Milk: 2 cups all-purpose flour
1/4 cup unsalted butter or margarine, softened
3-4 tablespoons liquid
Filling:
2 packages of vanilla pudding mix (170g)
4 lightly beaten egg yolks
2 1/2 cups milk
1 cup chopped toasted pecans
2 tablespoons cognac
1 can of peaches in syrup (500g)
1/3 cup peach syrup
1/2 cup jam or jelly
Milk: 2 cups all-purpose flour
1/4 cup unsalted butter or margarine, softened
3-4 tablespoons liquid
Filling:
2 packages of vanilla pudding mix (170g)
4 lightly beaten egg yolks
2 1/2 cups milk
1 cup chopped toasted pecans
2 tablespoons cognac
1 can of peaches in syrup (500g)
1/3 cup peach syrup
1/2 cup jam or jelly
To make the cake: Sift flour into a bowl and add butter, softened, in small pieces
Mix with two forks until a crumbly texture forms
Add milk and knead lightly with hands until a ball forms
Bake in a round refractory dish of 22 cm diameter
Make a decorative edge around the cake by pressing it firmly to avoid gaps
Bake at 200°C for 15 minutes or until golden brown
To make the filling: Let the cake cool completely
Prepare the filling according to package instructions, using the amount of milk specified above and adding egg yolks
After the pudding is ready, mix in chopped pecans and cognac
Stir well
Distribute immediately into a bowl, place a sheet of parchment paper directly on top of the pudding and refrigerate for some hours until it's well chilled
Meanwhile, drain peaches well over absorbent paper
Reserve 1/3 cup of peach syrup
Pour this syrup into a small pan and let it simmer to reduce to 1 tablespoon
Fry for 5 minutes or until the syrup has thickened
Add jam or jelly and cook slowly until melted
Make 5 cuts on the rounded surface of the peaches or pass a fork firmly through them
Dip in gelatin, allowing it to drizzle onto the cuts
Refrigerate
To serve, spread the cream over the cake
Arrange peaches with rounded side up into a flower shape on top of the cake
Warm the remaining gelatin and brush over the peaches
If desired, garnish with whipped cream
Serve immediately, 16 servings.
