A new variation of the classic dessert “Peach Melba”, cooked by the French chef Auguste Escoffier in honor of opera diva Nelli Melba. Classic dessert consists of ice cream, peaches and raspberries.
In this recipe, instead of ice cream, a cream of two types of cottage cheese. Almond cake is filled with cream, pre-baked in the oven. Top up on the cream peaches, sliced and covered with peach glaze. Tarte is sprinkled with raspberries and almond petals.
Photo of the dish: Юнхи КимTime: 1 hour. 40 min Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For cake:
- 1/2 tbsp. almond petals
- 3/4 Art. flour
- 2 tbsp. l granulated sugar
- 1/4 tsp salt
- 6 tbsp. l cold unsalted butter, sliced into small pieces
For glaze:
- 1 diced peach
- 1/2 tbsp. granulated sugar
- 2 wide stripes of lemon peel and 1 tsp. freshly squeezed lemon juice
For toppings and decorations:
- 1/2 tbsp. ricotta cheese
- 225 gr. curd cheese at room temperature
- 1/4 Art. powdered sugar
- A pinch of freshly ground nutmeg
- 2 hard peaches, sliced in thin slices
- 1/2 tbsp. raspberries
Recipes with similar ingredients: almonds, peaches, ricotta cheese, lemon zest, lemon juice, icing sugar, raspberries, cheese curd, nutmeg, premium flour
Recipe preparation:
- Prepare the cake: preheat the oven to 190 degrees. Put almond petals on a baking sheet and bake 5 minutes until lightly golden color. Transfer to a bowl and cool completely.
- In a food processor, mix flour, 1/3 tbsp. toasted almonds granulated sugar and salt and grind. Add butter and grind again to a state of coarse flour. Add 2 tbsp. l cold water and mix until dough starts to contact. Put the dough on a plastic wrap and form a circle. Wrap it tightly and wrap it in the refrigerator for 15 minutes, until it does not harden slightly. Remove the film from the dough. Then lay out it in a 22-centimeter baking dish with a removable bottom and hands spread evenly on the bottom and sides of the mold. Clean in refrigerator for 10 minutes.
- Place the pan on a baking sheet. Cover the dough with foil, on top lay out a baking load or dry beans. Bake about 20 minutes until the edges of the cake are slightly fried. Take out the foil with weight and continue to inject another 15-20 minutes, until the whole cake covered with a golden brown crust. Get out the cake mold from the oven and cool completely.
- Cook the icing: in a small saucepan, mix diced peaches, granulated sugar, zest and lemon juice and 1 tbsp. water. Bring to a boil and cook over medium heat for about 10 minutes, until the peaches are soft and the syrup thickens. Take out the zest lemon, cool icing.
- Prepare the filling: mix until smooth in a bowl ricotta, cottage cheese, icing sugar and nutmeg. Put the filling on the cake in an even layer. Put slices of peaches from above in concentric circles. Brush with glaze, leaving 1 tbsp. l Gently mix raspberries with the left glaze, then lay on the pie along with the remaining roasted almonds. Serve immediately or cover and refrigerate for up to 4 hours.
