Raspberry and Peach Cake

Name: Raspberry and Peach Cake - Ica D.
Ingredients: For the base: 400 g ladyfingers 500 ml peach compote juice For the cream: 2 whole eggs 6 egg yolks 2 tablespoons honey zest and juice of one lemon 3 sheets of gelatin For the compote: 6 large peaches

Dessert - Raspberry and Peach Cake by Ica D. - Recipia

The raspberry and peach cake is a cold dessert made with soaked ladyfingers, a smooth egg cream, peach puree, whipped cream, and fresh fruits. The peaches are briefly boiled with star anise, sugar, and rose water, and the resulting syrup is used to soak the ladyfingers. The cake needs time to chill, preferably overnight, to allow the layers to set and the ladyfingers to soften evenly. Quick Info Preparation time: about 30-40 minutes, not including chilling and assembly time Cooking time: about 10 minutes for the egg cream; peaches are boiled until soft Chilling time: until the next day Servings: the number depends on the size of the pan and the slice served Difficulty: medium Recipe type: cold fruit cake, suitable for warm days and festive meals Ingredients For the base and soaking 400 g ladyfingers 500 ml peach compote juice, for soaking the ladyfingers For the peach cream 2 whole eggs 6 egg yolks 2 generous tablespoons of honey Zest and juice of 1 lemon 3 sheets of gelatin, prepared according to package instructions For the peach compote 6 large peaches 2 star anise pods 3 tablespoons of sugar 2 tablespoons of rose water Water: the preparation description mentions 200 ml of water, while the ingredient list indicates 2 tablespoons. To follow the described steps accurately, use 200 ml of water when boiling the peaches. For filling and decoration 400 ml liquid cream 500 g fresh raspberries Mint leaves, for decoration Preparation method 1. Prepare the peaches and syrup Wash the peaches, slice them appropriately, and place them in a small saucepan. Add the rose water, star anise, sugar, and water. Allow the peaches to boil until they soften. Once ready, strain the fruit and reserve the liquid. Let the syrup cool before assembling the cake. It will be used to soak the ladyfingers. 2. Prepare the gelatin Soak the gelatin sheets in cold water, following the instructions on the package. It is important to prepare the gelatin in advance so that it can be added immediately to the warm egg cream. 3. Cook the egg cream over steam In a metal bowl, combine the whole eggs, egg yolks, honey, lemon zest, and juice. Place the bowl over steam and stir continuously for about 10 minutes. The cream should thicken slightly. Once removed from heat, add the soaked gelatin sheets and stir until completely dissolved. Allow the cream to cool. Do not add the peach puree while the cream is still very hot. 4. Turn the peaches into puree Once the peaches have cooled, peel them. Blend them until you achieve a thicker puree. Add the puree to the cooled egg cream and mix well until the mixture is homogeneous. This will be the main cream for the cake. 5. Assemble the cake Line the cake pan with ladyfingers, both at the base and along the edges. Quickly soak each ladyfinger in the cooled syrup from the compote. Do not leave them in the syrup for too long, as they may become too soggy and break during assembly. On top of the first layer of ladyfingers, spread a few tablespoons of peach cream. Add a layer of well-whipped cream, followed by a layer of fresh raspberries. Continue in the same order: soaked ladyfingers, cream, whipped cream, and raspberries. Repeat the layers until all ingredients are used up. 6. Decorate and chill Finally, decorate the cake with fresh raspberries and mint leaves. Refrigerate it until the next day. The resting time helps the ladyfingers absorb the syrup and allows the gelatin to stabilize the cream. Why I make this recipe often I would repeat this cake because it requires no baking and uses fresh fruits that are easily found in season. The peaches boiled with star anise and rose water give the syrup a subtle flavor, while the raspberries add freshness and a bit of acidity. Additionally, the cake can be prepared a day in advance, making it practical for serving at gatherings. Tips Let both the syrup and cream cool before assembly. If they are warm, the whipped cream may lose its volume, and the layers won't set well. Stir the cream continuously while steaming, especially towards the end of the 10 minutes, to ensure the eggs cook evenly and the cream does not stick. The peaches should be soft enough to blend easily. After boiling, removing the skins helps achieve a smoother puree. Quickly soak the ladyfingers in syrup. Those that are overly soaked can break easily and make the cake too soft. Follow the instructions on the gelatin package, as the size and weight can vary from product to product. Substitutions Fresh peaches are used here for the compote and puree. If the recipe is prepared in another season, the source mentions using peach compote juice for soaking, but does not provide a separate option for replacing fresh fruits. Rose water can be omitted if you dislike the aroma, but it is part of the syrup's flavor in the original recipe. No alternative sweetener quantity is indicated in the base recipe for replacing honey, so I do not recommend modifying it without adjusting the taste and consistency of the cream. Variations You can change the decoration and keep some peach slices for the top if you have enough fruit. In the original version, the decoration is done with fresh raspberries and mint leaves. The layers can be made thinner or thicker, depending on the pan used. It is important to maintain the same sequence of ladyfingers, cream, whipped cream, and raspberries. If you prefer a cake with more cream, you can distribute the layers so that the peach cream is evenly divided without changing the ingredients. Serving ideas Serve the cake cold, sliced, after it has been in the refrigerator until the next day. For a clean look, only cut it after the layers have stabilized. It can be additionally decorated with raspberries and mint just before serving, especially if the cake has been stored overnight. Frequently asked questions Can I use ladyfingers without soaking them? In the original recipe, the ladyfingers are soaked in peach syrup. This step is important for the cake to have a soft texture after chilling. If the ladyfingers are not soaked, the cake may remain too dry. How long should the cake stay in the refrigerator? The cake should chill until the next day. The source does not specify an exact number of hours, but it is important to allow enough time for the ladyfingers to soften and for the cream with gelatin to set. What do I do with the syrup after boiling the peaches? After straining, the syrup is allowed to cool and is used for soaking the ladyfingers. The boiled peaches are peeled and turned into puree for the cream. Can I put hot peaches over the egg cream? No. The peaches should be allowed to cool before being peeled and blended. The puree is added to the cooled egg cream, not to a hot one. When is the gelatin added? The gelatin soaked in cold water is added after the egg cream is removed from heat. It is stirred until dissolved, and then the cream is allowed to cool. Nutritional values The values are approximate and depend on portion sizes, the type of ladyfingers, the cream used, and the actual amount of syrup absorbed. Since the recipe does not specify the number of servings, the estimate below is calculated for 12 slices. For one slice of cake: Calories: approximately 380-450 kcal Protein: approximately 7-9 g Carbohydrates: approximately 50-60 g Fat: approximately 16-21 g Sugars: approximately 30-38 g Most carbohydrates come from ladyfingers, honey, sugar, and fruits. Fats primarily come from egg yolks and liquid cream. Storage and reheating Keep the cake in the refrigerator, covered, until serving. It is a cold dessert and is not reheated. For the best texture, consume it after it has been chilled overnight and in the immediate period after preparation, as the ladyfingers may become softer as they absorb syrup and cream.

Raspberry and Peach Cake

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