Peach and Raspberry Cake

Peach and Raspberry Tart - the perfect recipe for summer days

If you are looking for a dessert recipe that brings summer straight to your table, you have come to the right place. Peach and raspberry tart is not only a visual delight but also an explosion of flavors and textures that will captivate you. This cake is versatile, and the combination of sweet peaches and tart raspberries makes it special. Plus, it can be adapted with any seasonal fruits, so don’t limit yourself to just peaches!

Preparation time: 20 minutes
Baking time: 40-50 minutes
Total time: 1 hour
Servings: 12

Necessary ingredients:
- 6 eggs
- 400 g sugar
- 120 g melted butter
- 160 ml oil
- 220 g yogurt
- 550-600 g flour
- 1 baking powder
- 1/4 teaspoon baking soda
- 1 pinch of salt
- 850 g ripe peaches
- 1 cup of raspberries
- vanilla essence

Step-by-step preparation:

1. Preparing the ingredients:
Start by separating the egg whites from the yolks. Make sure the bowls are clean and free of grease so that the egg whites can whip well. This step is essential for achieving a fluffy cake.

2. Whipping the egg whites:
Use a mixer to beat the egg whites until they form a stiff foam. Add half of the sugar and continue mixing until the sugar crystals are no longer felt. You will know you have achieved the desired consistency when the foam forms stiff peaks.

3. Preparing the yolks:
In another bowl, mix the yolks with the remaining sugar, salt, and vanilla essence. The mixture should become creamy and thicker.

4. Mixing the dry ingredients:
In a separate bowl, combine the flour with the baking powder and baking soda. These ingredients will ensure a light and fluffy texture for the cake.

5. Combining the mixtures:
In the yolk mixture, gradually add the semi-melted butter, oil, and yogurt, mixing gently. Then, incorporate the flour mixture, folding with a spatula from bottom to top to preserve the air in the egg whites. Finally, add the whipped egg whites and mix carefully.

6. Preparing the pan:
Choose a baking dish or a glass baking dish, lining it with parchment paper. If using a pan with lower sides, remember to add strips of cardboard around the edges to prevent leaks.

7. Preparing the fruits:
Wash the peaches well, dry them, and cut them into thin slices. The raspberries do not require any further preparation, but make sure they are clean and fresh.

8. Assembling the tart:
Pour more than half of the batter into the pan. Arrange the peach slices over the entire surface, leaving a little space between them. Between the peach slices, add small mounds of raspberries, then pour the remaining batter evenly.

9. Baking:
Preheat the oven to 180 degrees Celsius. Place the pan in the oven and bake for 40-50 minutes. Test the cake with a toothpick before removing it; if it comes out clean, the cake is done.

10. Cooling and serving:
After the cake is baked, let it cool in the pan for 10-15 minutes, then turn it out onto a plate. Dust with vanilla sugar after it has completely cooled. You can serve it plain or with a spoonful of Greek yogurt on top for extra creaminess.

Useful tips:
- Use seasonal fruits to add variety: strawberries, plums, or blackberries can be excellent alternatives.
- If you want to add a crunchy note, sprinkle some toasted nuts or almonds on top.
- For an even more intense flavor, you can add a little cinnamon or nutmeg to the batter.

Nutritional benefits:
This tart is rich in fiber due to the fruits, and the yogurt adds a protein boost. Peaches are an excellent source of vitamins A and C, while raspberries are full of antioxidants.

Frequently asked questions:
- Can I use frozen fruits? Yes, but make sure to let them thaw and drain before adding them to the cake to avoid excess moisture.
- How can I store the tart? You can keep it in the refrigerator in an airtight container for 3-4 days.

This peach and raspberry tart is not just a simple dessert, but a culinary experience that will make you return to it season after season. Enjoy!