A delicate, fragrant, moderately sweet pie, you can cook using any canned fruit. The benefit of buying them in the trade network all year round will not be very difficult. In this article, we will talk about baking a cake with canned peaches.
Chocolate cake with canned peaches in the multivark
Ingredients:
- flour - 150 g;
- eggs - 2 pieces;
- granulated sugar - 150 g;
- baking powder - 12 g;
- butter - 80 g;
- cocoa powder - 60 g;
- canned peaches - 420 g.
Preparation
Eggs whisked well with sugar until airy. We pour cocoa and sifted wheat flour with baking powder and stir until the lumps disappear. Then we interpose the melted butter and transfer the received mass to the oiled capacity of the multivark. Half of the canned peaches are laid out on top of the dough and slightly poured. We set the "Baking" mode on the device and bake seventy minutes. Ready cooked pie is allowed to cool a bit and using the stand for steaming, we extract it to the dish. You can, if desired, tear the top of the cake with powdered sugar.
Curd cake with canned peaches
Ingredients:
For the test:
- flour - 400-500 g;
- eggs - 2 pieces;
- granulated sugar - 200 g;
- baking powder - 18 g;
- butter - 200 g;
- salt - a pinch;
For filling:
- moist curd - 500 g;
- canned peaches - 400-500 g;
- potato starch - 50 g;
- Vanilla sugar - 25 g;
- granulated sugar - 80 g;
- eggs - 3 pieces;
Preparation
To make a dough, soft butter wipe with sugar. Eggs beat up with a pinch of salt, pour into the oil mass and stir until homogeneous. Then pour the sifted flour with the baking powder and knead the soft dough. Separate one fourth of it, wrap it in film and put it in the freezer for thirty minutes. The rest of the dough is distributed in an oiled split shape, forming the sides, and we determine in the refrigerator for the same time.
In the meantime, prepare the filling. Mix cottage cheese, whipped with sugar eggs, vanilla sugar and potato starch. We shift the curd mixture into a mold on the cooled dough, from above we put the halves of the peaches downwards and slightly weap.
We take the left dough from the freezer, let it through the grater and distribute it over the pie. We place the dish in a preheated oven to 200 degrees and stand for forty to fifty minutes. To avoid sagging the pie, pierce it with a toothpick in several places ten minutes before the end of cooking and let it settle after the baking is finished for another ten minutes in the oven.