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Peach cake

Peach cake

1. Preheat the oven to 375 degrees. Cover a tray with baking paper.

2. For it took: Rub the butter cut into pieces with the sugar until a creamy composition results. Add the egg and mix well, and at the end incorporate the flour mixed with the baking powder. Divide the dough into 2 parts. paper, and the other half is refrigerated.

3. For filling: cut the peaches into cubes (or slices) and put them in a large bowl and sprinkle with lemon juice. Stir gently. In a separate bowl, mix together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.

4. Spread peach mixture evenly in the pan. Place the remaining dough pieces on top of the peaches.

5. Bake in the preheated oven for 45 minutes, or until the top is lightly browned. Allow to cool completely before cutting into squares


PEACH AND CREAM CAKE (VIDEO RECIPE)

Because it's summer and because I know you like fruit cakes, we have prepared a cake with peaches and whipped cream as good as it is easy to prepare. You will definitely love it!
This cake with peaches and whipped cream is light, fluffy and fragrant, perfect for a summer day! It is also very easy to prepare with few ingredients and at hand.
The top is made of light and fluffy pandispan, the best choice when it comes to fruit cakes.
If you do not have experience in preparing pandispan, find below some basic rules for a fluffy and easy to flake pandispan:
When preparing pandispan the ingredients should be fresh and preferably at room temperature. It is very important to weigh the ingredients. The magic formula of pandispan is the following: the amount of flour + the amount of sugar = the weight of the eggs. If you put too much flour in the pandispan, it will come out too hard and thick.

In terms of preparation, it is essential to mix the egg whites very well. From experience I tell you that the temperature of the eggs does not matter too much and even if you have dropped a little yolk in the egg whites. However, it is extremely important that the bowl in which you put the egg whites and the mixer are very clean. If there are traces of fat (butter, oil), no matter what you do, they do not harden.

As for the fruits, I chose the peaches because they are our favorite fruits. But you can use any other fruit you like: cherries, cherries, apricots, strawberries, plums, etc. In winter, when we don't have many options, we can use frozen or compote fruits.
You can serve this delicious peach cake powdered with sugar but it is much better with whipped cream and pieces of fresh fruit on top)
I highly recommend this cake with peaches and whipped cream. Is wonderful!

Ingredients needed to prepare the cake with peaches and whipped cream (For a tray with a diameter of 22 cm)

- 4 eggs
- 100 gr zahr tos
- 100 gr sifted flour
- a pinch of salt
- vanilla essence
- 3 peaches
- 200 ml liquid cream + 2-3 tablespoons powdered sugar

Topping:
- 1 peach cut into pieces

How to prepare cake with peaches and whipped cream

Video recipe (CC - Romanian subtitles):

I first prepared the tray: I spread baking paper only on the bottom of the tray and I greased the walls with butter.
I separated the egg whites from the yolks.
I put the egg whites in a bowl and added a pinch of salt. I mixed at high speed until I got a firm foam.
I then added the sugar, in 2 stages, and continued and mix until it dissolved completely. To check if the sugar has dissolved, take a little foam between your fingers and see if it still feels. You need to get a firm and shiny meringue.
I then added the yolks, one by one, and mixed briefly after each one. I also added vanilla essence.
I then added the flour, gradually, and incorporated it lightly with a spatula (not with the mixer!).
I poured the dough thus prepared in the tray and leveled it with a spatula. I placed the peach slice on top.
I then put the tray in the preheated oven (170ºC for the electric oven) for about 25-30 minutes (or until it passes the toothpick test).

After removing the peach cake from the oven, let it cool completely on a grill.
Meanwhile, I prepared the whipped cream: I mixed the liquid whipped cream with 3 tablespoons of powdered sugar until it became fluffy.
I placed the peach cake on a plate and garnished it with whipped cream. I decorated it with peach pieces.
We really liked this cake with peaches and whipped cream! :)


Peach cake

A cake that will remind you of your childhood summers.

Preheat the oven to 190C and grease a tray (22x33cm).

For the dough:

Mix flour, sugar, baking powder and salt. cut the butter into small cubes and add it to the mixture of dry ingredients. Knead with your fingers until you get a dough with a coarse texture. add the lightly beaten egg and continue to mix to incorporate it into the dough.

Place half of the dough at the base of the tray by hand and press it a little. Put the rest of the dough in the fridge while you prepare the filling.

For the filling:

  • 7 large peeled peaches and cut into cubes
  • 2 tablespoons lemon juice
  • 50g flour
  • 200g old
  • & frac14 teaspoon salt
  • & frac12 teaspoon cinnamon
  • & frac14 teaspoon nutmeg

sprinkle the lemon juice over the diced peaches and add flour, sugar, salt and pre-mixed spices. Mix well and spread all the filling over the dough in the pan.

Crush the rest of the dough over the layer of peaches.

Bake the cake for 45 minutes and let it cool well before cutting.

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Peach cake

A cake that will remind you of your childhood summers.

Preheat the oven to 190C and grease a tray (22x33cm).

For the dough:

Mix flour, sugar, baking powder and salt. cut the butter into small cubes and add it to the mixture of dry ingredients. Knead with your fingers until you get a dough with a coarse texture. add the lightly beaten egg and continue to mix to incorporate it into the dough.

Place half of the dough at the base of the tray by hand and press it a little. Put the rest of the dough in the fridge while you prepare the filling.

For the filling:

  • 7 large peeled peaches and cut into cubes
  • 2 tablespoons lemon juice
  • 50g flour
  • 200g old
  • & frac14 teaspoon salt
  • & frac12 teaspoon cinnamon
  • & frac14 teaspoon nutmeg

sprinkle the lemon juice over the diced peaches and add flour, sugar, salt and pre-mixed spices. Mix well and spread all the filling over the dough in the pan.

Crush the rest of the dough over the layer of peaches.

Bake the cake for 45 minutes and let it cool well before cutting.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


PEACH AND CREAM CAKE (VIDEO RECIPE)

Because it's summer and because I know you like fruit cakes, we have prepared a cake with peaches and whipped cream as good as it is easy to prepare. You will definitely love it!
This cake with peaches and whipped cream is light, fluffy and fragrant, perfect for a summer day! It is also very easy to prepare with few ingredients and at hand.
The top is made of light and fluffy pandispan, the best choice when it comes to fruit cakes.
If you do not have experience in preparing pandispan, find below some basic rules for a fluffy and easy to flake pandispan:
When preparing pandispan the ingredients should be fresh and preferably at room temperature. It is very important to weigh the ingredients. The magic formula of pandispan is the following: the amount of flour + the amount of sugar = the weight of the eggs. If you put too much flour in the pandispan, it will come out too hard and thick.

In terms of preparation, it is essential to mix the egg whites very well. From experience I tell you that the temperature of the eggs does not matter too much and even if you have dropped a little yolk in the egg whites. However, it is extremely important that the bowl in which you put the egg whites and the mixer are very clean. If there are traces of fat (butter, oil), no matter what you do, they do not harden.

As for the fruits, I chose the peaches because they are our favorite fruits. But you can use any other fruit you like: cherries, cherries, apricots, strawberries, plums, etc. In winter, when we don't have many options, we can use frozen or compote fruits.
You can serve this delicious peach cake powdered with sugar but it is much better with whipped cream and pieces of fresh fruit on top)
I highly recommend this cake with peaches and whipped cream. Is wonderful!

Ingredients needed to prepare the cake with peaches and whipped cream (For a tray with a diameter of 22 cm)

- 4 eggs
- 100 gr zahr tos
- 100 gr sifted flour
- a pinch of salt
- vanilla essence
- 3 peaches
- 200 ml liquid cream + 2-3 tablespoons powdered sugar

Topping:
- 1 peach cut into pieces

How to prepare cake with peaches and whipped cream

Video recipe (CC - Romanian subtitles):

I first prepared the tray: I spread baking paper only on the bottom of the tray and I greased the walls with butter.
I separated the egg whites from the yolks.
I put the egg whites in a bowl and added a pinch of salt. I mixed at high speed until I got a firm foam.
I then added the sugar, in 2 stages, and continued and mix until it dissolved completely. To check if the sugar has dissolved, take a little foam between your fingers and see if it still feels. You need to get a firm and shiny meringue.
I then added the yolks, one by one, and mixed briefly after each one. I also added vanilla essence.
I then added the flour, gradually, and incorporated it lightly with a spatula (not with the mixer!).
I poured the dough thus prepared in the tray and leveled it with a spatula. I placed the peach slice on top.
I then put the tray in the preheated oven (170ºC for the electric oven) for about 25-30 minutes (or until it passes the toothpick test).

After removing the peach cake from the oven, let it cool completely on a grill.
Meanwhile, I prepared the whipped cream: I mixed the liquid whipped cream with 3 tablespoons of powdered sugar until it became fluffy.
I placed the peach cake on a plate and garnished it with whipped cream. I decorated it with peach pieces.
We really liked this cake with peaches and whipped cream! :)


Peach cake and cocoa top

Apricot or Peach Cake & # 8211 Recipe. Apricot or peach cake recipes & # 8211 how to make fruit cake. Serve the tart with a cup of freshly prepared juice!

For even more inspiration, subscribe to the blog. Put everything in the oven and bake for about 1 hour, until the tart takes on a copper color. You finished the fruit tart with compote. Sun Food, with yogurt and pandispan top. About once a week I make cakes like this.

The pandispan cake with fruit was the best cake! Delicious and very easy to make. The perfect dessert for any occasion. Sponge cake with compote peaches. It is a very quick and easy recipe to make, and the resulting biscuit is one of the fluffiest. I have prepared it many times with various fruits.

You can use any kind of compote: cherry or sour cherry, peach or apricot compote, grape compote, plum compote, pineapple compote. Peach pie recipe.


PEACH AND CREAM CAKE (VIDEO RECIPE)

Because it's summer and because I know you like fruit cakes, we have prepared a cake with peaches and whipped cream as good as it is easy to prepare. You will definitely love it!
This cake with peaches and whipped cream is light, fluffy and fragrant, perfect for a summer day! It is also very easy to prepare with few ingredients and at hand.
The top is made of light and fluffy pandispan, the best choice when it comes to fruit cakes.
If you do not have experience in preparing pandispan, find below some basic rules for a fluffy and easy to flake pandispan:
When preparing pandispan the ingredients should be fresh and preferably at room temperature. It is very important to weigh the ingredients. The magic formula of pandispan is the following: the amount of flour + the amount of sugar = the weight of the eggs. If you put too much flour in the pandispan, it will come out too hard and thick.

In terms of preparation, it is essential to mix the egg whites very well. From experience I tell you that the temperature of the eggs does not matter too much and even if you have dropped a little yolk in the egg whites. However, it is extremely important that the bowl in which you put the egg whites and the mixer are very clean. If there are traces of fat (butter, oil), no matter what you do, they do not harden.

As for the fruits, I chose the peaches because they are our favorite fruits. But you can use any other fruit you like: cherries, cherries, apricots, strawberries, plums, etc. In winter, when we don't have many options, we can use frozen or compote fruits.
You can serve this delicious peach cake powdered with sugar but it is much better with whipped cream and pieces of fresh fruit on top)
I highly recommend this cake with peaches and whipped cream. Is wonderful!

Ingredients needed to prepare the cake with peaches and whipped cream (For a tray with a diameter of 22 cm)

- 4 eggs
- 100 gr zahr tos
- 100 gr sifted flour
- a pinch of salt
- vanilla essence
- 3 peaches
- 200 ml liquid cream + 2-3 tablespoons powdered sugar

Topping:
- 1 peach cut into pieces

How to prepare cake with peaches and whipped cream

Video recipe (CC - Romanian subtitles):

I first prepared the tray: I spread baking paper only on the bottom of the tray and I greased the walls with butter.
I separated the egg whites from the yolks.
I put the egg whites in a bowl and added a pinch of salt. I mixed at high speed until I got a firm foam.
I then added the sugar, in 2 stages, and continued and mix until it dissolved completely. To check if the sugar has dissolved, take a little foam between your fingers and see if it still feels. You need to get a firm and shiny meringue.
I then added the yolks, one by one, and mixed briefly after each one. I also added vanilla essence.
I then added the flour, gradually, and incorporated it lightly with a spatula (not with the mixer!).
I poured the dough thus prepared in the tray and leveled it with a spatula. I placed the peach slice on top.
I then put the tray in the preheated oven (170ºC for the electric oven) for about 25-30 minutes (or until it passes the toothpick test).

After removing the peach cake from the oven, let it cool completely on a grill.
Meanwhile, I prepared the whipped cream: I mixed the liquid whipped cream with 3 tablespoons of powdered sugar until it became fluffy.
I placed the peach cake on a plate and garnished it with whipped cream. I decorated it with peach pieces.
We really liked this cake with peaches and whipped cream! :)


Cake with peaches, figs and amaretti

The cake with peaches, figs and amaretti is a quick, economical and fragrant delight. This recipe will amaze you with the speed and ease with which it is made, but especially with its taste and flavors.

The recipe, in its current form, is my own, but I drew inspiration from the recipe of an apple cake, which I have been making for several years, collected from an Italian blog, whose name I don't even remember.

What I do know is that I came across the apple cake recipe, many years ago, when the first culinary blogs just appeared, with recipes explained succinctly, without pictures, so you didn't know what the final result looked like and how it should have consistency.

Bride's advice

So, as a curiosity or bonus, I will tell you the original variety with apples. As fruit, about 1 kilogram of apples, do not put amaretti. Bottom, line with butter, top with 2 tablespoons of sugar, cinnamon and butter flakes. It is very tasty in both variants.

This was my first recipe for the contest. Thank you to the organizers and I wish you good luck!

Cake with peaches, figs and amaretti

The average of the marks given by the jurors is 8.25

Being among the first recipes in the contest, he receives 1 point ex officio, so the final grade is 9.25

Congratulations, it is a simple and tasty recipe and we are waiting for you with other wonderful recipes.


Paris-Brest cake with peaches - ingredients

  • Baked dough
    • 100 ml water
    • 100 ml of milk
    • 100 g butter
    • 135 g flour
    • 4 eggs
    • a pinch of salt
    • 1 teaspoon sugar
    • 3 tablespoons almond flakes
    • 130 g old powder
    • 10 g gelatin
    • vanilla
    • powdered sugar

    How to prepare Paris-Brest cake

    For starters, prepare the scalded dough for the base of the cake.
    In a saucepan, boil water, butter, milk, sugar and salt. When it has boiled, set it aside, add the flour and mix until incorporated.
    Put it back on the flame and keep it for another 5-6 minutes. during which time it mixes continuously. Set aside and allow to cool.
    After it has cooled, put it in the bowl of the robot and start mixing, adding beaten eggs little by little until fully incorporated.

    The composition is placed in a pos with a round handle and poured at the base in 3 circles, 2 more circles on top and ends with another circle on top.
    Grease with beaten egg (I have not greased) and sprinkle with almond flakes. Bake in the preheated oven at 190 degrees C for 30-35 minutes or until the crown is brown.
    Allow to cool in the oven with the door ajar. After cooling, cut the lid with a sharp knife.

    How to prepare cream for Paris Brest

    Gelatin is hydrated in 50 ml of cold water.
    Put the whipped cream in a well-degreased bowl, add the mascarpone, powdered sugar and vanilla and mix for 1-2 minutes.
    The gelatin is heated slightly until it dissolves, without boiling.
    Mix with a few tablespoons of the above cream then place over the entire cream and mix until the cream becomes thick.
    Drain the peaches from the compote and cut them into small cubes.

    How to assemble the cake

    Place the wreath on a plate, pour half of the cream on top with a star-tipped pos, sprinkle the peach cubes and then pour the rest of the cream.

    Place the lid on and sprinkle with powdered sugar. Paris-Brest peach cake is ready to eat !!
    Have fun and lust !!

    We are waiting for you with us on the page Instagram .
    If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so that we can see them too.
    You can also find us on the channel Youtube- Cheerful Chefs, where we are waiting for you to subscribe !!
    Thank you!!


    Ingredients

    • countertop
    • 6 eggs
    • 6 tablespoons sugar
    • 3 tablespoons flour
    • 3 tablespoons starch
    • 1 teaspoon baking powder
    • a pinch of salt
    • Cream
    • 250 gr of mascarpone
    • 4 yolks
    • 5 tablespoons sugar
    • 300 ml whipped cream
    • 3 sheets of gelatin (6 gr)
    • 1 vanilla essence
    • Caramel
    • 200 g sugar
    • 250 g whipped cream
    • 100 g butter
    • decoration
    • 200 ml whipped cream
    • forms of melted sugar
    • 1 can of peach compote (850 gr)

    Eggplant cake ingredients

    • 6 apricots or peaches not too big, healthy and quite strong or 12 halves of apricots or peaches from compote
    • 250 grams of mascarpone
    • 200 grams of whipped cream
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract
    • grated peel and juice of 1 lemon
    • 4 tablespoons orange liqueur (optional)

    For the base countertop:

    • 5 eggs
    • 1 tablespoon cold water
    • 120 grams & # 8211 6 tablespoons & # 8211 sugar
    • 120 grams & # 8211 6 tablespoons & # 8211 flour,
    • 1 pinch of salt
    • 1 teaspoon vanilla extract

    How to prepare egg yolk cake with apricots or peaches and mascarpone

    Leaf

    The eggs are separated, collecting the egg whites and yolks separately, in two bowls. Beat the egg whites with salt. Add the sugar and beat until completely dissolved. Add the yolks, flour and vanilla and lightly incorporate with a spatula. Bake the top in an ordinary tray (mine is 35 & # 21537 cm.) Lined with baking paper, at a temperature of 180 ° C. I did not particularly insist on the preparation of the countertop because they can be used successfully and recipes sponge (click on the link for the video recipe), a composition of vanilla cake or whatever fluffy base you like.

    1. From the cooled countertop, cut with a round shape (in my case, a glass) discs with a diameter of 8-10 cm.

    Posing apricots or peaches

    Laying the fruit used for the egg-eye cake will only be necessary if fresh fruit is used. If using peaches or apricots from compote, skip to the next subtitle.

    2. Prepare a saucepan of water on the fire and next to it, a bowl of cold water, preferably with ice cubes added. Peaches or whole apricots are boiled in boiling water for 1 minute. Remove with a whisk, place in cold water and allow to cool. Peel a squash, grate it and squeeze the juice. We work carefully, it is important to get good-looking halves of fruit.

    3. In a large, deep saucepan or pan, put water and sugar for the syrup, along with the lemon juice. Add ½ of lemon peel and 2 tablespoons of orange liqueur. It boils. After the sugar dissolves, add the apricot halves. The fire is reduced to a minimum, so that it does not boil. Put the fruit in the hot syrup for 4-5 minutes, until it softens a little, without losing its shape, then drain the syrup and set aside to cool. The syrup is also allowed to cool.

    Preparation of the cream

    4. The cream for the egg eye cake is very easy to make. Put the mascarpone cheese and whipped cream in a large bowl and mix. As soon as the composition begins to harden, add the powdered sugar, vanilla extract, 1/2 of the finely grated lemon peel and 2 tablespoons of liqueur (if you serve the children's cake, you can give up the liqueur). Continue mixing at high speed until the cream hardens, but no more, there is a danger of cutting if it is beaten in excess.

    Assembling the cake

    5. The top discs are well syruped with the cooled syrup (3-4 tablespoons full of syrup per piece). Cover each disc with mascarpone cream and whipped cream. It only needs to be smoothed with the back of the spoon, there is no need for pos or other tools for decorating. The idea is to make an egg look like an egg white.

    6. On top of the cream, place on each piece half a peach or apricot cooled and well drained syrup. The remaining syrup is distributed with the brush, gently, over the apricots, to give them shine. Here, the egg-eye cake is ready!

    Egg Eye Cake & serving

    Put the egg yolk cake in the fridge for at least 2-3 hours before serving. I left it overnight, in fact I made the cake in the evening, that's also the reason why the pictures during the preparation have slightly different colors from the rest. I hope they are intelligible, after all that is the most important thing.

    The egg yolk cake is the perfect dessert after a hearty meal, being light and very pleasant. It also goes well in a relaxing time with a coffee or a lemonade.


    Video: Tim Pfirsichkuchen upside down (December 2021).