Cake with peaches is a sweet tooth's delight! Recipes for different cakes with peaches for delicious joys

The dessert will lift your spirits and delight you with its amazing taste.

There are a lot of options for using peaches, just like cake options.

Let's get acquainted with the best recipes?

Peach cake - general cooking principles

Cakes for cakes with peaches can be made into shortbread or puff pastries, but an airy sponge cake goes best with the delicate fruit. If you don’t have time to bake it, you can make a lazy cake from ready-made cakes or cookies or gingerbread.

There are also a lot of options for cream for peach cakes. They mainly use condensed milk, sour cream, cream, and butter. Often cottage cheese or sweet masses are added to peach cakes. Peaches can be used canned or fresh. The fruits are placed directly into the cream or used as a layer.

Culinary recipes and photo recipes

Cake with canned peaches – recipe with photo:

Start cooking by baking an airy sponge cake. Combine eggs and sugar in one spacious cup and with a mixer running at high speeds, bring the mass to a viscous airiness. That is, the structure of the mass should be light, saturated with air bubbles and slightly thick.

Having mixed the flour and baking powder in advance, sift the resulting dry mixture in small portions directly into a cup with an air mass. After each serving, carefully stir the biscuit dough. The air structure must be completely preserved.

Place the biscuit dough into a tin (24 cm) with a springform ring. Be sure to cover the bottom with special oiled paper.

Bake the sponge cake with canned peaches for 35-40 minutes at 170 degrees. Follow the rules for baking sponge cakes - don’t look into the oven. After the allotted time, do the “dry match” test. Turn off the oven and, opening the door slightly, keep the biscuit in the oven until it cools completely. The sponge cake is tall and has a smooth surface.

Carefully, so as not to damage the edges, remove the cake from the mold. Let it sit undisturbed for at least an hour and cut lengthwise.

While the crust is resting, prepare the peaches. After opening the jar, pour all the syrup into a separate cup. Blend a couple of peaches and about 100 ml of drained syrup with a blender until smooth and pureed. Soak the gelatin in the rest of the syrup, and cut the remaining canned peaches into small pieces.

Mix natural yogurt with powdered sugar, the amount of which can be adjusted to your taste. It should be noted that thick yogurt must be used to prepare this cake; drinking product is not suitable. Put it away in the cold for a while.

When the gelatin swells (the swelling time will be indicated on the package), heat it until it dissolves, but the gelatin mass should not boil. Let it cool and pour it: add about a fifth of the total mass to the peach puree, and pour the rest into sweet yogurt. Leave the puree on the table and return the yogurt to the cold.

Take one layer of sponge cake and place it in the pan with the cut side up.

When you take the yogurt mass out of the refrigerator, it literally begins to set into gelatin before your eyes. And pour half of it onto the crust. Spread some of the canned peaches on top.

Then lay out the second part of the yogurt mass, into which you press the remaining pieces of peaches.

Quickly cover with the second sponge cake and press lightly with your hands so that the yogurt layer and cake layers are well bonded.

Then spread the peach puree in an even layer on top and put the cake with yogurt filling and fruit in the refrigerator for 3-4 hours. The yogurt layer of the cake should harden well.

When the allotted time has passed, carefully remove the ring, freeing the cake. Now all that remains is to decorate it.

For decoration, prepare a light protein cream. In a heatproof bowl, beat the chilled egg whites until foamy.

Then place this cup in a water bath and, continuing to whisk, add sugar and citric acid a little at a time. Make sure that water does not get into the whites, otherwise the cream will be spoiled. Beat for eight minutes in a water bath and another four minutes, removing the cup from the pan. The protein peaks should be dense and stable, then decorating the cake will be easy.

Transfer the protein mass into a pastry bag and start decorating. Cover the sides of the cake with vertical patterned stripes. You decorate the top with small curly peaks, placing them using a special pastry tip. The cake turns out very elegant.

After a couple of hours, when the protein cream has fixed its shape, you can cut the cake with canned peaches and enjoy its light and delicate taste!

Peach Cake – Helpful Tips and Tricks

• All creams made from dairy ingredients are perishable products. Therefore, it is not advisable to assemble the cake several days before the event. If you need to prepare something in advance, it is best to bake cakes. They keep well for several days and tolerate freezing well.

• You can soak the cakes with different syrups, compote, even regular tea. The cake will not be watery and will turn out much tastier if you add a little cognac, vanilla, and honey to the liquid used.

• It happens that when baking the cakes burn. No need to throw them away. You can take a fine grater and go over the affected areas.

Useful links:

Preparing the form

The cake can be assembled in a springform pan d=24 cm without using a base or acetate film. After hardening, carefully separate the cake from the edges of the pan with a knife.

You can assemble the cake in a mold with a smaller diameter. To do this, you need to use acetate film to increase the height of the form.

You can lay a backing on the bottom of the mold, install an acetate film and secure it tightly with the mold ring. After hardening, remove the acetate film and separate the cake with the base from the bottom of the mold. The frozen cake is easily separated from the acetate film, and its edges are smooth. Since the base fits tightly into the mold, I also place white floral tape on the bottom of the pan under the base in order to then carefully separate the cake from the bottom of the pan and lift the base without damaging the cake.

Nutritional and energy value:

Making custard

Place the egg yolks in a saucepan or small saucepan. Add sugar to them and mix. Sift starch into a saucepan in small portions, stirring constantly.

Heat the milk on the stove, but not to a boil. Pour the milk into the egg mixture. Mix everything until smooth. Place the saucepan over medium heat. Stirring the mixture constantly, wait until the cream thickens. Cover the finished cream with film in contact and place in a cool place to cool.

Ingredients for the cake

We will need these components.

Biscuit (bottom layer)

• Flour - 75 gr.
• Sugar - 90 gr.
• Egg - 2 pcs.

Cream (middle layer)

• Chicken egg yolk - 3 pcs.
• Sugar - 60 gr.
• Corn or potato starch - 20 g.
• Low-fat cream - 250 ml.
• Heavy cream - 200 ml.
• Butter - 50 gr.
• Gelatin - 10 gr.

Top layer and impregnation of biscuit

• Can of peaches in syrup - 1 pc.
• Orange juice - 200 ml.
• Gelatin - 7 gr.

Very tasty cottage cheese pastries

The pie, the base of which is made from cottage cheese dough, turns out to be incredibly appetizing.

To prepare it you must prepare:

• 220 g cottage cheese;
• 2 eggs;
• 155 g sugar;
• 75 g soft butter;
• 230 g flour;
• 7 g baking powder;
• 350 g canned peaches.

How to bake cottage cheese pie with peaches:

1. Grind eggs, soft butter, sugar and cottage cheese until smooth by hand or using kitchen gadgets. Lastly, stir in the baking powder and flour.
2. Place the dough in a generously greased pan, top with peach slices, pressing them into the base.
3. Bake the pie in a well-heated (up to 180 degrees) oven until the toothpick is dry (about 20-25 minutes).

You can decorate the cooled pie by dusting it with powdered sugar and serve with a scoop of ice cream. The fat content of the cottage cheese is not of fundamental importance when kneading the dough.