The taste of ripe peaches brings the ultimate feeling of summer! Whip a sweet summer wonder with this peach pie: Fruity puree meets refreshing cream and crunchy crust. Scented with lavender & mint, this peach pie is not only a blaze of summer flavours – but a work of art.

“Whip a Wonder!”

INGREDIENTS

• 250 g flour
• 150 g cold butter
• 1 egg
• 80 g brown sugar
• Pinch of salt

Cream

• 250 g whipped cream
• 1 tsp. whipped cream stiffener
• 250 g mascarpone
• 250 g low-fat curd
• 5 +1 tbsp. white sugar
• 1 small can of peaches

Toppings

• Fresh peaches
• Fresh mint & lavender

“A SUMMER SWEETENED WITH PEACHES.”

 

1. For the crust, knead the flour with cold butter, 1 egg, sugar & salt.
2. Put the dough in a plastic wrap and leave in the fridge for 1 hour.
3. Preheat the oven to 180°C (356 °F). Roll out the dough on a floured surface and place it into a round baking form.
4. Prick the dough with a fork and bake in the oven for about 20 minutes.
5. In the meantime, prepare the cream. Puree the canned peaches. Beat the whipped cream with cream stiffener and 1 tbsp. of sugar until stiff.
6. Mix the mascarpone with low-fat curd and 5 tbsp. of sugar. Fold in the whipped cream and 5-6 tbsp. of peach puree.
7. When the crust is done, let it cool. Spread the cream on top of the crust and decorate with fresh peaches, mint leaves & lavender.
8. The cake is best enjoyed cooled. (If you have too much peach puree, you can use it as an additional topping.)

Enjoy!