Peach and meringue cake

Name: Peach and meringue cake - Florica C.
Ingredients: I used: 8 eggs; 8 tablespoons of sugar; 8 tablespoons of oil; 8 tablespoons of yogurt; 10 tablespoons of flour; 2 packets of baking powder; 2 packets of vanilla sugar; 2 tablespoons of orange blossom water; 1 kg of peaches; 1 teaspoon of anise; 4+4 tablespoons of sugar.

Dessert - Peach and meringue cake by Florica C. - Recipia

Peach and Meringue Cake started from a simple craving for something fruity, and the good peaches found at the market made the choice easy. The fruits are cooked lightly with sugar, anise, and orange blossom water, then placed over the soft base. Finally, the meringue is added, and the cake is left in the oven until it turns golden brown. It is fragrant, tender, and perfect for days when you have ripe peaches on hand. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: variable, depending on the oven; the base is baked until it passes the toothpick test, and the cake is baked again after adding the meringue until it is golden brown Servings: number not specified; depends on the size of the pieces Difficulty: easy to medium Recipe type: homemade fruit cake with meringue Ingredients For the base 8 eggs, separated into yolks and whites 8 tablespoons of sugar 8 tablespoons of oil 8 tablespoons of yogurt 10 tablespoons of flour 2 packets of baking powder 2 packets of vanilla sugar For the peaches 1 kg of peaches 4 tablespoons of sugar 1 teaspoon of ground anise 1 tablespoon of orange blossom water For the meringue Egg whites from the 8 eggs 4 tablespoons of sugar To flavor the yolk mixture, use an additional 1 tablespoon of orange blossom water, making the total amount in the recipe 2 tablespoons. Preparation method 1. Prepare the peaches Wash the peaches, remove the pits, and cut the flesh into small cubes. Place them in a pot along with 4 tablespoons of sugar, ground anise, and 1 tablespoon of orange blossom water. Let the peaches cook over low heat until they soften. No fixed time is mentioned, so watch the texture of the fruit. They should be soft but not completely turned into puree. After cooking, place the peaches in a sieve and let the syrup drain. The fruits should cool slightly before being placed over the base. Draining is important because excess liquid could make the dough too soggy. 2. Prepare the base mixture Separate the eggs, ensuring that no egg whites get into the yolks. Place the yolks in a bowl and mix them with the 8 tablespoons of sugar, vanilla sugar, and 1 tablespoon of orange blossom water. Beat the mixture with a mixer until it doubles in volume. This is a sign that the yolks have been aerated enough to receive the remaining ingredients. Add the oil and mix. Then incorporate the yogurt. Finally, add the flour mixed with baking powder and homogenize the mixture. The ingredients should be added one at a time, mixing after each step to keep the dough smooth and free of lumps. 3. Bake the base Pour the dough into a baking pan lined with oil and flour. Spread it as evenly as possible, then place the pan in the oven at low heat. Bake the base until it passes the toothpick test. Insert a toothpick into the center of the base; if it comes out clean, the base is baked. If it has traces of dough, it needs a little more time. Do not add the peaches before the base is baked, as they have been cooked separately and can release liquid. 4. Prepare the meringue While the base is baking, beat the egg whites with a pinch of salt. When the foam becomes stiff, gradually add the 4 tablespoons of sugar and continue mixing until you achieve a stiff meringue. The meringue should be stable enough to spread over the fruit. There is no need to add any other ingredients. 5. Assemble and bake the cake again When the base is baked, remove the pan from the oven and place the drained peaches on top. Distribute them as evenly as possible over the surface. Spread the meringue over the layer of peaches and carefully smooth it out. Return the pan to the oven and continue baking until the meringue is beautifully browned. After baking, let the cake cool before cutting it. This way, the base, fruit, and meringue layer will set better, and the pieces will be easier to portion. Why I make the recipe often I love the combination of the simple base, fragrant peaches, and the browned meringue. The peaches are not placed directly into the dough but are cooked beforehand, which intensifies their flavor and makes them easier to distribute over the base. The recipe is also useful when the fruits are very ripe and need to be used quickly. Additionally, the flavors of anise and orange blossom water subtly change the taste of a regular fruit cake without needing many ingredients. Tips Peaches should be allowed to drain well after cooking. If too much syrup remains, the base may become too moist. Separate the eggs while they are cold, then let the egg whites come to room temperature before mixing if you have time. Generally, they whip easier when not very cold. Add sugar gradually to the meringue. This way, it dissolves better, and the mixture remains more uniform. Follow the two-stage baking: first the base, then the cake with fruit and meringue. The peaches are placed over the already baked base, not over the raw dough. If the base browns too quickly, monitor the toothpick test and reduce the heat without rushing the baking. Substitutions Peaches can be replaced with nectarines if they are ripe and flavorful. The texture will be similar, but the fruits should not be very watery. Orange blossom water can be omitted, but the cake will not have the same flavor. If you choose not to use it, keep the quantities of the other ingredients unchanged. Anise can be omitted if you don’t like its flavor. It is not advisable to add another spice in the same quantity without considering its intensity. The yogurt in the base is part of the original recipe and should not be replaced with water or a thinner liquid, as this may alter the texture of the dough. Variations You can leave the peaches in slightly larger cubes if you want the fruit layer to be more evident. In the basic recipe, they are cut into small cubes to lay evenly. For a more subtle flavor, you can use only the orange blossom water added to the peaches or just the one added to the yolk mixture. In the original version, both quantities are used. The meringue can be left with a smooth surface or spread slightly unevenly. The important thing is to cover the fruit before the final baking stage. Serving ideas The cake is served after it has cooled, cut into pieces. It is suitable as a homemade dessert alongside coffee or tea. For easier-to-serve portions, cut the cake with a clean knife after the meringue layer has cooled. If the meringue is still hot, it may detach more easily from the fruit. Frequently asked questions 1. Can I use canned peaches? The recipe is designed for fresh peaches. Canned peaches already contain a lot of liquid, so they should be drained very well before use. In this case, the cooking step with sugar is no longer necessary, but this would modify the original recipe. 2. Why should the peaches be drained after cooking? During cooking, the peaches form a syrup. If this reaches the pan, it can excessively moisten the base and make the cake harder to portion. The fruits are used after the excess liquid has drained. 3. When is the meringue added? The meringue is added after the base is baked and after the peaches have been placed. The cake is then baked again until the meringue browns. 4. How can I tell if the base is baked? Check by inserting a toothpick into the center of the base. If it comes out clean, without raw dough, the base is baked. 5. Can I cut the cake immediately after taking it out of the oven? It is better to let it cool before portioning. The layers are more fragile while hot, and the fruit and meringue may shift when cutting. Nutritional values The values are estimates and depend on the actual amount of oil absorbed, the type of yogurt used, the size of the eggs, and the number of pieces cut. For a serving of approximately 100 g, the estimate is: Calories: approximately 180-200 kcal Protein: approximately 4 g Carbohydrates: approximately 21-23 g Fats: approximately 8-10 g The calculation is indicative for the entire cake made with the 8 eggs, sugar in the base, fruits and meringue, oil, yogurt, and flour. The meringue and oil contribute particularly to the intake of sugars and fats, while the eggs, yogurt, and flour provide most of the protein. Storage and reheating Store the cake covered in the refrigerator, as it contains cooked fruits and meringue. It is best consumed within 2-3 days when the base and fruit layer have the best texture. The cake does not need reheating and it is not recommended to heat it, as the meringue may soften, and the fruits may release more liquid. Just take out the desired piece from the refrigerator and let it sit for a while before serving.

Peach and meringue cake

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