Peach and meringue cake

Name: Peach and meringue cake
Ingredients: 3 eggs; 3 tablespoons sugar; 3 tablespoons flour; 1 tablespoon oil; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 g salt; 3 tablespoons sugar; 4 egg whites; 1 g salt; 4 tablespoons sugar; 2-3 tablespoons peach jam; 1500 ml hot water; 150 g Almette cream cheese; 3 tablespoons sugar; 200 ml heavy cream; 1 packet vanilla sugar; 1 teaspoon vanilla extract

Dessert - Peach and meringue cake by Corina H. - Recipia

Peach and meringue cake has a fluffy sponge, caramel, jam-swirled meringue and whipped cream cheese frosting. The meringue bakes in a water bath, and when you turn the cake out, the caramel runs over the sponge and soaks it; the frosting covers it in a soft layer. I serve it cold, cut into thin slices. Preparation: 35 minutes. Cooking: 64 minutes. Resting: 3 hours and 30 minutes. Total time: 5 hours and 9 minutes. Servings: 8. Approximately 290 kcal and 6 g protein per serving.

Ingredients

For the sponge

3 eggs
3 tablespoons sugar
3 tablespoons flour
1 tablespoon oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1 g salt

For the caramel

3 tablespoons sugar

For the meringue

4 egg whites
1 g salt
4 tablespoons sugar
2-3 tablespoons peach jam
1500 ml hot water

For the frosting

150 g Almette cream cheese
3 tablespoons sugar
200 ml heavy cream
1 packet vanilla sugar
1 teaspoon vanilla extract

Preparation

1. Separate the egg whites from the yolks. Beat the 3 egg whites with 1 g of salt until they hold their shape well on the mixer beaters, then add 3 tablespoons of sugar and beat until thick and glossy. 2. Whisk the yolks with 1 tablespoon of oil and 1 teaspoon of vanilla extract, then fold the mixture into the egg whites with the mixer on low speed. Sift 3 tablespoons of flour and 1 teaspoon of baking powder over the top, then gently fold in with a spatula, lifting from the bottom. 3. Pour the mixture into an 18 cm cake pan lined with baking paper. Bake at 180°C for about 30 minutes, until the sponge feels firm to the touch and passes the toothpick test. Leave it to cool for 30 minutes. 4. Melt 3 tablespoons of sugar in a saucepan for about 4 minutes, until amber. Swirl the 18 cm pan you will use to bake the meringue so the caramel coats it. 5. Beat the 4 egg whites with 1 g of salt until stiff. Add 4 tablespoons of sugar and beat until you have a glossy foam with stiff peaks. Fold in 2-3 tablespoons of peach jam with a spatula, lifting from the bottom. 6. Spoon the foam into the pan with the caramel. Set the pan inside a larger baking pan and pour 1500 ml of hot water into the larger pan, until it comes about halfway up the sides of the smaller pan. Bake at 180°C for about 30 minutes, until the meringue is set. Open the oven door and leave the meringue inside until cool, about 60 minutes. 7. Place the cooled sponge on top of the meringue, cover the pan with a serving plate and turn the cake out in one firm motion. Let the caramel run over the sponge. 8. Mix 150 g of Almette cream cheese with 3 tablespoons of sugar and 1 teaspoon of vanilla extract. Separately, beat 200 ml of heavy cream until it starts to thicken, add 1 packet of vanilla sugar and continue beating until fluffy, not stiff. Combine the two mixtures and beat until the frosting firms up. 9. Cover the cake with the frosting and refrigerate it for 2 hours before serving.

Notes

You can use another kind of jam, but choose a thick one without much syrup; the cake contains eggs, dairy and gluten. I serve it cold with black tea, and the slices cut more cleanly after it has been in the fridge. For the caramel, turn off the heat when the sugar is amber, before it starts to smoke. The cream cheese mixes more easily if it isn't very cold. I make it the night before, and it keeps covered in the fridge for up to 3 days.

Frequently asked questions

Can I use frozen egg whites?

Yes. Thaw them overnight in the fridge and leave them on the counter for 20 minutes before beating.

Why does the meringue sink after baking?

A sudden change in temperature can make the foam collapse. Leave it in the oven with the door open about 5 cm, then turn it out once it has cooled.

Can I use mascarpone instead of cream cheese?

Yes, you can use 150 g of mascarpone, but the frosting will be denser than the one made with cream cheese.

What should I do if the whipped cream doesn't firm up?

Chill the bowl and beaters for 10 minutes, then beat briefly again. The heavy cream needs to be cold when you start.

How can I tell if the meringue is overbaked?

If the edges turn brown and the caramel smell changes to the smell of burnt sugar, take the pan out of the oven; a slightly soft center doesn't mean it needs to dry out completely.