Tart with canned peaches

If you have not yet tried the cake with canned peaches, then you have lost a lot! Cooking it is not difficult. You need to take half a dozen eggs, an incomplete glass of sugar, 150 grams of butter, flour - three to four glasses, vanillin, salt, a bag of jelly, sugar powder and a half a kilo of canned peaches. For decoration, you need a few red berries - cranberries, currants, and pieces of ten canned cherries.

Cake with canned peaches is prepared very simply: break into a deep bowl of eggs, add sugar, warmed butter and whisk until the grains of sugar dissolve. You can whip anything - a whisk, a mixer, a fork ... Add to the flour baking powder or ordinary baking soda, extinguished in vinegar, add a pinch of salt, vanillin and mix everything. After that, you need to sift the flour into a bowl with beaten eggs, and then knead the dough. After that, the dough is poured into a greased form and leveled with hands. To dough is not sticky to the hands, moisten them with water or vegetable oil.

After that, open the jar with peaches and drain the syrup. The peaches themselves need to be cut into pieces, put on the dough and slightly pressed. The cake should be put in a well-heated oven for half an hour. To determine if a pie with canned peaches is ready, it is necessary to pierce it with a match. If after this the match remains dry, you can remove it from the oven. While the pie is cooling down, cook jelly. The packaging usually has instructions on how to do it. We decorate the pie with berries and pour hot jelly, moving from the center to the edges. Pour the edges of the pie powder.

Baking with canned peaches can be very diverse, for example, a charlotte of canned peaches. We are so used to this dish that we do not even realize that our simplest charlotte comes from France.

Classical charlotte contains not only apples, but any other fruits, even canned, and it is made of white bread, with custard and liquor. This charlotte at home is almost impossible to cook.

But there is a simpler, peasant variant of charlotte, and simply a pie with canned peaches and cherries. You need to take 250 grams of flour and sixteen slices of white loaf, five eggs, half a small spoonful of baking powder, 150 grams of sugar, 750 milliliters of milk and 700 grams of canned peaches and cherries, one spoonful of cinnamon and a slice of butter.

Method of preparation: we separate yolks from proteins, sift flour and mix it with baking powder. Now you need to add yolks to the flour, 50 grams of sugar, a little salt and 500 milliliters of milk. Then beat the whites and add to the dough. It is necessary to strive to ensure that the consistency of dough like thick sour cream. Now we lubricate the form with oil and pour out more than half of the dough. We bake the base for a pie for ten minutes in a well-heated oven. Then drain the syrup and put the tinned peaches on the cake, from the top put a piece of bread, soaked in milk, sprinkle them with cinnamon and sugar, pour in the remains of the dough and bake for twenty-five minutes until a beautiful crust of golden color is formed. Ready cake with canned peaches served with fruit syrup.

I offer you another simple but delicious recipe for a pie with canned peaches. It is made from a sponge cake: whisk separately four eggs and 200 grams of sugar, pour 200 grams of sour cream (you can substitute curdled milk or kefir), two large spoons of baking powder and two hundred grams of flour. We add in the dough cut into pieces of canned peaches and grated frozen butter (200 grams). All mixed and poured into a mold, oiled. The cake is baked at high temperature for about fifty minutes.