Fresh peach cake: Pfirsich Streuselkuchen скачать в хорошем качестве

Fresh peach cake: Pfirsich Streuselkuchen

Its peach season over here in the bay, so I thought it would be nice to share one of my favorite super easy but kinda impressive looking recipes. On today’s episode, we’re gonna pick the perfect peach using science and our senses, talk a bit of history, and of course learn how to make this German classic at home. Recipe: cake batter: 4 eggs 130 g sugar 240 g flour 120 g melted butter (I prefer to use salted cultured butter) 4 tsp baking powder pinch of salt(if not using salted butter) 2 tsp vanilla 1. whisk eggs and sugar with vanilla until sugar is fully dissolved and mix is frothy 2. add in melted butter, and continue to whisk until mixture is lightened in color and very frothy 3. sift together flour, salt(if needed), and baking powder, and add in 1/2 to the egg mixture. 4. stir until flour is mostly gone, then sift in the second 1/2 of the flour mix, and stir until just combined(do not overmix). Peaches: 4 yellow peaches 1. slice 2 very shallow cuts from base to top of the peach in an X pattern 2. poach in boiling water 20-30 seconds on each side or until the skin starts to shrink away from cut lines. 3. remove from heat, and allow to cool to a safe handling temperature 4. carefully slice deeper cuts from top to bottom avoiding the pit(cut like an avocado), then split in half, and remove the pit 5. slice peach halves into thick slices and set aside. Streusel: 100 g melted butter 160 g flour 80 g sugar heavy pinch of salt pinch of nutmeg or cinnamon or both or neither(do what you want haha) 1. sift together dry ingredients, and add in melted butter 2. mix until combined, then break apart crumbly pieces with your fingers until you get a relatively even crumble. assembly: 1. grease a baking dish with a stick of cold butter (bottoms and sides) 2. pour in batter, and use a spatula to help even out the thickness. 3. Top with slices of peach. 4. add streusel in an even layer on top 5. bake in an oven preheated to 375 for 35-45 minutes or until the cake is fully set, and the streusel has begun to lightly brown 6. allow to fully cool, then enjoy with ice cream, coffee, or by itself! resources: German map: https://www.cia.gov/the-world-factboo... good streuselkuchen research: https://wissensforum-backwaren.de/app... A 19th century analysis of a 16th century criticism of the Gregorian calendar that mentions Streuselkuchen: https://www.zobodat.at/pdf/Abhandlung... Commodity Profile of Peaches and Nectarines: https://cail.ucdavis.edu/profiles/pea... timestamps: 00:00 - intro 00:49 - types of peaches 01:44 - peach prep 02:26 - cake batter 03:58 - streusel 04:27 - history 05:35 - snacktime 06:14 - mom lore