Peach Pie with Almond Cream

A cake recipe for all foodies:

(cake pan: 26 cm ø)

(*) Krem de la Gruyère: a variety of heavy cream very well known in Switzerland, very thick.

For the dough, put flour, sugar and salt in a large enough bowl, cut butter into pieces and add. Rub everything together quickly between your fingers until crumbly.

Add egg, knead dough briefly, just until it holds together.

Chill dough for at least 1 hour.

Dip peaches in strong boiling water and leave in it for about 30 seconds. Then immediately remove the peel and cut into rough slices. In a baking bowl, mix the juice of one lemon, cornflour, peach slices, orange juice, sugar and cinnamon. Cut butter into pieces and stir in.

Roll out the dough to about a third larger than the cake pan, line the buttered cake pan with it, and evenly spread the peach slices over it in a brick-like pattern.

Brush the ‘corners’ with egg white and bend back (so that in about 2/3 of the filling is covered), press well smooth.

Cut out decorations from dough scraps and place on top of dough. Brush with egg yolk and bake in a 200 °C oven for half an hour.

For the cream, chop the almond slivers, roast until light brown and cool. Stir all ingredients and bring to the table with the lukewarm cake.

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