Fruit base with mousse and apricot slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Pour milk, 150 g cream and cream powder into a tall mixing bowl. Stir briefly with the whisk of the hand mixer. Then whisk for 3 minutes at highest speed until creamy. Pour into a small, flat bowl, smooth it down and put it in a cool place. For the base, put flour, sugar, salt, vanillin sugar, baking powder and fat in flakes into a mixing bowl and knead with the dough hooks of the hand mixer. Knead again well with cool hands and cover and leave in a cool place for about 30 minutes.

2. 2

   Roll out the dough into a circle (approx. 32 cm Ø) on a lightly floured work surface. Place the dough sheet in a well-greased fruit base mould (top 30 cm Ø, bottom 28 cm Ø) and press on. Prick several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Take the base out of the oven, let it cool down a little on a grid and turn out of the mould. Let the base cool down completely. In the meantime, drain the peaches well on a sieve. Cut 5 peach halves into wedges. Dice the remaining peaches. Place the sour cream, remaining cream and sauce powder in a mixing bowl and whisk until creamy. Carefully fold in the peach cubes. Spread the peach and vanilla cream on the cake base.

3. 3

   In the meantime, drain the peaches well on a sieve. Cut 5 peach halves into wedges. Dice the remaining peaches. Place the sour cream, remaining cream and sauce powder in a mixing bowl and whisk until creamy. Carefully fold in the peach cubes. Spread the peach and vanilla cream on the cake base. Using two tablespoons of dumplings, cut out the mousse and place on the cake. Cover the cake with the peach slices and serve decorated as desired with lemon balm

4. 4

   Results in about 12 pieces

Nutrition Facts

KCAL
390 kcal

CARBS
35 g

FATS
26 g

PROTEINS
5 g