Peach, tangerine, and sweet cheese cake

Name: Peach, tangerine, and sweet cheese cake - Elodia L.
Ingredients: 900g sweet cheese; 1 jar of peach compote; 1 can of mandarins; 7 eggs; 11 tablespoons of sugar + 3 tablespoons + 300g; 11 tablespoons of oil; 12 tablespoons of sugar; 12 tablespoons of milk; 13 tablespoons of flour; 1 packet of baking powder; 2 eggs

Dessert - Peach, tangerine, and sweet cheese cake by Elodia L. - Recipia

Peach, mandarin, and sweet cheese cake: a delight that melts in your mouth There are moments in life when a simple cake can turn an ordinary day into a celebration. This peach, mandarin, and sweet cheese cake is just that recipe, a true feast of flavors, textures, and colors that disappears quickly from the tray. It’s perfect for a weekend dessert, but also for special occasions when you want to impress guests with something truly delicious. Let’s discover together how to prepare this wonderful dessert! Total preparation time: 1 hour Baking time: 50 minutes Number of servings: 12 Necessary ingredients: - 900 g sweet cheese - 1 jar of peach compote (approximately 400 g) - 1 can of mandarins (approximately 400 g) - 7 large eggs - 11 tablespoons sugar + 3 tablespoons + 300 g - 11 tablespoons oil - 12 tablespoons milk - 13 tablespoons flour - 1 packet baking powder - 2 eggs (for filling) - A pinch of salt (optional, to enhance flavors) Step-by-step preparation: 1. Preparing the ingredients The first step is to drain the fruit from the compote and let it drain in a large sieve. It’s important that they are well-drained to avoid adding too much moisture to the cake. Also, it’s good to prepare all your ingredients before you start cooking so that you have everything at hand. 2. Separating the eggs Separate the egg yolks from the whites. Make sure your bowls are clean and dry, as any trace of fat or water can affect the egg whites' ability to whip. 3. Preparing the base In a large bowl, beat the egg yolks with 11 tablespoons of sugar until the mixture becomes light in color and the sugar dissolves completely. At this point, slowly add the oil, mixing continuously to obtain a fine emulsion. Then, gradually incorporate the milk, flour, and baking powder. Mix until homogeneous. 4. Baking the base Grease a large tray with butter and dust it with flour to prevent sticking. Pour the mixture into the tray and place it in the preheated oven at 180°C for about 25 minutes, or until the base is lightly golden and passes the toothpick test. 5. Preparing the filling Meanwhile, in another bowl, beat the egg whites with a fork or mixer until they become frothy. Then add the two yolks, sweet cheese, 3 tablespoons of sugar, and a tablespoon of powdered vanilla sugar. Mix all the ingredients well. 6. Assembling the cake When the base is baked and slightly cooled, remove it from the oven and add the slices of peaches and mandarins on top. Cover with the cheese mixture and finally top with the meringue made from the 7 beaten egg whites with 300 g of sugar until a shiny meringue is formed. Spread the meringue evenly over the filling. 7. Finalizing the baking Place the cake back in the oven at low heat (about 160°C) for another 25 minutes, or until the meringue develops a golden crust. Allow the cake to cool completely before cutting. I recommend using a knife dipped in cold water for clean cuts. Useful tips: - For an even more intense flavor, you can add a bit of lemon or orange zest to the cheese mixture. - The cake can be served warm or cold, but I prefer it cold to fully enjoy its flavors. - This cake pairs perfectly with vanilla ice cream or a dollop of fresh whipped cream. Nutritional information (per serving): - Calories: approximately 320 kcal - Fats: 15 g - Carbohydrates: 40 g - Proteins: 8 g Frequently asked questions: - Can I use other fruits instead of peaches and mandarins? Yes, you can experiment with other seasonal fruits, such as apples or plums, for different flavors! - How can I make this cake healthier? You can replace some of the sugar with natural sweeteners or use low-fat cottage cheese. - How long can the cake be stored? This cake keeps well in the fridge for 3-4 days, but I recommend consuming it as soon as possible to enjoy its freshness. Let yourself be carried away by the flavors of this dessert and don’t hesitate to share this recipe with friends and family! I assure you they will love it as much as you do. Happy cooking!