Peach dishes, Cakes

Peach dishes, Cakes

Sweets recipes → Cakes

Peach dishes

From time to time, guests appear on the doorstep completely unexpectedly. If you have guests coming to your place, in just an hour you can prepare a light but very tasty dessert - peach cake with whipped cream.

The cake with canned peaches always reminds me of summer, and the creamy souffle cream perfectly complements the sponge cake and fruit.

If you want to amuse and amaze your loved ones, prepare them this yogurt jelly cake with peaches. It is simple to make and looks like a dessert from a precious restaurant.

For a peach pie, bake two shortcakes and prepare buttercream. Canned peaches are used to layer the pie.

A very tender, light and delicious cottage cheese cake with fruit.

Light sponge cake with fruit and sour cream-jelly cream.

I’ll show you my own secret of making and decorating a sponge cake with peaches and butter cream using protein-custard cream.

A light and tender cake that fully lives up to its name. Cake with bananas and canned peaches is very tasty and quite easy to make. According to this recipe, a cream is prepared from cottage cheese and cream, as well as cream cheese cream for smoothing the cake. You can only use one curd cream.

I offer a recipe for a no-bake peach mousse cake. When you don’t feel like turning on the oven and baking complex cakes, this recipe comes to the rescue. Despite its appearance, this cake is as simple as it gets. A narrow crispy biscuit base and a delicate curd and creamy mousse with yoghurt with a layer of peach compote and the freshest slices of fruit under a cool, melt-in-your-mouth peach jelly!

At the moment there is simply a boom in cakes in the form of numbers and letters, and it is logical. They look great and are easy to prepare. I also decided not to remain on the sidelines, especially since it was my daughter’s birthday.

Dessert cake with peaches, chocolate and sour cream jelly, on shortbread.

A tasty, light yoghurt-peach cake will amuse your household, especially children, with its delicious taste and appearance.

A delicious jelly cake made from ready-made biscuits and cream with peaches will definitely please your loved ones and guests. The dessert is tender, like a soufflé, beautiful and completely easy to make.

I really like cakes with {real} flowers. I think any of you can decorate any cake like this, even a store-bought one. I made a cake in the shape of an “eight” for Global Women’s Day, but it can be made for any holiday.

If you have cream and biscuits, then you are basically with dessert! At the same time very playful. I had raspberries and canned peaches and was in dire need of a delicious cake for a moderate Saturday party.

A fragrant pie layered with marzipan and peach jam with pieces of fruit.

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Sponge cake with peaches “Simpler than usual”

I came up with the recipe for the cake myself, there is nothing complicated in it, and the taste is difficult to really distinguish from store-bought. In a word, you will lick your fingers!

Ingredients for “Easier Than Ordinary Peach Sponge Cake”:

Dough

• Chicken egg - 5 pcs
• Sugar - 1 cup.
• Wheat flour / Flour - 1 cup.
• Baking powder - 1 tsp.

Cream

• Sour cream (It is better to take sour cream with the highest fat content, but if there is none, it can be thickened) - 300 g
• Potato starch (Starch is needed to thicken the sour cream. If the sour cream is fatty, starch is not required) - 1 tsp.
• Sugar - 5 tbsp. l.

For decoration

• Peach (it is better to take canned peaches) - 1 jar.
• Gelatin - 1 tsp.

Production time: 120 minutes

Number of servings: 12

Nutritional and energy value:

Recipe for “Easy Ordinary Sponge Cake with Peaches”:

Let's prepare the main ingredients for our biscuit

Break the eggs into a container and beat lightly

The most important point is that in order for the sponge cake to come out fluffy, you need to painstakingly beat the eggs with sugar until a thick foam forms (beat with a mixer for about 10 minutes)

Add baking powder and flour, BUT do not beat, but mix gently with a spoon

Our dough is ready

Carefully pour the dough into the mold and place in the oven at 180 degrees for 40 minutes (do not open the oven for the first 30 minutes so that the sponge cake does not spoil)

While the biscuit is in the oven, let's make the cream. Beat the sour cream and sugar until the size at least doubles. If the sour cream is low in fat, add starch and beat again. Place the cream in the refrigerator for 30-40 minutes

We take the finished biscuit out of the oven and let it cool completely, at this time in a small container we heat up a little syrup from a can of canned peaches with a teaspoon of gelatin. We wait until the gelatin dissolves, turn it off, and let it cool

Next, chop the peaches. One part finely, to add to the cream. We cut the other part into thin petals for decoration on top

The biscuit has cooled, cut it into two, or better yet, into three parts (I cut it into two)

We take our thickened cream out of the refrigerator and begin to assemble the cake.

Soak the bottom crust with a small amount of peach syrup. You can create any impregnation at your discretion (with a drop of cognac, fragrant essences, jam), spread the cream on top and distribute it moderately

Add finely chopped peaches

Cover with the rest of the cake, grease with cream again

The most exciting moment is to start decorating! Decorate as your imagination suggests. I was going to make a decoration in the shape of a flower. Start placing the petals along the very edge of the cake.

Continue decorating, slightly overlapping the next layer on top of the previous one for visual dimension.

Our decoration is ready

In order for everything to hold perfectly, fill the peaches with a gelatinous consistency and put them in the refrigerator to harden, you can wait a couple of hours, but it is better for the cake to soak overnight (that is, in the dark) . If desired, you can grease the sides with sour cream.

Finally, the cake is ready! Cut and serve. Well, sooo delicious! Bon appetit!

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Photo “Sponge cake with peaches “Simpler than usual”” from those who made it (1)

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August 15, 2016 lelikloves #

August 14, 2016 anika_59 #

August 14, 2016 aleksandra ukhanva # (recipe creator)

August 17, 2016 Zilya Gumerova #

August 17, 2016 aleksandra ukhanva # (recipe creator)

August 14, 2016 xmxm #

August 14, 2016 Navely #

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Delicious cake with peaches

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• Video
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Ingredients

• peach – 2-3 pcs.
• cocoa powder – 1 tbsp.
• = biscuit: =
• eggs – 5 pcs.
• sugar – 320 g
• vanilla sugar – 8 g
• Sunflower oil – 100 ml.
• flour – 250 g
• baking powder for dough – 1 tsp.
• = cream: =
• milk – 500 ml.
• starch – 50 g
• flour – 35 g
• cottage cheese – 300 g
• sweet powder – 250 g
• butter – 250 g
• vanilla sugar – 8 g

Step-by-step manufacturing recipe

Break 5 eggs into a mixer bowl. Beat the eggs until light foam and pour in 320 g of sugar evenly. Add 8 g of vanilla sugar here. Beat everything until thick foam, approximately 5-7 minutes.

Introduce 100 ml of refined sunflower oil into the beaten eggs in a narrow stream, without stopping beating.

Separately mix 250 g of flour and 1 tsp. baking powder. Sift the flour with baking powder and carefully mix with the whipped egg whites using a spatula in 3 approaches.

Since all the dough will not fit in one baking pan, pour 2/3 of the dough into the first pan, and the rest into the second. The diameter of my baking pans is 21 cm. If you have one baking pan or you can’t put two pans in the oven at once, then knead half the dough and bake the cakes separately 2 times, because this dough cannot stand for a long time.

Place the prepared forms in a preheated oven at 190 degrees. Bake for 35-40 minutes until the stick is dry.

The biscuits have already cooled down, take them out of the mold and cut them. I do this with a string for cutting biscuit, I will leave a link where you can buy such a string under the video in the description. You can also cut with a knife or thread. You should end up with 3 approximately similar shortcakes.

Let's prepare the custard. In total, half a liter of milk will be useful. Pour half the milk into a saucepan and put on fire.

Pour 50 g of starch and 35 g of flour into the remaining milk. Mix everything well with a whisk so that there are no lumps.

The milk begins to boil, pour the remaining milk with flour and starch into it.

Cook over low heat, stirring constantly so as not to burn. The mixture should thicken and actually come to a boil. If the mixture is not heated, the taste of raw flour may remain.

Pour 300 g of cottage cheese of any fat content into a separate bowl. In total, you will need 250 g of sweet powder, pour approximately 100 g into the cottage cheese.

Grind the cottage cheese with sweet powder with an immersion blender or in a chopper until a homogeneous mass is obtained.

Place 250 g of butter at room temperature in a separate bowl and add the remaining 150 g of sweet powder. Add 8 g of vanilla sugar to this. Beat everything for about 5 minutes until the butter turns white.

Add one tablespoon of custard to the whipped butter, beating each time with a mixer.

Then add the crushed cottage cheese, one tablespoon at a time, literally the same way, each time beating well with a mixer.

Peel two new peaches and cut into small cubes.

Assembling the cake in a pastry ring. Place the first shortbread on the bottom. For convenience, we insert acetate film around the edges and compress the ring to the size of a shortbread.

Place approximately 3 tbsp on the crust. l. cream and distribute it sparingly over the crust.

Place half of the chopped peaches on top of the cream.

Place the cream on the peaches and smooth it out.

Place the next shortbread, cream, peaches, cream and cover with the last shortbread.

As a result, approximately 4th part of the cream should remain, which will be useful for decoration.

Cover the remaining cream and the assembled cake with cling film. Place everything in the refrigerator for approximately 6 hours.

6 hours have passed. We take out the cream in advance so that it has time to warm up to room temperature. Then we take out the cake, remove it from the pastry ring, place it on a stand and remove the acetate film.

First, coat the cake with a small amount of cream to cover the biscuit crumbs.

Immediately, on top of the primer layer on the sides of the cake, apply a layer of cream as the base.

Level the sides of the cake with a pastry spatula. Place the remaining cream on top of the cake and smooth it out too.

Place the cake in the refrigerator for about 1 hour to allow the cream to harden.

The cream has already hardened. We will decorate the cake using a stencil from the set; I will also leave a link to this set of stencils in the description under the video.

Place the stencil on the frozen cream. Sprinkle cocoa moderately on top of the cake using a small strainer. Carefully remove the stencil.

The cake came out very tender and delicious. The cream in this cake tastes very similar to ice cream, and it mixes wonderfully with fragrant peaches and a tender sponge cake. And even novice cooks can do this decoration.

Video recipe

Culinary recipes and photo recipes

Canned Peaches Cake

This cake can be called a real celebration of taste. A piece of this cake with a yogurt layer can be eaten even by those who are vigilant about the amount of calories they consume. After all, in the making of this dessert, butter, margarine or high-fat cream are not used. The taste and lightness of the cake is provided by tender yogurt, airy sponge cake and a lot of fruit. You can use any kind of fruit; here, as they say, it’s a matter of taste. Our recipe will include canned peaches. Their juicy taste will emphasize the tenderness of the yoghurt inside, and the catchy color will make the cake look very dressed up.

Ingredients for making canned peaches cake:

• chicken eggs – 4 pcs.
• sugar – 150 g
• wheat flour – 150 g
• baking powder – 6 g

For the yogurt layer with peaches:

• natural yogurt – 750 g
• sweet powder – 80-100 g
• gelatin – 50 g
• canned peaches – 820 g

For the protein cream (decoration):

• egg whites – 3 pcs.
• sugar – 140 g
• citric acid – ¼ tsp.

Cake with canned peaches – recipe with photo:

You start making it by baking an airy sponge cake. Combine the eggs and sugar in one spacious cup and with a mixer running at high speeds, bring the mass to a viscous airiness. In other words, the structure of the mass should be light, saturated with air bubbles and slightly thick.

Having mixed the flour with baking powder in advance, sift the resulting dry mixture in small portions directly into a cup with an air mass. After each portion, carefully mix the biscuit dough. The air structure must be completely preserved.

Place the biscuit dough into a tin (24 cm) with a springform ring. Be sure to cover the bottom with special oiled paper.

Bake the sponge cake with canned peaches for 35-40 minutes at 170 degrees. Follow the rules for baking sponge cakes - don’t look into the oven. After the allotted time, do the “dry match” test. Turn off the oven and, opening the door slightly, keep the biscuit in the oven until it cools completely. The sponge cake comes out tall and with a smooth surface.

Carefully, so as not to destroy the edges, remove the cake from the mold. Let it sit undisturbed for at least an hour and cut lengthwise.

While the shortbread is resting, prepare the peaches. After opening the jar, pour all the syrup into a separate cup. Blend a couple of peaches and approximately 100 ml of drained syrup with a blender until smooth and pureed. Soak the gelatin in the rest of the syrup, and cut the remaining canned peaches into small pieces.

Mix natural yoghurt with sweet powder, the amount of which can be adjusted to your own taste. It should be noted that thick yogurt must be used to make this cake; a drinking product is not suitable. Put it away in the cold for a while.

When the gelatin swells (the swelling time will be indicated on the package), heat it until it dissolves, but the gelatin mass does not have to boil. Let it cool and pour it: add about a fifth of the total mass to the peach puree, and pour the rest into sweet yogurt. Leave the puree on the table and return the yogurt to the cold.

Take one layer of sponge cake and place it in the mold with the cut side up.

When you take the yogurt mass out of the refrigerator, it almost immediately begins to set into gelatin. And pour half of it onto the shortbread. Spread some of the canned peaches on top.

Then lay out the second part of the yogurt mass, into which you press the remaining pieces of peaches.

Quickly cover with the second sponge cake and press down lightly with your hands so that the yogurt layer and the shortcakes stick together perfectly.

Then spread the peach puree in an even layer on top and put the cake with the yogurt inside and fruit in the refrigerator for 3-4 hours. The yogurt layer of the cake should harden perfectly.

When the allotted time has passed, carefully remove the ring, freeing the cake. Now all that remains is to decorate it.

For decoration, prepare a light protein cream. In a heatproof bowl, beat the chilled egg whites until foamy.

Then place this cup in a water bath and, continuing to whisk, add a little sugar and citric acid. Make sure that water does not get into the whites, otherwise the cream will be spoiled. Beat for eight minutes in a water bath and another four minutes, removing the cup from the pan. The protein peaks should turn out dense and stable, then decorating the cake will be easy.

Transfer the protein mass into a pastry bag and start decorating. Cover the sides of the cake with vertical lace stripes. You decorate the top with small figured peaks, placing them using a special pastry tip. The cake comes out very decorated.

In a couple of hours, when the protein cream has set its shape, you can cut the cake with canned peaches and enjoy its light and delicate taste!