{"id":6397,"date":"2024-07-05T15:08:29","date_gmt":"2024-07-05T15:08:29","guid":{"rendered":"https:\/\/www.simplecooking.top\/?p=6397"},"modified":"2024-10-03T17:47:16","modified_gmt":"2024-10-03T17:47:16","slug":"peach-and-lemon-cream-cake","status":"publish","type":"post","link":"https:\/\/www.simplecooking.top\/?p=6397","title":{"rendered":"Peach and Lemon Cream cake"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Ingredients<br><br><\/h4>\n\n\n\n<h5 class=\"wp-block-heading\">For the Crust:<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 egg<\/li>\n\n\n\n<li>100 g sugar<\/li>\n\n\n\n<li>8 g vanilla sugar<\/li>\n\n\n\n<li>Zest of 1 lemon<\/li>\n\n\n\n<li>140 g butter, softened<\/li>\n\n\n\n<li>300 g 00 flour<\/li>\n\n\n\n<li>10 g baking powder<\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">For the Cream Filling:<br><br><\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 ml milk<\/li>\n\n\n\n<li>2 egg yolks<\/li>\n\n\n\n<li>5 tablespoons sugar<\/li>\n\n\n\n<li>8 g vanilla sugar<\/li>\n\n\n\n<li>3 tablespoons corn starch<\/li>\n\n\n\n<li>3 tablespoons sour cream or mascarpone<\/li>\n\n\n\n<li>30 ml lemon juice<\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">For the Topping:<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>800 g peaches in syrup, drained and sliced<\/li>\n\n\n\n<li>1 egg white, lightly beaten<\/li>\n\n\n\n<li>Sliced almonds<\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">For Garnish:<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Icing sugar<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Directions<br><br><\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Prepare the Crust:<\/strong>\n<ol class=\"wp-block-list\">\n<li>In a large bowl, beat 1 egg with 100 g sugar and 8 g vanilla sugar until light and fluffy.<\/li>\n\n\n\n<li>Add the lemon zest and softened butter, mixing until well combined.<\/li>\n\n\n\n<li>Gradually add the 300 g of flour and 10 g of baking powder, mixing until a dough forms.<\/li>\n\n\n\n<li>Press the dough into the bottom and up the sides of a 25 cm tart mold. Prick the bottom with a fork and set aside.<\/li>\n<\/ol>\n<\/li>\n\n\n\n<li><strong>Prepare the Lemon Cream:<\/strong>\n<ol class=\"wp-block-list\">\n<li>In a saucepan, heat the 400 ml of milk over medium heat until just boiling.<\/li>\n\n\n\n<li>In a separate bowl, whisk together the 2 egg yolks, 5 tablespoons sugar, 8 g vanilla sugar, and 3 tablespoons corn starch until smooth.<\/li>\n\n\n\n<li>Slowly pour the hot milk into the egg yolk mixture, whisking constantly to avoid curdling.<\/li>\n\n\n\n<li>Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.<\/li>\n\n\n\n<li>Remove from heat and stir in 3 tablespoons sour cream or mascarpone and 30 ml lemon juice until smooth.<\/li>\n\n\n\n<li>Let the cream cool slightly.<\/li>\n<\/ol>\n<\/li>\n\n\n\n<li><strong>Assemble the Tart:<\/strong>\n<ol class=\"wp-block-list\">\n<li>Pour the lemon cream filling into the prepared crust, spreading it evenly.<\/li>\n\n\n\n<li>Arrange the drained and sliced peaches over the top of the cream.<\/li>\n\n\n\n<li>Brush the edges of the crust with the beaten egg white and sprinkle with sliced almonds.<\/li>\n<\/ol>\n<\/li>\n\n\n\n<li><strong>Bake the Tart:<\/strong>\n<ol class=\"wp-block-list\">\n<li>Preheat the oven to 180\u00b0C (static).<\/li>\n\n\n\n<li>Bake the tart for 30 minutes, or until the crust is golden and the filling is set.<\/li>\n\n\n\n<li>Let the tart cool completely.<\/li>\n<\/ol>\n<\/li>\n\n\n\n<li><strong>Garnish and Serve:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Dust the tart with icing sugar before serving.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Serving Suggestions<br><br><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Serve the tart chilled or at room temperature.<\/li>\n\n\n\n<li>Perfect with a scoop of vanilla ice cream or a dollop of whipped cream.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Cooking Tips<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ensure the lemon cream is well-cooked to avoid a runny filling.<\/li>\n\n\n\n<li>You can substitute fresh peaches for canned if preferred; adjust the sugar accordingly.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Nutritional Benefits<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Contains vitamin C from the lemon and peaches.<\/li>\n\n\n\n<li>Provides calcium and protein from the milk and eggs.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Dietary Information<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>This recipe contains gluten, dairy, and eggs.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Storage Tips<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Store any leftovers in an airtight container in the refrigerator for up to 3 days.<\/li>\n\n\n\n<li>The tart can be frozen; thaw in the refrigerator before serving.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Why You\u2019ll Love This Recipe<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>A delightful balance of sweet and tangy flavors.<\/li>\n\n\n\n<li>Buttery, flaky crust with a creamy, luscious filling.<\/li>\n\n\n\n<li>Easy to prepare and visually appealing.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Conclusion<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Enjoy this Peach and Lemon Cream Tart as a delightful end to any meal. Its combination of flavors and textures is sure to impress family and friends.<br><br><img decoding=\"async\" src=\"https:\/\/go.ezodn.com\/utilcave_com\/ezoicbwa.png\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For the Crust: For the Cream Filling: For the Topping: For Garnish: Directions Serving Suggestions Cooking Tips Nutritional Benefits Dietary Information Storage Tips Why You\u2019ll Love This Recipe Conclusion [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":6398,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-6397","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitas"],"_links":{"self":[{"href":"https:\/\/www.simplecooking.top\/index.php?rest_route=\/wp\/v2\/posts\/6397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.simplecooking.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.simplecooking.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.simplecooking.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.simplecooking.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6397"}],"version-history":[{"count":2,"href":"https:\/\/www.simplecooking.top\/index.php?rest_route=\/wp\/v2\/posts\/6397\/revisions"}],"predecessor-version":[{"id":7910,"href":"https:\/\/www.simplecooking.top\/index.php?rest_route=\/wp\/v2\/posts\/6397\/revisions\/7910"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.simplecooking.top\/index.php?rest_route=\/wp\/v2\/media\/6398"}],"wp:attachment":[{"href":"https:\/\/www.simplecooking.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.simplecooking.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.simplecooking.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}