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Peach and nectarine cake

Peach and nectarine cake


The recipe for yogurt cheese can be found here.

Separate the egg whites from the yolks.

Mix the yolks with the crushed cheese and sugar, then add in turn, the oil, sour cream, lemon peel and essence and mix well.

Mix the egg whites with a little salt, then add the vanilla sugar.

Mix the egg whites lightly in the composition with the cheese, then gradually add the semolina and flour mixed with the baking powder.

The result will be a dough the consistency of a cake, maybe a little thicker and slightly cursive.

We cut the washed and drained fruits into 8 pieces and place them in a tray lined with butter.

I used a 26/36 cm tray.

Spread the dough over the fruit in the pan, level well and put the pan in the oven for 45 minutes at 180 degrees.

After turning off the heat, immediately turn the cake on a plate and let it cool well, then we can portion it.

It is a seasonal cake, not too sweet and cool.



Ingredients Cake with peaches, nuts and almonds, without flour

  • 3 ripe peaches (or nectarines), but not overly soft
  • 3 large eggs
  • 140 grams of peeled almonds (or almond flakes, or almond powder, if you have any)
  • 60 grams of walnuts
  • 20 grams of apricot kernels (if you don't have them, replace them with either walnuts or almonds)
  • 120 grams of butter
  • 120 grams of sugar
  • 80 grams of powdered sugar
  • peel of 1 lemon + 3-4 tablespoons of lemon juice
  • optional, 1.1 / 2 teaspoon fresh or dried lavender flowers
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • optional, raspberry sauce and fresh raspberries, fresh mint to serve

Preparation Cake with peaches, nuts and almonds, without flour

Preparation of dry ingredients

1. Walnuts, 1 teaspoon of lavender flowers (if you use), almonds or almond flakes and apricot kernels (which will give a subtle taste of bitter almonds, so I added them in combination) along with 30 grams of powdered sugar (from the total amount) is put in a processor (coffee machine, blender, etc.) and finely ground.

2. A homogeneous, pleasantly fragrant powder will be obtained from lavender flowers.

Preparation of the composition for the cake

3. For the composition of the cake with peaches without flour, melt the butter, being careful not to overheat it. Set it aside. Separate the eggs, collect the egg whites in a large bowl, the yolks in another. Add 1/2 of the amount of sugar (60 grams) over the yolks and mix until a thick cream is obtained. Add the melted butter, at room temperature, in a thin line, like mayonnaise, while stirring constantly at medium speed until the butter is completely incorporated.

4. Turn on the oven and set it at 180 degrees Celsius.

Add over the butter cream and egg yolks the vanilla extract then all the dry ingredients. Add the grated lemon peel and, with the mixer, at low speed, mix everything well.

5. Add salt over the egg whites and beat with a mixer until a white and fairly firm foam is formed. Gradually add the sugar and continue beating until the sugar is completely dissolved and the meringue hardens. add 1/3 of the meringue, to begin with, over the composition with egg yolks, butter and nuts and incorporate with a spatula. After mixing perfectly, add the rest of the meringue and incorporate gently, lifting the composition from the bottom of the bowl to the surface and folding it on top, while the bowl rotates 1/4 turn each time. when we mix.

6. The composition for the flour-free peach cake is poured into a form with removable walls of 23 cm. diameter, lined with baking paper, level and arrange the peaches (or nectarines) in quarters or halves (depending on size).

Cooking

7. Place the peach cake immediately in the oven, in a preheated oven at 180 degrees Celsius, at a medium height. The recommended baking time is 40 minutes, but halfway through it is good to check and, if the cake tends to brown too quickly, cover with a sheet of moistened baking paper, continuing to bake until 40 minutes or until the cake successfully passes the toothpick test (which must come out clean and dry, with no traces of raw dough, if it gets stuck in the cake).

Finishing and serving

8. While the peach cake is in the oven, mix the remaining powdered sugar (50 grams) with the lemon juice poured spoon by spoon, until a semi-fluid composition is obtained, the consistency of a pancake dough. Sprinkle the cake while it is hot with this icing, which will dry and will contribute in a very pleasant way to the taste of the cake. Remove the cake from the mold gently, using the baking paper and let it cool completely on a grill, then we can enjoy it. I sprinkled the peach cake with ½ teaspoon of lavender flowers and put next to it a little Greek yogurt sprinkled with acacia honey, fresh raspberry sauce (raspberry crushed with powdered sugar, passed through a thick sieve), berries raspberries and fresh mint.

This peach cake has a divine summer aroma, fresh and fragrant and a rather creamy texture. Good job and great appetite!


Shut up and swallow!

Use about 3 quarters of sliced ​​peaches or nectarines, 125 g caster sugar, 4-5 tablespoons apricot jam, heated (and passed through a sieve if not musa), 100 g digestive biscuits, crushed, 25 g almonds , ground, half a kilogram of fresh cottage cheese, 4 tablespoons sour cream, 2 large eggs, separated, 50 g butter, 1 tablespoon starch (you can put a tablespoon of flour), 2 lemons, juice and grated peel

Next you have to do something like this:
Rub the cottage cheese (it is not necessary to pass it through a sieve, although some recommend it) with the yolks, juice and grated lemon peel, sour cream and starch (or flour), until the mixture becomes creamy. Beat the egg whites until stiff. Gradually add the sugar and continue beating the egg whites until the foam is hard and shiny.

Grease and line with paper the base and the edges of a baking tin (say with a diameter of 20 cm). Melt the butter and pour it into the mold and add the biscuits and the almonds are mixed and sprinkled in a layer, based on the shape.

Now mix the two compositions (ie cheese with its ingredients and egg whites) and pour them into the shape, over the layer of biscuits. Arrange the surface with the back of a spoon and keep it in the oven for 50-60 minutes.
After it is ready, let it cool in the form and keep it in the fridge for 1 hour. You keep the refrigerator from being sniffed by the enemy, and you take the cake from the form and arrange the fruit on top (we were talking at the beginning about some slices of peach or nectarine). You stick the fruits to the cake if you heat the jam and pour it over the cake.
That's about it! You can say that you have been successful for this thing!


The kitchen of our house

I didn't manage to convince Alex to eat peaches or nectarines this summer either, but with this ice cream I took a step forward and got used to the taste. :) At least that's how I try to fool myself, she says that ice cream is good for her anyway, it's important to be cold and sweet, the taste doesn't matter. :))
True, it's cold, it's sweet, but at the same time it's creamy and fruity.

INGREDIENTS for 1 casserole:
600g peaches or nectarines
120ml water
150g sugar
170g sour cream
200g whipped cream
vanilla essence
1 tablespoon lemon juice

PREPARATION:
The fruits are washed, the seeds are removed, and the halves are boiled together with water, over low heat. Let it boil for 10 minutes, then add the sugar and mix.

After they have cooled, pass the fruit through a blender.

Whip the cream until it hardens, then mix it with the cream, lemon juice and vanilla essence.
The cooled fruit puree is incorporated into the previous composition and mixed.

The ice cream composition is poured into a saucepan with a lid or in ice cream molds on a stick and placed in the freezer.

If it is kept in the casserole, remove the ice cream after 3 hours, pass it with a fork, then put it back in the freezer. Repeat the operation after another 2-3 hours, to avoid the formation of ice crystals.


Method of preparation

Very simple!
First,
Rinse a form (11 x 25.5 cm, 1.6 l content) with cold water and line it with foil. Place 6 biscuits as a base.
Secondly,
wash the nectarines, cut in half, remove the seeds and cut into slices. Soak the gelatin in cold water.

Mix the cottage cheese, melted cheese, sugar and vanilla sugar. Whip the cream.

Heat the nectar in a small saucepan over low heat then add the well-squeezed gelatin, mix well until it is dissolved and remove from the heat. The nectar with gelatin is mixed slowly in the cheese, after which the whipped cream is added little by little, it is mixed lightly until a homogeneous cream is obtained.

Half of the cream is spread directly over the biscuits in the form and then the nectarines are distributed evenly, after which the rest of the cream is spread. Finally, cover with the rest of the biscuits and press lightly (a few biscuits break so that the entire surface of the cake can be completely covered.

Put the covered cake in the fridge overnight.

Before serving, turn the cake over on a smooth surface, remove the foil and powder with sugar.


Mix the dough ingredients with the robot and put the resulting crust in the cold for 30-40 minutes. Part of the milk and cream is boiled together with the sugar. Mix the bag of pudding with the rest of the milk (because I didn't know how good the pudding is, I put 2 sachets, but 1 works) and boil. The composition is allowed to cool slightly.

In a small tray (30x30) spread 2/3 of the dough and prick several times with a fork. Put 5 minutes in the preheated oven at 175 degrees. Cut the peaches into slices and mix them from time to time in the pudding so as not to catch the pojghita. Remove the tray with the dough from the oven.

Spread the pudding on top (it should be warm). Place the peach slices next to each other. the rest of the dough is placed on top. Hold for another 35 minutes at 175 degrees. Allow to cool and powder with sugar.


PEACH NECTAR AND NECTARINE

Peach and nectarine nectar is delicious. It keeps the taste and color of summer in it, so if we want to keep this nectar over the winter, we will bring a little warmth and something from the memory of a beautiful summer in the glass we will enjoy.

Homemade peach nectar is natural, preservative-free and can be stored for the winter if the nectar bottles are boiled for 30 minutes in a pot lined with a towel.

Nectar of peaches and nectarines, as well as apricots, it must be thick. If it comes out thin, somewhat diluted, then it is syrup, so the rule of nectar is to use a smaller amount of water than fruit, never equal. In this case we have sweet fruits, so we use less sugar, and the secret of the correct distribution of ingredients you will discover in explaining the recipe.

Peach and nectarine nectar can be made with just one of the fruits used, but I put what I had in the house.

It has superb color, texture and good taste.

Nectar is sweet (after all, in the dictionary you can find in the explanation of the word that a sweet juice that can be turned into honey), so it can be diluted with plain or mineral water.

My opinion is that there is a big difference between nectar and juice, so if you put less sugar you only get a fruit juice.

During the summer I usually put a lot of ice cubes in a glass, then pour nectar and a little plain water. It seems to me the best drink.

To make peach and nectarine nectar I did exactly as I did at apricot nectar.

That is a more sour idea, but just as good as it is. It would be difficult for me to choose between these two kinds of nectar.

I like to put all kinds of preserves in summer, so that I can enjoy the good taste of summer fruits and vegetables in winter. In addition, they do not have preservatives, such as those on store shelves.

Another good juice that I recommend is concentrated red currant syrup. It is very good and refreshing, with a sweet-sour taste.

In July-August, our peaches also start to appear, so we can keep them in the form of jam or jam. We can use them in various cakes, pies or tarts.

It would be weird to make strawberry shortcakes in August. It is best to take advantage of seasonal fruits, when they taste best.

Just as I took advantage of the best peaches and nectarines I received from our friends who have a house in the country, in Calarasi County. They picked them from their trees and gave us a bag.

Did I tell you that our friends are the most wonderful people in the world? All! Without exception.

But, I will not bore you with stories, I leave you the list of ingredients and how to prepare homemade peach and nectarine nectar, one of the sweetest and best drinks I made.

INGREDIENT:

250 g sugar & # 8211 although I would put max. 200 & # 8211 comes out very sweet

We wash the fruits, then we peel them and seeds. In the end we get it 1 kg fruit pulp (peaches + nectarines) & # 8211 lost 700 g of the weight initially weighed because we removed the seeds and skins. Bring the water to a boil with the sugar. The water will be 1/2 of the amount of fruit, and sugar 1/2 of the amount of water. It is very simple to remember: 1 kg of peach and nectarine pulp, 500 ml of water, 250 sugar (as if we divided it in half after each ingredient).

When the sugar has dissolved, remove from the heat, add the fruit pulp and strain.

Put the pot on the fire and cook for 15 minutes on low to medium heat, taking care to take the foam as many times as needed. After this time our nectar is ready.

We let it cool, then we can drink. Drink it simply or with ice cubes, but it can also be diluted with plain or mineral water (like a syrup). Here, it's about everyone's taste.

It can stay up to 5 days in the refrigerator and up to 6-8 months in the pantry if we seal the bottle very well with a lid that closes the contents tightly and boil it in a pan on the bottom of which we put a towel for 30 minutes.

They will cool slowly, after this procedure, if they are kept under a blanket until the next day.


Method of preparation

Prepare a tray with a size of 30X25 cm that we cover with baking paper, and turn the oven to 180 degrees.

In one bowl mix the dry ingredients (flour, sugar, cocoa, baking powder, baking soda), and in another wet ingredients (egg, yogurt, oil, coffee).

Slowly pour the wet ingredients over the dry ones and mix well. If you think the composition is too soft (depending on the yogurt used, the amount of flour may differ a little), add more flour. We have to have a cake-like composition. Pour into the pan, level and put in the preheated oven for about 20 minutes, but definitely do the test with the toothpick.

Prepare the peach jelly (you can use other fruits).

Using a vertical blender, make the mashed peach compote (with all the syrup). In 50 ml of water we put the gelatin to soak and then we put it on the fire until it dissolves but without boiling. Take a spoonful of fruit puree and add over the gelatin and then pour all the gelatin into the puree, stirring quickly with a whisk.

When the top is baked and cooled, pour jelly over the top and refrigerate until it hardens.

We make mascarpone cream only when the jelly is hard and we can put the cream on it. Beat the mascarpone with the whipped cream until it hardens and level over the jelly. Taste and add sugar if you think it is necessary.

Sprinkle grated chocolate and almond flakes on top and put back in the fridge.


  • 3 suitable peaches
  • 200 gr white wheat flour
  • 100 gr buckwheat flour
  • 200 gr sugar
  • 100 gr butter
  • 150 ml of milk
  • 2 eggs
  • a teaspoon of vanilla essence
  • 1 sachet of vanilla bourbon sugar
  • 1 teaspoon baking powder
  • salt
  • powdered sugar for decoration

If you want to know more details about buckwheat, you can read this article and if you have nowhere to buy this flour, you can easily replace it with white or whole wheat flour.

In a bowl, mix the soft butter with the sugar for a few minutes. Add the eggs one at a time, mixing well after each one, add the milk, buckwheat flour, vanilla sugar, vanilla essence and salt, then the wheat flour mixed with the baking powder.

We obtain a thick dough that we spread with a spatula in a tray (22 & # 21530) covered with baking paper. We wash the 3 peaches and remove the seeds, then we cut them into slices and place them on top of the dough.
Bake for 35-40 minutes at 180 ° C, until the cake is nicely browned on top.

Let it cool completely, cut it and sprinkle powdered sugar on top. Enjoy!

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