For the dough
2 cups of wheat flour (240 g)
3/4 cup of cold butter, cut into small pieces (150 g)
3 tablespoons of cold water
For the filling
1/2 cup of ground almonds (80 g)
1 tablespoon of wheat flour
1 cup of corn syrup (240 ml)
1 tablespoon of melted butter
2 eggs
1 tablespoon of vanilla extract
1 1/2 cups of peaches, sliced (180 g)
For the dough
2 cups of wheat flour (240 g)
3/4 cup of cold butter, cut into small pieces (150 g)
3 tablespoons of cold water
For the filling
1/2 cup of ground almonds (80 g)
1 tablespoon of wheat flour
1 cup of corn syrup (240 ml)
1 tablespoon of melted butter
2 eggs
1 tablespoon of vanilla extract
1 1/2 cups of peaches, sliced (180 g)
Preheat the oven to 350°F (medium)
Prepare the dough: in a large bowl, combine the flour and butter
Mix with your fingers until you get a crumbly texture
Add the water and knead lightly with your hands
Form a ball with the dough
Wrap it in plastic wrap and refrigerate
Prepare the filling: in a large bowl, beat all the ingredients except for the peaches until you get a smooth mixture
Add the peaches and mix well. Reserve
Use a rolling pin to roll out the dough until it's thin
Line a 9-inch round cake pan with the dough
Cut the edge with a knife
Poke the bottom and sides of the dough with a fork in several places
Line it with four overlapping pieces of aluminum foil
Bake in the preheated oven until firm (about 20 minutes)
Remove the foil and let it cool slightly (about 10 minutes)
Maintain the oven temperature at 350°F
Fill the dough with the peach mixture
Bake until the filling is firm (about 25 minutes)
Let it cool and serve in the same cake pan or cover with plastic wrap and refrigerate for about an hour before serving
502 calories per slice
Obs.: If you prefer, bake the cake the night before
Let it cool, wrap in plastic wrap, and refrigerate
When serving, warm it up in the oven
You can also make the dough and filling the night before, wrap them in plastic wrap, and refrigerate
Before serving, assemble and bake the cake according to the recipe.
