Nice, tasty and not too complicated cake with peaches and poppy seeds. It harmoniously combines sweet peaches, delicate poppy biscuit and airy custard. This cake is perfect for any festive table - it can be prepared for both birthday and New Years. And no one can refuse such a delicate and tasty dessert.
This cake with peaches and poppy seed sponge cake is not too difficult to prepare. And its decoration also does not require great skills and time expenditures from you. I think that almost every housewife will be able to cook this cake. Moreover, it must be cooked the day before the holiday, since it must be allowed to brew for at least 6 hours in the refrigerator.
Be sure to try such a delicious and delicate cake with peaches and poppy seeds, it is incredible!
Ingredients:
- canned peaches - 2 cans (820 g each)
Poppy seed biscuit:
- eggs - 6 pcs.
- sugar - 120 g (6 tbsp. l.)
- flour - 120 g (6 tbsp. l.)
- butter - 100 g
- poppy - 100 g
Custard:
- milk - 1 l
- butter - 500 g
- yolks - 4 pcs.
- sugar - 8 tbsp. l.
- flour - 6 tbsp. l.
- starch - 4 tbsp. l.
- vanilla sugar - 20 g
Gelatin solution:
- gelatin - 1 tsp l.
- peach syrup - 100 ml
Step by step recipe
Cooking poppy seed cake
1. First, bake a biscuit.
Divide 6 eggs into yolk and white.
2. Add a pinch of salt to the proteins and begin to beat with a mixer. When the whites beat up a little, add 120 g of sugar to them in small portions. Beat the whites with sugar for a few minutes until a firm, stable foam.
3. Add 6 yolks one by one to the whipped whites without stopping whipping. Whisk briefly until smooth.
4. Add 120 g of sifted flour and 100 g of poppy seeds to this mixture.
Flour and poppy seeds do not need to be added all at once, but in three approaches. Stir everything gently and not for long with a spatula so that the dough remains airy.
5. Here in the dough, in several approaches, add 100 g of melted butter. Mix everything with a spatula until smooth.
6. Transfer the finished dough to a baking dish, the bottom of which is covered with parchment paper. The diameter of my mold is 21 cm.
7. We put everything in a preheated oven up to 180 degrees. We bake for about 35-40 minutes.
Cooking the custard
8. Let's make a custard.
Pour 1 liter of milk into a saucepan and put on fire.
9. While the milk is boiling, prepare the rest of the cream.
Pour 4 yolks into a bowl and begin to beat with a mixer. Gradually add 8 tbsp to the yolks. l. sugar with a slight slide and 20 g of vanilla sugar. Beat everything for about two minutes until whitening and an increase in mass in volume.
10. Pour 4 tablespoons into the resulting yolk mixture. starch and mix with a mixer. I have corn starch, but you can also take potato starch.
11. Add 6 tablespoons to this. flour. Mix everything again with a mixer.
12. The milk is already boiling. Pour a small amount of milk into the prepared mass. Stir until smooth.
13. Pour out the remaining milk and stir again.
14. We put the resulting mixture on the stove. Cook the cream over low heat, stirring constantly. It is very important to constantly stir the cream, as it can burn to the bottom during cooking. Cook the cream until thick, it took me about 3-4 minutes.
15. Remove the saucepan with the cream from the heat and let it cool completely. Stir the cream periodically so that it does not wind up on top and lumps do not form.
16. The custard base has cooled down, we continue to prepare the cream.
Put 500 g of butter at room temperature in a bowl. Beat the butter with a mixer for about 2 minutes until whitening and increasing in volume.
17. Add one tablespoon of the custard base cooled to room temperature into the whipped butter, whipping the cream well each time. If you add the entire custard base to the oil at once, then the cream will turn out to be not so lush and airy.
We fold the cake
18. Remove the cooled biscuit from the mold.
We cut it into 3 approximately equal cakes. I cut with a string, but you can also cut with a knife.
Remove the baked crust from the top cake with a knife.
19. Cut one can of canned peaches into small pieces.
20. We collect the cake.
We take a confectionery ring and put an acetate film inside. We put the first cake on the bottom and squeeze the ring to the diameter of the biscuit.
Soak the cake well with peach syrup.
21. We put a layer of the prepared cream. Put half of the prepared peaches on the cream. Apply the cream on top again.
22. Place the second sponge cake. We also soak it well with peach syrup. And apply the cream in the same way, then put the peaches and cream again.
About a quarter of the cream should be left to flatten and decorate the cake.
23. Soak the third cake in the same way with syrup. Place it with the soaked side down on the cake.
24. We cover the cake with cling film and put in the refrigerator to infuse for about 3-4 hours, or longer.
Decorating the cake
25. The cake is infused, we take it out of the refrigerator, remove the film and the ring. We turn the cake over onto a dish or cake stand, on which we will serve it on the table. Remove the acetate film.
26. With the cream that remains, align the cake on the sides and on top.
Sprinkle the sides of the cake with poppy seeds using a spoon. Remove the excess poppy from the plate with a brush.
27. Put the cream in a culinary bag. For decoration, I will use a rose attachment. On top of the circle of the cake we make a beautiful rim from the cream.
28. Cut the peach halves into large slices.
Put the peach slices on top of the cake. We start from the outside. We spread them in a circle imitating a flower. To decorate the cake, I needed 1 can of canned peaches.
29. The cake is ready, but in order to prevent the fruits from chapping, we will prepare a gelatinous solution.
1 tsp pour gelatin with 100 ml of peach syrup from a jar. Stir and leave for 10 minutes to swell the gelatin.
30. We heat the swollen gelatin in the microwave with impulses for 5 seconds. Let the gelatin solution cool completely.
31. When it just begins to change its consistency and begins to become thicker, grease the fruit with it on top.
The cake is ready. It is advisable to let the cake with the decoration infuse for several hours, or better the whole night.
The cake with peaches and poppy seeds turned out to be very tasty and beautiful. Airy poppy cakes, delicate custard and fragrant peaches combine perfectly and make the cake unforgettable. This cake is perfect for a holiday or birthday.
Video recipe
The recipe is taken from my culinary site. gotovimop.com