Peach Tart
Ingredients
For the base mass:
Two cups of wheat flour with yeast.
Half teaspoon of baking soda.
Half a cup of El Conquistador oil.
A quarter cup of Akenton sugar.
A complete egg and an egg white.
For the filling
Two egg yolks
A quarter cup of Akenton sugar.
Three tablespoons cornstarch.
A can of condensed milk can.
Jelly without Universal flavor
A can of peaches in syrup Andean Traditions.
JP products in this recipe
Preparation
For the cake dough: in a bowl, beat the egg and the egg white, add the oil.
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2
Mix the flour with the baking soda and sift.
Add the sifted flour slowly to the mixture and continue beating.
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4
Let the mixture stand for 30 to 40 minutes in the refrigerator.
Add more flour, until you have a consistent and solid paste that can be stretched.
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In a non-stick round mold, put the dough against all the edges.
Bake this for 20 minutes.
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While baking the base of the cake make the filling: in a bowl in which you can put to the bath, mix the yolks with the sugar.
When it is hot add the cornstarch and beat until it thickens.
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10
Apart heat stir and dissolve the gelatin without flavor, add to the mix.
Add two tablespoons of the peach syrup Andean Traditions.
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Add the condensed milk until a firm consistency is obtained.
In the mold with the dough ready put this mixture and take to the refrigerator until it is completely firm.
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Cut the peaches into pieces and add to the cake when completely firm, serve and enjoy.
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