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