Loaf with canned peaches.

Loaf with canned peaches.

Loaf with canned peaches.

Loaf with canned peaches. This gorgeous tall and lush tart with canned peaches from a can exceeded all my expectations.
The familiar baker shared the recipe with me.

The loaf turned out the first time just perfect. The dough is so tender and lush that it rises during baking in the oven 2 times and the cake just melts in your mouth. In this case, the dough without yeast.

The dough resembles a very good biscuit or a chic Easter cake. Compote peaches give the cake a delicate aroma and extra juiciness. This tricky recipe has one interesting detail.

Pie immediately after baking in the oven in an unusual way is poured with syrup or compote, which is left from peaches. I strongly advise you to try this amazing recipe for biscuit cake.

You definitely will not regret it and will constantly use it to bake various homemade pies.

Ingredients (for a round cake with a diameter of 18 cm and a height of 9 cm):

Canned Peaches - 340 g (6 large halves)
Syrup (from a can of peaches) - 50 ml
Flour - 320 g
Butter - 100 g
Milk 3.2% - 80 ml
Eggs - 3 pcs.
Sugar - 180 g
Vanilla Sugar - 1 sachet
Salt - 1/8 tsp
Baking powder - 10 g
White chocolate (optional) - 30 g
Dark chocolate (optional) - 30 g

Additionally:

Butter - for lubricating the mold

Loaf with canned peaches.

Making a cake:

1. Introduce salt and baking powder into the flour and sift into a separate container.

2. In a different container, melt the butter, cool slightly, add milk at room temperature into it and mix.

3. In one of the largest main containers, combine the eggs, sugar and vanilla sugar and beat until the sugar grains are completely dissolved.

4. Continuing to beat eggs with sugar, gradually introduce the prepared butter-milk mixture with a trickle and beat until smooth.

5. Further, while continuing to whisk the mixture, gradually add 2-3 tablespoons of flour and beat until homogeneous and dissolve the flour lumps. The dough is quite thick and viscous, as for a biscuit.

6. A baking dish grease liberally with butter and put half of the dough, leveling the surface with a spoon.

7. Cut the peaches into small pieces and put them on the dough and flatten.

8. On top of the peaches, lay out the second half of the dough and also flatten.

9. Bake the cake in an oven preheated to 160 degrees for 60-70 minutes until the top crust is evenly browned and fully cooked, taking into account the peculiarities of your oven and the height of the cake. Readiness can be checked with a toothpick. When piercing the cake, it should remain dry.

10. Remove the cake from the oven and immediately, still hot cake, pierce deeply with a toothpick over the entire surface.

11. Lubricate or pour over the top of the pie with the remaining syrup from the peaches and leave to cool and soak. Remove the cake from the mold after cooling completely.

12. Melt in the microwave a few squares of dark and white chocolate and decorate the top of the cooled loaf with a chocolate net.

Loaf with canned peaches.

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