Ingredients for making shortbread cake with peaches.
- Wheat flour 400 grams
- Butter 250 grams
- Sugar 2 tablespoons
- Egg 1 piece
- 1/2 teaspoon baking powder
- Salt to taste
- Lemon zest to taste
- Vanilla to taste
- Peaches 1 kilogram
- Sugar 3 tablespoons
- Starch 1 tablespoon
- Water 50 milliliters
- Ginger grated 2 centimeters
- Butter for form lubrication
- Icing sugar for decoration
- Main ingredients: Peach, Butter, Flour, Sugar
- Serving 10 Servings
Plate, baking dish (28 cm in diameter), kitchen knife, saucepan, tablespoon, pot holders.
Making peach shortcake:
Step 1: prepare the dough.
You need to knead the dough very quickly, so that the butter does not have time to melt.
First mix with flour, sugar, baking powder and salt.
Now add the cold butter, cut into cubes and mix very carefully so that the fat is combined with the flour. It will turn out something that looks like wet sand.
Add the egg, lemon zest and vanilla. Keep kneading the dough until you get a homogeneous mass. But do it very quickly, the oil should not melt.
If the dough is too tight, add a little cold water. I didn’t add, I had enough eggs.
Cover the dough with foil or cling film and send it to the refrigerator to rest while preparing the filling.
Step 2: prepare the filling.
Rinse the peaches and cut them into thin slices. If desired, you can clean them from the skins.
Fold the peaches in a saucepan, sprinkle with sugar, add a little water and put on fire so that the fruit boils a little in syrup. If the peaches are ripe, remove them from the heat almost immediately as they boil, hold the unripe fruits in the syrup a little more, until soft. Anyway, 5-10 minutes cooking should be enough.
Remove the peaches in syrup from the heat, add the starch diluted in a small amount of cold water to them, mix and return everything to the fire. Heat until syrup thickens.
At the very end, add the grated ginger root and let the peaches cool.
Step 3: bake the base.
While the filling is cooling, take out the dough, 1/3 separate and leave in the refrigerator. Lay most of it in a greased form, forming the base and edges of the cake. Pound the dough with a fork.
Bake the base for the cake in preheated 180 degrees oven for 15 minutes.
Step 4: add the peaches.
Take out the baked base and lay the peaches in syrup on top. Level the filling.
Take out the remaining dough, roll it out and cut it into strips. Decorate your cake on top as you like.
Step 5: bake a peach shortcake.
Return the cake to the oven now on 40 minutesso that it is well baked.
After baking, take out your product and cool it to room temperature, garnish with icing sugar at the end and serve.
Step 6: serve the peach shortcake.Divide the sandwich with peaches into slices and serve with tea, you can supplement each serving with a scoop of vanilla or cream ice cream. A delicious autumn dessert for the whole family.
Enjoy your meal!
- Use corn starch for baking, as potato has a very peculiar flavor.