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Peach cake with cocoa

Peach cake with cocoa

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Beat the margarine well with the sugar and vanilla sugar, then gradually mix the eggs and salt. Mix flour with cocoa and baking powder, sift over eggs with butter and incorporate carefully. Then add the milk. Pour the dough into a greased form with butter, put it in the cold oven on the lower level and bake for 1 hour at 180 degrees.

Cut 1/3 of the cooled top and crumble, and grease the remaining part with jam.

Wash the peaches and peel them. Leave two for decoration, the rest are cut into pieces or crushed with a fork if they are soft. Whip the cream, and at the end add the sugar and vanilla sugar. Keep beating until it hardens. Add the peaches and spread on the counter.

Sprinkle the crushed part on top and garnish with peaches.


Peaches filled with cocoa cream are tender, super delicious and good-looking, they also have a special shine, in short, they are perfect for any festive meal. In addition, they are quite economical!
Each peach consists of two hollowed-out cookies, filled with cocoa cream and glued together. The peach thus formed is syruped with a colorful syrup and given through caster sugar for shine. It's a bit of work for these homemade cookies, but it's worth it!

What ingredients do we need to prepare peach cookies

To prepare these delicious cookies, you do not need too many ingredients. These are ingredients that you always have at home, such as: flour, sugar, oil, butter, eggs, cocoa, baking powder, essences, a little milk and food coloring.
If most cookie recipes contain butter, this time I recommend using oil to make the dough. Butter cookies are softer, it's true, but there is a risk that they will not keep their shape when baked. During baking, melt the butter in the composition and spread the cookies a little. But using oil, the cookies keep their shape perfectly. The peaches will be filled with cream and syrup and will be super tender and delicious.
As for the dye, I used a tube of red dye and a bottle of yellow dye (I didn't find them the same). However, the colors came out quite faded. I don't really like dyes and I didn't want to use more, but if you want brighter colors, you'll need more dye.

More cookie recipes

How to store peach cookies

Hollowed cookies can be stored in closed containers for up to a month. Stuffed peaches can be stored in the refrigerator in closed boxes for about a week.
I highly recommend this recipe for peaches filled with cocoa cream!

More festive cake recipes

Ingredients (about 20 stuffed peaches)

For the cream:
- 120 gr butter
- 120 gr powdered sugar
- 25 gr cocoa
- 2 tablespoons of milk
- esenta de rom
- The core of the cookies

- 200 ml of milk
- 120 gr sugar
- vanilla essence
- food coloring (I used a tube of red dye and a bottle of yellow dye)

Fluffy peach cake

Wash and cut 3 peaches into thin slices. Put the slices in a bowl and mix with 20 g of sugar.

In a large bowl, mix 300 g of sugar with the eggs.

Add the oil and mix.

Add the milk and mix.

Sift the flour with cocoa and baking powder into the composition. Mix well.

Add the vanilla essence and mix.

Wallpaper a baking tray 25 & # 21525 cm with baking paper. Put a small part of the composition in the tray. Place the peach halves.

Pour the rest of the composition.

Place the peach slices on top.

Bake for 40 minutes at 180 degrees with ventilation or 200 degrees without ventilation.
Allow to cool and then cut into suitable pieces.

Powder with vanilla powdered sugar.

Here is the video recipe for Fluffy peach cake:

How do we make the best pandispan for a successful cake?

For a successful cocoa cake top you must have all the ingredients at room temperature. In this way the eggs will grow nicely in volume and the pandispan will come out fluffy. There is no need to use baking powder in this recipe. The cake top will grow anyway because of the air in the eggs. Using baking powder will force it and you will get that bulging look of the countertop. I beat whole eggs, I don't bother to separate them, and the countertop always comes out fluffy and airy. Obviously you can separate them, especially if you don't have a powerful mixer. The tray I used has a diameter of 24 cm, but you can use a smaller one for a higher countertop.

This cake top with cocoa is baked over medium heat, at 180 degrees until a toothpick inserted in the middle comes out clean. This means that the top is baked and can be removed from the oven. Baking time can take between 40 minutes and an hour, depending on the oven and the size of the tray. After it is ready, leave the countertop to cool in the tray for about half an hour, then remove it and let it cool completely. When it is well cooled, it can be cut into slices and used for cakes, as I used it in chocolate and orange cake. You can also keep it at room temperature for a maximum of 24 hours or you can freeze it. A wonder!

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We prepare the cream for the Cake with cocoa biscuits and fruit cream.

Assembling Cake with cocoa biscuits and fruit cream.

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Bee cake made with peaches

A very original cake made with a sponge base, a delicious cream cheese and a peach topping. Its decoration made with chocolate, almonds and peaches will make the special shape of these little bees.

  • Alicia tomero
  • Cuisine: Spanish
  • Recipe type: dessert
  • Calories: 375
  • Gates: 9
  • Preparation time: 4H 30M
  • Cooking time: 15M
  • Total time: 4H 45M


  • 3 eggs
  • 75g sugar
  • 80 g wheat flour
  • a teaspoon of vanilla extract
  • a little salt
  • 400 g Philadelphia type cream cheese
  • 400 g whipping cream
  • 175g sugar
  • 7 sheets of neutral gelatin
  • a large glass of cold water
  • 50 ml milk
  • 9 small halves of peaches in syrup
  • 575 g of peaches in syrup until puree
  • 4 sheets of neutral gelatin
  • 50 ml peach syrup
  • a large glass of cold water
  • a teaspoon of vanilla extract
  • 4 ounces of melted dark chocolate
  • 2 ounces of melted white chocolate
  • a small handful of sliced ​​almonds


Soak the gelatin sheets in a large glass of cold water.

For the cake: we place the butterflies in our Thermomix glass. Add the 3 eggs, the 75 g sugar and the teaspoon of vanilla extract. I knocked around 6 minutes at 37 ° at speed 4. When I finished, I knocked again for 6 minutes at speed 4, this time without temperature.

Add the 80 g of wheat flour and a pinch of salt. I beat in time 4 seconds at speed 3. Preheat the oven to 180 ° and prepare a 23 x 23 cm square mold lined with greaseproof paper. Turn the dough over, smooth its surface and put it in the oven for 10 minutes.

In a small saucepan add the 50 ml of cream and heat it until it starts to boil. Take the gelatins when they are already hydrated, drain them well and pour them into the milk. Mix well so that it falls apart. Set aside to cool.

To make the cream: in our glass we place the butterflies and add 400 ml of cream, we put it to beat between 40-50 seconds at speed 3.5. The time is approximate, as the cream may require more or less time, depending on how cold it is. We try to do it for 40 seconds and, if you need more time, we beat it a little more, but without going overboard. When he is whipped, we take him out of the glass and set him aside.

In the same unclean glass, add the 400 g of cream cheese, the 175 g of sugar and the gelatin from the pan that I put aside. We mix it over time 20 seconds at speed 3.5. Add the cream and stir for 5 seconds at speed 3.5.

We will throw it on top of the cake we finished and we will keep it in the fridge for about 2 hours, until it leaves.

For coating: put in a glass of cold water to soften the 4 sheets of neutral gelatin. In a small saucepan, add the 50 ml of peach syrup and heat it until it starts to boil. Take the gelatins when they are already hydrated, drain them well and throw them in the syrup. Mix well so that it falls apart. Set aside to cool.

In our clean glass we add 575 g of peaches in syrup, the teaspoon of vanilla extract and crush it during 30 seconds at speed 5. Pour the gelatin over the crushed peach and mix for 5 seconds at speed 5. Pour over the cake when the cream cheese is coagulated. We put it in the fridge for another 2 hours.

To make the lines and eyes of the bees, melt the two chocolates either in the microwave at low power or in a saucepan over a cauldron. Black chocolate

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Cream cheese and peach cake

After studying several recipes for a light New Year's Eve cake, I stopped at one with light cream cheese and fruit. It's actually a combination of a cake and a cake. Well syrupy, fragrant and spicy, it was very well received by my husband, a great lover of sweets.

Countertop ingredients: 5 eggs, 5 tablespoons sugar, 5 tablespoons oil, 5 tablespoons water, 5 tablespoons flour, 3 tablespoons cocoa, a pinch of salt

Countertop preparation method: Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt until firm. Add the sugar and mix to obtain a meringue.

Rub the yolks with the oil and add over the egg whites. Add water and incorporate everything with a spatula.

Add the sifted flour and cocoa and mix until incorporated.

Pour the dough composition into the tray lined with baking paper (tray size 25/35)

Bake the top in the preheated oven at about 20 minutes. Cut the countertop into two pieces, thus obtaining two countertops.

Cream ingredients: pineapple compote pieces, 200 g mascarpone or cream cheese, 200 ml sweet cream for whipped cream, 100 g powdered sugar, vanilla essence, 10 g gelatin, biscuits

How to prepare the cream: Mix the cream for the cream until it becomes firm. Rub mascarpone / cream cheese with sugar, add vanilla essence and incorporate into whipped cream, add a few pieces of chopped pineapple. Add to the cream and gelatin prepared according to the instructions on the package.

Place the first top on a plate and syrup with compote syrup. Half of the cream is spread over the first countertop and leveled. Place the biscuits passed through the compote syrup improved with a little rum essence.

Put the rest of the cream over the biscuits and level. Place the second countertop over the cream, press lightly and syrup as well. The cake thus assembled is left to cool overnight.

Glaze ingredients: 150 g dark chocolate, 150 ml sweet cream for whipped cream, 70 g butter

How to prepare the icing: Put the chocolate together with the butter and the liquid cream in a saucepan over low heat. Stir until the chocolate is completely melted. The icing is allowed to cool a little and then poured over the cake so that it flows nicely on the edges.

Put the cake in the fridge for at least 30 minutes to harden the icing.

Cut into slices and serve on any occasion. It is fragrant, easy to make but also to eat!

The inspiration is from Violeta's Recipe Book.

I wish you all a HAPPY NEW YEAR, with health and only joy!


  • countertop
  • 6 eggs
  • 6 tablespoons sugar
  • 3 tablespoons flour
  • 3 tablespoons starch
  • 1 teaspoon baking powder
  • a pinch of salt
  • Cream
  • 250 gr of mascarpone
  • 4 yolks
  • 5 tablespoons sugar
  • 300 ml whipped cream
  • 3 sheets of gelatin (6 gr)
  • 1 vanilla essence
  • Caramel
  • 200 g sugar
  • 250 g whipped cream
  • 100 g butter
  • decoration
  • 200 ml whipped cream
  • forms of melted sugar
  • 1 can of peach compote (850 gr)


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