Peach cake

Name: Peach cake
Ingredients: Base: 4 eggs; 5 tablespoons of sugar; 6 tablespoons of flour; 3 tablespoons of oil; 1 yogurt (100 g); 1 baking powder; 4-5 peaches from compote. Cream: 250 g mascarpone; 150 g chocolate; rum essence.

Dessert - Peach cake by Viviana H. - Recipia

Peach Cake (Fluffy Base and Mascarpone Cream) I made this cake for the first time when I was around 15, in a slightly different version. Since then, I have modified it a bit, but the basic steps and ingredients have remained almost the same. I love that it's easy to make, especially when you have canned peaches at home. The simple mascarpone cream with chocolate and rum is quick to prepare and doesn’t require complicated techniques. I usually cut it into squares and place peach pieces on top, but apricots work well too. Quick Info Total Time: about 1.5 hours (including cooling) Preparation Time: 25-30 minutes Baking Time: 25-30 minutes Servings: 12-16, depending on how you cut it Difficulty: easy Recipe Type: homemade cake, suitable for the weekend or when you want something quick with fruit Ingredients For the base: 4 eggs 5 tablespoons sugar 6 tablespoons flour 3 tablespoons oil 1 yogurt (100 g) 1 packet baking powder 4-5 canned peaches (or apricots), drained For the cream: 250 g mascarpone 150 g chocolate (milk or dark, according to taste) rum essence For soaking: Juice from the canned peaches Optional, for decoration: Pieces of peaches or apricots You can use whipped cream if you prefer instead of the mascarpone cream Instructions 1. Prepare the base. Break the eggs into a large bowl and beat them with the sugar and oil until they are fluffy (using a mixer or whisk). Add the yogurt and mix well. 2. Gradually incorporate the flour and baking powder, gently mixing to avoid losing the air in the mixture. Don’t overmix, just enough to combine everything. 3. Slice the canned peaches into thin pieces and let them drain in a sieve. 4. Prepare a suitable baking pan (20x30 cm, or whatever you have) lined with parchment paper. 5. Pour half of the batter into the pan and level it. Arrange the drained peach slices in an even layer. Pour the remaining batter on top. 6. Bake in the oven at 180-190°C for 25-30 minutes, until the base is cooked (check with a toothpick). Remove the cake and let it cool completely in the pan. 7. Prepare the cream. Melt the chocolate in a double boiler or microwave, then let it cool slightly while remaining fluid. 8. In a bowl, mix the mascarpone with the rum essence until it becomes a smooth cream. Gently fold in the melted and cooled chocolate. Chill the cream until you use it. 9. Cut the cooled base into squares. Soak each piece with juice from the canned peaches (using a brush or spoon). 10. Spread the cream over each square and decorate with pieces of peach or apricot. You can also assemble the cake whole with the cream on top and cut it after it has cooled. 11. Refrigerate the cake for a few hours to allow the cream to set and the flavors to meld. Why I Make This Recipe Often It’s quick to make and doesn’t require complicated ingredients. The base is soft and slightly moist from the syrup, while the cream is rich but not heavy. You can use canned or fresh fruit, so you’re not dependent on the season. It’s easy to portion and doesn’t make a mess. A perfect homemade cake for any day. Tips and Variations Tips Make sure to drain the peaches well before placing them on the base to prevent excess juice from making the batter soggy. Let the base cool before adding the cream; otherwise, it will melt. If you want the cake to be more soaked, use more liquid from the canned peaches, but be careful not to crumble the base. Substitutions You can replace peaches with canned or fresh apricots. If you don’t have mascarpone, you can use whipped cream or another type of cold cream. Chocolate can be substituted with a chocolate spread if you want to save time. Variations Use fresh, ripe peaches, thinly sliced, instead of canned ones. Instead of rum essence, other flavors like vanilla or almond can also work. You can leave the cake whole and cut it at the end after it has cooled and set in the refrigerator. For a different presentation, layer it in a glass, alternating base, peaches, and cream if you want to serve it in cups. Serving Suggestions The cake is served cold, directly from the refrigerator. You can cut it into cubes or slices, depending on the pan. It pairs well with iced tea or plain coffee. If you have guests, you can arrange it on a platter and decorate with a few mint leaves (optional). Frequently Asked Questions 1. Can I use fresh peaches instead of canned ones? Yes, fresh, ripe peaches can be used. Slice them thinly and if they are very juicy, pat them dry with a paper towel before placing them on the base. 2. Is it necessary to soak the cake? It’s not mandatory, but the syrup from the canned peaches helps with texture and flavor. If you prefer less liquid, you can use less or skip it altogether. 3. What kind of chocolate works in the cream? You can use plain cooking chocolate, milk chocolate, or even dark chocolate, according to your preference. It’s important that it’s melted and slightly cooled before mixing with the mascarpone. 4. Can it be made without rum essence? Yes, if you don’t like the flavor of rum, you can leave it out or use vanilla essence instead. 5. Can I prepare the cake a day in advance? Yes, the cake keeps well in the refrigerator and is even tastier the next day after the flavors meld. Nutritional Values (estimated) One serving (out of 16): approximately 220-250 kcal. Carbohydrates: 25-28 g Proteins: 4-5 g Fats: 12-14 g These are estimates and depend on the type of chocolate used, how much syrup you add, and the size of the portions. Storage and Reheating The cake can be stored in the refrigerator, covered, for up to 3 days. Freezing is not recommended. It should be served cold. The base remains soft even after 2-3 days, especially if soaked. No reheating is necessary, as it’s not suitable for that.

Peach cake

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