A magically delicious and easy-to-prepare cake with peaches is perfect for a festive table. Wet biscuit, the most delicate ice cream and pieces of fragrant peaches complement each other perfectly. Everyone will be delighted with the taste of this cake.
Such a sponge cake with peaches can be prepared for birthday, new year and any other holiday. Such a delicious dessert will definitely not be superfluous.
Preparing this cake is not too difficult. And even a child can do such a simple decoration with a stencil and cocoa. However, you can decorate this cake as your imagination dictates.
Be sure to take note of the recipe for such a simple sponge cake with peaches. It is definitely worth trying at least once!
Ingredients:
- peach - 2-3 pcs.
- cocoa powder - 1 tbsp. l.
Biscuit:
- eggs - 5 pcs.
- sugar - 320 g
- vanilla sugar - 8 g
- sunflower oil - 100 ml
- flour - 250 g
- baking powder for dough - 1 tsp l.
Cream:
- milk - 500 ml
- starch - 50 g
- flour - 35 g
- cottage cheese - 300 g
- icing sugar - 250 g
- butter - 250 g
- vanilla sugar - 8 g
Step by step recipe
Bake a biscuit
1. Break 5 eggs into the mixer bowl. Beat the eggs until light foam and gradually pour in 320 g of sugar. Pour 8 g of vanilla sugar here. Beat everything until dense foam, about 5-7 minutes.
2. Into the beaten eggs in a thin stream, add 100 ml of refined sunflower oil, without stopping whipping.
3. Mix separately 250 g flour and 1 tsp. baking powder.
4. Sift flour with baking powder and gently mix with beaten eggs using a spatula in 3 approaches. Stir slowly, the dough should remain airy.
5. Since all the dough will not fit into one baking dish, pour 2/3 of the dough into the first mold, and the rest into the second. The diameter of my bakeware is 21 cm. If you have one baking dish or you cannot put two baking dishes in the oven at once, then knead half the dough norm and bake the cakes separately 2 times, as this dough cannot be long stand.
We put the prepared forms in a preheated oven to 190 degrees. We bake for 35-40 minutes, until the stick is dry.
6. The biscuits have already cooled down, we take them out of the mold and cut them. I do this with a string to cut the biscuit. You can also cut with a knife or thread. You should get 3 roughly the same cakes.
Cooking cream
7. Let's make a custard. In total, you need half a liter of milk. Pour half of the milk into a saucepan and put on fire.
Pour 50 g of starch and 35 g of flour into the remaining milk. Mix everything well with a whisk so that there are no lumps.
8. The milk begins to boil, pour the remaining milk with flour and starch into it.
Cook over low heat, stirring constantly, so as not to burn. The mixture should thicken and come to a near boil. If the mixture is not heated it may taste like raw flour.
9. Pour 300 g of cottage cheese of any fat content into a separate bowl. In total, you will need 250 g of powdered sugar, pour about 100 g into the cottage cheese.
Grind cottage cheese with powdered sugar with an immersion blender or in a grinder until a homogeneous mass is obtained.
10. Put 250 g of butter at room temperature in a separate bowl and add the remaining 150 g of powdered sugar. Add 8 g of vanilla sugar to this. Beat everything for about 5 minutes, until the butter turns white.
11. Add one tablespoon of custard to the whipped butter, whisking each time with a mixer.
12. Then add the chopped cottage cheese here in a tablespoon, in the same way, each time beating well with a mixer.
We fold the cake
13. Peel two fresh peaches and cut into small cubes.
14. We collect the cake in a pastry ring. Put the first cake on the bottom. For convenience, we insert an acetate film on the sides and squeeze the ring to the size of the cake.
Put about 3 tbsp on the cake. l. cream and evenly distribute it over the cake.
Put half of the chopped peaches on top of the cream.
15. Put the cream on the peaches and smooth it out.
We put the next cake.
16. And again cream, peaches, cream and cover with the last cake.
As a result, about a fourth of the cream should remain, which will be needed for decoration.
Cover the remaining cream and the collected cake with cling film. We put everything in the refrigerator for about 6 hours.
Decorating the cake
17. 6 hours passed. First, we take out the cream so that it has time to warm up to room temperature. Then we take out the cake, take it out of the pastry ring, put it on a stand and remove the acetate film.
First, coat the cake with a small amount of cream to nail in the biscuit crumbs.
18. Immediately, on top of the primer on the sides of the cake, apply a layer of cream with the base.
Level the sides of the cake with a pastry spatula. Put the remaining cream on top of the cake and level it too.
We put the cake in the refrigerator for about 1 hour in order for the cream to freeze.
19. The cream is already frozen. We will decorate the cake using the stencil from the set.
We put the stencil on the frozen cream. Sprinkle cocoa evenly on top of the cake using a small strainer. Carefully remove the stencil.
The cake turned out to be very tender and tasty. The cream in this cake is very similar in taste to ice cream sundae, and it goes well with fragrant peaches and delicate biscuit. And such a decoration is within the power of even novice cooks.
Video recipe
The recipe is taken from my culinary site. gotovimop.com