Cake with peaches, currants and pistachios
12 servings
50 minutes
This luxurious Brazilian cake with peaches, currants, and pistachios is a true embodiment of sunshine and freshness. Its roots lie in Brazilian culinary tradition where fruits play a key role in desserts. A delicate sponge cake soaked in orange juice aroma combines with airy cream cheese enriched with vanilla syrup. Peaches lightly caramelized in white wine add a refined fruity sweetness to the cake, while tart currants provide contrast and freshness. Crunchy pistachios complete the composition with a rich nutty note. This dessert is perfect for festive occasions, romantic evenings, or simply to enjoy the refined taste of tropical cuisine. Chilled before serving, it reveals the full depth of flavors and textures.
1
Preheat the oven to 175 degrees.
2
Beat the egg yolks with sugar and orange juice. Whip the egg whites into a stiff foam. Fold the egg whites into the sugar-yolk mixture, gradually adding flour, starch, and baking soda.
- Chicken egg: 2 pieces
- Sugar: 220 g
- Orange juice: 2 tablespoons
- Wheat flour: 100 g
- Starch: 20 g
- Baking soda reacted with acid: 1 teaspoon
3
Place the dough in a greased baking pan and bake for 25-30 minutes. Let the finished cake cool.
- Peaches: 1 kg
4
Peel the peaches, remove the pits, slice them, and boil in wine with lemon juice, zest, sugar, and vanillin.
- Dry white wine: 2 tablespoons
- Lemon: 2 pieces
- Sugar: 220 g
- Vanillin: 1 piece
5
Get the peaches and mix the syrup with the cottage cheese.
- Curd cheese (tvorog): 500 g
6
Soak the gelatin, heat it until fully dissolved, and pour it into the cottage cheese mixture.
- Leaf (sheet) gelatine: 6 pieces
7
Whip the cream separately and gently mix it with the cottage cheese mixture. Then add half of the peaches to the cream.
- Cream: 300 ml
- Peaches: 1 kg
8
Spread the cream on the cake layer, top with peaches and currants, sprinkle with crushed pistachios, and refrigerate the cake for a few hours.
- Peaches: 1 kg
- Currants: 200 g
- Pistachios: 50 g
