Heavenly peach tart

Name: Heavenly peach tart
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 625 g Butter or margarine; 155 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 50 g Whipped cream; 150 g Flour; 1/2 package Baking Powder; 1 l Milk; 2 packages Cream-flavoured pudding powder; 1 (425 ml; 250 g separation weight) Can; 7-10 Tbsp Peaches; 2 packets (60 g each) ground pistachio kernels; 100 g Marzipan raw mass; 1 TEASPOON green food coloring; 14 small sugar eggs; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

625 g Butter or margarine
155 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
50 g Whipped cream
150 g Flour
1/2 package Baking Powder
1 l Milk
2 packages Cream-flavoured pudding powder
1 (425 ml; 250 g separation weight) Can
7-10 Tbsp Peaches
2 packets (60 g each) ground pistachio kernels
100 g Marzipan raw mass
1 TEASPOON green food coloring
14 small sugar eggs
7-10 Tbsp Fat and flour

Directions

1
Cream 125 g fat, 125 g sugar and vanilla sugar. Stir in the eggs one after the other. Stir in cream. Mix flour with baking powder and fold into the fat-egg mixture. Grease a springform pan (26 cm Ø) and dust with flour. Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 30 minutes.
2
Let the cake base cool down and turn over. Stir 4 tablespoons of milk, pudding powder and remaining sugar until smooth. Bring the remaining milk to the boil, stir in the pudding powder. Bring to the boil again briefly, cover and allow to cool. Drain the peaches and use a cookie cutter to cut out 2 chicks as desired. Cut remaining peaches into large pieces. Beat the remaining fat until foamy and stir in the pudding by the spoonful. Fold the peaches into half of the buttercream. Halve the cake base and spread the bottom half with the peach cream. Place the second cake base on top and spread the cake with buttercream. Pour the rest of the buttercream into a piping bag with a star nozzle and spray tuffs onto the cake. Sprinkle the cake with ground pistachios.
3
Fold the peaches into half of the buttercream. Halve the cake base and spread the bottom half with the peach cream. Place the second cake base on top and spread the cake with buttercream. Pour the rest of the buttercream into a piping bag with a star nozzle and spray tuffs onto the cake. Sprinkle the cake with ground pistachios. Put the cake in a cool place for about 1 hour. Knead marzipan with food colouring and press it through a garlic press. Form nests of it and decorate the cake with sugar eggs and peach chicks
4
Results in about 16 pieces