Peach, Currant, and Pistachio Cake
Baking and Desserts | Brazilian cuisine
⏳ Time
50 minutes
🥕 Ingredients
15
🍽️ Servings
12
Description
Peach, Currant, and Pistachio Cake
Ingredients
- Dry White Wine - 2 tablespoons
- Lemon - 2 pieces
- Gelatin - 6 pieces
- Cottage cheese - 17.6 oz
- Red Currant - 7.1 oz
- Cream - 10 fl oz
- Pistachios - 1.8 oz
- Donut Peaches - 2 lbs
- Vanillin - 1 piece
- Activated Baking Soda - 1 teaspoon
- Starch film - 0.7 oz
- Wheat Flour - 3.5 oz
- Sugar - 7.8 oz
- Chocolate eggs - 2 pieces
- Orange juice concentrate - 2 tablespoons
Step by Step guide
Step 1
Preheat the oven to 347°F.
Step 2
Beat the egg yolks with sugar and orange juice. Whip the egg whites until stiff peaks form. Gently fold the egg whites into the yolk-sugar mixture, gradually adding the flour with starch and baking soda.
Step 3
Pour the batter into a greased baking pan and bake for 25 to 30 minutes. Let the baked layer cool.
Step 4
Peel the peaches, remove the pits, slice them, and simmer in wine with lemon juice, zest, sugar, and vanillin.
Step 5
Remove the peaches and mix the syrup with the cottage cheese.
Step 6
Soak the gelatin, warm it until fully dissolved, and stir it into the cottage cheese mixture.
Step 7
Whip the cream separately and gently fold it into the cottage cheese mixture. Then add half of the peaches to the cream.
Step 8
Spread the cream over the cooled layer, top with the remaining peaches and currants, sprinkle with crushed pistachios, and refrigerate the cake for a few hours.
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