To prepare a delicious and fragrant dessert, we start by separating 2 egg whites which we set aside. These will help us achieve a fluffy and airy texture for the final recipe. In a large bowl, we add the remaining eggs, a total of 6 eggs, and beat them well with 12 tablespoons of sugar until the mixture becomes creamy and slightly light in color. This step is essential as the air incorporated into the eggs will contribute to a fluffier cake.
Once we have a homogeneous mixture, we add 200 ml of milk, which will provide moisture, and 100 ml of oil, which will add flavor and make the cake softer. We mix well to integrate all the ingredients. In another bowl, we combine 1 packet of baking powder quenched with a tablespoon of vinegar or lemon juice, and then add this mixture to the egg, sugar, milk, and oil composition. Next, we gradually incorporate 300 g of flour, mixing gently to avoid the formation of lumps. The resulting dough will be more viscous, which will help keep the fruits suspended inside the cake.
Once the dough is ready, we pour it into a greased and floured baking pan, ensuring it is evenly distributed. Next, we prepare the peaches. We take 2-3 peaches, peel them, and cut them into small pieces. It’s a good idea to toss them in a little flour to prevent them from sinking in the dough. We arrange the pieces of peaches evenly on top of the dough, adding a touch of freshness and intense flavor.
Next, we take the 2 egg whites we set aside and beat them into a foam together with the remaining 2 tablespoons of sugar until we achieve a shiny meringue. This will add a light and airy texture to the cake. Carefully, we spread the meringue over the peaches, making sure to cover the surface as much as possible.
The pan is placed in a preheated oven at 180 degrees Celsius and baked for 20 minutes, or until the cake turns golden. It is important to check the cake from time to time to avoid overbaking. Once baked, we let the cake cool slightly before cutting it. This recipe is versatile, so feel free to experiment with other fruits you have on hand, such as apples, pears, or cherries. The resulting delight will surely be a hit at any meal!
Once we have a homogeneous mixture, we add 200 ml of milk, which will provide moisture, and 100 ml of oil, which will add flavor and make the cake softer. We mix well to integrate all the ingredients. In another bowl, we combine 1 packet of baking powder quenched with a tablespoon of vinegar or lemon juice, and then add this mixture to the egg, sugar, milk, and oil composition. Next, we gradually incorporate 300 g of flour, mixing gently to avoid the formation of lumps. The resulting dough will be more viscous, which will help keep the fruits suspended inside the cake.
Once the dough is ready, we pour it into a greased and floured baking pan, ensuring it is evenly distributed. Next, we prepare the peaches. We take 2-3 peaches, peel them, and cut them into small pieces. It’s a good idea to toss them in a little flour to prevent them from sinking in the dough. We arrange the pieces of peaches evenly on top of the dough, adding a touch of freshness and intense flavor.
Next, we take the 2 egg whites we set aside and beat them into a foam together with the remaining 2 tablespoons of sugar until we achieve a shiny meringue. This will add a light and airy texture to the cake. Carefully, we spread the meringue over the peaches, making sure to cover the surface as much as possible.
The pan is placed in a preheated oven at 180 degrees Celsius and baked for 20 minutes, or until the cake turns golden. It is important to check the cake from time to time to avoid overbaking. Once baked, we let the cake cool slightly before cutting it. This recipe is versatile, so feel free to experiment with other fruits you have on hand, such as apples, pears, or cherries. The resulting delight will surely be a hit at any meal!
Ingredients
*6 eggs *12 tablespoons sugar +2 tablespoons sugar *12 heaping tablespoons flour *vanilla sugar *10 tablespoons milk *9 tablespoons oil *1 teaspoon baking powder *4-5 larger peaches