Peach cake with meringue

Peach and meringue cake - A Sweet and Fragrant Treat

Total preparation time: 1 hour 30 minutes
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 12

If you're looking for a quick, simple to make yet impressive dessert, the peach and meringue cake is the perfect choice. This cake combines the soft texture of the dough with the sweetness of the peaches and the crunch of the marshmallows, creating an explosion of flavors and an unforgettable culinary experience.

The history of meringue cakes is fascinating and lost in the mists of time. These delicacies have been enjoyed in many cultures as an ingenious way to use up whites left over from other recipes. Today, peach meringue cake is a symbol of joy and family gatherings, often served on special occasions or at Sunday dinners.

Ingredients

For the dough:
- 400 g flour
- 200 g butter (or margarine, but butter gives a richer taste)
- 4 yolks
- 120 g powdered sugar
- 1 teaspoon lemon juice
- 1 tablespoon sour cream (preferably heavy cream for better texture)
- 1 kg peaches (fresh or compote)

For the meringue
- 300 g sugar
- 4 egg whites (make sure they are at room temperature for a more stable mousse)

Preparation

1. Start by preparing the dough. In a large bowl, add the room temperature butter and powdered sugar. Use a pastry blender or spatula to rub the butter and sugar together until creamy and smooth.

2. Add the yolks, cream and lemon juice. Continue mixing until all ingredients are well incorporated. The lemon juice not only adds a touch of freshness but also helps balance the sweetness of the cake.

3. Start adding the flour gradually, mixing gently with a spatula or mixer on low speed. When the dough becomes smooth, knead it gently with your hands to give it a nice texture.

4. Roll out the dough on a floured surface to a sheet about 5 mm thick. Place the sheet of dough on a buttered baking tray, making sure it fits snugly.

5. Preheat the oven to 180°C. Bake the dough for about 20 minutes or until light golden brown. It's important not to overbake it too long as it will continue to bake in the end, along with the peaches and meringue.

6. Meanwhile, prepare the peaches. If using fresh peaches, cut them in halves and remove the stones. If using stewed peaches, drain well to avoid excess liquid.

7. After baking for 20 minutes, remove the pan from the oven. Place the peaches cut side up, arranging them evenly on the surface of the dough.

8. Now it's time to prepare the meringue. In a clean bowl, beat the egg whites with a mixer until they begin to foam. Gradually add the sugar, a tablespoon at a time, continuing to mix until the meringue is glossy and forms stiff peaks.

9. Pour the meringue evenly over the peaches, making sure to completely cover each piece. You can use a spatula to create decorative spikes, which will become crunchy as they bake.

10. Return the cake to the oven and bake at a lower temperature (150°C) for about 30-40 minutes, or until the meringue is light golden and firm to the touch.

11. Once the cake is ready, leave it to cool in the tray for a few minutes, then carefully transfer it to a wire rack to cool completely.

Serving and suggestions

Peach and meringue cake is delicious hot or cold. Serve plain or with a dollop of cream or whipped cream on top for extra creaminess. It also goes great with a scoop of vanilla ice cream or caramel sauce for a contrast of flavors.

Variations

If you want to experiment, you can substitute other seasonal fruits such as apricots or plums for the peaches, or add chopped walnuts to the meringue for texture. You can also add a few drops of vanilla extract to the meringue to intensify the flavor.

Nutritional benefits

This cake is a good source of vitamins, thanks to the peaches, which are rich in vitamin C, vitamin A and antioxidants. The flour contains carbohydrates, which provide energy, and the butter (or margarine) adds healthy fats to the diet. Each serving has about 320 calories, making it a perfect dessert for special occasions.

Frequently Asked Questions

1. Can I use stewed peaches?
Yes, you can use stewed peaches, but make sure you drain them well before using them.

2. How do I know if the meringue is ready?
The meringue is ready when it forms firm, glossy peaks. If you can turn the bowl of meringue upside down and it doesn't drip, then it's perfect!

3. What should I do if the marshmallow sags after baking?
This can happen from not beating the egg whites enough or adding the sugar too quickly. Make sure that the egg whites are beaten correctly and that the sugar is incorporated gradually.

With these tips and information, you're ready to impress family and friends with a delicious, full-flavored and textured cake! Enjoy!

 Ingredients: 400 g flour, 200 g butter or margarine, 4 egg yolks, 120 g powdered sugar, 1 teaspoon lemon juice, 1 tablespoon sour cream, 1 kg peaches (canned peaches can also be used) Meringue: 300 g sugar, 4 egg whites