Peach Cake
Let’s make a peach cake. So, first of all we need to list all the ingredients for the recipe.
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In this cake we made in three parts: the cake (“pão-de-ló”, see below), the cream that will be in the middle of the layers and the cake icing + decoration.
First part: the “pão-de-ló”:
“Pão-de-ló” is a common recipe in Brazil to make layered cakes. It’s a soft cake batter.
Ingredients:
- 4 un. of egg yolk
- 4 un. of egg white
- 2 cup of flour
- 1 and a half cup of sugar
- 1 tablespoon of chemical baking powder
- 1 cup of boiling water
- some food coloring (in this recipe we used light pink)
Steps:
First you’ll need to separate the egg yolk from egg white. From this we made stiff peaks with the egg white on the mixer. It’s like 5 minutes to make this, when the egg white seems like the picture, it’ll be fine. (see the picture with the *)
Put it aside, you’ll need later.
Then, clean your mixer and put the egg yolk on there with the boiling water. Start the mixer and wait until it appears some foam-like patterns that reach the edge of the mixer’s bowl (see the next picture with the *). Then put the sugar in this mixture and keep the mixer on for some more minutes (like 3 or 5). After that, don’t stop the mixer and start to pour the flour bit by bit and keep the mixer on for more 25 minutes.
After 25 minutes, put on the mixture the food coloring (just some drops), the chemical baking powder and the stiff peaks that we made previously and mix with gentle movements from bottom to up. Let some of the stiff peaks show on the batter like on the picture.
Pre-heat you oven for like 15 min before you put the cake there, on medium temperature.
Grease your cake pan with oil (you can do with butter too) and put some flour after the oil/butter. Spread the flour on the cake pan evenly.
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Put the cake dough in the oven and bake the cake for 10 minutes on high temperature. After that time, you can change the temperature to medium. Wait until the cake turn warm to cut.
On this recipe, we made on 2 cake pans, because I didn’t have another circular cake pan. You can cut the cake with a sewing line or a serrated knife. Care to not pull the top of the cake, like I did it D:
After you divided the cake, reserve it.
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Peach Cream
Ingredients:
- 1 can of condensed milk
- 1 can of table cream
- 250ml of concentrated peach juice
- 1 tablespoon of colorless unflavored gelatin
- 60ml. of water
- 1 un. of gelatin of peach
- 2 cups of fresh milk cream
- 3 tablespoon of sugar (to make whipping cream with the fresh milk cream)
Steps:
First you’ll need to hydrate the unflavored gelatin with the 60ml of water on “bain marie” (http://en.wikipedia....wiki/Bain-marie).
Then, you’ll need to whisk on the mixer the fresh milk cream with the sugar. Mix for 3 minutes or until it gets the consistency like the picture with the * below.
On a blender, mix the condensed milk, the table cream, the peach juice, the unflavored gelatin and the peach gelatin. Mix for 2 minutes then put the homemade whipping cream on the blender.
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Prepare your cake pan with aluminium paper in the bottom of it. Put the first layer of the cake and cover it with the peach cream. Distribute evenly across the entire layer. Put the next layer of the cake and put another layer of peach cream. Finish it with another cake layer. Because I didn’t have a cake pan high enough to accommodate all the cake, so I improvised a cake pan made with some clean cardboard and aluminium paper, then the gelatin wouldn't drop.
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Decoration: Gelatin
Ingredients:
- 4 un. of gelatin (on this recipe I used a raspberry gelatin because the cake icing of the peach cake was pink, and the peach gelatin selling here on Brazil is yellow >_<)
- 500ml of boiling water.
Steps:
Hydrate the gelatin with half of the water that is indicated on the instructions of the gelatin (in my case it was 500ml of water). Mix with a tablespoon until it blends it all. Wait until it turns a little viscous like being almost turn into gelatin. Spread along the top of the cake. In my recipe, I first did 2 un. of gelatin, put on the top of the cake, waited 10 hours and then put again more 2 un. of gelatin.
Put in the fridge to chill a little.
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Decoration 2: Biscuits + peaches + fake marzipan
Ingredients:
- 1 package of half chocolate and half biscuit (see image below).
- 1 can of canned peaches
- A ball of “fake” marzipan
- (to make the fake marzipan you’ll need: 1 eggwhite, ¼ cup of sugar and some icing sugar to bind the marzipan)
Steps:
To make the “fake” marzipan mix the egg white and the sugar with a fouet and put on a “bain-marie”. Keep there until it warms a little. Then pour some with some icing sugar in it and blend with the fouet until the marzipan’s consistency be like the image. Then pour some icing sugar on the table and mold until it pulls away from your finger.
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Mold on the same pattern as the image.
Cut the peaches in 3 parts and the biscuit in 4 parts. Put on the top of the gelatin.
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And it’s done!!! Here is some photos of the final product:
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Thanks for reading, it was a huge wall of text and so many pictures. If someone wants I can upload all the photos that I took of the process (almost 271 pictures in total that I turned in those 7 pannels). English is not my native language, if there's something wrong I apologize, I've never had to write any recipe, I tried my best here ; w;
It Looks so delicious! 10/10. Gratz!
Edited by Sagarinha, 26 June 2014 - 07:11 AM.