Creamy peach dessert

This delicious dessert is also known as Florida slices. Our recipe for their preparation is great and is guaranteed not to disappoint you.

Cook

Dada

Servings

Ready in

1 h. 30 min.

Difficulty

high

Ingredients


Chocolate 85%	0 ??	kcal	0
all-purpose flour / plain flour	1 87	oz kcal	25	grams
apricot jam	1 36	tbsp kcal	1	tablespoon
baking powder for gingerbread	0.5 ??	pk kcal	½	pack
cream stabilizer	2 ??	pk kcal	2	pack
egg white	5 85	pcs kcal	5	pieces
egg yolk	5 285	pcs kcal	5	pieces
flour medium	4.25 428	oz kcal	120	grams
peach compote	1.1 315	lb kcal	500	grams
powdered sugar	1 39	tbsp kcal	1	tablespoon
rum	2 72	tbsp kcal	2	tablespoon
salt	1 0	pinch kcal	1	pinch
sugar granulated	8.75 1005	oz kcal	250	grams
sunflower oil	2 270	tbsp kcal	2	tablespoon
unsalted butter	8.75 1835	oz kcal	250	grams
vanilla pudding - powder	2.5 263	oz kcal	74	grams
water	4 0	tbsp kcal	4	tablespoon
whipping cream (30-33% fat)	2.1 1555	cup kcal	500	milliliters
whole milk 3.5%	3.4 512	cup kcal	800	milliliters

Recipe

whole milk 3.5% ¾ cup (200 ml) • vanilla pudding - powder 2.5 oz (74 g) • all-purpose flour / plain flour 1 oz (25 g)

Mix pudding powder and flour in the milk.

whole milk 3.5% 2.5 cup (600 ml) • sugar granulated 5.25 oz (150 g)

Bring milk and sugar to a boil.

Add pudding with flour and cook a thick porridge. Let it cool, stirring frequently. Prepare a base during cooling.

egg yolk 5 pcs • sugar granulated 3.5 oz (100 g)

Whisk the egg yolks and sugar into foam.

egg white 5 pcs • salt 1 pinch

Beat the egg whites until they are foamy.

flour medium 4.25 oz (120 g) • baking powder for gingerbread 0.5 pk

Mix the flour with the baking powder.

water 4 tbsp • sunflower oil 2 tbsp

Add water, oil and alternately stir in flour and whipped egg whites into the whipped eggs.

Spread the dough evenly on a baking sheet (22x32 cm) lined with baking paper.

Bake for 12 minutes at 180 °C.

10.

rum 2 tbsp

Add rum into the lukewarm pudding.

11.

unsalted butter 8.75 oz (250 g)

Whip the softened butter.

12.

peach compote 1.1 lb (500 g)

Cut the peaches into pieces.

13.

apricot jam 1 tbsp

Remove baking paper from the baked base. Turn the baking paper over and place it in the baking sheet, in that the base was baked. Spread jam and half of the filling.

14.

Put the peaches on the first layer of the filling and spread the second part of the filling. Let it harden in the fridge for an hour.

15.

whipping cream (30-33% fat) 2.1 cup (500 ml) • cream stabilizer 2 pk • powdered sugar 1 tbsp

Whip the cream and add stabilizer. If you don't like sugar-free whipped cream, you can add a little sugar.

16.

Fill a part of the whipped cream (about 2-3 tablespoons) into a pastry bag with a larger decorative end piece. Spread the rest of it on the filling. Put the dessert in the refrigerator and let it harden for another 2-3 hours.