Composition / ingredients
Step-by-step cooking
Step 1:
Add salt and baking powder to the flour
Step 2:
Sift into a separate container
Step 3:
In another container, melt the butter, cool slightly, add milk to it at room temperature and mix
Step 4:
In another largest main container, combine eggs, sugar and vanilla sugar and beat until the sugar grains are completely dissolved
Step 5:
Continuing to beat eggs with sugar, gradually trickle in the prepared butter-milk mixture and beat until smooth
Step 6:
Next, continuing to beat the mixture, gradually add flour 2-3 tablespoons and beat until the flour lumps are homogeneous and dissolved. The dough turns out to be quite thick and stringy, as for a biscuit
Step 7:
Grease the baking dish liberally with butter and lay out half of the dough, leveling the surface with a spoon
Step 8:
Cut the peaches into small pieces
Step 9:
Put them on the dough and flatten
Step 10:
Put the second half of the dough on top of the peaches and also level out
Step 11:
Bake the pie in a preheated oven to 160 C for 60-70 minutes until the top crust is evenly browned and fully cooked, taking into account the peculiarities of your oven and the height of the pie. Readiness can be checked with a toothpick. When piercing the cake, it should remain dry
Step 12:
Remove the pie from the oven and immediately, while the pie is still hot, pierce deeply with a toothpick over the entire surface
Step 13:
Liberally lubricate or pour the top of the cake with the remaining syrup from the peaches and leave to cool and soak. Remove the cake from the mold after it has cooled completely
Step 14:
If desired, melt several squares of dark and white chocolate in the microwave
Step 15:
Decorate the top of the cooled cake with a chocolate mesh
Step 16:
You can serve the cake immediately after the chocolate glaze has solidified
This gorgeous tall and lush Loaf cake with canned peaches from a jar exceeded all my expectations! A familiar baker shared the recipe with me. The loaf turned out to be just perfect the first time. The dough is so tender and lush that it rises 2 times when baking in the oven and the pie just melts in your mouth. At the same time, the dough is yeast-free. The dough resembles a very good biswit or a chic Easter cake. Peaches from the commpot give the pie a delicate flavor and extra juiciness.
There is one interesting detail in this tricky recipe. The pie immediately after baking in the oven is poured in an unusual way with syrup or compote, which is left over from peaches.
I strongly advise you to try this amazing sponge cake recipe. You will definitely not regret and will use it for baking various homemade pies.
The recipe is very simple and clear, from the most common available products that are sold in any store or just have at home. Even an inexperienced housewife or child can cook this delicious delicate sponge cake with canned peaches from a jar with the taste of a festive cake.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Peaches - 46 kcal/100g
- Canned peaches - 68 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- White chocolate - 554 kcal/100g
- Syrup - 300 kcal/100g
