![]() ![]() The cake will keep covered no longer than 3 days. ![]() ![]() Spread them over the peaches.īake cake at 390° F (200° C, upper and lower heat) for 30 minutes. Then mix together the crumbs using a fork out of 30 g softened butter, 40 g plain yogurt, 30 g flour, 20 g brown sugar and 60 g oats. Preheat the oven to 390° F (200° C, upper and lower heat). Let the cake rest under a cover for 30 minutes. A summer special of sliced fresh peaches in our sweet glaze. Mix in 1 Tsp dried yeast, 150 g flour and 50 g ground hazelnuts as well.Ĭore 3 peaches, slice them and arrange on the dough. The tart flavor of Key Limes, blended creamy and smooth in a graham cracker crust. Stir in one egg, 50 g plain yogurt and 50 ml (oat)milk. Prep time: 15 minutes prep, 30 minutes resting time, 30 minutes baking timeġ Tsp vanilla sugar or 1 Tsp vanilla extractīeat together 30 g soft butter, 40 g white sugar, 1 Tsp vanilla extract and the skin of one half lemon to a cream consistency. Once you remove the peaches from the oven, carefully pour the custard mixture over peaches into the pan after the first 30 minutes of baking. I think that’s enough to now present you a “tart”-recipe. While the peaches and dough bake, whisk together the eggs, nutmeg, and milk. But at least I am baking the cake “in special shallow baking pans with a ribbed surface”. Instead we’ve got peaches on a lemony-vanilla yeast dough with oat crumbs. Well, my cake is neither tasteless nor a shortcrust pastry. The German Wikipedia article even calls the dough “a shortcrust pastry, usually without added salt or sugar, thus neutral to the taste”. The pastry is usually shortcrust pastry”. If we turn once more to Wikipedia: “A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. I wasn’t quite sure, if I really could call this peach cake a “tart”. ![]()
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