Semi-shortcrust peach delight with custard: A heritage recipe

Semi-shortcrust pastry with peaches and custard from my grandmother reminds me of the end of summer, warm Saturday afternoons, and freshly cut grass. Grandma usually baked cakes just before Sunday to treat the family and her friends. I still remember the taste of the peach cake with semi-shortcrust pastry. Such flavours are never forgotten.

The base of the peach cake is semi-shortcrust pastry, which most of us probably associate with apple pie. Besides the obligatory flour, butter, and sugar, semi-shortcrust pastry also contains sour cream (or buttermilk or kefir). This ingredient makes the semi-shortcrust pastry less crumbly than the shortcrust pastry. Adding cream also necessitates using a leavening agent, such as baking powder. Remember that all ingredients for semi-shortcrust pastry should be cold, not just the butter.

You can prepare semi-shortcrust pastry with canned or fresh peaches. In the latter case, make sure the fruit is soft and sweet.

Ingredients:

Pastry

              
• 1 1/2 cups all-purpose flour
• 7 oz cold butter
• 3 egg yolks
• 1/2 cup powdered sugar
• 1 packet of vanilla sugar (0.3 oz)
• 1 flat teaspoon baking powder
• 2 tablespoons sour cream
• A pinch of salt

Custard Cream

            
• 4 egg whites
• 3/4 cup sugar
• 1 packet of vanilla sugar
• 2 packets of vanilla custard powder (unsweetened)
• 1/4 cup oil
• A pinch of salt
• 8 halves of peaches in syrup or fresh soft peaches

Preparation:

1. Sift the flour with the baking powder and add a pinch of salt.
2. Grate the cold butter on a large-eye grater or cut it with a knife, mixing it with the flour. Quickly knead the dough (it will resemble a crumble).
3. Add the egg yolks, sour cream, vanilla, and powdered sugar. Quickly knead the dough just until the ingredients are combined.
4. Form the dough into a ball and divide it into two parts: Place 2/3 in the fridge and 1/3 in the freezer. Wrap the dough in cling film beforehand.
5. Prepare the custard cream: Beat the egg whites stiff with a pinch of salt. When the foam stiffens, gradually add the sugar and vanilla sugar. Finally, add the custard powders and oil. Mix everything at low speed.
6. Drain the peaches from the syrup and cut them into slices.
7. Take 2/3 of the dough out of the fridge and line the bottom of the baking pan with it. Prick the dough all over with a fork.
8. Place half the peaches on the dough and pour the custard cream over them. Then, arrange the remaining peaches on top.
9. Take 1/3 of the dough from the freezer and grate it on a coarse grater over the fruit.
10. Bake the cake for 50 minutes at 180°C (top-bottom mode).
11. Set aside to cool, then sprinkle with powdered sugar.