- 250g butter or margarine;
- 200g sugar;
- 4 eggs;
- 1 lemon (zest);
- 1.5 cups flour;
- 2 tbsp starch;
- 1 tsp baking powder;
- 3 sachets of gelatin;
- 800-900 g canned or fresh peaches;
- 1 cup peach nectar;
- 500g cream (33 -35%);
- 1 sachet of vanilla sugar;
- 1/2 cup of nuts.
Rub the lemon zest on a fine grater. Whisk the eggs dobel with a mixer or whisk. Add sugar sand and grated zest to the dishes with beaten eggs. Put the same softened butter or butter margarine in there and mix everything thoroughly. Seat and pour flour into the mixture, add baking powder. Knead the dough. It should turn out smooth and plastic.
Grease the baking tray with vegetable oil, put foil or parchment paper on it, which must be greased with oil too. Place the dough on the parchment and spread it evenly over the surface.
Put the batter tray in the oven, preheated to 200oS. Bake the product until ready for 30 minutes. Then take it out of the oven cool it. Cut out of it with a round shape (such as pans). Cut the trimmings into small cubes.
Dry the gelatin into the dishes, pour it with cold water and leave for 20 minutes. Take two-thirds of the peaches and grind them together with the nectar using a blender. Whisk half the cream with a mixer, adding vanillin and starch.
Put the gelatin tank on a slow fire. Stirring all the time, wait for it to dissolve. Bring the mixture to a boil, remove it from the heat and refrigerate a little.
Pour the gelatin into the peach purée, add the whipped cream and chopped cubes of corge. Stir everything and try, sugar sand can be added if necessary. Pour the mixture into the shape, which has been cut out the corge.
Leave the mixture to a cool place for 3 hours to stiffen. After that, lower the mold into hot water for a few seconds, turn it over and lay the frozen jelly on the sand dough crust.
Whisk the cream mixer with vanilla and sugar. Slice the remaining peaches into slices. Garnish the shortcake with whipped cream and fruit slices. Finely break any nuts and sprinkle them with cake.