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Creamy peach dessert

Creamy peach dessert

    

This delicious dessert is also known as Florida slices. Our recipe for their preparation is great and is guaranteed not to disappoint you.

Cook

No. of servings

12

Ready in

1 h. 30 min.

Difficulty

high

 

Categories:  Cream deserts  

 

Chocolate 85%-
all-purpose flour / plain flour1oz25grams
apricot jam1tbsp1tablespoon
baking powder for gingerbread0.5pk½pack
cream stabilizer2pk2pack
egg white5pcs5pieces
egg yolk5pcs5pieces
flour medium4.25oz120grams
peach compote1.1lb500grams
powdered sugar1tbsp1tablespoon
rum2tbsp2tablespoon
salt1pinch1pinch
sugar granulated8.75oz250grams
sunflower oil2tbsp2tablespoon
unsalted butter8.75oz250grams
vanilla pudding - powder2.5oz74grams
water4tbsp4tablespoon
whipping cream (30-33% fat)2.1cup500milliliters
whole milk 3.5%3.4cup800milliliters

1. 

whole milk 3.5% ¾ cup (200 ml)  vanilla pudding - powder 2.5 oz (74 g)  all-purpose flour / plain flour 1 oz (25 g)

Mix pudding powder and flour in the milk.

2. 

whole milk 3.5% 2.5 cup (600 ml)  sugar granulated 5.25 oz (150 g)

Bring milk and sugar to a boil.

3. 

Add pudding with flour and cook a thick porridge. Let it cool, stirring frequently. Prepare a base during cooling.

4. 

egg yolk 5 pcs  sugar granulated 3.5 oz (100 g)

Whisk the egg yolks and sugar into foam.

5. 

egg white 5 pcs  salt 1 pinch

Beat the egg whites until they are foamy.

6. 

flour medium 4.25 oz (120 g)  baking powder for gingerbread 0.5 pk

Mix the flour with the baking powder.

7. 

water 4 tbsp  sunflower oil 2 tbsp

Add water, oil and alternately stir in flour and whipped egg whites into the whipped eggs.

8. 

Spread the dough evenly on a baking sheet (22x32 cm) lined with baking paper.

9. 

Bake for 12 minutes at 180 °C.

10. 

rum 2 tbsp

Add rum into the lukewarm pudding.

11. 

unsalted butter 8.75 oz (250 g)

Whip the softened butter.

12. 

peach compote 1.1 lb (500 g)

Cut the peaches into pieces.

13. 

apricot jam 1 tbsp

Remove baking paper from the baked base. Turn the baking paper over and place it in the baking sheet, in that the base was baked. Spread jam and half of the filling.

14. 

Put the peaches on the first layer of the filling and spread the second part of the filling. Let it harden in the fridge for an hour.

15. 

whipping cream (30-33% fat) 2.1 cup (500 ml)  cream stabilizer 2 pk  powdered sugar 1 tbsp

Whip the cream and add stabilizer. If you don't like sugar-free whipped cream, you can add a little sugar.

16. 

Fill a part of the whipped cream (about 2-3 tablespoons) into a pastry bag with a larger decorative end piece. Spread the rest of it on the filling. Put the dessert in the refrigerator and let it harden for another 2-3 hours.

17. 

Chocolate 85%

Grate the chocolate (suitable is a vegetable peeler).

18. 

Cut the dessert. Sprinkle with the prepared chocolate.

19. 

Garnish with the tips of whipped cream.

Bon appetit!

 

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