Summary

Ingredients

For the ground:

• 180 g flour
• 1 tablespoon sugar
• 1 pinch (s) salt
• 60 g veetable fat
• 60 g butter
• 60 ml water, cold

For covering:

• 3 tablespoon flour
• 800 g peach (s), drained and cut
• 70 g suar
• 5 egg yolks
• 170 g cream
• 1 teaspoon vanilla extract
• 250 g mascarpone

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Instructions

1. For the base, knead all the ingredients in a bowl. Shape the dough into a ball, wrap it in cling film and place in the fridge for about 1 hour.
2. Then place in a greased and lined with baking paper mold and refrigerate for another 15 minutes.
3. For the topping, mix the peaches with the flour and set aside.
4. Then whisk the egg yolks and sugar together. Stir over a water bath for about 7-8 minutes until the mass becomes thick. Now stir in the cream and vanilla extract and refrigerate the mixture for 10 minutes.
5. Mix the mascarpone and half of the ice cream briefly with the mixer, then carefully stir in the rest of the ice cream.
6. Finally, cover the cooled base with the peaches and cover with the mascarpone ice cream. Lift the peaches a little with a fork so that the cream can spread everywhere and surround all the peaches.
7. Bake the cake at 190-200 ° C for 10 minutes. Then reduce the temperature to 175 ° C and bake for another 35 minutes.