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PEACH DESSERT

Serving spoon with peach dessert, cream and sponge cake on the base, on the glass dish where the dessert was made
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A balanced dessert that is simple to prepare and perfect for sharing with the family

Di sodio

SPONGE CAKE INGREDIENTS

  • 2 ovos (100 g) + pitada de sal
  • 1/3 xícara açúcar refinado (60 g)
  • 2/3 xícara amido de milho (72 g)
  • Raspas de 1 limão + 1 colher chá essência de baunilha (opcional)

INGREDIENTS PEACH AND COCONUT CREAM

  • 1/2 xícara amido de milho (55 g)
  • 1/2 xícara calda do pêssego (120 ml)
  • 1/2 xícara de açúcar (90 g)
  • 400 ml de leite de coco
  • 1 gema
  • 1 colher de chá de essência de baunilha (5 ml)
  • 460 g de pêssego em calda picado

FINALIZATION

  • 1/2 xícara de calda de pêssego (120 ml)
  • 50 g coco em flocos (decoração)

Grassi Saturi

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.

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