Peach and ladyfinger cake
Peach and Ladyfinger Cake – A Fall Delight
Every time autumn approaches, we reminisce about the warm summer days and the fresh fruits that delight our taste buds. The peach and ladyfinger cake is a perfect choice to celebrate our family anniversaries, which begin during this season and extend into spring. This recipe will not only bring a touch of joy to your tables but will also become a favorite among your guests, thanks to the delicate combination of yogurt, peaches, and ladyfingers.
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 4 hours and 50 minutes (including cooling time)
Servings: 12
Ingredients
For the sponge:
- 2 eggs
- 75 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 100 g flour
- 1 teaspoon baking powder
For the cream:
- 2 jars of peach compote (about 600 g)
- 200 g ladyfingers
- 9 sheets of gelatin
- 500 g natural yogurt
- 400 g liquid cream
- 150 g sugar
- 2 packets of vanilla sugar
For the jelly:
- 4 peach halves from the compote
- 2 packets of clear jelly
For decoration:
- a few slices of peach
- 200 g liquid cream
- 3 tablespoons powdered sugar
Preparation
1. Preparing the sponge
We start by preparing the sponge, which will be the delicious base of our cake. We separate the eggs, placing the egg whites in a large bowl and the yolks in another.
1. Beating the egg whites: In the bowl with the egg whites, we add a pinch of salt and mix at medium speed until a consistent foam forms. Then, we gradually add the sugar and vanilla sugar, continuing to mix until we achieve a glossy foam, similar to meringue. It’s important to mix enough to avoid any sugar crystals.
2. Incorporating the yolks: We add the yolks one by one, mixing well after each addition to ensure they integrate perfectly into the mixture.
3. Adding the flour: We sift the flour along with the baking powder over the egg foam and gently fold it in with a spatula, using light up-and-down motions to retain the air in the batter.
4. Baking: We pour the batter into a round cake pan (26 cm), lined with parchment paper, and level the surface. We bake in a preheated oven at 180°C for 15-20 minutes. We do the toothpick test: if it comes out clean, the sponge is ready. We remove the sponge from the oven and let it cool on a wire rack.
2. Preparing the peach compote
While the sponge cools, we take care of the peaches. We drain the peaches from the compote, keeping the syrup for the jelly. It's important to save a few peach halves for decoration.
1. Slicing the peaches: We slice 1/3 of the remaining peaches into thin slices, while the rest we cut into small cubes.
3. Assembling the cake
Once the sponge has completely cooled, we place a cake ring around it to help with the assembly.
1. Preparing the ladyfingers: We cut the ladyfingers at one end, trying to keep them the same length (about 7 cm). We do not throw away the cut ends; we will use them later.
2. Arranging the ladyfingers: We place the cut ladyfingers upright, as close together as possible, inside the cake ring. This step will not only give the cake a beautiful appearance but will also add a crunchy texture.
3. Adding the peach slices: We arrange the peach slices on top of the sponge, ensuring they are evenly distributed.
4. Preparing the cream
The cream is the heart of this cake, bringing a note of freshness and consistency.
1. Preparing the gelatin: We soak the gelatin sheets in cold water according to the instructions on the package.
2. Mixing the yogurt: In a bowl, we mix the yogurt with the sugar and vanilla sugar. It is recommended to use natural yogurt to avoid unnecessary additives.
3. Dissolving the gelatin: We drain the gelatin and place it over low heat to dissolve. Once melted, we mix 2-3 tablespoons of yogurt with the gelatin, then incorporate this mixture into the remaining yogurt, mixing well.
4. Adding the whipped cream: We whip the liquid cream until it becomes firm and fold it into the yogurt mixture gently to avoid losing air.
5. Spreading the cream: We spread one-third of the cream over the peach slices. We divide the remaining cream into two equal parts. In one of these, we add the peach cubes and spread it evenly over the cake.
6. Crumbling the ladyfingers: We use the ladyfinger ends we saved and crush them with a rolling pin, obtaining fine crumbs that we sprinkle over the cake for a rustic and delicious appearance.
7. Finishing the cake: We cover the cake with the remaining cream and refrigerate for at least 4 hours to firm up well.
5. Preparing the jelly
30 minutes before serving, we take care of the jelly.
1. Preparing the peach puree: We blend the 4 peach halves, adding the syrup from the compote until we reach 500 g of liquid.
2. Mixing the jelly: We mix the contents of the jelly packets with the sugar, then add the fruit puree. We place it over heat and let it boil for one minute, stirring constantly.
3. Applying the jelly: Once the jelly has cooled slightly, we carefully pour it over the cake, starting from the center to avoid it dripping over the edges.
6. Decorating and serving
After the jelly has set, we proceed with the decoration.
1. Whipping the cream: We whip the liquid cream with the powdered sugar until it becomes firm.
2. Decorating the cake: We remove the cake ring and decorate the cake as desired, using the whipped cream and a few peach slices for a fresh and appetizing look.
Useful tips
- Gelatin: Make sure the gelatin is well hydrated before using it. If it is too dry, it will not dissolve properly.
- Ladyfingers: You can use ladyfingers of different flavors, such as cocoa ones, to add a touch of chocolate to the cake.
- Seasonal fruits: This recipe can be adapted with other seasonal fruits, such as mango or strawberries, adding a new dimension to the cake.
Frequently asked questions
1. Can I use Greek yogurt instead of natural yogurt?
Yes, Greek yogurt will add extra creaminess, but make sure it is smooth to avoid lumps.
2. How long can the cake be kept?
The cake can be stored in the refrigerator for 3-4 days, but it is best within the first 48 hours.
3. Can I make the cake without gelatin?
If you want a vegan version, you can use agar-agar instead of gelatin, following the instructions on the package.
Conclusion
The peach and ladyfinger cake is more than just a dessert; it is a culinary experience that brings family and friends together, creating unforgettable memories around the table. This recipe is not only simple but also full of flavor, making it easy and quick to prepare. Regardless of the occasion, this cake will surely be the star of the table. So, put on your apron, gather the ingredients, and let yourself be inspired by the aroma of autumn!
Ingredients: Base: 2 eggs, 75 g sugar, 1 vanilla pod, a pinch of salt, 100 g flour, 1 teaspoon baking powder. Cream: 2 jars of peach compote, 200 g ladyfingers, 9 sheets of gelatin, 500 g yogurt, 400 g liquid cream, 150 g sugar, 2 packets of vanilla sugar. Jelly: 4 peach halves from compote, 2 packets of transparent jelly. For decoration: a few slices of peach, 200 g liquid cream, 3 tablespoons powdered sugar.
