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Party Peach Gateau
By : Rehana KhambatyCategory : Egg, Desserts and baking dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Hollow out sponge cake deep enough to hold 2 cups custard filling. Prepare filling in rubbing the sugar cubes over the rind of the lemon till they crumble.
- Place them in a medium-sized bowl with the sugar and flour. Add egg yolks and beat thick.
- Warm milk and add in gradually, taking care not to cook the eggs. Cook over low fire, stirring, until the consistency of thick cream.
- Add essence and remove from fire. Mix in cream, scalded over a low flame, and the grated lemon rind.
- Pour into cake and chill. Meanwhile prepare jam sauce. Place all the ingredients in a thick pan and cook gently till sugar dissolves.
- Bring to a boil and simmer till of a pouring consistency. Place peach halves, curved side up, over the cake filling and pour the jam sauce over them.
- Make a criss-cross pattern and a thick border of whipped cream and chill further. Serve, sprinkled with crushed walnuts.
Ingredients:
Case :
one large sponge cake about 2� high.
rich custard filling :
4 sugar cubes,
1 large lemon,
4 tbsp. sugar 1 tbsp.
flour,
3 egg yolks,
1 cup thick milk,
1 cup cream,
scalded,
� tsp. vanilla essence,
1 tsp. lemon rind.
Jam sauce :
4 tbsp. red jam,
4 tbsp. sugar,
� cup water,
few drops lemon juice and red colouring.
Peaches and cream :
1 large tin of pinch halves,
� cup cream,
whipped � cup
walnuts,
warmed and crushed.
Case :
one large sponge cake about 2� high.
rich custard filling :
4 sugar cubes,
1 large lemon,
4 tbsp. sugar 1 tbsp.
flour,
3 egg yolks,
1 cup thick milk,
1 cup cream,
scalded,
� tsp. vanilla essence,
1 tsp. lemon rind.
Jam sauce :
4 tbsp. red jam,
4 tbsp. sugar,
� cup water,
few drops lemon juice and red colouring.
Peaches and cream :
1 large tin of pinch halves,
� cup cream,
whipped � cup
walnuts,
warmed and crushed.
