Shortcrust Layer Cake

A cake recipe for all foodies:

For the shortcrust pastry, mix flour with sugar, egg, fat and cocoa. Stir espresso powder with 1 tsp hot water, add and knot the whole thing into a firm dough. Divide the dough into 4 pieces and rest in the refrigerator for 30 min. Roll out each piece of dough between foil to a round plate of 24 cm 0. Pre-cut one of the pie plates into 12 pie pieces before baking. Prick all the doughs a few times with a fork and bake on a baking sheet lined with parchment paper in the oven (electric kitchen stove: 200, gas stove. level 3) for 12-14 min. Cool. Bring jam to boil, brush the round pastry sheets with it, dry. Blanch (scald) peaches with boiling hot water, skin, pit, cut into wedges.

Mix cream cheese, juice of one lemon, curd cheese and peel, sugar and vanilla sugar. Soak gelatin in cold water for 10 minutes, squeeze out, let melt at low temperature, stir into cream and refrigerate until semi-solid. Top each base with one-third of the peach wedges, pipe one-third of the cream on top of each, assemble. Tuck the pastry cut into pieces into the crem like a fan. Dust with powdered sugar.

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