Cake with canned peaches

You can cook this tasty pie with canned peaches and curd filling at any time of the year.

Cake with canned peaches
Cake with canned peaches
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Time: 
90 min.
Portions: 
10 pers.
Complexity: 
Medium
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Breakfast
Dessert

Ingredients

Dough for pie with canned peaches:

  • 200 g of flour
  • 120 g of sour cream
  • 80 g of butter
  • half of an orange (peel)
  • half a hour. soda

Cottage cheese stuffing for cake with canned peaches:

  • 300 gr curd
  • 2 eggs
  • half of an orange (peel)
  • 1 tbsp. sugar
  • 1 tbsp. starch
  • 10 grams of vanilla sugar
  • a pinch of salt

+ a can of canned peaches (about 300 grams )

Author: /

Recipe for cooking at home

  1. Sift the flour through a sieve together with soda and stir. Remove the butter from the refrigerator and leave it for 10 minutes in the heat. With the orange peel off and grate it on a fine grater.
  2. Cut the oil into pieces and carefully grate with a fork with flour mixture in a crumb. Add sour cream, half a peel and mix the dough until completely homogeneous. Wrap the bowl with food film and send it to the refrigerator.
  3. Shortcake for a pie with canned peaches should stay in the refrigerator for half an hour. In the meantime, prepare the curd filling. Separate the yolks from the proteins, remove them until the refrigerator.
  4. Yolks start whipping with a mixer, gradually pour sugar with vanilla sugar. Mix the yolks with sugar until a lush creamy mass is formed. Combine the cottage cheese with the yolk mass, left with grated zest and starch, and mix.
  5. Squirrels are removed from the refrigerator and beaten with a pinch of salt to steady peaks. Combine the curd cream with proteins and mix. Heat the oven to 200C, cover the baking sheet with parchment paper or smear it with a piece of butter.
  6. Remove the dough from the refrigerator and evenly distribute it on the bottom of the mold, form the sides about 3-4 cm. dough curd mass and smoothen. Open the can of canned peaches and drain the syrup into a separate container, cut the peaches into small slices and lay them on top of the filling. Bake the cake with canned peaches until about 45 minutes. Then take out the shape and evenly pour the cake 50-70 ml of peach syrup. Leave the cake for half an hour to cool.
  7. Cut cold cake with canned peaches and cottage cheese into serving pieces and serve to the table. Have a nice tea!
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