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Peach and meringue cake

Peach and meringue cake

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I had a craving for a peach cake, so early in the morning I went to the market determined to buy peaches to satisfy my craving. I was lucky and I found some fragrant and good peaches, so I prepared this wonderful meringue cake. , which is our favorite :)

  • I used:
  • 8 eggs
  • 8 tablespoons sugar
  • 8 tablespoons oil
  • 8 tablespoons yogurt
  • 10 tablespoons flour
  • 2 sachets of baking powder
  • 2 sachets of vanilla sugar
  • 2 tablespoons orange blossom water
  • 1 kg of peaches
  • 1 teaspoon duck
  • 4 + 4 tablespoons of sugar

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Cake with peaches and meringues:

I cut the peaches into small cubes and put them on low heat with 4 tablespoons of sugar, 1 teaspoon ground anise and 1 teaspoon of orange blossom water, I left them on the fire until they softened, then -I put in a sieve to allow the formed syrup to drain and I let them cool a bit.

I separated the egg yolks, I mixed the yolk with sugar, 1 teaspoon of orange blossom water and I beat well with the mixer until they doubled in volume. I then added the oil, yogurt and finally flour with baking powder, mixing well each time. I put the dough in a tray lined with oil and flour and baked it over low heat, until it passed the toothpick test.

I beat the egg whites hard with a pinch of salt and 4 tablespoons of sugar.

After the top was baked, I put the peaches on top of it and on top of the egg white meringue and I left the cake to bake until the meringue was nicely browned. A very fragrant and good cake came out, which I highly recommend.

Great appetite!

Cake with meringue, caramel pudding and peaches

We start by beating the egg whites with a pinch of salt and vinegar until they become fluffy, then we add little by little (a tablespoon) of sugar until we finish it, beating until all the sugar melts and the egg whites become like a cream, which forms cakes. when we lift the pallets. Add the sifted starch and mix for a few more seconds.

We put baking paper in 2 trays and draw on it 3 circles (we used a plate for dessert, about 19 cm), 2 circles on the paper of the first tray and a circle on the paper of the second. Then divide the meringue evenly, and stretch it as far as the line of the circle. Put the trays in the preheated oven at 160 degrees for about an hour. After 30 minutes, we change the place of the trays: the one that was above goes underneath and vice versa, so that it bakes evenly. Then close the oven and let it cool completely without removing them from the oven, but with its door ajar.

For the cream, mix the liquid cream with the pudding powder until smooth and put them on the fire, stirring constantly until it thickens. After it cools, add the yogurt and mix well.

We cut the peaches into thin slices and drain them in a sieve.

When the meringues have cooled completely, carefully remove them from the baking paper and start assembling: a sheet of meringue, half the cream, half the slices of peach, then another sheet of meringue, the rest of the cream and the rest of the peaches, ending with the last sheet of meringue.

Sprinkle with liquid caramel and refrigerate until the next day when it can be cut better, if you have patience :)

Peach and meringue cake

Prepare with us the cake with peaches and meringues - a recipe presented in the show Traditions from Grandma.


  • 6 eggs
  • 10 tablespoons mineral water
  • 6 tablespoons oil
  • 500 g sugar
  • 250g flour
  • 1 sachet of baking powder
  • 5-6 peaches.

Rub the yolks with 250g of sugar, gradually pour in the mineral water, then the oil and mix well then add the flour and baking powder.
Pour the composition into the pan.
We cut the peaches into slices and place them nicely over the top composition.
Put the tray in the well-heated oven and leave it for about 15-20 minutes, until the top is half baked.
Meanwhile, beat the egg whites well with 250g of sugar, lightly pour the meringue into the pan and level it nicely.
Put the tray in the oven for 10 minutes and then turn the heat to low, until the meringue dries.

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Peach and meringue cake

First of all, I want to tell you that if you do not have cottage cheese at home, you should not refrain from preparing this cake, the dough can be successfully replaced with another tender dough to your liking, I will -I would recommend this one: rhubarb and strawberry pie.

N.R. - the first 5 ingredients in the list are for the dough, the next 3 for the filling, the next 3 for the meringue, and the remaining 4 are extra for the garnish.

If you still opt for the cheese dough, here's how:

1. cold butter cut into pieces, crumbled cottage cheese, salt and flour and put in a bowl (first picture in the collage - picture 1)

2. with a fork, crush the ingredients and mix well until you get a sandy appearance (second picture in the collage - picture 1)

3. add the yolks (the third picture in the collage - picture 1)

4. Knead quickly, so as not to overheat the dough from the heat of the hands, just enough to obtain a suitable dough of elastic, non-sticky (fourth picture in the collage - picture 1). If the dough is too hard, add 1 teaspoon of cold water until the right consistency is obtained, if, on the contrary, it is too soft, add one tablespoon of flour at a time.

5. Wrap the dough in cling film and refrigerate for 1 hour.
Before the dough waiting time passes, prepare the peaches, which must be thoroughly washed and cut in halves or quarters to remove the seeds. (picture 2)

Turn on the oven and set it at 190 degrees Celsius.
The dough is spread, with the help of the rolling pin, on the work surface sprinkled with flour, in a sheet with a thickness of approximately 1/2 cm. (Picture 3)

Grease a pan with butter (I used a ceramic tray with a size of 30-22 cm.), Wrap the dough sheet on the rolling pin and transfer it to the tray. Adjust the edges of the dough to an equal height around the tray (from the leftover dough you can make some saltines, if greased with egg and sprinkle with sesame, poppy or cheese). (picture 4)

Slice the peaches (to get about 8-10 slices from a peach), put them in a bowl and sprinkle with flour and sugar. (picture 5)

Mix lightly so that the peach slices dress evenly in the solid ingredients.
Sprinkle the 2 tablespoons of breadcrumbs over the dough in the tray, then place the peaches covered in sugar and flour on top. The sugar and flour left in the bowl are spread on top. Optionally, decorative strips shaped from the remains of the dough can be placed around it. (picture 6)

Place immediately in the preheated oven at 190 degrees Celsius, at an average height. Bake the cake without meringue for the first 30 minutes.

While the cake is in the oven, beat the egg whites until stiff, add the sugar (1 tablespoon each) and the lemon or lime juice. Beat the meringue until the sugar is completely dissolved.

After the first 30 minutes of baking, remove the cake from the oven and reduce the temperature to 160 degrees Celsius.

Quickly cover the surface of the cake with meringue and, optionally, sprinkle with grated lemon peel or lime. (picture 7)

Bake for another 30-40 minutes, until the meringue turns a golden - pleasant pink and is quite firm to the touch. (picture 8)

Method of preparation

Rub the butter well with the sugar, yolks and sour cream. Add the lemon juice, flour and mix well. Knead well, spread a sheet and place in a pan greased with butter. When it is half baked, remove the tray, quickly put the peaches cut in half, with the side cut upwards, pour the beaten egg whites with the sugar and put them back in the oven to bake on low heat.

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons

Peach and meringue cake - Alina Codrean

Ingredients: 5-6 peaches, 5 eggs, 2 cups sugar, 1 cup milk, 1 cup oil, 2 cups and a half flour, 1 sachet vanilla sugar, 1 sachet baking powder, 1 teaspoon vinegar, a pinch of salt.

Separate the egg white from the egg yolk from all 5 eggs. Place a cup of sugar and vanilla sugar over the yolks and mix with a mixer until the yolks lighten in color and increase in volume slightly.

Then add the cup of oil, stirring constantly, then the milk, flour and finally the baking powder quenched with a teaspoon of vinegar.

The composition for the dough is quite liquid but don't be scared because this is normal.

Place the dough in a tray (28x38 cm) covered with baking paper and put the tray in the oven (preheated) at 180 degrees for 5-10 minutes.

Cut the peaches into 2 or 4 pieces (depending on how big they are).

When the dough has hardened a little, take the tray out of the oven and arrange the fruit over the dough and then put the tray back in the oven for another 20-25 minutes.

Meanwhile, beat the egg whites with a pinch of salt and the remaining cup of sugar. When the dough is baked, remove the tray from the oven and place the beaten egg whites on top of the fruit.

Put the tray back in the oven at 155-160 degrees (on the middle shelf) for about 1 hour or even 1 hour and a half.

The meringue above will acquire a pleasant, copper color, and inside it will be white and gummed.

When the cake is ready, take it out of the oven and let it cool well before serving.

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Video: Peach and custard meringue pie by Selati sugar u0026 Chef Claire (February 2023).