Lush, fragrant dark dough with splashes of chocolate and amber pieces of juicy peaches... If you like chocolate pastries, then this pie with cocoa, chocolate pieces and halves of peaches will also be to your taste.
If you prefer baking without chocolate, just do not add cocoa to the dough, but take a couple of tablespoons more flour. Or you can sprinkle two tablespoons of dry poppy seeds, as in a strawberry pie according to a similar recipe.
The dough is made using the butter biscuit technology, and tastes like a cake, only more magnificent. But some changes have been made to the composition: instead of 200 g of butter, I took 100 g of butter and 150 g of sour cream. The cake turned out less greasy and more fluffy.
Ingredients:
For a 24 cm mold, 200 ml glass volume:
- 2 cups flour (250-260 g);
- 150 g sugar (3/4 cup);
- 3 medium eggs;
- 100 g butter;
- 150 ml sour cream 15%;
- 1.5 teaspoons of baking powder;
- A pinch of salt;
- 2 tablespoons of cocoa powder;
- 4 medium peaches (fresh or canned)
How to bake:
Take the butter out of the fridge ahead of time to soften. After 15-20 minutes, when it becomes soft, put the butter in a bowl, add sugar and beat with a mixer until smooth, like a cream - at low speed for half a minute.
Add eggs and beat again until fluffy and creamy.
Add sour cream and mix.
Sift flour, baking powder, cocoa and salt into a bowl with dough. It is better to combine the dry ingredients in advance so that the baking powder is more evenly distributed in the flour. Well, it is desirable to sift so that the flour and cocoa powder (they come with lumps) become airier and more magnificent. Then both the dough and the finished pastries will be lush.
The cake will be even tastier if you add chocolate chips to the dough.
We close the bottom of the form with parchment, greased with butter (can be sunflower). Grease the boots too. We spread the chocolate dough - it turns out to be quite thick in consistency - thicker than for muffins. Smooth out the dough with a spoon.
Wash the peaches, carefully cut them in half, removing the pits. If the peaches are canned, drain the juice beforehand.
We spread the halves of the peaches on the pie, slightly pressing them into the dough - not much, during the baking process the dough will rise and the fruits will slightly “drown” in it.
We put the pie in the oven, preheated to 180C, on the middle level, and bake for about 30-35 minutes, until a dry wooden skewer. We take it out and put it on a wire rack or board.
When the finished cake has cooled slightly in the form, open it and carefully transfer the pastries to the dish.
Sprinkle the peach pie with powdered sugar.
Cut into serving pieces. What an elegant chocolate-peach cake: dark, fragrant dough with pieces of melted chocolate and bright orange fruit! And if you also decorate the leaves of fresh emerald mint, and brew fragrant summer tea, or serve a glass of cool berry compote ... Delicious and beautiful!
I found this cake in my old notes. The author, unfortunately, I do not know. But in fact, this cake is very similar to our family's favorite. But still, there are small changes, so I present to you a new pie - "August"! Delicate, fluffy, fragrant! With early apples, with Crimean peaches... A song, not a pie!!! I really love this porous structure and lightness!
I baked this cake today to treat the girls from our local forum. Because the photo was taken just before the exit.
Make it easy! And the pleasures of a piece - well, just the sea! Peach gives softness, and apples - freshness! And what could be better than eating an apple pie at Apple Spas!
Also the recipe is sent to Edward my_happyfood on his FM "Harvest Season"
Products:
3 eggs
150 g butter (softened)
250-300 g of sugar (if apples are sour, then according to the upper norm)
250 ml milk
350 g flour
large pinch of salt
1 sachet (10 g) baking powder
1 tsp vanilla extract
1 large peach
1-2 apples
powdered sugar for sprinkling (optional)
You can only take apples. You can add more if you wish.
Designed for a form of 26-28 cm. It is advisable to use a detachable one.
1. Rub room temperature butter well with sugar.
2. Add eggs one at a time, beating at medium speed.
3. Pour in milk and vanilla extract, beat.
4. Sift flour with salt and baking powder, add in several steps and mix well or beat at low speed.
5. Peel apples and peaches, cut into cubes.
6. Lay out the form with baking paper, lay out the dough. Spread the peach and then the apples in an even layer on top. You can squeeze the filling a little.
7. Bake the cake in an oven preheated to 180 degrees for 1 hour and 15-20 minutes (depending on your oven and shape). To check, you can use a toothpick (it should come out dry from the middle).
8. Leave the cake in the form until cool. Remove from mold, sprinkle with powdered sugar.
Charlotte with peaches - this culinary masterpiece will appeal to discerning lovers of biscuit desserts. Cooked charlotte can be garnished with chocolate or whipped cream, sprinkled with crushed roasted nuts and enjoy tea drinking with relatives and friends.
If you have never made a biscuit charlotte with fresh or canned peaches, be sure to try it. It turns out baking tender and fragrant. Its taste will remind you of a summer vacation on the seashore or childhood days, when mother bought the first peaches brought from the south with juicy and fragrant pulp. Fresh peaches give the pie a nice sour taste. Canned, on the contrary, can be too sweet, then the amount of sugar in the recipe can be reduced.
- In this pie, it is important to beat the eggs well and peel the peaches. To peel the peaches, they are dipped in boiling water for a minute. Take out and put in a bowl of cold water. Now peeling peaches will be much easier. They are carefully freed from seeds and peel and cut into slices. Peaches should be firm so that after all the manipulations they do not turn into peach puree.
- Eggs can be beaten with a whisk or a mixer, if available, but not with a blender. You need to get egg foam, which will be three times the original volume of eggs. When preparing a sponge cake without baking powder, the eggs are divided into whites and yolks. First, beat the proteins until a white elastic foam, then add sugar, and beat the protein foam until it is completely dissolved. Yolks are added at the very end along with flour. If the recipe contains baking powder, then the method of beating the eggs plays a lesser role. The baking powder will help the dough rise while baking. Eggs for a biscuit with peaches are beaten without separating the whites from the yolks. When the mass has tripled, add sugar and continue beating until it dissolves.
- Pour the sifted flour into the egg-sugar mass and add vanillin at the tip of the knife. Peach slices are carefully placed in the dough, draining the previously released juice from them. The dough is filled into a greased form and placed in the oven. Bake at 200 degrees for 35 minutes. After checking readiness, remove the cake from the oven. Allow the biscuit to cool so that it does not settle, then spread it on a dish.
Peach biscuit with sour cream
Prescription Products
- eggs 4 pcs.;
- sour cream 152 ml;
- baking powder 5 g;
- peaches 4 pcs.;
- flour 160 g;
- sugar 152 g.
Recipe
- Peaches can be used fresh or canned. It is advisable to buy canned store-bought fruits in a glass jar. They must be elastic and not spread, so that the pastries turn out delicious. Canned peaches spread on a sieve to drain the juice. Fresh fruit must be peeled. This will be easier to do if you first dip the peaches in hot water for a minute, and then in cold. Fresh and canned peaches for pie are not recommended to be finely chopped. In the finished baking, juicy and fragrant peach pulp should be felt.
- Beat the eggs for the dough at slow speeds with a mixer, when the mass increases in volume, they begin to gradually add sugar. Increase the speed, beat the egg mass until the sugar is completely dissolved.
- Sour cream and sifted flour mixed with baking powder are added to eggs with sugar, which have become egg-sugar cream. You can add extra flavor to the cake by adding vanilla or crushed citrus zest to the dough. Peaches, cut into slices, put in the dough. After quickly mixing the mass with a spoon, pour it into a greased handicap and bake at a temperature of 190 degrees for 30 minutes. The oven must not be opened while the cake is baking, so that it does not settle. If after 30 minutes of baking the cake is still damp, continue to bake it until it is fully cooked.
- Apples, banana or other fruits are also added to peach charlotte if desired.
Apple peach charlotte
Prescription Products
- eggs 3 pcs.;
- vanilla sugar 10 g;
- oil for lubricating the form 1 tsp;
- flour 130 g;
- apples 2 pcs.;
- peaches 2 pcs.;
- starch 19 g;
- sugar 180 g.
Recipe
- Start preparing the pie by greasing the baking dish and filling it with fruit. Apples and peaches are peeled. Apples are freed from seeds, and peaches from seeds. Cut the fruit into slices and beautifully lay out on the bottom of the mold.
- The eggs are beaten, separating the whites from the yolks. It will take a few minutes to get a white elastic foam. If foam does not come out, there may be several reasons for this: stale eggs, greasy dishes or a whipping tool, too hot room temperature. But usually everything works out well. Sugar begins to be poured into the white elastic foam. Beat until the sugar is completely dissolved.
- The flour is sifted and mixed with a spoonful of potato starch. Egg yolks, vanillin on the tip of a knife, flour with starch are added to whipped whites. The dough is mixed with a spoon, and quickly poured into a mold filled with fruit, put in a hot oven. Bake for 35 minutes at 180 degrees. The finished cake can be decorated with fruit slices.
Enjoy your meal!
Fans of , and other wet chocolate desserts will surely like this peach pie recipe. The taste of chocolate here is bright and dominant, pleasantly surprising juicy texture, as if soaked in syrup. The softness of baking is complemented by the most delicate fruit halves, which are ideally combined with chocolate "notes" and give the product additional moisture.
The cake is not only tasty, but also attractive in the context. The yellow-orange peaches contrast beautifully with the dark chocolate batter. With all the simplicity of preparation, the product is worthy to enter the category of holiday baking. The recipe deserves the attention of both beginners and seasoned bakers!
Ingredients: 
- canned peaches - 350 g (5-6 halves);
- eggs - 2 pcs.;
- flour - 120 g;
- dough baking powder - 10 g;
- cocoa powder - 2 tbsp. spoons;
- butter - 80 g;
- sugar - 120 g;
- vanilla sugar - a bag (8-10 g).
Peach pie recipe with photo step by step
How to make chocolate peach pie
- Beat eggs for a couple of minutes with sugar, including vanilla. We work with a mixer until splendor, increase in volume and a whitish tint.
- Separately combine flour and baking powder. For a rich aroma, noble color and chocolate taste of the cake, add cocoa powder. Mix dry matter.
- After sifting through a fine sieve, add the flour mixture to the beaten eggs. Stir until all dry areas are dissolved and a smooth dough is obtained.
- Melt the butter, cool and pour into the chocolate mass.
- We mix the oily liquid, combining the components into a single homogeneous dough.
- For baking the pie, we choose a small form with a diameter of 18-20 cm - then the pie will turn out to be magnificent (there will be little dough for a larger container). For convenience, we lay the bottom of the mold with parchment paper, and then distribute the chocolate mass in an even layer.
- Remove the peaches from the syrup and lightly wipe with a paper towel to remove excess moisture. We spread the fruit halves with their backs up, slightly immersing them in a viscous dough.
- We put the form in a preheated oven. Bake the peach pie at 180 degrees for about 30 minutes. We check readiness by piercing the crumb to the bottom with a wooden skewer. If there are no traces of raw dough left on the stick, the pastry is ready!
- We cool the baked cake, take it out of the mold, sprinkle with sown powdered sugar if desired. Cut into presentable pieces and serve!
Chocolate peach pie is ready! Happy tea!
