Another version of fragrant fruit baking is a cake with peaches, which can be cooked throughout the year, cooking from fresh or canned fruit. You can serve this cake simply for evening tea, or you can serve it on a festive table.
Sponge cake with peaches
Ingredients:
- canned peaches - 800 g;
- Butter - 185 g;
- granulated sugar - 115 g;
- extract of vanilla - 1 teaspoon;
- eggs of chicken - 2 pieces;
- self-rising flour - 1 3/4;
- milk - half a century;
- powdered sugar - 40 g;
- raspberries (frozen berries) - 300 g;
- cream whipped - for filing.
Preparation
We bring the temperature of the oven to 180 degrees. Lubricate the baking mold with a diameter of 22 cm, and its base is covered with parchment. Slices of canned peaches spread on the bottom in two layers.
Using the whisk, combine the softened butter with granulated sugar and vigorously knead the mixture for five minutes. Next, without stopping the whipping, add the egg mixture to the oil mixture. The flour is sieved and added in portions to the oily-egg mixture. In a thick dough, add a little milk with the vanilla extract dissolved in it, and then pour the dough over the peach slices to level the surface.
We put the cake in the oven and check the readiness in 50 minutes. After baking, we cool the dish for 10 minutes and turn it over. We serve pie with grated raspberries and raspberries.
Try to make a cake with peaches in the multivarker for this recipe, setting the "Baking" mode for 1 hour.
Curd cake with peaches
Ingredients:
- peaches - 2-3 pcs .;
- butter - 150 g;
- lemon juice - 1 tsp;
- starch - 8 g;
- brown sugar - 2 tbsp. spoons;
- flour self-raising - 160 g;
- food soda - 1/4 tsp.
- egg - 1 piece;
- lemon peel - 2 tsp.
- granulated sugar - 60 g;
- Vanilla (natural extract) - 2 tsp.
- cottage cheese - 1/2 tbsp.
Preparation
The temperature of the oven is adjusted to 180 degrees. We cover the bottom of the shape with lobes of peaches, sprinkled with lemon juice and sprinkled with starch, and sprinkle brown sugar on top.
We sift the self-rising flour with baking soda. Separately, beat the butter and sugar, add the egg mixture, zest and vanilla to the oil mixture, and then start pouring the flour, without stopping stirring. In the resulting dough, add cottage cheese and pour it all over peaches. Bake cake with cottage cheese and fresh peaches for 30-35 minutes.
Recipe for a peach-souffle cake
Ingredients:
For the basis:
- shortbread cookies - 250 g;
- cocoa - 1 tbsp. a spoon;
- butter - 120 g;
- sugar (powder) - 25 g.
For filling:
- milk - 1 item;
- gelatin - 1 tbsp. a spoon;
- cream - 1/2 tbsp .;
- starch - 1 tbsp. a spoon;
- yoghurt - 375 ml;
- pulp of peach - 2 items;
- cottage cheese - 2 items;
- sugar (powder) - 60 g.
For sauce:
- peaches - 2 pieces;
- starch - 1/2 tsp;
- water without gas - 125 ml;
- granulated sugar.
Preparation
For the base, the short dough is ground into crumbs, combined with powdered sugar and cocoa powder, and then
For filling fill gelatin with 60 ml of warm water and leave to swell. Meanwhile, mix the cream with milk, add the starch and cook the mixture until thick. Add yoghurt, gelatin, cottage cheese, dried peach pulp and powdered sugar to the slightly cooled milk. We pour out the basis for the soufflé over the cake and return it to the refrigerator until it is completely solidified (usually about 6 hours).
For the sauce in the saucepan, mix sugar powder, peaches and water with starch. Cook the sauce until thickened and water them with slices of the finished cake-souffle without baking with peaches.