Cake with pastry cream and caramelized peaches

Name: Cake with pastry cream and caramelized peaches - Gentiana D.
Ingredients: For the base: 8 eggs; 8 tablespoons of oil; 1 large cup of sugar; 1 large cup of flour; essences. For 500 g of cream: 3 egg yolks; 120 g of sugar; 25 g of flour; 330 ml of milk; vanilla. For decoration: Fruits (I used peaches and apricots).

Dessert - Cake with pastry cream and caramelized peaches by Gentiana D. - Recipia

When I'm in the mood for a fruit cake but don't want a complicated recipe, I go for the combination of a fluffy base, vanilla cream, and caramelized peaches. The cream is made with simple ingredients, and the fruits provide enough flavor without needing many extras. This recipe uses peaches and apricots, but the decoration can be adjusted based on the available fruits. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: 30-35 minutes Baking temperature: 180-200 degrees Celsius, depending on the oven Servings: number not specified; depends on the size of the cake and the chosen slice Difficulty: medium Recipe type: cake with vanilla cream and caramelized fruits Ingredients For the base 8 eggs 8 tablespoons of oil 1 large cup of sugar 1 large cup of flour Essences, to taste For the vanilla cream, approximately 500 g 3 egg yolks 120 g sugar 25 g flour 330 ml milk Vanilla For decoration Peaches and apricots or other fruits, as preferred For soaking Burnt sugar syrup, in the amount needed to soak the base Preparation method 1. Preparing the base Before starting, preheat the oven to 180-200 degrees Celsius. The exact temperature depends on the oven used, as some ovens bake stronger than others. Separate the egg whites from the yolks. Beat the egg whites with the sugar and a pinch of salt until a firm foam forms that holds its shape. It's important to beat the egg whites well before adding the other ingredients. In a separate bowl, mix the yolks with the oil. Pour this mixture over the beaten egg whites and gently fold it in. Add the essences, then gradually add the flour. Gently incorporate the flour by folding from the bottom up, so the mixture remains as airy as possible. Do not mix vigorously, as this can cause the base to lose volume. Pour the mixture into a baking pan and place it in the preheated oven. Bake for 30-35 minutes at 180-200 degrees Celsius, depending on the oven. 2. Preparing the vanilla cream In a bowl, combine the egg yolks with the sugar and mix until homogeneous. Add the sifted flour and continue mixing to ensure it is well incorporated. Heat the milk with the vanilla. Once warmed, gradually pour it in a thin stream over the mixture of yolks, sugar, and flour. At this stage, stir constantly to prevent the eggs from curdling suddenly and creating lumps. Return the mixture to low heat and stir with a wooden spoon until the cream thickens slightly. Do not leave the cream unattended, as it can quickly stick to the bottom of the pot. Once thickened, set the cream aside. 3. Caramelizing the fruits Place the sugar in a pan and heat it over low heat until it melts and reaches a caramel consistency. Stir constantly to prevent the sugar from burning. Add the fruits and let them cook for about 2 minutes, just enough to soften slightly and coat with caramel. The original recipe uses peaches and apricots. The caramelized fruits are reserved for decorating the cake. 4. Assembling the cake Once the base has cooled, soak it with burnt sugar syrup. The amount of syrup is not specified in the recipe, so use just enough to moisten the base without making it too soft. Spread a layer of cream, then a layer of the base. Add more cream and continue with another layer of the base, following the order indicated in the recipe. Finally, place the caramelized fruits on top of the cake. The cake can be served right after assembly, but the cream and base combine better after chilling for a while. Why I make this recipe often The cake uses common ingredients and does not require complicated decoration. The vanilla cream is simple, and the peaches and apricots completely change the flavor of a classic base. It’s also a flexible recipe, as the fruits on top can be chosen based on the season or what is available in the kitchen. Another advantage is that the components can be made separately: the base, the cream, and the caramelized fruits. This makes the assembly easier to organize. Tips and variations Tips Egg whites should be beaten until stiff before adding the yolks and flour. Folding the flour from the bottom up helps retain air in the mixture. The flour for the cream should be sifted and mixed well with the yolks and sugar before adding the milk. The milk should be added gradually, and continuous mixing is important. The cream should be cooked over low heat. If the heat is too high, it may thicken unevenly or stick to the pot. When caramelizing the fruits, watch the sugar closely. The fruits should be cooked for only about 2 minutes, just enough to soften slightly, not to overcook. Substitutions Instead of peaches and apricots, other available fruits can be used, as the recipe generally mentions fruits for decoration. They should be able to hold up in caramel for a few minutes without falling apart immediately. Essences can be chosen according to taste, without the recipe specifying a particular flavor. Vanilla is used for the cream, so that remains the main flavor. Variations The cake can be made with only peaches or only apricots if both fruits are not available. The same cream and base can be kept, changing only the fruits on top. For a simpler version, the fruits can be used just as decoration after caramelization, without any additional ornamental elements. Serving ideas The cake is sliced after being assembled and chilled. The caramelized fruits are placed on top of each slice, so that the cream, base, and fruit decoration are all present. Frequently asked questions Can only vanilla cream be used between the layers? Yes. The recipe calls for alternating the base with cream, and the caramelized fruits are placed on top. Another type of cream is not necessary. How long is the base baked? The base is baked for 30-35 minutes at 180-200 degrees Celsius. The exact time may vary depending on the oven. What fruits can be used? In the presented version, peaches and apricots are used. The recipe allows for the use of available fruits, provided they can be briefly caramelized without falling apart completely. When is the syrup added? The base is soaked after it has cooled and before assembling the cake with the vanilla cream. Why is the cream cooked over low heat? Low heat allows the cream to thicken gradually and helps achieve a uniform consistency. The cream should be stirred continuously while on the heat. Nutritional values The values below are estimates and cannot be accurately calculated, as the recipe does not specify the size of the large cup, the amount of syrup, the quantity of fruits, and the final number of servings. For a slice of a cake divided into approximately 12 servings, the estimate for the base and cream made from the indicated quantities is: Calories: approximately 300-340 kcal Protein: approximately 5-7 g Carbohydrates: approximately 40-45 g Fat: approximately 13-16 g These values do not precisely include the caramelized fruits, burnt sugar syrup, and essences. The amount of sugar and oil contributes most to the energy intake, and the portion size can significantly change the result. Storage and reheating The cake should be stored in the refrigerator, as it contains cream with milk and egg yolks. It is recommended to cover it to avoid absorbing odors from the fridge and to prevent the base from drying out. The cake should not be reheated. It is served cold or after sitting for a while at room temperature, without being heated. The caramelized fruits and cream are best consumed fresh, so the cake should be kept only as long as necessary until serving.

Cake with pastry cream and caramelized peaches

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