Perinne Carnot
This is The Wednesday Cake! It is Wednesday. Imagine Aspen, the best sky place in the whole world! You ski-in to your rustic condo afrer great runs on the slopes and you have a apres-ski cocktail. Then you run to the hot Jacuzzi outside to your relax your muscles. You come back and it isJivko and Perrine’s turn to prepare diner. I don’ t recall anything else but I remember The Wednesday Cake.
It was a fairytale Wednesday.
For the baking dish
1 1/2 tbs (20 g) of butter, melted 3 tbs powdered sugar
For the batter
6 halves peaches in syrup or fresh 2 large eggs
5 tbs (1/3 c) sugar
3/ 4 c (12 tbs) flour
2 tbs milk
3 tbs tbs oil
1 pinch salt
1 ts baking powder
1 ts vanilla extract
For the topping
1 egg
1/2 c (70 g) powdered sugar
1/2 c (70 g) salted butter, melted
Serves 4-6.
Preheat your oven 350 F.
Melt one and a half spoon butter and spread on a baking dish. Sprinkle the powdered sugar on top.
Strain the peaches, slice them and arrange randomly on the bottom of the dish.
In a bowl, whisk the eggs with the milk, oil, sugar, flour, salt and baking powder. Pour the batter on top of the peaches. Place in the oven for 20 minutes.
Meanwhile, prepare the topping:
melt the 75 g of butter in the microwave, let it cool for five minutes. In a bowl, beat the egg and the sugar with a fork and then mix in the butter to incorporate.
Spread the topping on top of the halfway cooked cake, and place in the oven for another 15 minutes or until golden brown.