Almond cake with peaches
Description
Perfect for tea and coffee. The cake is made with almonds. The nuts are peeled, dried in the oven, then ground. Canned peaches are used for the filling. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. Pour boiling water over the almonds for two to three minutes, then immediately transfer them into cold water. While the almonds are still wet, squeeze them with your fingers—the kernels will easily come out of their skins.
- 2
Step 2
2. Dry the peeled almonds in the oven and grind them in a blender into fine crumbs; add sugar and blend again.
- 3
Step 3
3. Separate the eggs into yolks and egg whites. Beat the yolks with 50 grams of sugar until pale. Add almond syrup and soft butter, then beat until creamy. Add flour and baking powder, mixing quickly. Beat the egg whites with a pinch of salt and 100 grams of sugar until stiff peaks form. Gently fold the egg whites into the almond and yolk mixture, using a bottom-to-top motion. The resulting batter will be creamy, light, and delicate.
- 4
Step 4
4. Line the bottom of a springform pan with parchment paper and place the dough inside. Cut peaches into quarters and arrange the pieces on top of the dough.
- 5
Step 5
5. Bake the pie for forty to forty-five minutes at a temperature of 190 degrees.
- 6
Step 6
6. The pie must be cooled down.