Buttermilk and Lemon Pie

For 16 pieces
  • 100 g almond kernels without skin
  • 1 EL + 125 g sugar
  • 100 g Butter
  • 150 g ladyfingers
  • 11 sheet gelatine
  • 500 g Buttermilk
  • grated zest and juice of 1 organic lemon
  • 600 g Whipped cream
  • 3 ripe peaches (approx. 125 g each)
  • Peach pieces
  • baking paper
  • fat
  • Disposable piping bags
50 minutes
very easy
1.
Almond kernels in toast in a pan without fat. Scatter 1 tablespoon of sugar over the top and let it caramelize slightly. Spread on a piece of baking paper and let cool down. Melt the butter. Finely crumble biscuits in a universal food processor and mix with butter.
2.
Roughly chop the almonds. Set aside 2 tbsp to garnish. Rest under theMix the crumbs. Grease a springform pan on the bottom. Pour the crumbs into the pan and press to a flat bottom. Approx. Chill for 30 minutes.
3.
Soak gelatine in cold water. Mix buttermilk with 125 g sugar, lemon zest and lemon juice. Squeeze out 8 sheets of gelatine, dissolve carefully. Stir in 2–3 tablespoons of buttermilk mixture, then stir everything into the rest of the buttermilk, chill.
4.
Whip 400 g cream until stiff. When the cream starts to gel, fold in the cream. Put the cream on the bottom and spread it on.
5.
In the meantime, scratch the peaches crosswise, scald them with boiling water, rinse with cold water and peel off the skin. Cut the pulp from the stone and purée finely. Squeeze out 3 sheets of gelatine and dissolve carefully.
6.
Gradually stir in the peach puree, except for about 2–3 tbsp. Spread the peach puree in blobs on the buttermilk cream. Swirl with a fork. Chill for at least 6 hours.
7.
Whip 200 g cream until stiff and pour into a piping bag with a large star nozzle. Remove the cake from the mold. Sprinkle large cream tuffs on top of the cake. Decorate the cake with almonds, peach purée and pieces of peach.
1 piece approx:
  • 300 kcal
  • 1260 kJ
  • 5 g protein
  • 21 g fat
  • 22 g carbohydrates

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