Peach cake

Peach Cake – A Refreshing Dessert for Summer Days

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 3 hours and 55 minutes (including cooling time)
Number of servings: 10-12

Welcome to the world of summer delights! Today, I will share with you a peach cake recipe, a perfect choice for warm days. This cake is not only delicious but also refreshing, based on juicy peaches and a smooth cream cheese filling. The story of this cake began with a love for seasonal fruits and the desire to create a dessert that brings joy and freshness. So, let’s get started!

Ingredients for the sponge:

- 2 large eggs
- 70 g sugar
- 80 g flour
- 2 tablespoons freshly squeezed orange juice
- 20 g cornstarch
- 1 teaspoon baking powder

Ingredients for the filling:

- 1 kg ripe and juicy peaches
- 200 ml sweet white wine
- Juice and grated zest of 2 limes
- 130 g sugar
- 1 packet of gelatin (10 g)
- 500 g cottage cheese
- 300 ml whipped cream
- 1 packet of vanilla sugar

Step-by-step preparation:

1. Preheating the oven: The first essential step is to preheat the oven to 180°C. This will ensure even baking of the sponge.

2. Preparing the sponge: Start by separating the eggs. In a bowl, beat the egg yolks with the sugar and orange juice for about 10 minutes, until the mixture becomes creamy and light in color. It is essential to take your time with this step, as the incorporated air will make the sponge fluffy.

3. Beating the egg whites: In another bowl, beat the egg whites until stiff peaks form. This will add an airy texture to your sponge. Once the egg whites are ready, gently fold them into the yolk mixture, being careful not to lose the air from the egg whites.

4. Incorporating the dry ingredients: In another bowl, mix the flour, cornstarch, and baking powder. Sifting these will help eliminate lumps and make the sponge finer. Start to incorporate the dry ingredients into the egg mixture, mixing gently until well combined.

5. Baking the sponge: Pour the mixture into a cake pan lined with parchment paper, ensuring it is evenly distributed. Bake the sponge for 25 minutes or until lightly golden and passes the toothpick test. Allow it to cool completely.

6. Preparing the peaches: Meanwhile, prepare the peaches. Blanch them in boiling water for 1-2 minutes, then peel and slice them. These sweet fruits will add a fantastic flavor to your cake.

7. Peach syrup: In a saucepan, combine the sweet white wine, lime zest and juice, sugar, and vanilla sugar. Bring the mixture to a boil, then add the sliced peaches. Simmer for about 4 minutes until the peaches become tender. Drain the fruits and let the syrup cool.

8. Preparing the cream cheese: In a bowl, combine the cottage cheese with the cooled syrup. Dissolve the gelatin in a splash of orange juice, then gently heat until fully dissolved. Mix the gelatin with 6 tablespoons of the cheese mixture, then add the remaining cheese.

9. Whipping the cream: Whip the cream until it becomes firm and gently fold it into the cream cheese. This step will add a light and airy texture.

10. Assembling the cake: Take the cooled sponge and place it back in the pan in which you baked it, lined with plastic wrap. Spread half of the cream cheese, 2/3 of the peaches, and the remaining cream cheese. Cover with plastic wrap and refrigerate for 3 hours or until the cream sets.

11. Serving: Remove the cake from the pan and place it on a serving platter. Cut it into generous slices and serve with a glass of sweet dessert wine, which will perfectly complement the fruity flavors of the cake.

Practical tips:

- Choosing peaches: Make sure the peaches are ripe but not overly soft. Buy them from local farmers' markets if possible for optimal flavor.
- Variations: You can replace peaches with apricots or nectarines for another delicious option. Also, add a teaspoon of cinnamon to the cheese mixture for a warm flavor.
- Gelatin: If you prefer a vegan cake, you can use agar-agar instead of gelatin.

Nutritional information:
This delicacy has a moderate calorie content, being a lighter option compared to other cakes. Peaches offer nutritional benefits, being rich in vitamins (especially vitamin C) and fiber, while cottage cheese is an excellent source of protein. A 100g peach cake contains approximately 210 calories.

Frequently asked questions:

1. Can I use canned peaches?: It is recommended to use fresh peaches for optimal flavor, but you can also use canned peaches in their own juice.
2. How can I store the cake?: The cake can be stored in the refrigerator, covered, for 2-3 days. It can also be frozen for up to 1 month.
3. Is it possible to make the cake without sugar?: You can replace sugar with natural sweeteners like stevia or maple syrup.

This peach cake is more than just a dessert; it is a culinary experience that brings joy and refreshment to warm summer days. Share it with loved ones and enjoy every slice!

 Ingredients: Ingredients for the base: - 2 eggs - 70 g sugar - 80 g flour - 2 tablespoons orange juice - 20 g starch - 1 teaspoon baking powder Ingredients for the filling: - 1 kg peaches - 200 ml sweet white wine - juice and zest of 2 limes - 130 g sugar - one packet of gelatin (10 g) - 500 g cottage cheese - 300 ml whipped cream - one packet of vanilla sugar

 Tags:  peaches