I watched this confectionery prepared by Hungarian chef, Gyarmati Ferenc. Unfortunately the website he posted his videos onto was taken off the web, though a small fraction of it was saved on youtube by gerbeaud28 and Gyarmati's Almás Krémes is among them. He used apples for this recipe and I made mine with fresh peaches. As with all Hungarian recipes, the amounts he used I converted into cups and tablespoons according to North American standards. I reduced the sugar content as well, my first effort turned out too sweet for our liking. I used salted butter, which was a bit too salty when I whipped it up with the icing sugar, yes I replaced the superfine sugar as well, but as it turned out, the salted butter could not be detected in the end. So just use whatever butter you happen to have at home. I am waiting for the first frost, that’s when my apples will be ready. Weather you use peaches or apples, this one is perfect dessert to serve for company.
PEACH CREAM SLICE
4-6 peaches 6 eggs
8 Tbsp sugar
8 Tbsp flour
2 Tbsp cocoa
2 Tbsp oil
1-1/2 tsp baking powder
2 pkg. 6 serving cooked jell-o pudding
2-2/3 cups milk
1/2+1/8 cup unsalted butter, softened
3/4 cup icing sugar
1 vanilla sugar
1 tsp lemon juice
4 squares semisweet chocolate
2 Tbsp butter
aluminum foil
cooking spray
• Line a rectangular baking tray with aluminum foil.
• Spray it all around with cooking spray.
• Peel and pit the peaches and slice.
• Sprinkle 2 Tbsp ‘Fruit Fresh’ over them and toss to coat.
• Arrange peach slices inside the prepared pan.
• Place the egg yolks, sugar, oil and lemon juice in a large bowl.
• Beat until batter is thick and lemon coloured.
• Sift the flour and baking powder over the batter and mix to combine.
• In a separate bowl whip the egg whites until stiff peaks form.
• Gently fold the beaten egg whites into the cake batter.
• Pour half the batter over the peaches and spread out.
• Add 2 Tbsp of cocoa to the remaining batter and gently mix.
• Pour cocoa batter on top of the previous layer and spread out.
• Bake at 350F until the middle of the cake springs back.
• While the cake bakes, prepare the custard layer.
• Pour the contents of two packages of vanilla pudding mix in a medium pot.
• Place 2-2/3 cups of milk in the microwave and bring to boil.
• Add the boiling milk to the pudding mix.
• Cook the pudding over medium low heat, continually stirring, until very thick.
• Remove from heat and let it cool completely.
• Whip the butter, lemon juice, vanilla and icing sugar until light and fluffy.
• Add to the cooled pudding and whip together to combine.
• Remove the cake from the oven and let it cool completely.
• Place a serving tray over the cake and invert.
• Remove the pan and the foil.
• Spread the top evenly with the custard.
• Place in a fridge to chill thoroughly.
• Melt the chocolate and butter in the microwave.
• Stir and cool.
• Pour over chilled cream layer.
• Slice and serve.
