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Peach charlotte, Prescriptions, Any category, Any kitchen, European cuisine, Pastries and desserts, Charlotte

Ingredients portion 8

Chicken egg 3 pieces

Sugar 1 cup

Vanilla sugar 40 g

Water 2 tablespoons

Wheat flour 1 cup

Baking powder ½ teaspoon

Peaches 4 pieces

Butter 15 g

Salt pinch

Cooking instructions 30 minutes

1 Cut the washed peaches into bite-sized pieces or fan them, sprinkle with sugar and store in the refrigerator.

2 Beat the egg yolks with 0.5 cups sugar, vanilla sugar and 2 spoonfuls water. Also whisk the egg whites with 0.5 cups sugar and salt. Gently combine the egg yolks and whites, add the sifted flour and baking powder and mix gently with a spatula.

3 Preheat the oven to 200 degrees.

4 Grease the tin, arrange the peaches in the bottom of the tin and pour over the batter. Bake for 20 minutes at 200 degrees and another 10 minutes on a low heat. You can check if the cake is ready by sticking a skewer or toothpick into the tart – the stick should stay dry. Remove the cake and leave to cool.

Recipe tip I suggest you use the split mould for this cake.

Caesar salad dressing

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .