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Rich and easy cake of peaches with almond cream. It's a delicious dessert that no one can say no to. Its rich filling of almond cream with peaches in syrup complement perfectly with the crispy crust of puff pastry that you will love; test it.
Beat the butter to acremarla, add sugar, flour and almonds, finally eggs and rum, should be a very thick cream, put it in the refrigerator.
Spread half of the puff pastry to cut a rectangle 27 cm long by 12 cm wide, move to a baking tray with an acetate, chop with a fork, put the almond cream in the center, leaving 2 cms . to the edges and varnish the edges with the egg yolk beaten with a teaspoon of water.
Dry the peaches and put them on the almond cream.
Spread the rest of the pasta and cut a rectangle 28 cms long by 13 cms wide, fold in half lengthwise and make cuts every 1/2 cm with the dull part of a knife, for the folded part and leaving 2cm on the edges, unfold and place on the peaches, varnish with the egg yolk and make diagonal cuts on the edge, refrigerate the cake 30 min, before baking.
Bake in a hot oven 250 C for 25 or 30 min. or until it is golden, to make it shine to put sugar glass and return to the oven for 2 more minutes.
PRESENTATION
You can serve warm with whipped cream on the side.
TIPS
You can cut the rectangles in advance and have them in the conjelador, with ega pack so they do not stick
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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