

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Ingredients

Scale 1x2x3x

SPONGE CAKE INGREDIENTS

• 2 eggs (100 g) + pinch of salt
• 1/3 cup refined sugar (60 g)
• 2/3 cup cornstarch (72 g)
• Shavings of 1 lemon + 1 teaspoon vanilla essence (optional)

INGREDIENTS PEACH AND COCONUT CREAM

• 1/2 cup cornstarch (55 g)
• 1/2 cup peach syrup (120 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
• 1/2 cup of sugar (90 g)
• 400 ml of coconut milk
• 1 gem
• 1 teaspoon of vanilla essence (5 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
• 460 g of chopped peaches in syrup

FINALIZATION

• 1/2 cup of peach syrup (120 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
• 50 g coconut flakes (decoration)

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Instructions

HOW TO PREPARE SPONGE CAKE MASS

1. Fatti a mano 180ºC and grease a 20 x 30 cm pan with a little oil.
2. In a mixer, beat 2 eggs with a pinch of salt until quadruple in volume and stay well aerated.
3. Add the sugar little by little, spoonful by spoonful with the mixer on.
4. Turn off the mixer and flavor the dough with the lemon zest and vanilla essence, stir gently with the silicone spatula.
5. Add the sifted cornstarch little by little and mix gently with the spatula from bottom to top until it is completely incorporated. When the first part of the starch is added, sift a little more and repeat the process until the starch is gone.
6. Transfer the dough to the greased pan and bake in a preheated oven. 180ºC for approximately 15-20 minutes.

HOW TO PREPARE PEACH CREAM

1. Dissolve the cornstarch with the peach syrup, then add the sugar, coconut milk and egg yolk.
2. Turn the pan on low heat and stir constantly with a wooden spoon. If it starts to clump, use a wire whisk to smooth out the cream. Cook for approximately 5-7 minutes, until you see a path at the bottom of the pan.
3. Turn off the heat and add the vanilla and peach to the cream and stir quickly.

ASSEMBLY

1. Prick the sponge cake with a fork and drizzle the peach syrup over the dough.
2. Spread the peach cream over the sponge cake.
3. Decorate with grated coconut.
4. Refrigerate the dessert for at least 4 hours.

Notes

• If you don't like coconut milk you can use another plant-based milk.
• If you overbake the sponge cake it will become hard, resembling a biscuit, so keep an eye on it.
• This recipe will last for about 5-6 days in the refrigerator.
• You can replace the peach with candied pineapple.
• This recipe won't work without the eggs.
• To use xylitol or erythritol you need to pulverize it in a blender.

• Prep Time: 30 minutes
• Cook Time: 15-20 minutes
• Category: Pane
• Cuisine: Brazilian

Nutrition

• Serving Size: 16 servings
• Calories: 182
• Suck: 17.6 g
• Sodium: 25.9 mg
• Fat: 8 g
• Saturated Fat: 6.6 g
• Unsaturated Fat: 1 g
• - Trans Fat: 0 g
• Carbohydrates: 27.2 g
• Fiber: 0.9 g
• Protein: 1.8 g
• Cholesterol: 34.8 mg

SEE OTHER DESSERTS RECIPES ON A PLATE

• Strawberry and Chocolate Dessert

• Pineapple Delight

• Grape Candy

I hope you have enjoyed this recipe for a dessert of peaches, and that you have to make often at home.

When you make this peach dessert, let me know what you think by leaving a comment below.

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i cookie senza glutine e senza lattosio? Ecco il passo-passo per voi di roccia in cucina Mescolare tutti gli ingredienti in una ciotola e mescolare fino ad ottenere un impasto liscio e omogeneo, come mostrato nella foto.