Peach cream cake and a double anniversary

Name: Peach cream cake and a double anniversary
Ingredients: Blackberry base: 5 small eggs (or 4 large) 260 g flour 260 g sugar 260 ml milk 40 g butter 6 tablespoons cocoa 1 packet baking powder 1 pinch salt Peach cream: 200 ml liquid cream 1 tablespoon powdere; 315 g fruit) 1 peach yogurt (125 g) 1 natural yogurt (175 g) 1 packet crushed gelatin Dr. Oetker Syrup: 2 cups water 1 cup sugar 1 teaspoon rum essence Decoration: chocolate candies

Dessert - Peach cream cake and a double anniversary by Larisa P. - Recipia

Peach Cream Cake for a Double Anniversary Dear friends, today I present to you a dessert that not only brings a festive touch but also expresses gratitude for the two wonderful years spent in your company. This peach cream cake is not just a recipe; it is a story of joy, community, and beautiful moments spent together. Let’s embark on the adventure of preparing this delicious dessert that will bring smiles to the faces of our loved ones! Preparation time: 30 minutes Baking time: 30-40 minutes Cooling time: 4 hours (or overnight) Number of servings: 12 Ingredients For the base (fluffy brownie): - 5 small eggs (or 4 large) - 260 g flour - 260 g sugar - 260 ml milk - 40 g butter - 6 tablespoons cocoa - 1 packet baking powder - A pinch of salt For the peach cream: - 200 ml liquid cream - 1 tablespoon powdered sugar - 1 large jar of peaches (700 g total, 315 g fruit) - 1 peach yogurt (125 g) - 1 natural yogurt (175 g) - 1 packet crushed gelatin Dr. Oetker For the syrup: - 2 cups water - 1 cup sugar - 1 teaspoon rum essence For decoration: - Chocolate candies Step by Step 1. Preparing the base We start by preparing the base, the fundamental element that will support all the delights of our cake. In a small pot, add the milk, butter, sugar, and cocoa. Place the pot on the stove and let the mixture boil. Once it starts to boil, let it simmer for two more minutes, then turn off the heat and let it cool. In the meantime, separate the egg whites from the yolks. Using a mixer, beat the egg whites with a pinch of salt until stiff peaks form. When the milk mixture has cooled, gently add the flour mixed with baking powder. Stir until it becomes a homogeneous mixture. Then, add the egg yolks, mixing well. Finally, fold in the beaten egg whites. Pour the mixture into a round baking pan lined with parchment paper, greased with a little oil. Bake in a preheated oven at 180°C for 30-40 minutes, or until a toothpick comes out clean. 2. Preparing the syrup In another small pot, add the water and sugar. Let it boil until the sugar completely dissolves. Turn off the heat and add the rum essence, allowing the syrup to cool. 3. Preparing the cream Whip the liquid cream until firm. In a blender, make a puree from the peaches. Add the peach puree over the whipped cream and gently mix with a spatula. Add the peach yogurt, natural yogurt, and powdered sugar, mixing again gently. Soak the gelatin in 100 ml of cold water for 10 minutes, then melt it in a double boiler. Add the melted gelatin to the cream mixture and mix well. 4. Assembling the cake After the base has cooled, cut it into four layers. Crumble the bottom layer and set it aside. In a round pan with a removable bottom, place the first layer, generously soak it with syrup. Add some cream, then place the second layer, soak it, and repeat the process until you have used all the layers and cream. Refrigerate the cake for at least 4 hours or ideally overnight. 5. Decorating the cake Remove the cake from the pan and place it on a serving platter. Cover it with the remaining cream and sprinkle the crumbled base on top, pressing lightly to adhere. Decorate with some dollops of cream and chocolate candies. Chef's Tip To add extra flavor, you can replace the peaches with other fruits, whether from a can or fresh. Also, feel free to experiment with essences - a drop of vanilla or almond essence can completely transform the cake's flavor. Calories and Nutritional Benefits A serving of this peach cream cake contains approximately 350 calories. It is a protein-rich dessert due to the eggs and yogurt, while the peaches add essential vitamins like vitamin C, which boosts the immune system. Additionally, the cream adds healthy fats, but moderation is essential. Frequently Asked Questions - Can I use other types of fruit instead of peaches? Yes, you can experiment with strawberries, raspberries, or even pineapple. - How long can the cake be stored? The cake keeps well in the refrigerator for 3-4 days, but it is most delicious in the first 2 days. - How can I make the cake less sweet? Reduce the amount of sugar in the cream and syrup or opt for less sweetened yogurts. Serving This peach cream cake pairs perfectly with a cup of fruit tea or a dry white wine. It is ideal for celebrations, anniversaries, or simply to add a touch of joy to ordinary days. I hope this recipe brings you as much joy as it has brought me. I invite you to try it and share it with your loved ones. Enjoy!

Peach cream cake and a double anniversary

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