Peach Cake
by Editorial Staff
Dessert cake with peaches, chocolate, and sour cream jelly, on a shortbread crust.
Ingredients
- Sour cream – 500 ml
- Gelatin – 1 pack (25 g)
- Cream – 100 ml
- Chocolate – 100 g
- Canned peaches
- For the shortcrust pastry:
- Flour – 1 cup (160 g)
- Butter or margarine – 100 g
- Sugar – 0.5 cups
Directions
- You will need a dish (form) with a high side. We make shortbread dough from butter, sugar, and flour and spread it evenly into a mold. You can make small sides. We put the form with the dough in the oven, preheated to 200 degrees, for 15 minutes.
- Making ganache. To do this, put the cream on the stove and heat it up (the cream should not boil). Remove from heat and throw chocolate pieces into it. Stir until smooth and let cool slightly.
- If the cream is not very fatty, then the ganache will turn out to be liquid, this is not scary, it will still freeze in the refrigerator).
- Pour the ganache on top of the shortbread cake and send it to the refrigerator for 20 minutes.
- Meanwhile, beat the sour cream and dilute the gelatin in warm water. It is imperative to add gelatin to sour cream at the moment when the mixer is turned on, in a thin stream so that the gelatin does not freeze in pieces.
- After the ganache has frozen, put chopped peaches on top of it.
- Gently pour sour cream with gelatin on top and refrigerate for 2 hours.
- When the sour cream hardens, put the chopped peaches on top.
Enjoy your meal!
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