You will need:
- 3 peach;
- 50 g. Creamy oil;
- 1 tbsp. spoon sugar.
For the basics:
- 125 Sugar powder;
- 50 g. Almond flour (can be made independently in a blender);
- 2 egg whites;
- 1 tbsp. spoon sugar;
- 1 h. Spoon Cocoa.
For cream:
- 200 ml of whipped cream 33%;
- 1 tsp. Sugar powder.
Peaches cut in half, remove the bone and burn out on all sides on cream oil with sugar on weak heat.
Egg squirrels with 1 tablespoon of sugar in a strong foam, almond flour mix with powdered sugar and cocoa. Bake 9 minutes at a temperature of 190 degrees and another 10 minutes - at 160.
Wake up 33% cream with sugar powder. If you have less fat cream, you can add a special thickener for cream.
Be sure to wait for peaches and the base for the cake cooled, otherwise the cream is blown.
Place the 2 tablespoons of cream on the basis of 2 tablespoons, neatly put a half peach and sprinkle with ground almond nuts.
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