Cake for the recipe of St. Michael and Gabriel

Name: Cake for the recipe of St. Michael and Gabriel - Mioara P.
Ingredients: 1 can of apricot or peach compote; 4 eggs; 4 tablespoons of sugar; 4 tablespoons of flour; a pinch of salt; 1/2 baking powder; 4 tablespoons of oil; 500 g of liquid cream; an instant peach cream; 2 tablespoons of raspberry jelly.

Dessert - Cake for the recipe of St. Michael and Gabriel by Mioara P. - Recipia

Refreshing fruit cake for the feast of St. Michael and Gabriel Every year, the feast of St. Michael and Gabriel brings with it an occasion for joy and family reunion. With the arrival of autumn, there is a need for a dessert that is not only delicious but also refreshing. I propose an easy cake recipe, with juicy fruits and a fine cream, perfect for concluding a festive meal. This cake is not just a culinary delight but also a way to contribute to the kitchen with a simple and flavorful preparation. Preparation time: 30 minutes Baking time: 15 minutes Total time: 45 minutes Number of servings: 8-10 Ingredients For the base: - 4 eggs - 4 tablespoons sugar - 4 tablespoons flour - A pinch of salt - ½ packet baking powder - 4 tablespoons oil For the filling: - 1 can of apricot or peach compote (about 400 g) - 500 g liquid cream - 1 packet of instant peach cream (about 100 g) - 2 tablespoons raspberry jelly Preparing the base 1. Preparing the ingredients: Make sure your ingredients are at room temperature, especially the eggs. This will help achieve a fluffy base. Preheat the oven to 180°C (160°C with ventilation). 2. Beating the egg whites: In a large bowl, add the egg whites from the 4 eggs and a pinch of salt. Use an electric mixer to beat them until you obtain a firm foam. This step is essential to ensure an airy base. 3. Adding the sugar: Continue mixing, gradually adding the 4 tablespoons of sugar. Mix until the sugar is completely dissolved and you achieve a glossy foam. 4. Incorporating the yolks: In another bowl, mix the yolks with 4 tablespoons of oil. Add this mixture to the egg whites and gently fold with a spatula, using up-and-down motions to avoid losing air from the egg whites. 5. Adding the flour and baking powder: Sift the 4 tablespoons of flour together with the baking powder and gradually add them to the egg mixture, gently mixing until incorporated. Avoid overmixing to maintain the airy texture. 6. Baking: Pour the mixture into a baking tray lined with parchment paper (about 20x30 cm). Bake for 15 minutes or until the base is lightly golden and a toothpick inserted in the center comes out clean. Assembling the cake 1. Cooling the base: After baking, let the base cool in the tray for a few minutes, then transfer it to a cooling rack. Once completely cooled, gently scrape the top to obtain fine crumbs, which you will keep for decoration. 2. Soaking the base: Use the juice from the apricot or peach compote to soak the base. This step will add moisture and flavor, making the cake even more delicious. 3. Placing the fruits: Drain the fruits from the compote and evenly arrange them on the surface of the base, leaving a little space around the edge to add cream. 4. Preparing the cream: In a bowl, whip the liquid cream until it becomes firm. In another bowl, mix the instant cream with water according to the instructions on the package, then fold it into the whipped cream with a spatula. This mixture will add a subtle peach flavor and a creamy texture. 5. Covering the cake: Use the whipped cream to completely cover the fruits. Make sure it is smooth and even. 6. Decorating: Use the crumbs from the base that you saved to create an attractive border around the cake. Add the raspberry jelly in the center of the cake, creating an elegant and appetizing look. Serving suggestions The cake is served cold, making it ideal to enjoy alongside a cup of tea or aromatic coffee. It can be accompanied by vanilla ice cream, offering a perfect contrast between warm and cold. This refreshing cake will surely become a favorite for everyone, whether for a celebration or a simple family gathering. Useful tips - You can experiment with other fruits from the compote, such as peaches or pineapple. - If you want to add a touch of chocolate, you can sprinkle some chocolate chips on top of the cream. - Make sure the cream is well whipped to prevent it from leaking. Nutritional information This cake is an excellent choice for those looking for a lighter dessert. Based on fruits and cream, it contains vitamins and antioxidants. A serving (about 1/8 of the cake) has approximately 250 calories. It is an ideal dessert for those who appreciate fresh flavors and delicate textures. Frequently asked questions 1. Can I use other types of fruits? Yes, you can replace apricots or peaches with any preferred canned fruits. 2. How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 2-3 days. 3. Is it possible to make the cake without eggs? Yes, you can try a plant-based egg substitute or use banana puree to maintain moisture. 4. What drinks pair best with this cake? The cake pairs wonderfully with a sweet white wine or a refreshing fruit cocktail. I hope you enjoy this recipe and try it with love! Whether for a special celebration or a simple weekend day, the refreshing fruit cake will surely bring smiles to the faces of your loved ones. Enjoy!

Cake for the recipe of St. Michael and Gabriel

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