Pie with peaches

Pie with peaches

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Recipe Cake with peaches of of 09-08-2011 [Updated on 03-08-2018]

This pie with peaches I prepared the other morning for breakfast, a soft and fragrant dessert. If you want to prepare a cake to be dipped in milk instead of snacks or croissants, this is the recipe for you, the cake with peaches will win you over for its softness and the ease and speed with which it is prepared. . I'm about to leave for a few days of sea and relaxation in Sorrento so as to deceive these last weeks of waiting that separate me from the birth of the baby and this is my sweet way to wish you happy holidays. We will read in the next few days, a kiss to those who pass this way.


How to make a pie with peaches

Whip the eggs with the sugar until they become light and fluffy.

Add the oil slowly, then the yogurt and the grated lemon zest.

Finally add the sifted flour and baking powder, continuing to mix all the ingredients well.

Grease and flour a springform pan and pour the mixture into it.
Peel the peaches and cut them into wedges and place them on the surface of the cake

Bake the cake with peaches in a preheated oven at 170 degrees for about 35 minutes.

Allow the cake with the peaches to cool then remove it from the springform pan, place it on a serving dish and sprinkle with icing sugar.

Slice the cake and serve!

Cooking recipes

Ingredients: 8 tablespoons of flour, 1 tablespoon of starch, 100 g of butter, 6 tablespoons of sugar, 5 peaches, walnuts, 2 eggs, milk, 1 sachet of yeast.

Preparation: In a bowl, beat the eggs with 4 tablespoons of sugar for a long time with a whisk, then add 80 g of melted butter and, little by little, add a little milk, flour, starch and yeast. Peel and stone the peaches, then cut them into small pieces. Add them to the mixture together with the chopped walnut kernels. Grease a mold with the remaining butter and pour the mixture into it, distribute the remaining sugar on the surface. Bake at 200 ° for 45 '. Serve the cake cold.

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How to make peach pie

1) Prepare the cake dough. Cut the butter diced and let it soften in a large bowl, then add it caster sugar, and work the ingredients with an electric mixer until you get a creamy mixture. Shell the egg and add the egg yolks to the mixture first one at a time, putting the egg whites aside, then the Lemon peel, the milk, the flour and the yeast sifted.

2) Add the fruit . Peel the peaches, cut them into thin slices and add them to the cake dough. Whisk the egg whites left aside with a pinch of salt, then gently mix them into the dough, mixing from top to bottom so as not to dismantle the egg whites. Butter and flour one 22 cm diameter mold, pour in the cake mixture e cook in oven preheated a 180° for 30 minutes.

4) Complete and serve. Butter and flour one 22 cm diameter mold , pour in the cake mixture e cook in oven preheated a 180° for 30 minutes . Remove from the oven and let it cool Peach cake before removing from the mold. Decorate it with powdered sugar and serve.

Peach pie with macaroons

The classic combination peaches and macaroons is the greedy heart of this summer cake very fragrant, easy to do, with fresh fruit of the season and almonds. Without butter and without added fats! See the recipe step by step.

Peel the peaches. Bring plenty of water to a boil in a saucepan, dip 1 kg of peaches, turn off and let them rest for 1 minute. Drain them and run them under a jet of cold running water. Let them cool well, then remove the skin. Pour in 100 g of almonds in the bowl of the mixer with 1 tablespoon of sugar, chop coarsely and transfer the mixture into a bowl, place 100 g of dry macaroons chopped and finely chopped.

Prepare the dough. Shell the egg and divide the yolks from the whites. Mount the first with the sugar remained and the grated rind of lemon, as long as they are frothy. Merge the flour sifted with the yeast, then incorporates the Amaretti biscuits chopped. Whip him with the electric whisk egg whites with 1 pinch of salt and add them to the mixture, stirring gently from the bottom up.

Complete the peach pie. Pour the prepared mixture into the mold lined with a sheet of wet and squeezed baking paper. Cut the peaches into slices and arrange them on the surface of the cake, in a circular sense, making them sink and adding more layers.

Bake the peach pie. Sprinkle the surface with the chopped almonds and cook it cake in a preheated oven at 180 ° C for about 45 minutes. Serve the peach pie with macaroons lukewarm or cold.

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One of those cakes that you already imagine when you are still at the market walking among the stalls and you stop by what has now become your trusted seller .. you look at the peaches, you smell them (yes I am one of those breakers. she wants to hear if fruit tastes like fruit, or. rather like detergent. even in the supermarket, poor deluded.).
. You smell them, close your eyes and you already seem to smell the scent that can come out of the oven.
So you go home and get to work right away!
One of those cakes that is very summer.
One of those cakes that makes a very "strange" summer, not too hot, which still allows us to easily turn on the oven despite being in mid-July.
One of those pies that SA of peaches.
One of those cakes that I love!

See you soon guys,
Ingredients for a 26cm pan

- 100g of flour
- 35g of sugar
- 1 egg
- 50g of butter
- 20g of milk
- 4g of yeast
- 3 or 4 peaches, depending on the size (mine were 570g !! peeled and without the stone)
- a few flakes of butter before baking

Combine flour, sifted yeast in a bowl, add sugar, egg and milk.
Mix well.
Add the melted and slightly cooled butter.
Mix everything.

Finish with the remaining peaches on the surface.
A few flakes of butter (4 or 5) on the cake and go ..

How to make dessert with peaches

First of all, unroll the puff pastry directly into its baking paper. Whether you are using the round one (like mine) or the rectangular one, fold the side edges twice on themselves and do the same thing with the top edges to make a frame.

Prick the bottom with the tines of a fork and place 2 generous spoons of jam in the base:

Then put it in the fridge. Turn on the oven at 200 °. Wash the peach, cut it into slices.

Place the slices on the jam. brush the edges of yolk or water. Finally sprinkle with 1 tablespoon of granulated sugar

Leave in the fridge for 10 minutes. Then cook in the medium-low part in a static oven at 200 ° for about 25 minutes. the last 5 minutes, add a couple of tablespoons of jam diluted with 1 tablespoon of water and sprinkle with sugar.

Remove from the oven and let it cool before enjoying!

The dessert with peaches is ready!

You can keep at room temperature for about 1 day, then place in the fridge, where it can be kept for up to 2 days

Sunflower recipes

300 gr of ready-made shortcrust pastry
60 gr of peach jam
400 gr of yellow pulp peaches
150 grams of sugar
150 gr of breadcrumbs, made with rye bread without a crust
3 eggs
170 gr of butter
70 gr of poppy seeds
30 ml of vodka
1 teaspoon of baking powder
10 grams of powdered sugar

On a floured work surface, roll out the pastry and make a sheet with a thickness of three millimeters. Then cut out from this dough a disc with a diameter of about 24 centimeters, placing the base of the pan in which you will lay the cake on the dough. Meanwhile, let 150 grams of butter soften.
Grease the inside of the pan with the remaining 20 grams of butter. Place the pastry disc you previously prepared on the bottom and spread it with the peach jam. Then separate the egg whites from the yolks, add a pinch of salt to the egg whites and whisk them until stiff peaks. Work the butter and sugar together until you get a cream to which you will add the egg yolks.
Sift the flour and baking powder together. Add the breadcrumbs, 50 grams of poppy seeds, vodka, flour and mix everything. Pour the dough into the pan, and place the peach slices on top. Sprinkle with the remaining poppy seeds. Bake at 160 & # 176 for 50 minutes. After cooking, let the cake cool and turn it out of the mold on a serving dish, sprinkle with icing sugar and the cake will be ready to be served.

Phase 1

Preheat the static oven to 180 degrees. Grease a 24 cm springform pan and sprinkle with breadcrumbs. Melt the butter. In a bowl, whisk the eggs with the sugar, vanilla and a pinch of salt with an electric mixer: they must triple in volume. Add the flour. Then mix the melted butter, the sachet of yeast dissolved in half a glass of milk and the flaked almonds into the mixture. The mixture should be soft. Peel a peach, cut it into rather small cubes and add them to the mixture.

Peel the other peaches, slice them into slices half a centimeter thick. Pour the mixture into the pan and insert the peach slices perpendicularly on the surface of the cake so that it is entirely covered with it. Sprinkle the surface with brown sugar and a few flakes of butter and bake for 40 minutes. Serve the cake warm or at room temperature, after having sprinkled it with icing sugar.


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