Making Peach Truffle at Home
This is a simple and quick recipe that allow you to make a tasty cake for you early morning breakfast. Savour the taste of Peach in the Morning rise.
Peach Truffle generally can be kept in the refrigerator for up to 2 weeks.
The whole process can be separated into two parts.
1) Making the Cake Crumb.
2) Re-baking the Cake Crumb into Peach Truffle.
- 5 Egg, (A)
- 100g Sugar, (A)
- 120g Plain Flour, (A)
- 100g Butter, Melted, (A)
- 130g Hard butter, (B)
- 50g Sugar, (B)
- 6 Egg Yolks, (B)
- 100g Peach Syrup, (B)
- 6 Egg Whites, (C)
- 50g Sugar, (C)
- 1/4 tsp Cream of Tartar, (C)
- Sliced Peach, (C)
- 50g Apricot Gel, (C)
- Preheat Oven to 180 Degrees C. Grease and line a shallow 11 inches square baking tray with paper.
- Whisk eggs and sugar at maximum speed for 7 minutes until stiff. Fold in sifted flour by hand, using an upward circulating motion. Add in warm melted butter and mix well, until batter is shiny. (Using Ingredient A)
- Spread on baking tray and bake for about 15 minutes on middle rack.
- Beat into crumbs when cake is cooled, using flat beater.
- Cream Butter and sugar until Fluffy. Add in egg yolks slowly. Add in the Cake crumbs and peach syrup. Leave Aside. (Use Ingredient B and then add into Cake Crumb)
- Whisk Egg Whites, sugar and cream of tartar until stiff. (Using Ingredient C) Then combine with the Cake Crumb.
- Spread the mixture on a greased and lined baking tray, and arrange the sliced peaches (Ingredient C) on top, pressing down the fruit slightly. Bake at 180 degrees C on the middle rack for about 25 minutes, or until golden brown.
- After Bake, let it cool down a bit before turn over to prevent peaches from dropping off.
- Coil 50g apricot gel (Ingredient C) in 50 g water until dissolved. Glaze the top of the Peach Truffle with apricot gel when the cake is cooled.
|Serving size: 189g|
|Calories from Fat||351|
|% Daily Value *|
|Fat 39 g||60%|
|Saturated fat 22 g||110%|
|Unsaturated fat 17 g|
|Carbohydrates 68 g||23%|
|Sugar 34 g|
|Fiber 1 g||4%|
|Protein 13 g||26%|
|Cholesterol 383 mg||128%|
|Sodium 335 mg||14%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|