Cake with meringue and peaches

It's weird, but I almost forgot that I have to share with you this meringue and peach cake recipe, the recipe I promised you when I madethe peach jam . I rebuilt it over the weekend and that's how I realized my mistake, forgive me! 😀

Most of my egg whites remain when I make homemade ice cream , most of the time I keep them in the freezer until I find something to do with them. Now I know for sure what I do with them… meringue and peach cake. It's a cake so fine, so fragrant, refreshing and good, that it can make even a chocolate like me :)))

I first tasted this cake when I was in Bucharest, at the inauguration of the Chefs' House. Eiii… you can't help but know who the cooks are !! They are the most beautiful, the happiest and the most diligent people you could ever see 😉 And for that I can only rejoice that I am part and parcel of this beautiful community.

Cake with meringue and peaches

As I said, Grandma pampered us at this meeting with an incredibly good cake and I couldn't wait to get home, look for the recipe and test it in my kitchen.

And so here's my cake version with fluffy caramel syrupy top, flavored mousse with peach jam and a light cream cheese with whipped cream. It's perfect!

Cake with meringue and peaches

Cake with meringue and peaches

Ingredients:

  • For the countertop:
  • 3 eggs
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • 1 tablespoon oil
  • vanilla essence
  • For meringue foam:
  • 4 egg whites
  • 4 tablespoons sugar
  • 2-3 tablespoons peach jam (or any other jam or jam you like)
  • For decoration:
  • 150 g Almette cream cheese
  • 3 tablespoons sugar
  • 200 ml whipped cream
  • 1 sachet of vanilla sugar
  • vanilla essence
  • For caramel:
  • 3 tablespoons sugar

Preparation Cake with meringue and peaches:

Leaf cake:

Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the sugar and mix until the foam becomes thick and shiny. The egg white foam will hold well on the mixer blades.

Separately rub the yolks with the oil and vanilla essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. We turn the mixer to the lowest speed and we easily homogenize the composition. Sift the flour together with the baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.

Pour the composition into a tray (18 cm in diameter) lined with baking paper and put the tray in the oven over medium heat, for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick. Get out

Caramel:

Caramelize the sugar, then "wallpaper" the bowl with the caramel obtained. The vessel will have to have the same diameter as the tray in which I baked the top, 18 cm in this case.

  • I kept the sugar on the fire only until it liquefied, I didn't leave it too long, I was afraid that it wouldn't "burn" harder in the oven, but it wasn't like that. So you can give a darker color to the caramel, a more intense one than I gave it

Aromatic foam with peach jam:

The egg whites are mixed with a pinch of salt until they become a hard foam. Add the sugar and mix until you get a thick and shiny foam, foam that makes spikes when we remove the blades from the mixer. Add the peach jam and incorporate it, mixing lightly with a spatula, with movements from bottom to top.

Cake with meringue and peaches

Pour the foam into the caramel bowl. Put the bowl in another with a larger diameter, about half full with water. Bake on medium heat for about 30 minutes, we will do the toothpick test. Open the oven door and let it cool in the oven.

After it has cooled, place the top on top, cover the bowl with a plate and with a firm movement turn the cake over on the plate. Beware of leaking caramel, it's a shame to lose it and have an unscrewed countertop.

Cake with meringue and peaches

Cream cheese for garnish Cake with meringue and peaches:

We put the Almette cheese cream, the sugar and the vanilla essence in a bowl and mix them well enough to homogenize.

Separately mix the whipping cream until it starts to take on consistency. Add the vanilla sugar and mix until the cream becomes fluffy. It is not necessary to be stiff, just to be fluffy. Mix the 2 compositions and mix well until you get a firm cream.

Cover the cake in cream and let it cool until ready to serve.

Cake with meringue and peaches

Cake with meringue and peaches

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