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Peach cake

Peach cake


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I started with the sheets, mixing the sugar and eggs well until they become a whitish and fluffy cream, then I added the salt powder, lemon peel and flour and I mixed lightly (from the bottom up) until it was homogenous. In two trays I spread 2 sheets (on baking paper), one smaller and one slightly larger, so that after they were baked I could cut them into 3 equal sheets. I put them in the preheated oven at 180ºC for 5-7 minutes (or until they brown a little).

Meanwhile, put the margarine and brown sugar in a pan and when it starts to caramelize, add 3 sliced ​​peaches (one I left for decoration), vanilla and cinnamon. I mixed well and let the peaches soften for about 5 minutes, then I crushed them with a fork and put them in the fridge to cool faster.

When the sheets are ready, peel them off the baking paper and cut them into three equal parts. The remaining edges of the sheets, together with the biscuits, are ground. Put the gelatin sheets in cold water for 2-3 minutes and then melt them in the microwave (for 8-9 seconds).

After I beat the whipped cream (or at least I tried, I still had the liquid left over, I had bought it from another brand) I added the biscuits and peaches and mixed, then the gelatin followed. I put the cream in the freezer for 15 minutes.

After this time the assembly followed: the cream divided into 3 is divided into sheets, then it is decorated with 1 diced peach and caramel.

It can be served immediately but it is better after it stays in the fridge for a while.



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