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Patricia

Patricia Garcia
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Recipe of Peach Mostachon Cake
Recipe

Peach Mostachon Cake

15 mins
20 mins
Low
20
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Cake cracket cracker, walnut egg ideal to accompany a coffee, the original straight is with strawberry but you can use the fruit of your choice, either in syrup or fresh fruit.
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Ingredients

10 portions
  • 4 egg whites
  • 1 cup sugar
  • 3/4 cups cookie, cracket or ritz in pieces
  • 3/4 cups walnut, chopped and toasted
  • 1 teaspoon baking soda
  • 1 teaspoon liquid vanilla
  • 1/2 cups powdered sugar
  • 1 cup cream, wip tooping
  • peaches in syrup, to decorate
  • cream cheeses, big

Preparation

Preheat the oven to 180ºC as it must be hot and at a temperature so that the egg whites do not fall.
In a removable mold, I put them in individual molds with waxed paper, spray with butter spray.
The cookies are broken leaving pieces to be able to feel the nuts are broken into pieces and await in a bowl beat the egg whites until they are sufficiently stable, add the baking powder, add the sugar in the form of rain and vanilla is beaten until integrated, the biscuits and walnuts are added in an enveloping form slowly, taking care not to lower the egg whites. The mixture is emptied into the mold and put into the oven for 20 minutes until the sponge is extinguished. oven and leave about 10 to 15 min. more in the oven.
For the Dutch cream, beat the cream cheese until acremar add the sifted glass sugar carefully, whisk the cream until it sponges and add the vanilla, refrigerate and decorate the cake putting the peaches in the bottom of it.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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