Bakery products

Peach pie with whipped cream


Ingredients for Making Peach and Whipped Cream Pie

  1. Wheat flour 250 grams
  2. Sugar 150 grams
  3. Softened butter 210 grams
  4. Powdered sugar 1.5 tablespoons
  5. Fat cream 250 grams (1 cup)
  6. 4 eggs
  7. Raspberry jam 50 grams
  8. Canned peaches 1 can
  9. В teaspoon liquid vanilla extract
  10. Food baking powder 1 teaspoon
  11. ¼ teaspoon salt
  • Main Ingredients Eggs, Butter, Cream, Flour
  • Serving 1 serving
  • World Cuisine

Inventory:

Oven, Bowl, Fine mesh strainer, Teaspoon, Glass, Tablespoon, Food processor with dough nozzle, Non-stick round baking dish, Wooden toothpick, Kitchen towel, Kitchen spatula, Oven metal grill, Knife, Cutting board, Mixer , Kitchen spatula, Large flat dish

Making a pie with peaches and whipped cream:

Step 1: prepare the dough.

Preheat the oven first up to 190 degrees Celsius. Then in a dry, clean bowl, sift the wheat flour through a sieve with a fine mesh, do not skip this step, during sifting, the flour is saturated with oxygen, dried and loosened. Then add food baking powder and salt to it. Stir the dry ingredients with a whisk until smooth. Put it in the bowl of the food processor 200 grams softened butter, pour sugar in the same place and beat the ingredients until smooth, using a special nozzle for kneading dough. Take the chicken eggs and begin to beat them one at a time into the bowl of the food processor, without stopping the operation of the kitchen unit. Try to add eggs so that the shell does not get caught! Then gradually introduce the dry ingredients into the liquid miscible mass, i.e. mixed flour, baking powder and salt. Stir all the components of the dough to a homogeneous consistency without lumps and sugar grains. You should have a semi-dense mass of smooth, velvety texture.

Step 2: bake the cake.

Now grease the round baking dish with butter. Pour dough into it and use a kitchen spatula to distribute it throughout the mold so that it lies evenly. Make sure that the oven has warmed up to the temperature you need and only after that put the container with the dough in it. Bake cakes for 25 to 30 minutes. After that, open the oven and check the readiness of the dough, just insert a wooden toothpick in the middle of the cake and remove it if there are wet pieces of dough on the end of the wooden stick, let the cake go into the oven until it’s ready 5 to 7 minutes. If the stick is dry, then the cake is ready. Helping yourself with a kitchen towel, remove the mold from the oven and let it cool down a bit, that's enough 15 to 20 minutes. Then remove the cake from the mold with a kitchen spatula, lay on a metal wire rack and let cool completely to room temperature. Then cut it with a sharp knife into 2 parts along.

Step 3: whip the cream.

In a deep bowl with a tablespoon, place thick fat cream, place a container under the mixer blades and start whipping the dairy product, turning on the kitchen appliance at the slowest speed. Across 1 minute add intense whipping to cream 1.5 tablespoons powdered sugar and liquid vanilla extract. Increase the mixer speed to medium and whip the cream 2 - 3 minutes to splendor. In this step I want to add, do not whip the dairy product longer than indicated in the recipe and do not increase the speed of the mixer to the maximum, cream can curl from very intensive whipping and as a result, instead of cream, you will get sweet butter.

Step 4: make a cake with peaches and whipped cream.

Now you need to beautifully decorate your dessert. Place one of the pieces of the cake with the slice up on a large flat, round dish and brush with raspberry jam. Open a jar of canned peaches, I used canned shop peaches sliced ​​in slices in a sweet marinade. Drain the sweet syrup from the jar, remove the peaches and act as desired. In this step, I moved away from the original, because I was preparing a cake for my wife's birthday and applied half of the total mass of whipped cream to the jam. After he took half the peaches, laid them on a cutting board and cut them into pieces. Then, in a complete disordered sequence, he laid pieces of fruit on top of the cream, they drowned perfectly in the sweet mass. He took the second half of the cake, laid it on peaches, and coated the whole cake with cream. And from above in an artistic order I laid out the remaining slices of peaches. But you can do it as in the original, first grease the cake with jam, lay the peaches, evenly distribute all the whipped cream on top, then put the second half of the cake and sprinkle the cake 60 gramsand powdered sugar through a fine mesh sieve. In any case, the pie will turn out well! After cooking, let your product soak in whipped cream by placing the cake in the refrigerator at least for 2 hours.

Step 5: serve the pie with peaches and whipped cream.

The pie with peaches and whipped cream is served cold, but if you are going to feed this fragrant, sweet dish for children, it is better to take it out of the refrigerator 30 to 40 minutes before serving it on a sweet table so that the cake gets a little warm. For a cup of freshly brewed tea, coffee or cocoa, this dessert will be simply irreplaceable! Cook with pleasure and enjoy delicious food! Enjoy your meal!

Recipe Tips:

- - Instead of liquid vanilla extract, you can use vanillin on the tip of a knife, but be extremely careful with these ingredients, a lot of pure vanillin gives bitterness, remember the tip of the knife is not even a pinch, but quite a bit!

- - I cooked the cake several times and with a pure heart I can say that canned peaches can be replaced with fresh ones, as well as you can use fresh or canned apricots, pears, apples or canned pineapple.

- - It is not necessary to lubricate the form with butter, you can use vegetable, but it is desirable that it be refined and odorless sunflowers.

- - Instead of vanilla extract, you can add any fruit essence to cream.