Peach cake with saffron
Peach Saffron Cupcakeis a step by step recipe.
- 300 g peaches;
- 20 grams of peach liqueur or rum;
- 150 grams of butter;
- 30 grams of inverted sugar or honey
- 40 g of yolks;
- 115 g of powdered sugar;
- 115 g of proteins;
- 75 g of sugar
- 175 g of flour
- 2 g baking powder;
- a pinch of saffron.
Cut the peaches in half, take out the stone. Put peaches on a baking sheet, sprinkle with sugar, bake at 2000C until half cooked. Remove peel, cut into small pieces.
Dip saffron in liqueur or rum. Mix the whisk with softened butter, invert sugar or honey, powdered sugar and yolks until smooth.
Combine proteins with sugar in a mixer bowl, cook Swiss meringue. To do this, heat them in a water bath, stirring constantly with a whisk, up to 55-600C, remove, beat up on medium speed mixer until it cools completely.
Put the meringue in the oil mixture, add the saffron with liqueur, sift the flour mixed with baking powder on top. Mix gently with a silicone spatula until smooth.
Put half of the dough in a greased and padded baking paper, place diced peaches in the center, and spread the remaining dough on top. Bake at 1500C 45-55 min., Depending on the shape. Check the readiness of the cake with a knife. Garnish with dried or fresh peaches, powdered sugar.
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