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Glass 250 ml
Tray 20x30 cm
Ingredients:
Dark shortcrust pastry:
2 cups of wheat flour
3/4 cup of powdered sugar
2 flat teaspoons of baking powder
2 flat tablespoons of cocoa
pinch of salt
4 yolks straight from the fridge
1 stick of cold butter (200g)
Combine all ingredients.
Place 3/4 of the dough (leave the rest for the top of the dough) on the bottom and sides of a 20x30 cm baking tin. Prick with a fork. Place in the fridge (about 30 minutes)
Curd:
1 can of peaches
Drain and cut into small pieces
Remove all ingredients for the mass from the refrigerator at least 2 hours in advance
1 kg of cheese from a bucket
1 cup of sugar
1 vanilla sugar (16g)
Mix until ingredients are combined
4 whole eggs at room temperature
Add 1 at a time while mixing constantly
1 sugar-free cream pudding (40g)
Mix just until ingredients are combined
150 g of melted, cooled butter
Mix until combined with the rest of the mixture
Add chopped peaches and mix
Pour the cheese mixture onto the cold shortcrust pastry
Place pieces of cake on top
Bake for 60 minutes without convection, top-down heater, in an oven preheated to 180 degrees, on the 2nd shelf from the bottom.
Music: You Tube Library - Exhale - Jeremy Blake