Saturday, January 14, 2017

Caramel peach cake - recipe with step-by-step photos

Ingredients for the dough:
  • 100 grams of sugar
  • 50 grams of crushed walnuts 
  • 40 grams of flour
  • 4 eggs
  • 3 spoons with cocoa powder
  • a bit of salt
Ingredients for the caramel:
  • 200 grams of sugar
  • 50 grams of salted butter
  • 4 spoons with fresh cream
  • 2 spoons with cold water
 Ingredients for the caramel filling:
  • 200 milliliters of milk
  • 200 grams of fresh cream
  • 60 grams of sugar
  • 3 egg yolks 
  • 3 grams of gelatin sheets
  • 1 spoon with flour 
Ingredients for the peach filling:
  • 250 grams of canned peaches
  • 200 grams of fresh cream
  • 4 grams of gelatin sheets
  • 1 spoon with sugar
Ingredients for the peach layer:
  • 200 grams of canned peaches
  • 4 grams of gelatin sheets

Ingredients for decoration:
  • 150 grams of fresh cream
  • 30 grams of crushed walnuts
  • 2 spoons with sugar
  • half of a canned peach

Prepare the dough:

Beat the eggs with the sugar for 10 minutes.

Separately mix the cocoa powder with the crushed walnuts, the flour and the salt, then add this mixture over the beaten eggs. Mix slowly.

Put the composition in a round oven pan (20x20) at 180 degrees Celsius for 30 minutes or until ready.

Let it cool! Divide the dough it in 2 layers.

Prepare the caramel:

Mix the sugar with the water and leave it at slow fire to caramelize.

When golden brown and while still on fire, add the butter and incorporate. Add the beaten fresh cream and incorporate.

Only now remove from fire and let it cool.

Prepare the caramel filling:

Beat the egg yolks with the sugar for 3-4 minutes or until they double the volume.

Add the flour and mix slowly.

Warm the milk.

Slowly incorporate the beaten egg yolks into the milk.

Put it at slow fire and mix from time to time until thick like a pudding. Let it cool! Hydrate the gelatin sheets. While still warm add the gelatin sheets.

When cooled add the caramel in the egg yolks/ milk filling and mix until well incorporated.

Beat the fresh cream and incorporate it in the filling.

Prepare the peach filling:

Let the syrup drain from canned peaches.

Put the gelatin sheets in cold water. Mash the peaches and put them on fire for a few moments. Remove from fire and add the gelatin sheets while the composition is still warm and mix.

Beat the fresh cream with the sugar. Mix it with the mashed peaches.

Prepare the peach layer:

Let the syrup drain from canned peaches.

Mash the peaches and heat them up. Hydrate the gelatin sheets and mix them in the peach composition.

Spread the mixture on a plastic sheet on a plate and keep it in the fridge until thickens.

Assembling the cake:

On a plate, in a round dettachable circle, add one layer of dough, then the peach filling, then the peach layer. Above the peach layer add the caramel filling and on top add the second layer of dough.

Cover the cake with the cream (beat the fresh cream with the sugar) and some walnuts. You can make a rose from half of a peach to look nicer ;).




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