New Year Fairy Cake Recipe with Aromatic Peaches and Chocolate Coffee Cream
Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 1-2 hours
Total: Approximately 3 hours
Number of servings: 10-12
Welcome to the world of delights! Today, I will teach you how to prepare a special cake, a true fairy tale of flavors, perfect for winter holidays. This cake with aromatic peaches and chocolate coffee cream will surely impress any guest. Whether you call it 'Christmas Fairy' or 'New Year Fairy', each slice will bring joy and flavor.
Ingredients needed:
*For the cocoa base:*
- 5 eggs
- 5 tablespoons of water
- A pinch of salt
- 10 tablespoons sugar
- 10 tablespoons flour
- 30 g cocoa
- 1 packet baking powder
*For the aromatic peach layer:*
- Canned peaches (2 jars of 800 g)
- 100 g raw sugar
- Juice of one large lemon
- Candied lemon pieces
- 1 tablespoon vanilla essence
- 5 tablespoons brandy
*For the chocolate coffee cream:*
- 300 g chocolate cream
- 250 g mascarpone
- 50 g cocoa
- 2 tablespoons brandy
- 5-6 drops of vanilla essence
- 3 tablespoons ground coffee
- 1 tablespoon instant coffee
- 400 ml whipped cream
*Topping:*
- 500 ml heavy cream
- 100 g powdered sugar
- 5-6 drops of vanilla essence
*Decoration:*
- Cocoa for dusting
Preparing the cake:
1. Preparing the aromatic peaches:
We start with the aromatic peaches, which will add a sweet and fragrant note to our cake. Drain the syrup from the two jars of peaches and chop them into cubes. Place these cubes in a pot and add the lemon juice, candied lemon pieces, raw sugar, and brandy, along with a cup of syrup from the canned peaches. Bring the pot to low heat and let it simmer for 5 minutes. This will intensify the flavors and turn the peaches into a true delight. Once cooled, set them aside.
2. Preparing the cocoa base:
In a large bowl, start whisking the egg whites with a pinch of salt. When you achieve a stiff foam, add the water and sugar, continuing to whisk until you get a glossy foam. Now, it's time to incorporate the egg yolks, mixing gently.
In another bowl, sift the flour, cocoa, and baking powder. Add these dry ingredients to the egg mixture and mix well. Pour the mixture into a round cake pan lined with parchment paper. Bake at medium heat (180°C) for 20-25 minutes. It is important to do the toothpick test: the base is ready when the toothpick comes out clean.
Once the base is baked, remove it from the oven, take off the ring, and let it cool completely on a cooling rack.
3. Preparing the chocolate coffee cream:
In a large bowl, combine the mascarpone cheese, cocoa, and chocolate cream. Whisk until smooth, then add the vanilla essence and brandy. Fold in the whipped cream, ground coffee, and instant coffee. Mix well and let the cream chill for a few minutes.
4. Preparing the topping:
For the topping, whisk the heavy cream with the powdered sugar and vanilla essence at high speed until you get a firm whipped cream. This will be the final and delicious layer of the cake.
5. Assembling the cake:
Place the cocoa base on a serving platter and secure the ring around it. Pour the aromatic peaches and the resulting syrup over the surface of the base. Use a toothpick to poke the base so that the syrup seeps in well. Evenly distribute the chocolate coffee cream over the peaches and level with a spatula.
Add the whipped cream layer on top and refrigerate the cake for 1-2 hours until the creams set.
6. Finalizing and decorating the cake:
When the cake is ready, dust it with cocoa using a fine sieve. Carefully remove the ring from around the cake and slice it. Each slice will be an explosion of flavors, with sweet peaches and a rich, smooth cream.
Serving suggestions:
This cake pairs perfectly with a cup of coffee or a fragrant tea. It can also be served with vanilla ice cream, which will add a refreshing note.
Possible variations:
If you want to experiment, you can try replacing the peaches with other canned fruits, such as pineapple or apricots. You can also add crunchy meringues to the coffee cream for added texture.
Nutritional benefits:
This cake, while a delicacy, also brings nutritional benefits due to the mascarpone cheese, which is an excellent source of calcium, and the peaches, which are rich in vitamins and antioxidants.
Calories:
Approximately, a serving of this cake contains around 350-400 calories, depending on the servings and ingredients used.
Frequently asked questions:
1. Can I use fresh peaches instead of canned?
Answer: Yes, but make sure they are well-ripened and cook them a bit to soften.
2. Can I replace mascarpone with another type of cheese?
Answer: Yes, you can use cottage cheese or ricotta, but the texture will be different.
3. How long can the cake be stored?
Answer: The cake keeps well in the fridge for 3-4 days.
I hope this New Year Fairy Cake recipe will become a favorite in your family, bringing joy and unforgettable moments. Happy New Year and enjoy!
Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 1-2 hours
Total: Approximately 3 hours
Number of servings: 10-12
Welcome to the world of delights! Today, I will teach you how to prepare a special cake, a true fairy tale of flavors, perfect for winter holidays. This cake with aromatic peaches and chocolate coffee cream will surely impress any guest. Whether you call it 'Christmas Fairy' or 'New Year Fairy', each slice will bring joy and flavor.
Ingredients needed:
*For the cocoa base:*
- 5 eggs
- 5 tablespoons of water
- A pinch of salt
- 10 tablespoons sugar
- 10 tablespoons flour
- 30 g cocoa
- 1 packet baking powder
*For the aromatic peach layer:*
- Canned peaches (2 jars of 800 g)
- 100 g raw sugar
- Juice of one large lemon
- Candied lemon pieces
- 1 tablespoon vanilla essence
- 5 tablespoons brandy
*For the chocolate coffee cream:*
- 300 g chocolate cream
- 250 g mascarpone
- 50 g cocoa
- 2 tablespoons brandy
- 5-6 drops of vanilla essence
- 3 tablespoons ground coffee
- 1 tablespoon instant coffee
- 400 ml whipped cream
*Topping:*
- 500 ml heavy cream
- 100 g powdered sugar
- 5-6 drops of vanilla essence
*Decoration:*
- Cocoa for dusting
Preparing the cake:
1. Preparing the aromatic peaches:
We start with the aromatic peaches, which will add a sweet and fragrant note to our cake. Drain the syrup from the two jars of peaches and chop them into cubes. Place these cubes in a pot and add the lemon juice, candied lemon pieces, raw sugar, and brandy, along with a cup of syrup from the canned peaches. Bring the pot to low heat and let it simmer for 5 minutes. This will intensify the flavors and turn the peaches into a true delight. Once cooled, set them aside.
2. Preparing the cocoa base:
In a large bowl, start whisking the egg whites with a pinch of salt. When you achieve a stiff foam, add the water and sugar, continuing to whisk until you get a glossy foam. Now, it's time to incorporate the egg yolks, mixing gently.
In another bowl, sift the flour, cocoa, and baking powder. Add these dry ingredients to the egg mixture and mix well. Pour the mixture into a round cake pan lined with parchment paper. Bake at medium heat (180°C) for 20-25 minutes. It is important to do the toothpick test: the base is ready when the toothpick comes out clean.
Once the base is baked, remove it from the oven, take off the ring, and let it cool completely on a cooling rack.
3. Preparing the chocolate coffee cream:
In a large bowl, combine the mascarpone cheese, cocoa, and chocolate cream. Whisk until smooth, then add the vanilla essence and brandy. Fold in the whipped cream, ground coffee, and instant coffee. Mix well and let the cream chill for a few minutes.
4. Preparing the topping:
For the topping, whisk the heavy cream with the powdered sugar and vanilla essence at high speed until you get a firm whipped cream. This will be the final and delicious layer of the cake.
5. Assembling the cake:
Place the cocoa base on a serving platter and secure the ring around it. Pour the aromatic peaches and the resulting syrup over the surface of the base. Use a toothpick to poke the base so that the syrup seeps in well. Evenly distribute the chocolate coffee cream over the peaches and level with a spatula.
Add the whipped cream layer on top and refrigerate the cake for 1-2 hours until the creams set.
6. Finalizing and decorating the cake:
When the cake is ready, dust it with cocoa using a fine sieve. Carefully remove the ring from around the cake and slice it. Each slice will be an explosion of flavors, with sweet peaches and a rich, smooth cream.
Serving suggestions:
This cake pairs perfectly with a cup of coffee or a fragrant tea. It can also be served with vanilla ice cream, which will add a refreshing note.
Possible variations:
If you want to experiment, you can try replacing the peaches with other canned fruits, such as pineapple or apricots. You can also add crunchy meringues to the coffee cream for added texture.
Nutritional benefits:
This cake, while a delicacy, also brings nutritional benefits due to the mascarpone cheese, which is an excellent source of calcium, and the peaches, which are rich in vitamins and antioxidants.
Calories:
Approximately, a serving of this cake contains around 350-400 calories, depending on the servings and ingredients used.
Frequently asked questions:
1. Can I use fresh peaches instead of canned?
Answer: Yes, but make sure they are well-ripened and cook them a bit to soften.
2. Can I replace mascarpone with another type of cheese?
Answer: Yes, you can use cottage cheese or ricotta, but the texture will be different.
3. How long can the cake be stored?
Answer: The cake keeps well in the fridge for 3-4 days.
I hope this New Year Fairy Cake recipe will become a favorite in your family, bringing joy and unforgettable moments. Happy New Year and enjoy!