Monday, December 15, 2014

Strawberry and peach cake - recipe (including photos)

Ingredients for the dough:
  • 3 egg whites (about 100 grams)
  • 100 grams of sugar
  • 100 grams of almond flour
  • 30 grams of wheat flour
  • salt

Mix the egg whites with the salt until fluffy.

Add the sugar and continue mixing until you have a nice meringue.

In a separate bowl mix the wheat flour with the almond flour.

Slowly incorporate the flour mix into the egg whites.

Divide the dough in 3 parts. One can be smaller.

Bake each layer in the preheated oven at 180 Celsius degrees for 13-15 minutes or until golden brown.

Ingredients for the strawberry filling:
  • 250 grams of strawberry (you can also use frozen strawberries)
  • 250 grams of ricotta cheese
  • 100 grams of sugar
  • 3 gelatin sheets ( about 4-5 grams)

Mash the strawberries and mix them with the sugar. Put it at slow fire to dissolve the sugar. Remove from fire and add the gelatin and mix until dissolved.

Add the ricotta cheese and mix until well incorporated.

Put it aside to rest.

Ingredients for the peach filling:
  • 400 grams of canned peaches
  • 300 grams of Philadelphia cheese (or a similar type of creemy cheese)
  • 80 grams of sugar
  • 4 gelatin sheets (6-7 grams)

Strain the peaches and mash them.

Add the sugar and put it at slow fire until the sugar dissolves. Remove from fire and add the gelatin and mix until well incorporated.

Add the cheese and mix until well incorporated.

Assembling the cake:

In a detachable metal circle for cakes put the first layer of baked dough, then add the strawberry filling.
Cover and put it in the fridge for an hour or two.

Take it out from the fridge, add the smallest layer of dough and the peach filling.

Let it rest in the fridge for another hour.

Add the last layer of dough and decorate with cream and peaches.




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