아름다운 선녀의 복숭아 케이크, 복숭아 베일속에 숨겨진 레시피/ Angel's Peach Cake, the secret recipe under the Peach Veil.
안녕하세요 조꽁드 입니다.
이번 영상은 복숭아를 갈아넣은 복숭아 케이크 입니다.
말그대로 케이크가 복숭아 그 자체랍니다.
복숭아는 딱딱이 복숭아를 사용했습니다. 딱딱한 복숭아가 케이크 만들기에 적합합니다.
말랑한 복숭아는 만드는 과정에서 과육이 흐물거려서 형태를 예쁘게 유지 할 수가 없습니다.
그리고 예쁜 색감을 원해서 껍질이 많이 붉은 복숭아를 골랐습니다.
이번 영상에서는 복숭아를 볶듯이 조려서 보통의 복숭아 콤포트 처럼
하루는 숙성해야 하는 과정이 필요 없습니다.
복숭아와 함께 피스타치오를 이용한 베이스가 들어갑니다.
고소하고 엘레강스한 피스타치오의 맛이 복숭아와 천상의 궁합을 자랑 합니다.
영상 후반에는 피스타치오 페이스트 만드는 방법도 올렸으니 꼭 참고해 주세요.
피스타치오 페이스트 만드는 방법 어렵지 않으니
만들어 두면 마카롱 필링, 버터크림, 무스케이크 파운드 케이크 등에 사용할 수 있습니다.
복숭아 베일 부분은 한천을 이용해서 만듭니다. 젤라틴은 적합하지 않았습니다.
제가 사용한 오븐팬은 스메그 오븐용으로 대략 30x 40cm 크기 입니다.
사용하는 팬의 사이즈가 작다면 복숭아 베일 시럽을 약간만 부어야 합니다.
두께가 두꺼우면 케이크에 씌웠을때 오히려 무게감 때문인지 금방 찢어질 수 있습니다.
저는 거의 1.5mm 두께로 얇게 만들었습니다.
그리고 케이크를 씌우기 전에는 냉장고에서 꺼내 상온에 잠시 두어
너무 빳빳하지 않은 상태에서 장식하는것이 좋습니다.
영상이 많은 정보를 포함하고 있어 아주 길어졌습니다. 최선을 다해 중요부분만 편집 하였습니다.
하지만 정성 뒤에는 그만큼 큰 기쁨이 따르는 법!
그러니, 여러분 끝까지 시청하시고 꼭 만들어 봅시다
감사합니다.
재료
♥︎복숭아 조림
복숭아 500g
설탕 220g
레몬즙 30g
물 300g
시나몬 스틱 4cm 1개
♥︎ 피스타치오 베이스 (15cm 원형팬)
버터 38g
피스타치오 페이스트 30g
설탕 30g
아몬드가루 30g
박력분 15g
베이킹파우더 0.5g
달걀 50g
복숭아 조림 과육 90g
♥︎ 피스타치오 누가
피스타치오 다진것 40g (저는 생 피스타치오를 사용했습니다. )
생크림 30g
버터 5g
설탕 20g
♥︎ 복숭아 젤리 (12cm 무스링)
복숭아 조림 과육 깍둑썬것 70g
복숭아 조림 시럽 70g
젤라틴 2.5g
♥︎ 복숭아 무스
복숭아 조림 과육 200g
설탕 30g
요거트 100g
크림치즈 100g
생크림 150g
바닐라빈 페이스트 3g
젤라틴 5.5g
♥︎ 복숭아 베일
복숭아 조림 시럽 280g
한천 가루 (agar agar)4g
설탕 30g
♥︎ 피스타치오 페이스트
생 피스타치오 250g
피스타치오를 불릴 뜨거운 물 (방금 끓인물)
식물성 오일 100g (50g 씩 두번에 나누어 첨가)
도구 : 푸드 프로세서
*구운 피스타치오 사용도 가능합니다.
제가 생 피스타치오를 사용한 이유는 페이스트를 만들었을 때 구운 것 보다 색이 화사한 초록색이 나옵니다.
피스타치오 페이스트의 장기 보관을 위해서는 꼭 적은 양 씩 소분하여 밀폐용기에 넣고 냉동 보관하세요.
냉동시 3개월까지 사용가능 하다고 합니다.
* 저는 오일을 퓨어 올리브 오일을 사용하였습니다.
이 외에도 맛과 향이 강하지 않은 NON GMO 포도씨유, 해바라기유, 콩기름등은 다 좋습니다.
저의 경우 시중 판매되는 카놀라유는 GMO 제품이 많아서 잘 사용하지 않습니다.
오일의 양은 피스타치오에서 나오는 기름의 양 그리고 푸드 프로세서의 성능에 따라
레시피 보다 더 적게 또는 더 많게 조절해야 합니다. 그래서 처음 부터 오일을 모두 넣고 갈지 않습니다.
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????Music provided by 브금대통령
????Track : 여름밤의 꿈 3 -
????Track : 지나간 여름의 꿈
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The BEST Peach Cobbler Poundcake! Thick like me!
My physical cookbook can be purchased here:
My Electric Salt and pepper grinders can be purchased here:
3.5 cups all purpose flour
1 tsp salt
2 tsp baking powder
3 cups of sugar
6 large eggs (they should be at room temperature)
1 cup buttermilk (room temperature)
1 cup softened unsalted butter (2 sticks)
8 oz softened cream cheese
1 tbsp vanilla extract (or vanilla bean gel)
Peach cobbler filling
15 oz canned peaches (drain the juice)
1/4 cup packed brown sugar
3 tbsp white sugar
1 tsp vanilla extract (or vanilla bean gel)
1 tsp cinnamon powder
Pinch of nutmeg
1/2 cup all purpose flour
You can add a dash of lemon juice to cut down the sweetness
Peach cobbler drizzle
15 oz canned peaches (drain the juice)
1/2 cup packed brown sugar
1/4 cup white sugar
2 tsp vanilla extract (or vanilla bean gel)
2 tsp cinnamon powder
1 tbsp butter
Pinch of nutmeg
Mix butter and cream cheese together until it is smooth. Add sugar and mix until it is light in fluffy in a stand mixer ( you can use a hand mixer if you have one). While that’s mixing (about 5 minutes on medium speed) combine your flour, salt and baking powder in a separate bowl and mix. Now to the butter, cream cheese, and sugar mixture add vanilla extract, and add one egg at a time, giving each egg a chance to incorporate completely before adding the other egg. Once all eggs are mixed in, add 1/3 of your flour mixture, wait until it’s incorporated, add half of your buttermilk, wait til it’s incorporated and continue this until all flour and buttermilk is in, but be sure to end with the flour mixture.
To a bowl or blender, add canned peaches, sugars, cinnamon, and nutmeg. Blend until smooth and add flour. Blend until incorporated.
In a bundt can of your choosing, spray with a good layer of baker’s joy or cake goop. Pour half the cake batter, flatten and then half of the peach batter. Swirl in and repeat until you reach 2/3 the way up of the bundt pan! Bake in oven on 325 for an hour and 20 minutes . Depending on how big your cake pan is, you might have to adjust the time. At an hour, check on the cake by wiggling the pan a little bit..if the cake is still loose in the middle, let it cook for another 15 minutes and make sure to check it. Cake is done once a toothpick inserted in it comes out clean!
Melt butter in pan then add sugars. Cook for 2 minutes then add peaches, vanilla, cinnamon and nutmeg. Cook and mix for 3 to 4 minutes until sauce thickens. Pour on top of cake.
Drip is
2 cups powdered sugar (confectioners sugar)
2 tbsp whole milk (add more if needed)
1 tsp vanilla extract
Vanilla bean gel can be purchased here:
Deez Nutz can be purchased here:
EASY PEACH CAKE - VIDEO RECIPE
-- OFFICIAL WEBSITE
-- OFFICIAL MERCHANDISE
Ingredients:
1 cup peaches sliced
2 cups Flour
1/2 cup sugar
1/4 cup butter
1 egg
1/4 cup milk
brown sugar
extra butter for basting
ENJOY!
~ Nicko
Music from Nickos Kitchen is from
Used with permission
Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
Peach Cake Recipe
RECIPE: Hi Guys, today I’ll show you How to make Peach Cake, easy and soft. This is a very simple cake that you can make by hand, no mixer needed. I went to an orchard to pick these juicy, ripe peaches since they are in season now. If you get a chance, go to a pick your own, this is Och’s Orchard in Warwick, NY. You can pick fruit, vegetables and enjoy he gorgeous view.
All the ingredients and measurements are in a link above. We’ll need vegetable oil, eggs, sugar, all purpose flour, baking soda, cinnamon, vanilla extract and of course the peaches. Heat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
Peel the peaches, this is going in the compost pile. If you don’t want to use a peeler, put whole peaches in boiling water for 30 seconds and then put into an ice bath. Take them out and the peel comes off easily. You can see the peel comes off easily even without the boiling water, it depends on your peaches. After they’re peeled, slice them, they’re very juicy but not the sweetest peaches. Put the peaches in a bowl and add sugar. Mix them up and leave aside. To the all purpose flour, add salt, baking soda and cinnamon. Give it a mix. Whisk the eggs, add the oil and vanilla extract. Whisk again. Add sugar and mix until combined. Pour the wet ingredients on top of the dry ingredients and stir until smooth. You see how much juice is in the bottom of the bowl of peaches. This is extra liquid for the cake so you don’t have to add too much oil in the batter. Pour the batter over the peaches and stir gently to combine and the batter is ready. Oil a 9x13 baking pan and flour it. You can use parchment paper instead. Pour in the batter and spread it evenly. Tap the pan on the counter a few times. Bake in the heated oven for 30 to 40 minutes. Mine was cooked in 35 minutes. Insert a toothpick in the middle and if it’s clean or has a few crumbs, the cake is finished cooking. Cool the cake before cutting. It doesn’t have to be completely cool, slightly warm is fine. There’s a nice sheen on top of the cake and it’s very soft and fluffy. Give this easy cake a try and let me know how you like it. Subscribe for more recipes and I’ll see you next time. Thanks for watching :)
Peach Pound Cake with Michael's Home Cooking
You can use fresh, frozen or canned peaches to make this Georgia Peach Pound Cake. I also make a peach sauce to go with the cake. Full recipes in this description.
Ingredients:
2 sticks butter or 1 cup butter
2 cups white sugar
4 eggs
2 teaspoons vanilla extract, bourbon or brandy
2 and 3/4 cups all purpose flour
1/2 teaspoon table salt
1 teaspoon baking powder
2 cups chopped fresh peaches
1/4 cup all purpose flour
Method:
All ingredients need to be at room temperature.
Cream your sugar and butter until fluffy and well mixed, about 5 minutes.
Add in your four eggs, one at a time.
Add in your vanilla, brandy or bourbon and mix
Cut up your peaches into 1/2 to 1 inch pieces. You can peel your peaches if you wish.
Add in 1/4 cup flour to your cut up peaches, this will help them to suspend in cake batter better.
Now is a good time to turn the oven on 325F
Sift your 2 and 3/4 cups flour with the salt and baking powder.
Add your flour to your mixer in three additions on low speed or add in by hand.
Add in your floured peaches.
Add your mixture to your bundt pan or tube pan.
Spread evenly into your baking pan.
Bake in your preheated 325F oven for 60 to 70 minutes. Mine was done in exactly one hour.
Remove from oven, allow cake to cool in baking pan for 10 minutes.
Turn out cake after the 10 minutes to cool out of pan until room temperature.
Glaze:
2 cups powdered sugar
1/4 cup water
Sauce:
Here I used a 28oz can of sliced peaches, drained.
One fresh peach cut into chunks
1/2 stick butter
1/2 cup brown sugar
1/4 cup brandy
Put all ingredients into a pot and cook for 30 minutes gently.
Allow to cool for 15 minutes, then puree in blender.
You can serve the sauce warm or cold.
If serving warm, I would put some vanilla ice cream on your dessert plate.
Refrigerate any leftovers.
Thank you for watching!
The cake is good, the sauce is to die for.
How to make your own vanilla extract:
Music from Apple GarageBand, song used, Chelsea Loft
#michaelshomecooking #peachcake #peachpuree