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Peach cake

Peach cake


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ready leaven: we mix the fresh yeast with 2 lg of sugar (out of the 85 g) until it liquefies, we add a little warm milk and 2 lg of flour over it. Stir to mix and let rise for 10-15 minutes. Sift the flour into a bowl. Add salt, grated lemon peel, soft butter, remaining sugar and mayonnaise, and finally the warm milk gradually added. Knead and leave to rise for 40 minutes.

We spread the raised dough with our hands in the form of baking (25 * 35 cm) which we greased with a little oil and we covered it with baking paper. Place slices of peach on top of the dough.

Cream : mix in a bowl the 4 eggs with the sugar and vanilla sugar until melted. At the end, add the sour cream and pour the composition obtained over the peaches.

Put the cake in the oven (200 degrees) for 30-40 minutes.

Allow to cool, sprinkle powdered sugar on top and cut

In general, yeast cakes are the healthiest, especially for children;) It is a delicious cake that is worth trying.

I'm ready! : P


Melba cake with peaches

  • For the countertop:
  • 4 eggs
  • 4 tablespoons oil
  • 125 grams of sugar
  • 125 grams of white wheat flour
  • 1/2 sachet baking powder
  • 1 pinch of salt
  • Cream:
  • 900 grams of fat yogurt
  • 2 sachets of gelatin (20 grams)
  • 60 ml of cold water
  • 100 grams of vanilla powdered sugar
  • peaches from a Sunfood compote
  • Raspberry Sauce:
  • 500 grams of raspberries (frozen in my case)
  • 250 grams of vanilla powdered sugar
  • 1/4 teaspoon chili (optional & its purpose is to potentiate the raspberry flavor)

How to prepare Melba cake with peaches:

  1. Preheat the oven to 180 degrees
  2. Separate the yolks from the whites
  3. The egg whites are beaten hard, with the salt mentioned in the recipe (I don't always add it, I forget about it and I'm sorry I don't feel any difference & # 8211sa that if you forget it too, it's not bad)
  4. When the foam starts to form, add the sugar and continue mixing
  5. Reduce the speed of the mixer, add the yolks, one by one, then the oil, flour and baking powder (you can pre-mix the flour with the baking powder, separately, if you want homogenizes everything very well)
  6. Pour the dough in the form lined with baking paper and level well (my tray: 20/25 cm)
  7. Bake the top for 20 minutes, or until it browns nicely and passes the toothpick test
  8. Carefully remove the top from the tray and leave to cool on a wire rack
  9. Line the tray with cling film and place the worktop back in it
  10. Half the amount of peaches in the compote is cut into cubes and set aside
  11. Prepare the yogurt cream, as follows: the gelatin is left to hydrate in very cold water, after which it is carefully melted on a steam bath (attention! It does not have to boil, otherwise it will lose its elasticity)
  12. Mix the yogurt with the powdered sugar, then with the melted gelatin and the diced peaches
  13. Mix well and pour the entire composition into the pan, over the countertop prepared as above
  14. Leave it to cool for 10-15 minutes until it hardens a little, then brown it with the remaining peaches, cut into slices.
  15. Refrigerate the cake for 2 hours, until it cools well
  16. Meanwhile, prepare the raspberry sauce as follows: place the raspberries in a bowl on the fire (I put it directly frozen) and bring to a boil. Pass the raspberries with a vertical mixer, then strain through a sieve. The raspberry pulp thus obtained is mixed well with sugar and chilli and simmer for a few more minutes, until it begins to thicken (5-7 min.) leave to cool
  17. Remove the cake and decorate with the raspberry sauce above
  18. Melba cake with peaches is portioned and can be served immediately, or kept cold until serving.

If you like this post, Melba Peach Cake, do not hesitate to give it 5 stars in the box below and leave me a comment on the blog. Don't forget that you also have the possibility to share the recipe on social networks, in order to help those who need it. Thank you!


Melba cake with peaches

  • For the countertop:
  • 4 eggs
  • 4 tablespoons oil
  • 125 grams of sugar
  • 125 grams of white wheat flour
  • 1/2 sachet baking powder
  • 1 pinch of salt
  • Cream:
  • 900 grams of fat yogurt
  • 2 sachets of gelatin (20 grams)
  • 60 ml of cold water
  • 100 grams of vanilla powdered sugar
  • peaches from a Sunfood compote
  • Raspberry Sauce:
  • 500 grams of raspberries (frozen in my case)
  • 250 grams of vanilla powdered sugar
  • 1/4 teaspoon chili (optional & its purpose is to potentiate the raspberry flavor)

How to prepare Melba cake with peaches:

  1. Preheat the oven to 180 degrees
  2. Separate the yolks from the whites
  3. The egg whites are beaten hard, with the salt mentioned in the recipe (I don't always add it, I forget about it and I'm sorry I don't feel any difference & # 8211sa that if you forget it too, it's not bad)
  4. When the foam starts to form, add the sugar and continue mixing
  5. Reduce the speed of the mixer, add the yolks, one by one, then the oil, flour and baking powder (you can pre-mix the flour with the baking powder, separately, if you want homogenizes everything very well)
  6. Pour the dough in the form lined with baking paper and level well (my tray: 20/25 cm)
  7. Bake the top for 20 minutes, or until it browns nicely and passes the toothpick test
  8. Carefully remove the top from the tray and leave to cool on a wire rack
  9. Line the tray with cling film and place the worktop back in it
  10. Half the amount of peaches in the compote is cut into cubes and set aside
  11. Prepare the yogurt cream, as follows: the gelatin is left to hydrate in very cold water, after which it is carefully melted on a steam bath (attention! It does not have to boil, otherwise it will lose its elasticity)
  12. Mix the yogurt with the powdered sugar, then with the melted gelatin and the diced peaches
  13. Mix well and pour the entire composition into the pan, over the countertop prepared as above
  14. Leave it to cool for 10-15 minutes until it hardens a little, then brown it with the remaining peaches, cut into slices.
  15. Refrigerate the cake for 2 hours, until it cools well
  16. Meanwhile, prepare the raspberry sauce as follows: place the raspberries in a bowl on the fire (I put it directly frozen) and bring to a boil. Pass the raspberries with a vertical mixer, then strain through a sieve. The raspberry pulp thus obtained is mixed well with sugar and chilli and simmer for a few more minutes, until it begins to thicken (5-7 min.) leave to cool
  17. Remove the cake and decorate with the raspberry sauce above
  18. Melba cake with peaches is portioned and can be served immediately, or kept cold until serving.

If you like this post, Melba Peach Cake, do not hesitate to give it 5 stars in the box below and leave me a comment on the blog. Don't forget that you also have the possibility to share the recipe on social networks, in order to help those who need it. Thank you!


Yogurt and peach cake

ingredients
300 gr. (44 biscuits), 150 gr. Almette cream cheese with sour cream, 150 gr. powdered sugar, 1 vanilla essence, 200 ml. whipped cream, 500 gr. peach yogurt, 2 sachets of gelatin granules, 2 jars of peach compote, 50 ml. whipped cream (for decoration)

Difficulty: Average | Time: 1h


Peach and meringue cake

1. For the dough, mix the yolks with a cup of sugar and vanilla sugar until the yolks lighten in color and increase in volume. Then add the oil, stirring constantly, then the milk, flour and, finally, the baking powder quenched with a teaspoon of vinegar.

2. Place the dough in a tray (28 & # 21538 cm), cover with baking paper and place the tray in the preheated oven at 180 ° C, for 5-10 minutes.

3. Cut the peaches into 2 or 4 pieces (depending on how big they are). When the dough has hardened a little, remove the tray from the oven and arrange the fruit over the dough, then put the tray back in the oven for another 20-25 minutes.

4. Meanwhile, beat the egg whites with a pinch of salt and the rest of the sugar. When the dough is baked, remove the tray from the oven and place the beaten egg whites on top of the fruit. Put the tray back in the oven at 155-160 ° C (on the middle shelf) for about an hour or even an hour and a half.

5. When the meringue will acquire a pleasant color, copper, and inside it will be white, the cake is ready. Remove from the oven and allow to cool well before serving.


Video: Φτιάξτε Ροδακινοπιτα!!! - κέικ ροδάκινο - peach cake - live kitchen (May 2022).