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Serving spoon with peach dessert, cream and sponge cake on the base, on the glass dish where the dessert was made

PEACH DESSERT

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Description

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

Ingredients

Scale

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)

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

Find it online: https://receitasaudavel.net/en/peach-dessert-with-cream/