Happy to be working with you again Carlos ArguiñanoThe pastry chef has made a sensational cake with seasonal fruit.
To enjoy peaches all year round, Eva Arguiñano encourages you to prepare them in syrup. It is not a complicated task and the result is exceptional.
Ingredients, for 6 people
- 450 g of pastry cream
- 1 tablespoon of icing sugar
- 1 egg white
- 20 g of hydrated sliced almonds
- Flour (for rolling out)
- 6 strawberries
For the dough:
- 140 g butter at room temperature
- 100 g of sugar
- 1 egg
- 300 g of flour
- 10 g baking powder
For the peaches in syrup:
- 4 peaches
- 150 ml of water
- 150 g of sugar
Elaboration
To make the syrup, heat the water and sugar in a saucepan until combined. Peel the peaches, cut them in half, remove the stone and place them in the saucepan. Cover them and cook for 5 minutes over low heat. and let them cool.
For the dough, mix the butter and sugar in a bowl. Add the egg and continue mixing. Add the flour and baking powder and mix until the ingredients are combined. Form the dough into a cylinder, wrap it in cling film and place it in the fridge for 2 hours.
Set aside half of the dough and knead the rest until it is manageable. Dust the work surface with a little flour, place the manageable dough on top, dust it with a little more flour and roll it out well with a rolling pin.
Cut a large piece of baking paper, cut off the corners so that the paper fits better in the mould.
Place the baking paper inside the mould (square x 18 cm on each side) and place it on a baking tray. Cover the mould (base and sides) with the pastry. Cover the pastry with the pastry cream, put the peaches on top and fold the excess dough flap over them.
Roll out the remaining dough between 2 large pieces of baking paper until it is very thin. Cover the peaches with the thin sheet of dough, brush with egg white (without beating), sprinkle with icing sugar and sprinkle with sliced almonds.
Bake the cake at 170º for 40 minutes and let it cool.
Cut it into portions and decorate with strawberries.
