Fruits are not only the essential parts of our life and nutrition chart but also can be used as the anti-raw way. Why only experiment fruits with juices and pies? The fruits can be twisted well with some more dishes in a tasty and healthy way. Cheq out such recipes below.
Fresh Peach Cake.
For the cake: – 2 tablespoon unsalted butter.
½ cup sugar.
½ teaspoon ground ginger.
A pinch of kosher salt or sea salt.
1 ½ sticks of butter, softened
1 ½ cups of sugar.
4 eggs, at room temperature.
3 cups unbleached white flour.
1 ½ teaspoon baking powder.
1 ½ teaspoon baking soda.
½ teaspoon kosher salt or sea salt.
1 ½ cups sour cream.
1 tablespoon pure vanilla extract.
1 ½ cups cooked peaches.
For the frosting – 2 8=ounce block of cream cheese, softened
2 sticks of unsalted butter
2 1-pound box of powdered sugar.
¼ cup of peach syrup.
For the shards of Sugar 1 cup sugar.
– In a mixing bowl cream together the butter and the sugar until light and fluffy. Add the eggs one at a time, mixing them completely into the butter mixture after each addition. In a separate bowl combine all of the remaining dry ingredients: flour, baking powder, baking soda, and salt. Mix or sit together well. Add the dry ingredients mixture alternately with the sour cream. Stir in the vanilla extract.
Fold in 1 1.2 cups of the cooked peaches into the cake batter. Divide batter evenly between cake pans. Baked for 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cakes from oven and let cook for 10 minutes. Then invert onto cooling racks to finish cooling.
Make the frosting: it is probably best to make the frosting in two batches unless you have a really big bowl. So put one block of cream cheese, one stick of butter and one box of cream cheese in a mixing bowl and mix until well blended. Mix in reserved peach syrup from your cooked peaches. Then make another batch exactly like it.
Make the burnt sugar shards: prepare a bakdium high heat until sugar begins to melt and brown. Do not stir. Tilt the pan if you need it to melt more evenly. As soon as the sugar is a beautiful amber brown color pour it onto the parchment paper lined sheet tray. Slightly tilt the pan so it spreads around. It should harden immediately as it cools. When it is completely hard break it into shards by either hitting it with a mallet or dropping the tray so the sugar cracks. Frost the cake. Just before presenting place more sautéed peaches on top of the cake for garnish. Place some of the sugar shards on top of the peaches. Garnish around the cake with peach halves and quarters and piles of sugar.
For shells of macaroon:
150 g caste sugar.
150 g ground almonds.
150 g icing sugar.
110 g of egg white liquefied at room temperature.
37 g water
1 pinch of orange dye.
The peel a clementine.
For the chocolate ganache:
150 g dark chocolate.
100 g of cream whole.
6, 5 clementine’s.
– First prepare the ganache, history she the time to freeze. In a small saucepan, heat the cream with zest of a clementine. Let infuse for at least half an hour by covering the pan. When everything is infused, redo your gently heat cream. Chop your chocolate in order to have small pieces, and squeeze the juice of 2 or 3 clementine, just enough to recover 50 g.
When your cream is hot, pour over the chocolate and let tranquillo full minute, the whole story based. Separate your whites 2 pour 55 g white with the powder mixture, but do not mix. Pour the remaining 55 g of white in the bowl of your food processor or in a bowl, so you can rise in snow. For now, leave them alone, we must take care of the syrup; pour the sugar in a saucepan, add water, mix well and cook. Use a thermometer to check the temperature, you have to be very precise as soon as the syrup reaches 115 degree C, start whipping the whites, then when it is at 118 degree C, pour in the stream on whites and continue to climb in snow. You need to get a good “bird’s beak” effect as soon as your whites are at 55 degree C, mix very gently to the powder mixture and egg whites you must incorporate white without the whip.
On a baking sheet, place a sheet of parchment paper, logically you must superimpose two baking sheets, but I only have one, then… fill a pastry bag with your macaroon batter and make small regular circles of dough, well-spaced and staggered. If you are unable to make regular rounds, draw marks with a pencil on your baking paper. You must have a diameter of ¾ inch. Tap the baking sheet on your work 2-3 times in order to remove any air bubbles in the shells. Let crust at least half an hour. While they crouton, preheat your oven to 180 degree Celsius fan oven, and then put your macaroons 12 minutes, opening the door two times during cooking. When cooked, pour a little water between the baking sheet and plate so you can take off easily. Peel off the plate and let cool, when they are cold, you can take off the baking sheet and top.
Catch more such recipes in the next part.
BY SANGITA MAITY