In the classic mole cake there is no coffee but I have always loved how bananas, chocolate and coffee go together. Coffee always enhances the chocolate flavor in every dessert. The cake consists of a chocolate sponge cake, filled with fresh bananas, mocha whipped cream with chocolate and coated into chocolate cake crumbs. 

How to make German Mocha Mole Cake.

First, you have to prepare a chocolate cake and let it cool completely. For the chocolate cake I use a chocolate cake recipe that I love, the one used in this Chocolate Rose Cake and adapted for this recipe. The batter is made using hot coffee which makes the batter a bit runny but once baked it is moist and chocolatey, not to mention very easy to prepare. 

Once cooled, use a tablespoon to hollow out the center of the cake and turn the reserved cake into crumbs. 

Make the mocha whipped cream filling by whipping cream with instant coffee powder and powdered sugar. You can consider using gelatin or cream stabilizer if desired. I didn’t feel the need but go for it if that makes you feel more comfortable.  In the end,fold some mini chocolate rocks or shredded chocolate. 

Fill the cake with fresh bananas, and cover with the mocha whipped cream in a shape dome. 

Coat with cake crumbs and the cake is ready. 

If you like banana and chocolate combination you may also like this easy recipe for Chocolate Banana Bread. For a more sophisticated dessert you may want to try this Chocolate Banana Caramel Mousse Cake that is absolutely delightful. If you are searching for a no-bake desert then this Banoffee Pie will surely satisfy your cravings without turning on the oven. 

Hope you will try this easy German Mole Cake and don’t forget to let me know if you try it out. Enjoy!

YOU MAY ALSO LIKE:
Eggless Chocolate Banana Cake
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German Mocha Mole Cake – Maulwurfkuchen

This German Mocha Mole Cake is made with a chocolate cake, filled with bananas, mocha whipped cream with chocolate, and coated into chocolate cake crumbs. 

Course Dessert

Cuisine German

Keyword banana, chocolate, chocolate cake, mole cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Calories 382kcal

Ingredients

Chocolate Mocha Cake

• 1 cup (125g) all-purpose flour
• 1/3 cup (40g) unsweetened Dutch-processed cocoa powder
• 2 tsp (8g) baking powder
• 1/2 tsp (2.5g) salt
• 3/4 cup (150g) sugar
• 1 egg
• 1/4 cup (60g) vegetable oil
• 1/2 cup (120g) buttermilk
• 1 tsp (5g) vanilla extract
• 1/2 cup (120ml) hot coffee

For filling

• 3 medium fresh bananas

Mocha Whipped Cream

• 2 cups (500g) whipping cream 
• 1/4 cup (30g) powdered sugar
• 2 ½ tsp (4g) instant coffee powder
• 1 oz (30g) mini chocolate rocks

Instructions

Prepare the chocolate cake.

• Preheat the oven to 350°F (180°C). Grease with butter a 8-inch (20 cm) pan and line with parchment paper.
• In a medium bowl whisk together the flour, cocoa powder, baking powder and salt.
• In another bowl mix egg with sugar and oil until well combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot coffee and mix to combine.
• Pour the batter into the prepared pan.
• Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean or with a few crumbs attached.
• Let cool completely.
• Use a tablespoon to hollow out the center of the cake, leaving an edge of ½ inch (1cm).
• Turn the reserved cake into crumbs.

Prepare the mocha chocolate whipped cream.

• In a large bowl whip cream with powdered sugar and instant coffee powder until stiff peaks form.
• Fold in the mini chocolate pieces.
• Fill the cake with whole bananas.
• Cover the cake with the mocha whipped cream in a dome shape.
• Coat the cake with reserved cake crumbs.
• Press down lightly.
• Refrigerate for at least 30 minutes or until ready to serve. Enjoy!

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Nutrition

Serving: 1 serving out of 10 | Calories: 382kcal | Carbohydrates: 42.4g | Protein: 4.6g | Fat: 23.7g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 136mg | Potassium: 426mg | Fiber: 2.7g | Sugar: 24.7g | Calcium: 95mg | Iron: 2mg

The post German Mocha Mole Cake – Maulwurfkuchen appeared first on Home Cooking Adventure.

The cake consists of a soft crust with a tender and juicy apple and cinnamon filling and a crispy buttery crumble on top with toasted flaked almonds. You can serve it as is, or with whipped cream, ice cream or salted caramel sauce. 

How to make German Apple Streusel Cake. 

This apple cake is really easy to prepare. First, you need to make the cake crust. For this, you have to prepare an easy buttery dough. Mix butter with sugar until creamy, add then add the egg and vanilla. Incorporate the dry ingredients, flour, salt and baking powder. Use your hands to flatten the dough onto the bottom and sides of the cake pan. Refrigerate the crust until you prepare the rest of the ingredients. 

Now it is time to prepare the streusel. For this you have to mix flour with sugar, salt and cinnamon. Incorporate butter using a fork. Add flaked almonds and set aside until you prepare the apple filling. 

Peel and core the apples and cut them into slices. Place the cut apples into a large bowl and add some lemon juice to prevent apples from turning brown. Add some cinnamon and toss to coat. 

Place the apples over the crust and top with the almond streusel. Bake until golden brown and let cool before serving. This cake is so satisfying and comforting that worth all the effort. Everybody will love it and ask for more.

If you like apple desserts you may also like this amazing Caramel Apple Crisp Cheesecake or this Apple Meringue Cake. If you like nuts and apple combination you have to try this Apple Walnut Caramel Cake.  For breakfast you can try these delicious Apple Crisp Pancakes or Apple French Toast Roll Ups. 

Hope you will try this German Apple Streusel Cake and let me know if you try it out. Enjoy as we sure did.

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German Apple Streusel Cake – Apfelkuchen mit Streusel

This flavorful German Apple Streusel Cake is one of the best apple desserts for cozy fall days, with juicy apple and cinnamon filling and crispy buttery almond crumble on top.

Course Dessert

Cuisine German

Keyword apple cake, apple streusel cake, german apple cake, german apple streusel cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 348kcal

Ingredients

Cake Crust

• 1/4 cup + 3 tbsp (95g) butter, room temperature
• 1/3 cup (70g) sugar
• 1 tsp (5g) vanilla extract
• 1 medium egg
• 1 ½ cup (190g) all-purpose flour
• 3/4 tsp (4g) baking powder
• 1/4 tsp (1g) salt

Apple Filling

• 4-5 apples (about 25 oz -700g)
• 1 tbsp (15ml) lemon juice
• 1/2 tsp (2g) cinnamon

Streusel Almond Topping

• 2/3 cup (80g) all-purpose flour
• 1/4 cup (50g) brown sugar
• 1/4 tsp (1g) salt
• 1/2 tsp (2g) ground cinnamon
• 1/4 cup (56g) butter , room temperature
• 1/3 cup (30g) flaked almonds

For Topping

• powdered sugar

Instructions

• Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) pan and line with parchment paper.

Prepare the cake crust.

• In a large mixing bowl add butter and sugar and mix to combine. Incorporate egg and vanilla extract and mix to combine. With the mixer on low incorporate the baking powder, salt and flour. When the mixture gets crumbly and thick, use a spatula and mix until well combined.
• Flatten the dough with your hands on the bottom and up the sides of the pan, about 1.5 inches (4cm) high. Use flour to avoid sticking. Refrigerate until you prepare the apple filling and the almond streusel.

Prepare the almond streusel topping.

• In a medium bowl, combine brown sugar with all-purpose flour, salt and cinnamon. Whisk to combine, then add softened butter with a fork until the mixture feels crumbly. Gently fold in the flaked almonds. Refrigerate or set aside until ready to use.
• Peel and core the apples and cut them into slices. Transfer the apple slices into a large bowl and add lemon juice and cinnamon. Toss to combine.
• Place the apple slices into the pan over the crust.
• Top with the almond streusel.
• Bake for 40-45 minutes until golden brown. If the streusel is browning too quickly cover with aluminum foil and continue baking.
• Let cool in the pan.
• Dust the cake with powdered sugar before serving. Serve as is or with salted caramel sauce, whipped cream or ice cream. Enjoy!

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Nutrition

Serving: 1 serving out of 10 | Calories: 348kcal | Carbohydrates: 52.2g | Protein: 4.5g | Fat: 14.6g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 174mg | Potassium: 233mg | Fiber: 4.6g | Sugar: 26.1g | Calcium: 36mg | Iron: 2mg

The post German Apple Streusel Cake -Apfelkuchen mit Streusel appeared first on Home Cooking Adventure.

One of the main ingredients in this recipe is the cherry brandy that the layers are soaked in, which is called kirschwasser, a brandy that originated from the Black Forest Mountain region in Germany. It is a clear sweetless, colorless cherry brandy, with a subtle cherry flavor,  that brings its unique flavor to this simple yet delicious cake.

Begin by pitting the cherries, cutting them in half, and transferring them to a bowl. Pour the cherry brandy (kirsch) over the cherries and let them soak for 30 minutes to 1 hour, or even overnight.

How to prepare the chocolate sponge cake

Preheat the oven to 350°F (180°C). Grease with butter an 8-inch (20cm) round pan and line the bottom with parchment paper.

In a bowl, sift together the flour, salt, cocoa powder, and instant coffee. Whisk to combine and set aside until ready to use.

In a large mixing bowl, beat the egg whites until foamy. Gradually incorporate the sugar and continue whipping until stiff peaks form.

Pour the melted chocolate over the yolks and stir to combine. Pour the chocolate yolk mixture over the whites and, using a spatula, gently fold them in. Gradually incorporate the flour mixture.

Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then invert the cake onto a cooling rack and cool completely.

How to prepare the cherry filling

Drain the cherries, reserving the kirsch for later use. Transfer the drained cherries into a saucepan, add sugar, water, and cornstarch. Place over medium-high heat and bring to a boil. Simmer, stirring constantly, for about 10 minutes until reduced and thick. Let it cool completely.

Next, prepare the whipped cream. In a large bowl, whip the cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

How to assemble the Black Forest Cake

Divide the sponge cake into three layers. Place one cake layer on the serving platter, soak with a third of the reserved kirsch, spread half of the whipped cream, and then half of the cherry filling. Add the second cake layer, soak with another third of kirsch, spread the remaining whipped cream and cherry filling. Finish with the third layer, prick with a toothpick if necessary, and soak with the remaining kirsch.

Prepare the chocolate ganache by placing the chocolate, cream, and kirsch into a small saucepan. Place over very low heat until the chocolate is completely melted. Pour over the cake and let some drip down the sides.

Refrigerate the cake for at least 1 hour before serving. Decorate the cake with fresh cherries and chocolate curls if desired.

Hope you will give this Black Forest Cake a try, tag me on Instagram if you do, and enjoy!

For more layer cakes check our full collection of Layer Cake Recipes.

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Black Forest Cake

Black Forest Cake is the well known German cake, that is made with layers of chocolate sponge cake filled with whipped cream and kirsch soaked cherries, decorated with chocolate and more cherries.

Course Dessert

Cuisine German

Keyword black forest cake, cherry cake, chocolate cherry cake, german cake

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 524kcal

Ingredients

Chocolate Sponge Cake

• 6 large eggs , separated
• 1 cup (200g) sugar
• 4 oz (120g) semisweet chocolate , melted
• 1/4 cup (30g) unsweetened cocoa powder
• Pinch of salt
• 3/4 cup (95g) all-purpose flour
• 1 tsp (1g) instant coffee

Cherry Filling

• 25 oz (700g) fresh black cherries
• 1/2 cup (120ml) cherry brandy (kirsch)
• 2 tbsp (30ml) water
• 1 tbsp (8g) cornstarch
• 1/2 cup (100g) sugar

Cream

• 2 ¼ cups (550g) whipping cream , 35% fat
• 3 tbsp (24g) powdered sugar
• 1 tsp (5g) vanilla extract

Chocolate Ganache

• 3.5 oz (100g) semisweet chocolate , cut in small pieces
• 1/3 cup (80g) whipping cream
• 1 tbsp (15ml) cherry brandy (kirsch)

Garnish

• Fresh black cherries
• Chocolate curls

Instructions

• Pit the cherries, cut in half and transfer into a bowl. Pour the cherry brandy (kirsch) over the cherries and let them soak for 30 minutes to 1 hour, or even overnight.

Prepare the chocolate sponge cake.

• Preheat oven to 350F (180C). Grease with butter an 8 inch (20cm) round pan and line the bottom with parchment paper.
• In a bowl sieve flour, salt, cocoa powder and instant coffee. Whisk to combine. Set aside until ready to use.
• In a large mixing bowl beat the egg whites until foamy. Gradually incorporate sugar and continue whipping until stiff peaks form.
• Pour the melted chocolate over the yolks and stir to combine. Pour the chocolate yolk mixture over the whites and using a spatula gently fold them in.
• Gradually incorporate flour mixture.
• Pour the batter into the prepared pan.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Let it cool in the pan for 10 mins then invert the cake on a cooling rack and cool completely.

Prepare the cherry filling.

• Drain the cherries and keep the kirsch for later use, to soak the layer cakes in.
• Transfer the drained cherries into a saucepan, add sugar, water and cornstarch. Place over medium-high heat and bring to boil. Simmer, stirring constantly for about 10 minutes until reduced and thick.
• Let it cool completely.

Prepare the whipped cream.

• In a large bowl whip cream until soft peaks form. Add powdered sugar and vanilla extract and continue whipping until stiff peaks form.

Assemble the cake.

• Divide the sponge cake into three cake layers. Place one cake layer on the serving platter.
• Soak with a third of reserved kirsch. Spread half of whipped cream and then half of cherry filling.
• Add the second cake layer, soak with another third of kirsch, spread the remaining whipping cream and cherry filling. Finish with the third layer, prick with a toothpick if necessary and soak with the remaining kirsch.

Prepare the chocolate ganache.

• Place the chocolate, cream and kirsch into a small saucepan, place over very low heat until chocolate is completely melted.
• Pour over the cake and let some drip down the sides.
• Refrigerate the cake for at least 1 hour before serving.
• Before serving decorate the cake with fresh cherries and chocolate curls if desired.

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 524kcal | Carbohydrates: 70.1g | Protein: 6.6g | Fat: 26.8g | Saturated Fat: 15.4g | Cholesterol: 144mg | Sugar: 41.2g

The post Black Forest Cake appeared first on Home Cooking Adventure.

What I love about this cake is the variety of fruits you can choose for this recipe, depending on the season. Berries work great, apricots and peaches bring a wonderful flavor as well, and as fall comes plums, apples, and pears make a perfect choice too.

This apple meringue cake is one of the best apple desserts, the meringue has a crispy exterior while the cake is soft and apples bring such a wonderful flavor and texture. It’s truly a delightful and comforting autumn dessert.

Apples get a crisp-tender texture so if you want really soft apples you can cook them a little on stove top with cinnamon and butter or microwave for few seconds before adding them over the cake batter.

How to make apple meringue cake

Preheat your oven to 350 degrees F (180 degrees C) and butter a 10-inch (26 cm) springform pan with a removable base.

To prepare the apples, toss the apple slices with lemon juice, cinnamon, and 4 tbsp flour in a large bowl. Set aside until ready to use.

For the cake batter, combine flour, baking powder, and salt in a medium bowl. In another bowl, cream together butter and sugar until well mixed. Beat in the egg yolks, sour cream, lemon zest, and vanilla extract. Stir in the flour mixture until well combined.

Pour the batter into the prepared pan and arrange the apple slices on top. Bake for 30 minutes.

How to add the meringue to the cake

While the cake is baking, prepare the meringue by whipping the egg whites until foamy with a mixer. Gradually add the sugar while continuing to whip until it holds very stiff peaks.

Remove the pan from the oven and spread the whipped egg whites on top of the cake. Return the cake to the oven and bake for another 20 minutes until golden brown. Run a sharp knife completely around the inside edge of the pan. Let the cake cool slightly at room temperature before serving.

Give these Apple Meringue Cake a try and I hope you’ll enjoy it as much as we did! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Cheers.

For more apple treats check our full collection of Apple Recipes. For more fall desserts check our 50 Must-Try Fall Desserts collection.

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Apple Meringue Cake

This apple meringue cake is one of the best apple desserts, the meringue has a crispy exterior while the cake is soft and apples bring such a wonderful flavor and texture, a delightful and comforting dessert indeed.

Course Dessert

Cuisine American

Keyword apple cake, apple dessert, apple meringue cake, meringue cake

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Calories 377kcal

Ingredients

Cake Batter

• 1 stick (113g) butter , room temperature
• 3/4 cup (150g) sugar
• 4 egg yolks
• 1/4 cup (60g) sour cream
• Grated zest from 1 lemon
• 1 tsp (5g) vanilla extract
• 2 ½ tsp (10g) baking powder
• 1/4 tsp (1g) salt
• 2 cups (250g) flour

Apple Filling

• 4-5 medium apples , peeled and sliced
• Juice from half of lemon
• 1 tsp (3g) cinnamon
• 4 tbsp (30g) flour

Meringue

• 4 egg whites
• 3/4 cup (150g) sugar

Instructions

• Preheat oven to 350 degrees F (180 degrees C). Butter 10-inch (26 cm) springform pan (with a removable base).

Prepare the apples.

• In a large bowl combine the apple slices with lemon juice, cinnamon and 4 tbsp flour. Set aside until ready to use.

Prepare the cake batter.

• Combine flour, baking powder and salt into  a medium bowl.
• In another bowl cream together butter and sugar until well mixed. Beat in the egg yolks, sour cream, lemon zest and vanilla extract. Stir in flour mixture and mix until well combined.
• Pour the batter into the prepared pan and arrange the apple slices on top. Bake for 30 minutes. 

Prepare the meringue.

• Whip the egg whites until foamy with a mixer. Gradually add the sugar whipping the whole time until it holds very stiff peaks.
• Remove the pan from the oven and add whipped egg whites on top of the cake and bake for another 20 minutes until golden brown. Run a sharp knife completely around the inside edge of the pan. Let cool slightly at room temperature before serving.

Video

Nutrition

Serving: 1 serving out of 10 | Calories: 377kcal | Carbohydrates: 62.7g | Protein: 5.9g | Fat: 12.6g | Saturated Fat: 7.3g | Cholesterol: 111mg | Sugar: 37.6g

The post Apple Meringue Cake appeared first on Home Cooking Adventure.

I’ve always wanted to make my own marzipan because I adore its taste, especially when paired with dark chocolate.

I’m thrilled to have finally made it at home, and I will definitely be making them again. While it does take some time, it’s worth every bit of effort if you’re a marzipan lover.

How to make homemade marzipan candies

To make these delicious marzipan candies, start by combining almonds and granulated sugar in a food processor. Blend until the mixture is well mixed and finely ground. Transfer this mixture to a bowl.

Next, beat an egg white with a fork and pour it over the almond mixture. Stir well to incorporate. Gradually add lemon juice, almond extract, and powdered sugar to the mixture. Continue mixing until you achieve a smooth, stiff paste.

Wrap the marzipan in plastic wrap and refrigerate it until you’re ready to use. This helps the marzipan firm up, making it easier to shape.

When the marzipan is ready, take it out of the refrigerator and create your desired shapes. Once shaped, place the marzipan back in the refrigerator while you prepare the chocolate.

Melt semisweet chocolate over a bain-marie (double boiler), stirring constantly until smooth. Remove from heat and start dipping the marzipan shapes into the melted chocolate. Place the dipped marzipan on parchment paper and let the chocolate set.

If you’d like to add an extra touch, melt white chocolate over a bain-marie, remove from heat, and use it to decorate some of the marzipan candies.

Once all the chocolate has set, your marzipan candies are ready to serve. Store any remaining candies in the refrigerator to keep them fresh.

Hope you will try them out and enjoy your homemade marzipan treats!

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Homemade Marzipan Candies Dipped in Chocolate

Delicious recipe for homemade marzipan candies dipped in chocolate, perfect for holiday/family tables, or as small gifts to your guests. Worth all the effort.

Course Dessert

Cuisine German

Keyword almonds, candies, chocolate, chocolate marzipan candies, homemade, marzipan

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 22 servings

Calories 173kcal

Ingredients

• 2 cups (230g) raw blanched slivered almonds
• 2 tbsp (30g) granulated sugar
• 1 egg white
• 1 ½ cup (180g) powdered sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tbsp lemon juice

Chocolate for dipping

• 9 oz (250g)semisweet chocolate
• 3.5 oz (100g) white chocolate

Instructions

• In a food processor combine the almonds with granulated sugar until well mixed. 
• Put the mixture into a bowl.  Beat the egg white with a fork, pour over almond mixture and stir well. Add lemon juice, almond extract and powdered sugar gradually. Combine well until smooth and it forms a stiff paste. wrap the marzipan in plastic wrap and refrigerate until ready to use. 
• Create the shapes you like from the marzipan and refrigerate until you prepare the chocolate. Melt the semisweet chocolate over bain-marie stirring constantly. For tempering the chocolate, remove the melted chocolate from the heat and add few pieces of chocolate. Stir until completely melted.  
• Start dipping the marzipan shapes. Place them on parchment paper until the chocolate is set.
• Melt the white chocolate over bain-marie, remove from heat and decorate some of the marzipan candies.
• Let the chocolate set and they are ready to serve. Refrigerate the rest. Enjoy!

Nutrition

Serving: 1 candy | Calories: 173kcal | Carbohydrates: 20.7g | Protein: 3.1g | Fat: 9.1g | Saturated Fat: 3.6g | Cholesterol: 4mg | Sugar: 18.1g

The post Homemade Marzipan Candies Dipped in Chocolate appeared first on Home Cooking Adventure.

The recipe is very easy to prepare.  You can even involve kids in the process of making as they will love it. You can always use different fruits, and substitute peaches with seasonal fruits like apples, pears, cherries, plums, or apricots.

How to make Peach Cake with Meringue Topping

To make this delightful peach cake, start by preheating your oven to 350 degrees F (180 degrees C). Butter a 10-inch (26 cm) springform pan with a removable base to ensure the cake releases easily after baking.

In a large bowl, cream together the butter and sugar until the mixture is well blended and creamy. Beat in the egg yolks, sour cream, lemon zest, and vanilla extract until fully combined. Stir in the dry ingredients, flour, and baking powder, mixing until you have a smooth batter.

Pour the butter mixture into the prepared pan, spreading it evenly. Sprinkle a little flour over the peach slices to prevent them from sinking, then arrange the slices on top of the batter.

Bake in the preheated oven for 15 minutes. While the cake is baking, prepare the meringue by whipping the egg whites in a clean bowl until foamy. Gradually add the sugar while continuing to whip until the egg whites form very stiff peaks.

After the initial 15 minutes of baking, remove the cake from the oven. Carefully spread the whipped egg whites over the top of the partially baked cake, then return the pan to the oven. Bake for an additional 20 minutes, or until the meringue is golden brown.

Once baked, run a sharp knife around the inside edge of the pan to loosen the cake. Let it cool at room temperature before serving.

If you try this out, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. 

For more similar recipes check our full collection of Fruit Desserts.

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Peach Cake with Meringue Topping

This Peach Cake is one of the best summer desserts with a perfect crunchy meringue topping. You can replace peaches with apples, pears, cherries, plums or apricots.

Course Dessert

Cuisine German

Keyword cake, dessert, meringue, peach, sugar

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 10 servings

Calories 284kcal

Ingredients

Cake Base

• 110 g butter
• 12 tbsp sugar
• 4 egg yolks
• 4 tbsp sour cream
• 1 lemon finely grated zest
• 1 tsp vanilla extract
• 2 1/2 tsp baking powder
• 12 tbsp flour

Filling

• 5,6 medium peaches , peeled and sliced

Topping

• 4 egg whites
• 10 tbsp sugar

Instructions

• Preheat oven to 350 degrees F (180 degrees C). Butter 10-inch(26 cm) springform pan(with a removable base).  
• In a large bowl, cream together butter and sugar until well mixed. Beat in the egg yolks, sour cream, lemon zest, and vanilla extract. Stir in dry ingredients, flour and baking powder.
• Pour the butter mixture into the prepared pan. Sprinkle a little flour over the peach slices and arrange them on the top of butter mixture. Bake for 15 minutes.
• Meanwhile, whip the egg whites until foamy with a mixer. Gradually add the sugar whipping the whole time until it holds very stiff peaks. 
• Remove the pan from the oven and add egg whites on top of the cake and bake for another 20 minutes until golden brown. Run a sharp knife completely around the inside edge of the pan. Let cool at room temperature before serving.

Nutrition

Serving: 1 serving out of 10 | Calories: 284kcal | Carbohydrates: 41.7g | Protein: 4.3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 110mg | Sugar: 32.9g

The post Peach Cake with Meringue Topping appeared first on Home Cooking Adventure.