Peaches are not considered a particularly popular fruit in our country. Probably, the lack of relevance is supported by the fact that it is quite difficult to grow fleshy and juicy peaches in cold climates. Therefore, people most often replace peaches with apples, pears and plums
. The situation with this fruit is much better in more southern countries. For example, in Italy, peaches have become especially relevant. They are grown by many farmers, replacing groves of pears with peaches. Peaches
are the most sought-after fruit in Iran. This country is considered the birthplace of the fruit. The ancient name of the state – Persia just became fundamental for naming the fruit peach.
There are many recipes where these fruits are used. We will tell about an interesting peach cake.
Ingredients for peach cake:
- chicken eggs – 3 pcs;
- powdered sugar – 110 g;
- sugar – 150 g;
- cream – 100 ml;
- lemon juice – ½ pc;
- condensed milk – 50 ml;
- flour – 170 g;
- cream cheese – 250 g;
- peaches in syrup – 200 g.
Preparation of peach cake:
It is necessary to carefully separate the whites from the yolks. To the yolks pour 50 grams of granulated sugar. Beat the components until the grains of sand are completely dissolved in the yolks.
Pour 100 grams of sugar into the whites, pour lemon juice and beat with a mixer until the formation of a white mass with stable peaks. Add the yolk mixture to this mass and mix well.
Sift the flour into the mixture and knead a homogeneous dough. Place in a baking mold 27×18 cm parchment, move to the bottom of the dough and level the surface.
Bake the biscuit at 180 degrees for 25 minutes
.
At this time, combine 100 grams of powdered sugar and cream cheese, beat with a mixer until homogeneous. Remove the peaches from the syrup, cut into small pieces.
Transfer the peaches to the cream mixture, mix. Cut the prepared biscuit horizontally into two cakes. Combine the cream with condensed milk, soak the cakes in this liquid.
On the surface of one of the cakes put the prepared butter cream with peaches
.
Cover the filling with the second cake, sprinkle with the rest of the powdered sugar.
You can stabilize the cake by putting it in the refrigerator for half an hour.
But, even without this procedure, the dessert turns out incredibly tasty, not cloying and sweet.
