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Peach cake

Peach cake


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beat the egg whites with a pinch of salt

add the sugar and mix well

add egg yolk and mix gently after each

add the essence, vanilla sugar, sifted flour and mix gently,

grease a pan with oil and line with flour,

pour the composition

the peaches are washed, the seeds are removed and cut into slices, then they are placed in the tray. Press a little to enter the composition

put it in the preheated oven until it passes the toothpick test

powdered with sugar when hot,

leave to cool and then proportion


Peach and meringue cake ingredients:

  • 350 grams of flour
  • 1 pinch of salt
  • 180 grams of butter with 80% fat
  • 2 yolks
  • 2 tablespoons breadcrumbs
  • faina pt. work plan
  • butter for greased tray
  • optional: lemon peel or lime for sprinkling meringue

Preparation peach and meringue cake:

We will start with the dough, which, in essence, is a tart dough as simple as possible, which I make salty, because I love the contrast between the slightly salty base and the fruit and meringue filling, but if you want, you can add in the dough 50-100 grams of sugar.

1. cold butter cut into pieces, salt and flour and put in a bowl (picture 1)

2. with a fork, crush the ingredients and mix well until you get a sandy appearance (picture 2)

3. add the yolks (picture 3)

4. Knead quickly, so as not to overheat the dough from the heat of your hands, just enough to obtain a suitable elastic, non-sticky dough (picture 4). If the dough is too hard, add 1 teaspoon of very cold water until the right consistency is obtained, if, on the contrary, it is too soft, add one tablespoon of flour at a time.

The dough is wrapped in cling film and refrigerated for 1 hour.

Before the dough waiting time passes, prepare the peaches, which must be thoroughly washed and cut in halves or quarters to remove the seeds.

Turn on the oven and set it at 190 degrees Celsius.

The dough is spread, with the help of the rolling pin, on the work surface sprinkled with flour, in a sheet with a thickness of approximately 1/2 cm.

Grease a tray with butter (I used a ceramic tray with a size of 30 & # 21522 cm.), Wrap the sheet of dough on the rolling pin and transfer it with the help of the tray. Adjust the edges of the dough to an equal height around the tray (from the leftover dough you can make some saltines, if greased with egg and sprinkle with sesame, poppy or cheese).

Slice the peaches (to get about 8-10 slices from a peach), put them in a bowl and sprinkle with flour and sugar.

Mix lightly so that the peach slices dress evenly in the solid ingredients.

Sprinkle the 2 tablespoons of breadcrumbs over the dough in the tray, then place the peaches covered in sugar and flour on top. The sugar and flour left in the bowl are spread on top. Optionally, decorative strips shaped from the remains of the dough can be placed around it.

Place immediately in the preheated oven at 190 degrees Celsius, at an average height. Bake the cake without meringue for the first 30 minutes.

While the cake is in the oven, beat the egg whites until stiff, add the sugar (1 tablespoon each) and the lemon or lime juice. Beat the meringue until the sugar is completely dissolved.

After the first 30 minutes of baking, remove the cake from the oven and reduce the temperature to 160 degrees Celsius.

Quickly cover the surface of the cake with meringue and, optionally, sprinkle with grated lemon peel or lime.

Bake for another 30-40 minutes, until the meringue turns a nice golden & # 8211 pink and is quite firm to the touch.

It is left to cool in the tray (although we rushed to it in the stage of & # 8222calduta & # 8221) then it is portioned in generous portions, so as not to endlessly request supplements: P.


Peach cake

In the last recipes I published on the site, I kept telling you how excited I am that the weather is finally cold enough to open the oven and move on to more elaborate things.

On this occasion I realized that I missed them quite a bit all pies and biscuit which I could not do during summer! & # 128578 But it's nothing, because all the recipes I've tried so far have turned out to be great. So today I decided to opt for something more elaborate, also from dessert category.

So today I decided to share with you one of my favorite recipes, one of the BEST cakes & ndash peach cake! And, to my great pleasure, from the first time I tried to prepare it, the results turned out to be absolutely amazing! & # 128578

I said that it is a slightly more elaborate recipe, because obtaining the correct consistency of the dough is essential for this type of cake. Too soft and it will be too crumbly, too much flour and it will come out much too hard.

But in time I perfected this recipe until it reached the stage of perfection now, I promise! The crunchy dough, the soft filling and the wonderful aroma of peaches & ndash I think this recipe is absolutely ideal, especially for autumn! If you also dream of a perfect cake, read on, because this is what I will show you today.

If you're wondering if things can get even better, believe me I can: this recipe is completely vegan! No dairy, no eggs and definitely no meat!

Many of my non-vegan friends ask me how I can survive a vegan diet without eating all the delicious desserts that contain milk. But why not eat them?

What they don't know is that, in fact, there are no restrictions on the recipes we can enjoy & ndash we have vegan alternatives for almost any sweet recipe we can think of!

I think this is something that more people should know: we do not live in a world without eggs and without dairy it means no cakes and no pies! And I guess I don't even have to mention that no flavor will be lost during the process of & ldquoveganization & rdquo of recipes (if I can use this word probably non-existent).

Most of the time people don't even feel the difference & hellip and I would even dare to say that the taste of vegan recipes is better than the original one! & # 128578

So maybe it's a good idea to share this amazing cake with all your friends. Spread the sweet taste, spread the delicacy and spread the wonders of vegan cuisine!

It is very possible that many people are not aware that they can switch to a vegan diet without actually missing anything! And maybe a piece of this perfect vegan peach cake could help someone make the right decision!

Before I continue with the explanation of the steps you need to follow to get the wonderful cake, I just want to give you some more advice. It is essential that the peaches have the correct consistency!

Too ripe, and the cake filling will become much too liquid. Too raw, and the taste of peach in the cake will not be present enough! So, when you go shopping for peaches, make sure that the peaches are just a little soft, but without brown spots!

Another option would be to buy some firm peaches and then keep them in a paper bag for one or two days, until they become a little softer.

It is better to buy more peaches than you need & ndash during the process, some of them may develop very soft brown spots, so it is better to have others to choose from. You can simply eat the rest! & # 128578

Now that I've shared with you all the tips and tricks I have for the most perfect peach cake, I think we're ready to head to the kitchen.

I must confess that I am delighted when it comes to preparing these cakes. I always liked to knead the dough with my bare hands, it makes me feel like I'm in real contact with all the ingredients.

That being said, I invite you to follow my recipe and you will get a perfect cake. And, as usual, tell me in the comments how it all went, I want to hear your experiences!


Fluffy cake with peaches and poppy seeds

Fluffy cake with peaches and poppy seeds. Pie, nectarine or apricot cake recipe and fluffy poppy top. It is not a sponge cake with peaches because it also contains a little fat (oil or melted butter), which makes the cake even tenderer.

We made this fluffy cake with peaches and poppies on the occasion of the charity event organized by our friend Jozsef Frederik (aka Jozsibacsi). At this event they cooked liver with onion in a huge pan with a diameter of about 2 m. Savori Urbane fans already know this pan from cabbage noodle recipe (another event organized by Jozsibacsi).

This time the money raised went to the account of the Integra Arad Association, the Association of People with Mental Disabilities, which will move to a new location that needs renovation.

You can read about the wonderful activity of the Integra Association here. You can read more about our work in support of the Integra association here.

Among other goodies I made this fluffy cake with peaches and poppies. Peaches can be replaced with nectarines, apricots but also with cherries or sour cherries. My secret (if I may say so) is that I put both ground poppy seeds and berries in the fluffy countertop. The latter gives it a very fine texture.

Another cake I made for this event was the yogurt (or cream) pie and fruit: peaches, raspberries. You can find the recipe here.

Or the pie with cottage cheese and peaches & # 8211 see here.

I give you the quantities for a large tray of 30 & # 21540 cm with fluffy cake with peaches and poppies.


Paris-Brest cake with peaches - ingredients

  • Baked dough
    • 100 ml water
    • 100 ml of milk
    • 100 g butter
    • 135 g flour
    • 4 eggs
    • a pinch of salt
    • 1 teaspoon sugar
    • 3 tablespoons almond flakes
    • 130 g old powder
    • 10 g gelatin
    • vanilla
    • powdered sugar

    How to prepare Paris-Brest cake

    For starters, prepare the scalded dough for the base of the cake.
    In a saucepan, boil water, butter, milk, sugar and salt. When it has boiled, set it aside, add the flour and mix until incorporated.
    Put it back on the flame and keep it for another 5-6 minutes. during which time it mixes continuously. Set aside and allow to cool.
    After it has cooled, put it in the bowl of the robot and start mixing, adding beaten eggs little by little until fully incorporated.

    The composition is placed in a pos with a round handle and poured at the base in 3 circles, 2 more circles on top and ends with another circle on top.
    Grease with beaten egg (I have not greased) and sprinkle with almond flakes. Bake in the preheated oven at 190 degrees C for 30-35 minutes or until the crown is brown.
    Allow to cool in the oven with the door ajar. After cooling, cut the lid with a sharp knife.

    How to prepare cream for Paris Brest

    Gelatin is hydrated in 50 ml of cold water.
    Put the whipped cream in a well-degreased bowl, add the mascarpone, powdered sugar and vanilla and mix for 1-2 minutes.
    The gelatin is heated slightly until it dissolves, without boiling.
    Mix with a few tablespoons of the above cream then place over the entire cream and mix until the cream becomes thick.
    Drain the peaches from the compote and cut them into small cubes.

    How to assemble the cake

    Place the wreath on a plate, pour half of the cream on top with a star-tipped pos, sprinkle the peach cubes and then pour the rest of the cream.

    Place the lid on and sprinkle with powdered sugar. Paris-Brest peach cake is ready to eat !!
    Have fun and lust !!

    We are waiting for you with us on the page Instagram .
    If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so that we can see them too.
    You can also find us on the channel Youtube- Cheerful Chefs, where we are waiting for you to subscribe !!
    Thank you!!


    Peach cake

    A cake that will remind you of your childhood summers.

    Preheat the oven to 190C and grease a tray (22x33cm).

    For the dough:

    Mix flour, sugar, baking powder and salt. cut the butter into small cubes and add it to the mixture of dry ingredients. Knead with your fingers until you get a dough with a coarse texture. add the lightly beaten egg and continue to mix to incorporate it into the dough.

    Place half of the dough at the base of the tray by hand and press it a little. Put the rest of the dough in the fridge while you prepare the filling.

    For the filling:

    • 7 large peeled peaches and cut into cubes
    • 2 tablespoons lemon juice
    • 50g flour
    • 200g old
    • & frac14 teaspoon salt
    • & frac12 teaspoon cinnamon
    • & frac14 teaspoon nutmeg

    sprinkle the lemon juice over the diced peaches and add flour, sugar, salt and pre-mixed spices. Mix well and spread all the filling over the dough in the pan.

    Crush the rest of the dough over the layer of peaches.

    Bake the cake for 45 minutes and let it cool well before cutting.

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    Peach cake

    A cake that will remind you of your childhood summers.

    Preheat the oven to 190C and grease a tray (22x33cm).

    For the dough:

    Mix flour, sugar, baking powder and salt. cut the butter into small cubes and add it to the mixture of dry ingredients. Knead with your fingers until you get a dough with a coarse texture. add the lightly beaten egg and continue to mix to incorporate it into the dough.

    Place half of the dough at the base of the tray by hand and press it a little. Put the rest of the dough in the fridge while you prepare the filling.

    For the filling:

    • 7 large peeled peaches and cut into cubes
    • 2 tablespoons lemon juice
    • 50g flour
    • 200g old
    • & frac14 teaspoon salt
    • & frac12 teaspoon cinnamon
    • & frac14 teaspoon nutmeg

    sprinkle the lemon juice over the diced peaches and add flour, sugar, salt and pre-mixed spices. Mix well and spread all the filling over the dough in the pan.

    Crush the rest of the dough over the layer of peaches.

    Bake the cake for 45 minutes and let it cool well before cutting.

    By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

    Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


    Peach cake

    A cake that will remind you of your childhood summers.

    Preheat the oven to 190C and grease a tray (22x33cm).

    For the dough:

    Mix flour, sugar, baking powder and salt. cut the butter into small cubes and add it to the mixture of dry ingredients. Knead with your fingers until you get a dough with a coarse texture. add the lightly beaten egg and continue to mix to incorporate it into the dough.

    Place half of the dough at the base of the tray by hand and press it a little. Put the rest of the dough in the fridge while you prepare the filling.

    For the filling:

    • 7 large peeled peaches and cut into cubes
    • 2 tablespoons lemon juice
    • 50g flour
    • 200g old
    • & frac14 teaspoon salt
    • & frac12 teaspoon cinnamon
    • & frac14 teaspoon nutmeg

    sprinkle the lemon juice over the diced peaches and add flour, sugar, salt and pre-mixed spices. Mix well and spread all the filling over the dough in the pan.

    Crush the rest of the dough over the layer of peaches.

    Bake the cake for 45 minutes and let it cool well before cutting.

    By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

    Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


    Peach and coconut cake

    Peach and coconut cake recipe & # 8211 is one of the best homemade cakes. The cake contains two simple sheets of countertop, extremely fluffy, a countertop with coconut and vanilla cream with peaches, extremely fine and delicious.

    • Wheat:
    • 8 eggs
    • 100 g ground walnuts
    • 160 g sugar
    • 100 g of wheat flour
    • 1 teaspoon baking powder
    • Coconut countertop:
    • 6 egg whites
    • 100 g sugar
    • 150 g coconut
    • 1 tablespoon cornstarch
    • 1/2 teaspoon baking powder
    • Peach cream:
    • peaches
    • 250 g butter
    • 6 yolks
    • 1/2 sachet vanilla pudding powder
    • 1 tablespoon flour
    • Glaze:
    • chocolate and a few drops of oil

    Separate the egg whites from the yolks.

    In a bowl, whisk the egg whites with the sugar.

    Gradually add the yolks.

    Incorporate flour previously mixed with ground walnuts, flour and baking powder.

    Divide the dough obtained into two equal parts.

    Bake the two countertop sheets one at a time or at the same time if you have two similar trays.

    The countertop sheets are ready when they pass the toothpick test.

    I prepared them one by one, in a tray measuring 20 x 20 cm lined with baking paper.

    While the top sheets are baking, prepare the top with coconut.

    Mix the egg whites with the sugar.

    Add coconut, cornstarch and baking powder.

    Pour the composition into a tray of the same size in which you baked the countertop sheets.

    Bake for a few minutes.

    For the cream, mix the pudding powder with cold water according to the instructions on the envelope.

    Mix the yolks with the flour and butter.

    Put in a saucepan, and when it reaches boiling point, add the pudding powder dissolved in water.

    Boil stirring constantly until the cream thickens.

    Remove from the heat and add diced peaches.

    I used peaches from the compote.

    If you use fresh or frozen peaches, you must boil them a little to soften them.

    Place the first sheet on the counter and evenly distribute half of the peach cream.

    Place the top with coconut and distribute the rest of the cream.

    Place the other countertop on top.

    Decorate the cake with icing made of melted chocolate in a bain-marie mixed with a few drops of oil.

    Give the note for the recipe Cake with peaches and coconut


    Peach and meringue cake ingredients:

    • 350 grams of flour
    • 1 pinch of salt
    • 180 grams of butter with 80% fat
    • 2 yolks
    • 2 tablespoons breadcrumbs
    • faina pt. work plan
    • butter for greased tray
    • optional: lemon peel or lime for sprinkling meringue

    Preparation peach and meringue cake:

    We will start with the dough, which, in essence, is a tart dough as simple as possible, which I make salty, because I love the contrast between the slightly salty base and the fruit and meringue filling, but if you want, you can add in the dough 50-100 grams of sugar.

    1. cold butter cut into pieces, salt and flour and put in a bowl (picture 1)

    2. with a fork, crush the ingredients and mix well until you get a sandy appearance (picture 2)

    3. add the yolks (picture 3)

    4. Knead quickly, so as not to overheat the dough from the heat of your hands, just enough to obtain a suitable elastic, non-sticky dough (picture 4). If the dough is too hard, add 1 teaspoon of very cold water until the right consistency is obtained, if, on the contrary, it is too soft, add one tablespoon of flour at a time.

    The dough is wrapped in cling film and refrigerated for 1 hour.

    Before the dough waiting time passes, prepare the peaches, which must be thoroughly washed and cut in halves or quarters to remove the seeds.

    Turn on the oven and set it at 190 degrees Celsius.

    The dough is spread, with the help of the rolling pin, on the work surface sprinkled with flour, in a sheet with a thickness of approximately 1/2 cm.

    Grease a pan with butter (I used a ceramic tray with a size of 30 & # 21522 cm.), Wrap the dough sheet on the rolling pin and transfer it with the help of the tray. Adjust the edges of the dough to an equal height around the tray (from the leftover dough you can make some saltines, if greased with egg and sprinkle with sesame, poppy or cheese).

    Slice the peaches (to get about 8-10 slices from a peach), put them in a bowl and sprinkle with flour and sugar.

    Mix lightly so that the peach slices dress evenly in the solid ingredients.

    Sprinkle the 2 tablespoons of breadcrumbs over the dough in the tray, then place the peaches covered in sugar and flour on top. The sugar and flour left in the bowl are spread on top. Optionally, decorative strips shaped from the remains of the dough can be placed around it.

    Place immediately in the preheated oven at 190 degrees Celsius, at an average height. Bake the cake without meringue for the first 30 minutes.

    While the cake is in the oven, beat the egg whites until stiff, add the sugar (1 tablespoon each) and the lemon or lime juice. Beat the meringue until the sugar is completely dissolved.

    After the first 30 minutes of baking, remove the cake from the oven and reduce the temperature to 160 degrees Celsius.

    Quickly cover the surface of the cake with meringue and, optionally, sprinkle with grated lemon peel or lime.

    Bake for another 30-40 minutes, until the meringue turns a nice golden & # 8211 pink and is quite firm to the touch.

    It is left to cool in the tray (although we rushed to it in the stage of & # 8222calduta & # 8221) then it is portioned in generous portions, so as not to endlessly request supplements: P.


    Peach and mascarpone cake

    Fruit cakes are among my favorites and if they are with cream, so much the better. Usually I don't make very complicated recipes, but if I'm tempted by a recipe, I arm myself with a lot of patience and try it until I succeed. The recipe for the peach and mascarpone cake has a medium degree of difficulty because several steps are needed in its preparation. This cake can easily be served as a cake for an anniversary or other special event. It is very fluffy and light and what I like is that the fruits are not heat treated so it is a cake with fresh fruit and that's even better. The countertop is a classic pandispan one, I didn't complicate myself with the other countertop recipe on the blog, that one seems more suitable for butter or mousse creams.

    You can prepare the cake with other fruits, for example raspberries, I am convinced that it will be just as delicious.

    You're probably wondering why with mascarpone, well I wanted it to be more special, mascarpone creams are creamier if I may say so & # 8230the fruit combination is an ideal one, you'll see if you try the recipe :).

    Peach and mascarpone cake

    • 6 eggs
    • 6 tablespoons sugar
    • 6 tablespoons flour
    • 1 lngura of water
    • a pinch of salt
    • 200g mascarpone
    • 300ml sweetened whipped cream
    • 200ml milk
    • 50g old
    • 2 sachets of vanilla sugar
    • 10g gelatin
    • 2 sachets of gelatin (gelatin placed on top of fruit, not food)
    • 1 kg of peaches
    • 2 tablespoons sugar

    1 Preheat the oven to 180 degrees C.

    2. Mix the egg whites with the salt then gradually add the sugar and water and mix until it melts. Gradually add the egg whites and mix well after each one. Gradually add the flour and mix lightly over the head until it is completely incorporated, trying to keep the volume of the composition. Pour the composition into a tray lined with baking paper and bake for 15-20 minutes. For more safety, test with a toothpick, stick a toothpick in the middle of the worktop and then remove it, if it is clean it means that the worktop is well baked. Remove the countertop, let it cool, turn it over on a plate and then cut it in half.

    3. For the cream, hydrate the gelatin in 50ml of milk. Heat the rest of the milk together with the sugar and when it is hot we turn off the heat and add the hydrated gelatin. Stir until dissolved and allow to cool.

    Mix the mascarpone a little then gradually add the whipped cream and mix gently with a whisk until incorporated. Then add the well-cooled milk and mix lightly. Let it harden in the refrigerator.

    4. We clean the peaches and cut them into cubes

    5. Prepare the gelatin according to the instructions on the back of the envelope. I used 400ml of water, 4 tablespoons of sugar and 1/2 teaspoon of vanilla essence. Let cool slightly.

    Assemble the cake carefully, put the first half on the counter and frame it with a metal shape. Place the peach halves on top, pour the gelatin on top until they are completely covered. Put the cream, then the other half of the countertop.

    Press lightly and let the cake cool for at least 4 hours.

    I recommend you put food foil on the edges and then everything will be perfect. I didn't put it and I kept waiting for the cream to harden well so that it wouldn't flow and then I put it over the cake.

    Garnish with whipped cream and fruit and then serve.

    It is a little sweet and very good :)

    For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


    Video: Ροδακινόπιτα εύκολη και γρήγορηPeach pie! (July 2022).


Comments:

  1. Yaman

    Likely yes

  2. Galvin

    I congratulate, it is simply excellent thinking

  3. Artegal

    Of course, I'm sorry, this doesn't suit me at all. Thanks for the help.

  4. Alistair

    What an interesting idea ..

  5. Cabal

    FUNNY CARTOON



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