This dessert starts with a light, spongy vanilla base that is generously filled with juicy peach slices and fresh raspberries, making every bite bursting with fresh fruit flavor. A thin, layer of homemade peach sauce is spread over the cake.

The cake is then beautifully topped with a creamy layer of peach yogurt mousse. Fresh raspberries are carefully folded into the mousse, adding a pop of vibrant color and a burst of tartness. The cake is then decorated with more fresh raspberries and peach slices adding a burst of color and a hint of the fresh fruit flavors that permeate the cake.

 The result is a dessert that is both light and indulgent, with a perfect balance of sweet, tart, and creamy flavors.

How to make raspberry peach yogurt mousse cake

Begin by preparing the raspberry peach sponge cake.  While the cake is baking continue with preparing the peach sauce. Let them both cool completely and prepare the raspberry peach yogurt mousse. Assemble the cake and let it set for 4-6 hours in refrigerator. Decorate as desired and enjoy!

How to prepare the raspberry peach sponge cake

Preheat the oven to 340°F (170°C), grease an 8-inch (20 cm) pan, and line the bottom with parchment paper. Separate the egg whites from the yolks. In a medium bowl, whisk the yolks with 1/4 cup (50g) sugar and vanilla extract until creamy and pale yellow. Gradually mix in the oil and water. Incorporate the flour and baking powder into the yolk mixture and set aside.

In a large bowl, beat the egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g) and continue mixing until soft peaks form. Gently fold a spoonful of whipped whites into the yolk mixture, then fold the yolk mixture back into the remaining whipped whites.

In a separate bowl, toss the chopped peaches and raspberries with 2 tablespoons of flour, then gently fold them into the batter. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan to cool completely on a rack.

How to prepare the peach sauce

Meanwhile, prepare the peach sauce by placing chopped peaches, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 15 minutes, until the peaches are tender and the sauce thickens. Set aside to cool, reserving 3 tablespoons (45g) for spreading on the sponge cake.

How to prepare the peach yogurt mousse. 

Dissolve the gelatin in cold water and let it swell for 5-10 minutes. In a large bowl, mix the yogurt with powdered sugar and the remaining peach sauce. Dissolve the gelatin over low heat and stir it into the peach yogurt mixture. In another bowl, whip the chilled cream until stiff peaks form and gently fold it into the peach yogurt mixture. Finally, fold in the fresh raspberries.

How to assemble the peach yogurt mousse cake

To assemble the cake, invert the sponge cake onto a serving platter and spread the reserved peach sauce evenly over the top. Place a cake ring around the cake and line it with an acetate sheet. Pour the peach raspberry yogurt mousse over the cake and smooth the top. Refrigerate for at least 4-6 hours or overnight.

Before serving, decorate the cake with fresh raspberries and peach slices, then dust with powdered sugar.

Hope you will try this amazing Raspberry Peach Yogurt Mousse Cake and enjoy. If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other yogurt desserts you may like to try

This Easy Yogurt Cake is a delightful dessert that combines the lightness of a classic sponge cake with the tangy goodness of yogurt.

This Strawberry Yogurt Mousse Cake is a heavenly dessert that combines the velvety strawberry vanilla sponge cake with tangy strawberry yogurt mousse. It is perfect for any occasion and is sure to impress.

Try our Berry Lemon Yogurt Mousse Cake, a perfect treat for spring and summer days. This cake is very refreshing and flavorful. It consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.

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Brownie Raspberry Cheesecake
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Peach Crumble Muffins
Raspberry Souffle
Raspberry Yogurt Bars
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Raspberry Peach Yogurt Mousse Cake

This Raspberry Peach Yogurt Mousse Cake is a delightful and refreshing dessert perfect for summer celebrations. It is an elegant treat that captures the essence of the season’s finest fruits. It harmoniously blends the flavors of ripe peaches and tangy raspberries with a creamy yogurt mousse.

Course Dessert

Cuisine American

Keyword mousse cake, peach, raspberry, summer

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Servings 10 servings

Calories 332kcal

Equipment

• 8-inch springform pan
• adjustable cake ring
• hand mixer
• glass bowl
• silicone spatula
• acetate sheet
• saucepan

Ingredients

Raspberry Peach Sponge Cake

• 2 eggs , separated
• 1/2 cup (100g) sugar , divided
• 1/2 tsp (3g) vanilla extract
• 3 tbsp (45ml) vegetable oil
• 3 tbsp (45ml) water
• 3/4 cup + 1 tbsp (110g) all-purpose flour
• 1/2 tsp (2g) baking powder
• 1/4 tsp (1g) salt
• 9 oz (250g) fresh raspberries and peach cubes
• 2 tbsp (20g) all-purpose flour , for tossing

Peach Sauce

• 10 oz (300g) peaches , peeled and cut into small pieces
• 1/3 cup (70g) sugar
• 2 tbsp (30ml) lemon juice

Peach Yogurt Mousse Cake

• 2 ¼ tsp (7g) gelatin powder
• 3 tbsp (45g) cold water
• 9 oz (250g) Greek yogurt
• 1/4 cup (30g) powdered sugar
• 1 ¼ cup (300ml) whipping cream
• 4 oz (120g) fresh raspberries

For Decoration

• fresh raspberries
• fresh peach slices
• powdered sugar

Instructions

Prepare the raspberry peach sponge cake.

• Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
• Separate whites from yolks.
• In a medium bowl mix yolks with 1/4 cup (50g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add water.
• Incorporate the baking powder and flour into the yolk mixture and set aside.
• In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g).
• Continue mixing until soft peaks form.
• Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
• Place the peeled peach pieces and raspberries into a bowl and toss with 2 tablespoons of flour.
• Gently fold the raspberries and peaches into the batter.
• Pour the batter into the prepared pan.
• Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.

Prepare the peach sauce.

• Place chopped peaches, sugar and lemon juice in a small saucepan and place over medium heat.
• Bring to a boil and cook for about 15 or minutes until the peaches are tender and the sauce thickens. Remove from heat and set aside to cool.
• Reserve 3 tablespoons (45g) of peach sauce for spreading on the sponge cake.

Prepare the peach raspberry yogurt mousse.

• Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
• In a large bowl mix yogurt with powdered sugar. Add the remaining peach mixture and mix to combine.
• Dissolve gelatin over low heat and pour over the peach yogurt mixture. Mix to combine.
• In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold it into the peach yogurt mixture.
• Gently fold the fresh raspberries into the mousse.

Assemble the cake.

• Invert the cake onto a serving platter.
• Spread the reserved 3 tablespoons of peach sauce evenly over the cake.
• Place a cake ring around the cake. Line an acetate sheet around the cake and pour the peach raspberry yogurt mousse over the cake. Smooth the top.
• Refrigerate for at least 4-6 hours or overnight.
• Decorate the cake with fresh raspberries and peach slices. Dust with powdered sugar. Enjoy!

Video

Nutrition

Serving: 1 serving out of 10 | Calories: 332kcal | Carbohydrates: 40.3g | Protein: 6.5g | Fat: 15.9g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 91mg | Potassium: 250mg | Fiber: 2.9g | Sugar: 28.6g | Calcium: 49mg | Iron: 1mg

The post Raspberry Peach Yogurt Mousse Cake appeared first on Home Cooking Adventure.

Filled with a variety of fresh summer fruits, including cherries and peaches in this version, this cake is perfect for making the most of the season’s bounty. But you can also try it with other fruits like berries, apricots, plums, or nectarines to create a different dessert every time.

What sets this Eggless Fruit Cake apart is the crumble topping, which adds a lovely crunch and texture to every bite. The recipe is straightforward and easy to follow, so you can enjoy a tasty dessert in no time at all.

How to make eggless fruit cake

To start, in a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, mix together oil and sugar until well combined. Add in yogurt, buttermilk, vanilla extract, and vinegar, and mix until combined. Gradually mix in the flour mixture, being careful not to overmix.

Toss your choice of fruit (such as berries or chopped stone fruit) with a tablespoon of flour, then gently fold the fruit into the batter using a spatula. Pour the batter into your prepared pan.

In a separate medium bowl, combine sugar, flour, and oil to make the crumb topping. Spread the topping evenly over the cake batter.

Bake the cake at 350 F (180C)  for 50-60 minutes, until golden brown and a toothpick inserted into the center comes out clean. Once done, cool the cake on a wire rack and dust with powdered sugar before serving.

This Eggless Fruit Cake is perfect for serving at summer gatherings, potlucks, or just as a sweet treat for yourself and your family. I can attest that my family and I absolutely loved this Eggless Fruit Cake, and I hope you will too. Give it a try and let me know what you think. Make sure to share the photos with me on Instagram. Would love to see your take on it. Enjoy!

Other eggless recipes you may like to try

If you’re a fan of both bananas and chocolate, this Eggless Chocolate Banana Cake is a must-try recipe! It’s a moist and decadent cake that’s bursting with banana flavor and rich chocolatey goodness. This cake is perfect for serving at gatherings, as it’s sure to please any crowd.

These No-Yeast Eggless Strawberry Rolls with Lemon Cream Cheese Icing are a great summer treat that everybody will adore. They look simply amazing and totally irresistible. The recipe is really easy and quick, and doesn’t require yeast or eggs.

This Berry Lemon Yogurt Mousse Cake is a perfect treat for summer days. This cake is very refreshing and flavorful, smooth and light with a great combination of textures. The cake consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.

YOU MAY ALSO LIKE:
Apple Meringue Cake
Strawberry Scones
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Eggless Fruit Cake

Eggless Fruit Cake - soft and moist vanilla sponge cake, filled with fruits and topped with a crumble topping. One of the best ways to enjoy the abundance of summer fruits.

Course Dessert

Cuisine American

Keyword eggless cake, eggless dessert, eggless fruit cake, eggless summer cake

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Calories 354kcal

Ingredients

• 2 cups (250g) all-purpose flour
• 2 tsp (8g) baking powder
• 1/2 tsp (3g) salt
• 1/2 tsp (3g) baking soda
• 1/2 cup (110g) vegetable oil
• 3/4 cup (150g) sugar
• 1 cup (240g) Greek yogurt
• 1/2 cup (120ml) buttermilk
• 1 tsp (5ml) vanilla extract
• 1 tsp (5ml) white vinegar

Fruit Filling

• 14 oz (400g) summer fruit mix (I used cherries and peaches) , cut in small pieces
• 1 tbsp (10g) flour

Crumb Topping

• 3 tbsp (45g) sugar
• 1/4 cup (30g) all-purpose flour
• 1 ½ tbsp (20g) vegetable oil

Instructions

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

Prepare the cake batter.

• In a medium bowl whisk together flour with baking powder, baking soda and salt.
• In a large bowl mix oil with sugar until combined. Add yogurt, buttermilk, vanilla extract and vinegar. Mix to combine.
• Gradually mix in flour mixture. Don’t overmix.
• In a bowl toss the fruits with 1 tablespoon flour. Using a spatula, gently fold the fruits into the batter.
• Pour the batter into the prepared pan.

Prepare crumb topping.

• In a medium bowl combine sugar with flour and oil.
• Spread the crumbs on top of the cake.
• Bake for about 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean.
• Cool the cake on a wire rack.
• Dust with powdered sugar before serving. Enjoy!

Video

Nutrition

Serving: 1 serving out of 10 | Calories: 354kcal | Carbohydrates: 52g | Protein: 6.2g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 2mg | Sugar: 24g

The post Eggless Fruit Cake appeared first on Home Cooking Adventure.

I personally think these cookies are also great for peach season. I’ve tried to keep the recipe as easy to prepare as possible. I’ve simply made some buttery cookies that are filled with a peach-flavored filling, matched together dipped into colored liqueur and coated with sugar for an amazing look and taste.

How to make peach cookies

Begin by preheating your oven to 350°F (180°C) and lining two baking sheets with parchment paper.

Next, prepare the cookie dough. In a large bowl, mix together the butter, sugar, and lemon zest until creamy. Add the egg and mix until well combined, then stir in the vanilla extract and sour cream. In a separate medium bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually incorporate the flour mixture into the butter mixture until well combined.

Grease your hands with softened butter or oil, then scoop about 1 tablespoon (15g) of dough and shape it into balls. Place the balls on the prepared baking sheets and flatten them slightly. Bake for 13-15 minutes, or until the bottoms are lightly golden brown. Remove from the oven and let the cookies cool completely.

Once the cookies are cooled, use a small sharp knife to remove the centers and place them in a bowl to be used for the filling.

For the filling, break the reserved cookie centers into crumbs and mix them with peach jam and ground pecans or walnuts until well combined. Transfer the filling to a piping bag fitted with a plain tip (about 9 mm).

Fill each cookie with the prepared filling and sandwich them together in pairs.

To decorate the cookies, prepare two bowls of peach liqueur, one with yellow food coloring and the other with red food coloring. Place a bit of fine sugar in another bowl. Dip about half of each sandwiched cookie into the yellow liqueur and then into the red liqueur. Allow excess liquid to drain off, then roll the cookies in the sugar to coat evenly.

Arrange the peach cookies on a serving platter and decorate with green leaves if desired.

Hope you will try this amazing Peach Cookies and don’t forget to share the photos with me on Instagram. Hope you will try it out and enjoy!

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Nutella Stuffed Chocolate Cookies
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Peach Cookies

Peach Cookies are an impressive dessert perfect for summer days, that looks and taste like peaches. These cookies are known worldwide and usually are made during the holiday season reminding to many of us of the beautiful days of childhood.

Course Dessert

Cuisine Italian

Keyword come fare le pesche dolci, holiday cookies, italian peach cookies - pesche dolci, peach cookies, peach cookies recipe, Peach Cookies with Peach Jam and Nut Filling, peach cookies with peach jam filling, pesche dolci, pesche dolci ricetta

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 15 servings

Calories 179kcal

Ingredients

Cookie Dough

• 1 ⅔ cup (210g) all-purpose flour
• 1 ½ tsp (6g) baking powder
• 1/4 tsp (1g) salt
• 1/2 cup (110g) butter , softened
• 1/2 cup (60g) powdered sugar
• 1 egg
• 1 tsp (5g) vanilla extract
• 3 tbsp (45g) sour cream
• Lemon zest from 1 lemon

Filling

• 1/4 cup (30g) ground pecans or walnuts or almonds
• 1/4 cup (80g) peach jam
• reserved cookie crumbs

For decoration

• 2/3 cup (160ml) Peach liqueur , divided
• red food coloring
• yellow food coloring
• fine sugar
• green leaves

Instructions

• Preheat oven to 350F (180C). Line two baking sheets with parchment paper and set aside.
• Prepare cookie dough. In a large bowl mix butter with sugar and lemon zest until creamy. Add egg and mix until well combined. Mix  in vanilla extract and sour cream.
• In a medium bowl whisk together flour, baking powder and salt.
• With mixer on low incorporate flour mixture to butter mixture.
• Grease your hands with softened butter or oil. Scoop about 1 tbsp (15g) of dough and shape into balls. Place the balls on the prepared baking sheets.
• Flatten the balls slightly .
• Bake for 13-15 minutes until bottoms are lightly golden brown. Remove from the oven and let cool completely.
• When cookies are cooled use a small sharp knife to remove the cookie center crumb and place it in a bowl as it will be used for the filling.
• Prepare the filling. Break the reserved cookie centers into crumbs.  Add peach jam and ground pecans or walnuts over the reserved cookie crumbs and stir to combine.
• Place the filling into a piping bag fitted with a plain tip (I’ve used a 9 mm tip).
• Fill the cookies and match two cookies together.
• Decorate cookies. Add about 1/3 cup (80ml)  peach liqueur into a small bowl. Add yellow food coloring. Add another 1/3 cup (80ml) peach liqueur into another bowl and add red food coloring. In another bowl add a bit of fine sugar.
• Dip about a half of each sandwiched cookie into the yellow liqueur and then into the red one. Let it drain a bit and then roll into sugar to coat evenly.
• Place the peach cookies onto a serving platter and decorate with green leaves if desired. Enjoy!

Video

Nutrition

Serving: 1g | Calories: 179kcal | Carbohydrates: 21g | Protein: 2.2g | Fat: 8.4g | Saturated Fat: 4.4g | Cholesterol: 28mg | Sugar: 8.7g

The post Peach Cookies appeared first on Home Cooking Adventure.

Inside, these treats are wonderfully soft and moist, packed with juicy peach pieces and topped with a delightful crispy crumble topping. They are by far one of the best  treats alongside your morning coffee. The brown sugar and cinnamon crumble not only add a burst of flavor but also complement the peaches perfectly, creating a truly delightful combination.

These crumble muffins are great with any other fruits, like blueberries, blackberries, raspberries, or apples, so you can enjoy them all year round using seasonal fruits.

How to make peach crumble muffins

Hope you will try these amazing Peach Crumble Muffins. If you do, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

For more similar recipes check our full collection of Muffins and Cupcakes.

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Pumpkin Muffins
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Peach Crumble Muffins

These Peach Crumble Muffins are simply amazing. Soft and moist inside, full of peach pieces, with crispy crumble on top, they are by far one of the best treats you can get alongside your morning coffee.

Course Dessert

Cuisine American

Keyword breakfast muffins, crumble muffins, muffins, peach crumble muffins, streussel muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 14 servings

Calories 226kcal

Ingredients

• 1 pound (450g) , about 3 peaches

Crumb Topping

• 1/2 cup (100g) packed brown sugar
• 2/3 cup (85g) all purpose flour
• 1/4 cup 60g) butter , melted
• 1 tsp (3g) cinnamon

Muffin Batter

• 1 stick (110g) butter , room temperature
• 2/3 cup (135g) sugar
• 2 eggs
• 1 tsp (5g) vanilla extract
• 1/3 cup (80g) sour cream
• 1/4 cup (60ml) milk
• 1 tsp (6g) baking soda
• 1 tsp (4g) baking powder
• 1 ¾ cups (220g) all-purpose flour
• 1/4 tsp (2g) salt
• 1/2 tsp (1g) cinnamon

Instructions

• Preheat the oven to 350F (180C) and line a muffin pan with paper liners.

Prepare the crumble topping.

• In a bowl, combine sugar with flour and cinnamon.
• Add melted butter and stir with a fork to combine. Set aside.

Prepare the peach muffin batter.

• In a medium bowl mix flour with salt, cinnamon, baking powder and baking soda.
• In a mixing bowl cream butter and sugar until creamy, light and fluffy. Add eggs, one at a time, vanilla extract, sour cream, milk and mix to combine. Add flour mixture and mix until well incorporated.
• Incorporate peaches with a rubber spatula.
• Spoon batter evenly among liners, up to the top. Add a tablespoon of crumble on top of each muffin.
• Bake for about 25-30 minutes until golden brown. Transfer to wire rack to cool completely.

Video

Nutrition

Serving: 1 peach muffin | Calories: 226kcal | Carbohydrates: 30.6g | Protein: 3.3g | Fat: 10.5g | Saturated Fat: 6.3g | Cholesterol: 46mg | Sugar: 15.4g

The post Peach Crumble Muffins appeared first on Home Cooking Adventure.

You might think it will get too sweet, (I was afraid of that) but it is not. The chocolate bitterness along with the sour fruits and sweet meringue make a perfect combination. You can use any fruit combination or use pistachios, almonds, or walnuts instead of hazelnuts. Feel free to create your topping but I suggest keeping the ginger chocolate sauce, it is amazing.

At first, it may seem like a complicated recipe, but once you understand what you have to do it is easy. The most important thing is to have good quality egg whites, so when you separate make sure no yolks get in the whites otherwise they won’t whip well.

Once the meringue gets cold you just have to assemble everything and it’s done in a matter of minutes. This is the kind of dessert perfect for a family reunion or friend gathering.

Everybody will enjoy this memorable dessert, that’s for sure.

YOU MAY ALSO LIKE:
Soft Meringue Cookies
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Peach Chocolate Pavlova

Peach Chocolate Pavlova Recipe - the chocolate bitterness along with the sour fruits and sweet meringue make a perfect combination. It is indeed an outstanding decadent dessert, that melts in your mouth.

Course Dessert

Cuisine Australian

Keyword chocolate pavlova, fruit chocolate pavlova, jamie oliver meringue recipe, meringue, meringue recipe, pavlova, pavlova recipe, peach chocolate pavlova

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 10 servings

Calories 454kcal

Ingredients

Adapted after Jamie Oliver in Jamie at Home show.

• 4 large organic egg whites
• 1 cup (200g) raw sugar
• Pinch sea salt
• 3.5 oz (100g) hazelnuts , skins removed
• 2 (14-ounce-400g) cans halved peaches , in syrup
• 1 tsp grated fresh ginger (about 1/2 inch (1 cm) ginger)
• 7 ounces (200g) bittersweet chocolate
• 1 ½ cups (about 400g) heavy cream
• 3 tbsp (45 g) icing sugar , sifted
• 1 vanilla bean , halved and seeds scraped out or 1 tsp vanilla extract
• zest of 1 orange

Instructions

• Preheat your oven to 300 F (150C) and line a large baking sheet with parchment paper.
• Place the egg whites in a mixing bowl and start whipping at medium speed until firm peaks form. Gradually add sugar and pinch of salt. Using the mixer highest speed setting, whip for about 7-8 minutes until white and glossy.
  
• Spoon the meringue out onto the prepared baking tray and using a spatula, shape it in form of an A4 size rectangle.
• Bake for 1 hour or until crisp on the outside and soft and sticky inside. At the same time place the hazelnuts in a separate sheet and bake until golden brown.
  
• Drain the cans of peaches reserving the syrup from 1 can. In case you bought a larger can reserve about 1/2 cup of syrup. Cut each peach half in 3 or 4 slices.
• Pour the reserved peach syrup into a saucepan with ginger and warm until it starts to simmer. Take off the heat and add chocolate, stirring until all melted.
  
• Take the meringue and hazelnuts out of the oven and leave to cool. Smash the toasted hazelnuts.
• Whip the cream with the sifted icing sugar and the vanilla seeds or vanilla extract until it forms smooth, soft peaks.
• Start assembling the meringue: 

  Place the Meringue on your serving plate and sprinkle half of the toasted hazelnuts on top of it. Spoon half of the whipped cream over and then drizzle with some chocolate sauce. Place the peach slices over the top. Add the rest of the whipped cream and chocolate sauce. In the end sprinkle another round of hazelnuts and orange zest.
  
• Serve immediately. It is amazing. Enjoy everybody.

Nutrition

Serving: 1 serving out of 10 | Calories: 454kcal | Carbohydrates: 55.8g | Protein: 7.2g | Fat: 24.6g | Saturated Fat: 11g | Cholesterol: 37mg | Sugar: 49.8g

The post Peach Chocolate Pavlova appeared first on Home Cooking Adventure.

You can also make this dessert with other fruits like apples, plums, or apricots, and add walnuts or almonds along with spices like cinnamon or vanilla.

This peach galette holds a special place in my heart as it was the first recipe I featured in my very first cooking video. We’ll be making many more, so I hope you enjoy our debut video!

How to make peach galette

Begin with preparing the crust. Start by sifting the flour into a large bowl. Mix the flour with salt and sugar until well combined. Using a pastry blender, a fork, or a food processor, incorporate the butter into the flour mixture until it forms coarse crumbs. Slowly add the water, stirring until the dough begins to come together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 400°F (200°C).

While the dough is chilling, prepare the peach filling. Slice the peaches and place them in a bowl. In a separate small bowl, mix the sugar with cornstarch. Add the sugar mixture to the peach slices along with the butter, and toss gently to coat the peaches evenly.

How to shape the galette

Once the dough has chilled, remove it from the refrigerator. Place it on a lightly floured surface or on a sheet of plastic wrap to prevent sticking. Roll the dough out to about a 13-inch diameter circle. Carefully lift the rolled dough and place it on a baking sheet lined with parchment paper.

Arrange the peach slices in overlapping circles on the dough, leaving about a 1.5-inch border around the edges. Fold the edges of the dough over the filling, creating pleats as needed. Sprinkle the crust and peaches with additional sugar.

Bake the galette in the preheated oven for about 40-45 minutes, or until the crust is golden brown and the peaches are tender and bubbly. Remove from the oven and let cool for 10-15 minutes before serving.

Cut the peach galette into slices and serve with a scoop of vanilla ice cream for a delicious dessert.

Other peach recipes you may like to try

YOU MAY ALSO LIKE:
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Peach Pavlova
Peach Crumble Muffins
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Apple Hand Pies
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Lemon Meringue Tart
Flower Tarts
Custard Pie

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Peach Galette

This Peach Galette, with its rustic look and flaky crust made with fresh peaches, is simply amazingly delicious. No need for a tart pan—just a rolling pin and a baking tray.

Course Dessert

Cuisine French

Keyword fruit galette, galette, pate brise, peach, peach galette, rustic, tart

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 470kcal

Ingredients

Crust:

• 1 ¼ cup (160g) flour
• 1 stick (110g) cold unsalted butter , cut into small (1/2-inch) cubes
• 1 ½ tsp (7g) sugar
• 1/4 tsp (1g) salt
• 4 to 6 tbsp (60-90ml) ice water

Filling

• 2 or 3 yellow peaches
• 1/4 cup (50g) sugar
• 2 tbsp (30g) butter , melted
• 1 ½ tsp (6g) cornstarch
• sugar , for garnish

Instructions

Prepare the crust.

• Sift the flour and mix flour with salt and sugar. Incorporate butter into the flour, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Slowly add the water and stir until the water is incorporated.
• Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes.
• Preheat the oven to 400°F (200°C).
• Slice the peaches and place them in a bowl. Mix sugar with cornstarch and add over the peach slices. Add butter and toss gently to coat.  
• Using the wrap plastic at the base, roll the dough to about a 13-inch diameter. Lift the rolled dough and place it on a baking sheet lined with parchment paper. 
• Arrange the peach slices in overlapping circles starting one and a half inches from the edge. Fold the edges of the dough over the filling and sprinkle with sugar.
• Bake for about 40 45 minutes, remove from the oven and let cool for 10-15 minutes. Cut and serve with vanilla ice cream.

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Nutrition

Serving: 1 serving out of 4 | Calories: 470kcal | Carbohydrates: 48.7g | Protein: 4.8g | Fat: 29.2g | Saturated Fat: 18.2g | Cholesterol: 76mg | Sugar: 17.3g

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How to make summer peach drink

To make a refreshing peach juice, start by placing fresh peach slices into the bowl of a food processor or blender. Add lemon juice, sugar, water, and a few ice cubes. Blend the mixture until it is smooth and well combined, ensuring that the sugar is fully dissolved and the peaches are thoroughly pureed.

Prepare serving glasses by adding ice cubes to each one. Pour the peach juice over the ice, filling each glass.

If made with a little gin or rum you can turn them into refreshing summertime cocktails perfect for evening gatherings. For an extra touch of elegance and flavor, garnish each glass with a slice of peach and a few fresh mint leaves.

Serve immediately and enjoy this delightful, cooling peach juice! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more drinks check our full collection of Drink Recipes.

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Summer Peach Drink

Summer Peach Drink is quick and very easy to make, refreshing, fruity, and flavorful. Adding a little gin or rum turns it into a refreshing summertime cocktail.

Course Drinks

Cuisine American

Keyword peach beverage, peach drink, peach recipes, peack cocktail, refreshing peach drink, summer peach drink

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 101kcal

Ingredients

• 4 peaches , peeled and cut into slices
• 2 1/2 cups water
• Fresh juice of 1 lemon
• 5 tbsp sugar
• Ice cubes

For Garnish

• peach slices
• Mint leaves

Instructions

• Place the peach slices in the bowl of a food processor  or blender. Add lemon juice, sugar, water and ice cubes. Puree until smooth. 
• Add ice to serving glasses and fill each glass with peach juice. Garnish with peach slice and mint leaves.

Nutrition

Serving: 1 serving out of 4 | Calories: 101kcal | Carbohydrates: 25.8g | Protein: 0.9g | Fat: 0.2g | Sugar: 24.1g

The post Summer Peach Drink 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.

YOU MAY ALSO LIKE:
Apple Meringue Cake
Coffee Cake with Meringue Topping
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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.

How to make peach brioches

Begin by mixing flour and sugar in a large bowl. Dissolve the fresh yeast in warm milk and add it to the flour mixture. Incorporate eggs, oil or melted butter, and lemon zest. Mix everything together and knead until the dough is smooth and pulls away from the sides of the bowl. Cover the bowl with a cloth and let the dough rise for about 1 hour until it doubles in size.

While the dough is rising, prepare the peach filling by combining peach pieces with flour, sugar, and cinnamon in a medium bowl. This mixture will provide a sweet and slightly spiced center for the muffins.

Preheat your oven to 180°C (350°F). Once the dough has risen, divide it into 12 equal pieces. On a greased surface, press each piece of dough with your fingers to flatten it slightly. Place 1 tablespoon of the peach filling in the center of each piece, then fold the edges of the dough over the filling to cover it completely. Pinch the edges to seal the filling inside.

Grease a muffin tray and place each filled dough piece into a muffin cup. Beat an egg yolk and brush it over the top of each muffin. Sprinkle sugar on top for an extra touch of sweetness and crunch.

Bake the muffins for about 20-25 minutes, or until they turn golden brown. Allow them to cool slightly before serving. Enjoy these delightful peach-filled muffins warm or at room temperature for a delicious treat!

Hope you will try these out and enjoy your delicious homemade peach brioches! If you do, make sure to share the photos with me on Instagram.

For more sweet treats check our full collection of  Pastry Recipes.

YOU MAY ALSO LIKE:
Homemade Crescent Rolls
Cinnamon Rolls
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Peach Brioches

These freshly baked Peach Brioches with a peach and cinnamon flavor interior, and a crunchy sweet exterior are simply out of this world, perfect to start your day with along a cup of milk, coffee or tea or as a snack during the day.

Course Bread, Breakfast, Snack

Cuisine French

Keyword bread recipes, breakfast brioche, brioche recipe, fruit brioche, peach brioche, sweet bread recipe

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 230kcal

Ingredients

• 3 cups (375g) flour
• 1 cup (240 ml) warm milk
• 25 g fresh yeast (2 1/4 tsp active dry yeast)
• 4 tbsp (60g) sugar
• 4 tbsp (56g) butter or vegetable oil
• freshly grated zest of 1 lemon
• 1 egg
• 1 egg white

Filling

• 2 medium peaches, peeled and cut in 1/2 inch pieces
• 3 tbsp (45g) sugar
• 2 tbsp (20g) flour
• 1/8 tsp cinnamon, optional

Garnish

• 1 egg yolk
• sugar

Instructions

• In a large bowl, mix flour with sugar. Dissolve the fresh yeast in milk and add to the flour mixture. Add eggs, oil, or melted butter and lemon zest. Mix everything together and knead until the dough is smooth and pulls away from the sides of the bowl. Cover it and let it rise for about 1 hour.
• Prepare the filling. Combine peach pieces with flour, sugar and cinnamon.
• Preheat the oven to 180C (350F). Split the dough in 12 pieces. On a greased surface press each piece with fingers, add 1 tbsp of peach filling, cover with the edges of the dough. Place them on greased muffins tray. 
• Beat egg yolk and brush each of the muffins. Sprinkle sugar on top and bake for about 20 -25 minutes or until golden brown. 

Nutrition

Serving: 1 brioche | Calories: 230kcal | Carbohydrates: 37.8g | Protein: 6g | Fat: 6.2g | Saturated Fat: 1.5g | Cholesterol: 35mg | Sugar: 12g

The post Peach Brioches appeared first on Home Cooking Adventure.