Wednesday, November 13, 2013

Peach cake with cheese cream and oatmeal crumble – Birthday cake part 2

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

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

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.

Peach cake with cheese cream and oatmeal crumble