Ramona Cake (with peaches and oranges)

Ramona Cake with Peaches and Oranges – A Fruity Delight

When it comes to desserts, nothing is more tempting than a cake with fresh fruits, and the Ramona Cake with peaches and oranges is certainly an excellent choice for those who love delicate and fragrant sweets. This recipe will not only delight the tastes of your loved ones but will also bring a touch of joy to any special occasion. Whether it's an anniversary, an office party, or simply to pamper someone dear, this cake is the perfect choice!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 12

The story behind the cake

The Ramona Cake was created for a colleague's birthday, who turned 22. In a time when many young people feel overwhelmed by the passage of time, a delicious fruit cake can bring a smile to anyone's face. Inspired by a wonderful recipe from a talented cook, Laura Adamache, this cake combines the delicate flavors of peaches with the fresh aroma of oranges, creating a memorable culinary experience.

Ingredients

For the base:
- 6 large eggs
- 6 tablespoons of sugar
- 4 tablespoons of flour
- 1 tablespoon of semolina
- 2 tablespoons of cocoa
- 2 tablespoons of oil
- 3 tablespoons of water
- 1 tablespoon of honey
- 10 g of baking powder
- A pinch of salt

For the syrup:
- Syrup from a cherry compote
- 1 tablespoon of sugar

For the mascarpone cream with peaches:
- 200 g of mascarpone cream
- 3 egg yolks
- 150 ml of peach compote syrup
- 200 ml of unsweetened whipped cream
- 1 tablespoon of sugar
- 1 large can of peaches (halves)
- Cherries from compote
- 5 g of gelatin

For the yogurt cream with oranges:
- 3 oranges
- 1 lime
- 250 g of Greek yogurt (10% fat)
- 6 tablespoons of sugar
- 250 ml of unsweetened whipped cream
- 15 g of granulated gelatin
- Kiwi, blueberries, red currants, peaches from compote, cherries from compote

For decoration:
- 250 ml of whipped cream
- White chocolate
- Almond flakes
- Fresh fruits

Preparing the bases

1. Separating the eggs: Start by separating the egg whites from the yolks. This is an essential step for obtaining a fluffy base.

2. Egg yolk cream: Mix the yolks with the sugar until you obtain a frothy mixture. Gradually add the 3 tablespoons of water, oil, and honey, continuing to mix until the sugar is completely dissolved.

3. Flour mixture: In a separate bowl, combine the flour, semolina, cocoa, and baking powder. Sift the mixture over the yolk cream and gently combine.

4. Beating the egg whites: Beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold them into the yolk mixture, being careful not to lose the air in the mixture.

5. Baking the base: Pour the mixture into a detachable ring cake pan lined with parchment paper, and bake in a preheated oven at 180 degrees Celsius for 30 minutes. Check with a toothpick if it's baked – if it comes out clean, the base is ready.

Preparing the mascarpone cream with peaches

6. Hydrating the gelatin: Start by hydrating the gelatin in a little cold water, according to the package instructions.

7. Egg cream: Mix the yolks with 150 ml of peach compote syrup and cook over a double boiler for 20 minutes, until thickened.

8. Cooling the cream: Let the cream cool, then heat the gelatin and mix it into the egg cream.

9. Whipping the cream: Whip the cream with a tablespoon of sugar (if using unsweetened cream) until it becomes firm.

10. Combining ingredients: Fold the egg cream into the mascarpone cream, then carefully add the whipped cream.

11. Assembling the cake: Cut the base in half horizontally. Place the first half on a platter, soak it with cherry syrup, and arrange the peach halves around it. Cut a circle from the second half of the base and place it on top.

Preparing the yogurt cream with oranges

12. Hydrating the gelatin: Hydrate the gelatin in cold water.

13. Preparing the syrup: Squeeze the juice from the oranges and lime, add the sugar, and boil until dissolved. Let it cool.

14. Combining ingredients: Heat the gelatin and mix it with the cooled syrup. Combine with the Greek yogurt, ensuring a homogeneous mixture.

15. Whipping the cream: Whip the cream and fold in the yogurt mixture.

Final assembly

16. Adding the cream: Spread the yogurt cream over the mascarpone cream with peaches, then place the second base with the cut-out circle on top.

17. Decoration: Leave the cake in the fridge until the next day. Whip the remaining cream with sugar and decorate the cake with it, then add almond flakes, white chocolate, and fresh fruits.

Serving and suggestions

The Ramona Cake can be served plain or alongside a scoop of vanilla ice cream for a delicious contrast. A refreshing drink, such as fruit tea or fresh orange juice, pairs perfectly with this dessert.

Nutritional information

This cake offers a combination of vitamins from the fruits, proteins from the eggs and yogurt, as well as antioxidants from the white chocolate and almond flakes. It can be a richer dessert in calories due to the creams and whipped cream, but it is a healthier choice compared to many other sweets, thanks to the natural ingredients.

Frequently asked questions

1. Can I replace gelatin with another thickening agent? Yes, gelatin can be replaced with agar-agar, but it is important to follow specific instructions to achieve the desired result.

2. What type of cream should I use? Unsweetened cream offers a more balanced taste, but you can also use sweetened cream, depending on your preferences.

3. Can I use other fruits? Absolutely! Experiment with strawberries, raspberries, or mango to adapt the recipe to your tastes.

Tips for a perfect result

- Ensure all ingredients are at room temperature before you start preparing.
- Use a preheated oven to avoid uneven baking of the base.
- If the base browns too quickly, cover it with aluminum foil to prevent burning.

In conclusion, the Ramona Cake with peaches and oranges is a delicious and sophisticated recipe that will bring a smile to anyone who enjoys it. I wish you much inspiration and joy in preparing this wonderful sweet! Happy birthday and a New Year filled with sweet moments!

 Ingredients: Base: 6 eggs, 6 tablespoons sugar, 4 tablespoons flour, 1 tablespoon semolina, 2 tablespoons cocoa, 2 tablespoons oil, 3 tablespoons water, 1 tablespoon honey, 10 g baking powder, salt. Syrup: Syrup from sour cherry compote, 1 tablespoon sugar. Mascarpone cream with peaches: 200 g mascarpone cream, 3 egg yolks, 150 ml peach compote syrup, 200 ml unsweetened whipped cream, 1 tablespoon sugar, one large peach compote (halves), sour cherries from compote, 5 g gelatin. Yogurt cream with oranges: 3 oranges, 1 lime, 250 g Greek yogurt 10% fat, 6 tablespoons sugar, 250 ml unsweetened whipped cream, 15 g gelatin granules, kiwi, blueberries, red currants, peaches from compote, sour cherries from compote. Decoration: 250 ml whipped cream, white chocolate, almond flakes, fruits.

 Tags:  orange cake peach cake