Uruguayan peach cake

Uruguayan peach cake

INGREDIENTS:
For the sponge (for a cake mold with a 22-23 cm diameter):
The cake actually ends up looking bigger because of the pieces of meringue that get stuck onto the sides of the cake and enlarge its diameter.
5 eggs
150 g sugar
110 g all-purpose flour
40 g starch
a pinch of salt
vanilla

For the white cream:
600 ml liquid cream with at least 35% fat content
250 g mascarpone
200 g powdered sugar
vanilla

For the meringue:
5 egg whites
200 g sugar
a pinch of salt
¼ teaspoon cream of tartar (optional)

or
15 g powdered egg whites
125 ml water
125 g sugar
125 g powdered sugar
5 g starch
¼ teaspoon cream of tartar (optional)

For the syrup:
200 ml water
150 g sugar

Additionally:
400 g dulce de leche or caramelized condensed milk
500-600 g peaches (fresh or compote)
mint

PREPARATION:
I recommend that you begin the preparation one day in advance, starting with the baking of the sponge and the meringue.

The sponge
Separate the egg whites from the yolks. Whisk the whites with a pinch of salt until they form peaks. During the whisking add half of the sugar, in 3 separate parts.
Mix the yolks with the remaining sugar in a separate bowl. Sift the flour and the starch onto them. Stir with a spatula and add the egg whites in two separate parts. Combine them carefully with the spatula. Transfer the mixture into a cake ring and onto a sheet of baking paper.
Bake in a pre-heated oven at 200°C for 25-30 minutes. Check whether the sponge is ready using a wooden skewer. Leave it to chill and then divide it into 3 equal disk-shaped pieces.

The meringue
Whisk the egg whites with the salt or the powdered egg whites with the cream of tartar and water until they form peaks. Add the sugar in 3 separate parts during the whisking. Transfer the mixture into a piping bag with a circular tip that has a diameter of 6-7 mm and pip long lines onto a sheet of baking paper, as shown below.

Uruguayan peach cake

To ensure that the paper doesn’t move around you can stick it to the baking tray by piping a little of the meringue in the 4 corners of the tray and placing the paper onto it.
Bake/dry the meringue in a pre-heated oven at 100°C for an hour and a half. Turn off the oven and leave the meringue inside to gradually chill and dry.

The syrup
Heat the water with the sugar and stir until the sugar melts. Leave the syrup to chill.

The white cream
Whip the cream with the powdered sugar and vanilla. Add the mascarpone cheese and stir to combine them. Transfer into a piping bag with a circular tip that is 7-8 mm wide. Separately put the dulce de leche in another piping bag with the same tip.

Peel the peaches and cut 2-3 of them into small pieces. For an easier peeling dip them into boiling water for 30-40 seconds and then into cold water to stop the cooking process.

ASSEMBLING:
Place the first disc-shaped layer of the sponge and syrup it. Pip the dulce de leche in a spiral-like shape.

Uruguayan peach cake

Place the second layer of the sponge and syrup it. Pip the white cream onto it in a spiral-like shape as well (or simply spread it).

Uruguayan peach cake

Put the cut out pieces of peaches onto the cream.

Uruguayan peach cake

Crush some of the meringue pieces and put them onto the peaches.

Uruguayan peach cake

Place the third layer of the sponge and syrup it. Spread the cream onto all sides of the cake. Transfer the remaining white cream into a piping bag with a curly tip and pipe along the edge of the cake.
Crush the remaining pieces of meringue into smaller ones and stick them onto the sides of the cake.
Cut the remaining peaches into thin slices and put them onto the cake in a circle, starting from the creamy borders of the cake and going into the center.

Uruguayan peach cake

This way you will get something that looks like a rose made of peaches. Place some mint into its center.

Uruguayan peach cake

Uruguayan peach cake

Uruguayan peach cake

Uruguayan peach cake

Uruguayan peach cake

Uruguayan peach cake