Recipe 25: This weekend I decided to cook 2 cakes following the recipes my mum gave me: one was a cake she tried in an Italian hotel, really good but where I did some changes. The other one instead is a real recipe, that sounds really good also if I don’t remember my mum doing it, but probably i missed that dinner.
Both of these cakes have a pasta frolla base, so I decided to try both in 2 little versions, just hoping one of the 2 was coming out good.
The ingredients for a little peaches Charlotte cake are for the pasta frolla: 150 gr. flour– 75 gr. butter – 75 gr. sugar – 1 egg yolk – a pinch of salt. For the filling: 100 gr. amaretti – 75 gr. grated almonds – 2 eggs – 2 spoons of sugar – 2spoons of milk, 300/400 gr peaches in syrup.
Start preparing the pasta frolla following these instructions. Then place it in the fridge for half an hour and in the meantime prepare the baking pan. You can place some butter and flour in it, or just some baking paper as in the picture, to avoid the cake to stick.
Then stretch the pasta and create a circle that will be the base of the cake. Have to be really thin. Place it in the pan and create some holes all around with a fork to let the air goes out while cooking in the oven.
In another container mix 2 egg yolks with the sugar, the milk and the 2 egg whites wiped up. Pour all this mix on the peaches and place the cake in the oven already hot, at around 180 degree for 45 minutes.
When the top will become a bit dark, take out the cake and try with a toothpick if the pasta is cooked. If this will come up dry the cake it’s ready.
Then serve it hot also with some icing sugar on top if you like.
PS. Mamy nonostante non abbia mai provato la tua, a me la mia versione e’ piaciuta molto! L’amaretto con le pesche mordite e le mandorle sta benissimo!