Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Topping
Bake
How it's done
Dough
Mix the flour, cornflour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to create a soft dough (do not knead), cover and chill for approx. 30 mins. On a sheet of baking paper, roll out the dough into a circle (approx. 30 cm in diameter), place on a baking tray.
Topping
Arrange the sponge fingers on top of the dough, leaving a border of approx. 3 cm all the way around. Mix the peaches, blueberries, sugar, cornflour, cinnamon and salt, spread on top of the sponge fingers. Fold the edges inwards, brush with cream, sprinkle the almonds on top.
Bake
Approx. 35 mins. in the centre of an oven preheated to 180 °C. Remove the galette from the oven, brush with the jam, leave to cool on a rack.
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