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Peach Curd Cake Recipe

Peach Curd Cake

A crust made from crushed ginger biscuits, topped with a creamy mixture of hung curd, whipped cream and peach puree. Chilled before serving.

  • Total Cook Time 45 mins
  • Prep Time 10 mins
  • Cook Time 35 mins
  • Recipe Servings5
  • Easy

Ingredients of Peach Curd Cake

  • 200 gm crushed ginger biscuits
  • 75 gm butter
  • 250 gm hung curd
  • 2 eggs - separated
  • 100 gm castor sugar
  • 400 ml peach puree grated rind and juice
  • 1 sweet lime
  • 150 ml whipped cream
  • 3 Tbsp water
  • 1 Tbsp gelatin

How to Make Peach Curd Cake

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1.
Place biscuits in a bowl. Melt butter and stir in the biscuits.
2.
Press into a 7" pie dish. Beat curd till smooth.
3.
Add yolks and 50 gm sugar. Stir in puree, rind and whipped cream.
4.
Pour juice and water into a small pan. Sprinkle on the gelatin.
5.
Set aside for 5 minutes, before dissolving over a gentle flame.
6.
Add to the curd mixture. Fold in whipped cream.
7.
Whip 2 egg whites until stiff. Whisk in remaining sugar. Fold into mixture.
8.
Pour over base and chill overnight before serving.
5
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