And here you can now
read the recipe of the second birthday cake. This was Csani’s cake.
Peach cake with
cheese cream and oatmeal crumble
- 750 g peach, stones
removed, halved
For the oatmeal
sponge:
- 150 g oatmeal
- 150 g flour, sifted
- 12 g baking powder
- 5 eggs
- 5 tbsp. sugar
- 100 ml melted
butter
- 1 lemon’s zest
- 2 tbsp. peach
pálinka (Hungarian fruit brandy)
- a pinch of salt
For the vanilla
cheese cream:
- 250 g Philadelphia cream
cheese
- 250 g mascarpone
- 1 lemon’s zest
- seeds scraped from 1
vanilla bean
For the oatmeal
crumble:
- 60 g flour
- 40 g oatmeal
- 50 g butter, cut
into cubes
- 2 tbsp. sugar
Preparation:
1. Preheat the oven
to 170°C.
2. For the sponge:
mix the oatmeal with the flour and the baking powder.
3. Mix the egg yolks
with the sugar thoroughly. Pour gradually the melted butter to the egg &
sugar mixture, stirring constantly. Then add the lemon zest and the peach
brandy. Mix in the dry ingredients. 4. Beat
the egg whites with a pinch of salt. Fold it to the batter.
5. Grease a round cake
pan with butter and sprinkle it with flour. Pour the batter into it, reduce the
oven temperature to 160°C and bake
it until it turns golden brown.
6. Mix the
ingredients of the cheese cream with an electric mixer until creamy.
7. For the crumble,
mix the flour and the oatmeal, then blend them with the butter and the sugar in
a food processor until crumbly.
8. Cut the sponge
into 2 layers. On the first one spread a layer of cheese cream, then place the
peaches on it, then the second layer of sponge, again cheese cream and finally
the crumble.