There sheet cake it’s a sweet american rectangular in shape which usually consists of a cake base and a cheese frosting and can be decorated at will. We used the peaches, to make one summer version with fruit.
Ingrediants
- 300 g of flour 00
- 50 g of potato starch
- 300 g of brown sugar
- 230 g of soft butter
- 240 ml of whole milk
- 80 g of sour cream
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- the zest of ½ lemon
- ½ vanilla bean
FOR THE BASE:
- 3 eggs
- 1 pinch of salt
- 300 g of robiola
- 4 tablespoons of powdered sugar
- ½ vanilla bean
- 4 Peaches and Nectarines from Emilia Romagna PGI
- 30 g of butter
- 30 g of brown sugar
- mint
FOR FROSTING:
FOR THE CARAMELIZED FRUIT:
The protagonists of this sheet cake are the Fishing and the Nectarine of theEmilia Romagna, which have held the IGP mark since 1997. Let’s get to know them better in these 5 points.
1. Features: peaches can be recognized by their velvety skin, while nectarines have a smooth or hairless skin. Both are good, safe and guaranteed, in fact they are harvested at the right degree of ripeness, are grown with the integrated system and are controlled at all stages of production.
2. History: there are different theories on the introduction of the peach tree in Europe. There are those who attribute to Alexander the Great following his expeditions against the Persians, those to the Greeks from Egypt and those who give credit to the Chinese. What is certain is that between the end of the 19th century and the beginning of the 20th century, Emilia-Romagna becomes a point of reference for cultivation, playing a predominant role compared to other Italian regions.
3. Seasonality: are available from 10 June to 20 September approximately.
4. Ownership: they are rich in vitamin C, have good amounts of B carotene, provitamin A and contain a lot of potassium. Plus, they have antioxidant properties.
5. Advice: a peach is ripe when it has a yellow background color and soft if lightly pressed. Nectarine can also be consumed in a less advanced stage of ripening, when the consistency is compact and crunchy to the bite. Both can be purchased before they are completely ripe, so as to keep them longer, but in the correct way, that is, do not put them in the refrigerator immediately, but leave them in a paper bag for 2-3 days. Only after this time are they ripe and can be stored in the fridge for a few days.
How to prepare: Sheet cake with Peaches and Nectarines from Emilia Romagna PGI
- Execution
- easy
- Preparation time
- 45 min
- Cooking time
-
25 min
- Portions
-
12
How to prepare: Sheet cake with Peaches and Nectarines from Emilia Romagna PGI
Start preparing this peach sheet cake from the base. In a bowl, mix together the flour, starch, sugar, baking soda and yeast. Add the grated lemon zest, vanilla seeds, melted butter and half the milk.
Stir to mix and add the sour cream, eggs with salt and milk. When you have obtained a homogeneous mixture, transfer it into a 20×30 cm rectangular mold lined with parchment paper, level and cook for 30 minutes or until the dough is cooked, checking with a toothpick that it should come out clean. Let it cool down.
Dedicate yourself to frosting: in a bowl mix the robiola with the vanilla seeds and the sifted icing sugar with a hand whisk. Caramelize the fruit: cut the Peaches and Nectarines of Emilia Romagna PGI into 3 mm thick slices.
In a non-stick pan, melt the butter with the sugar, add the slices and let them cook until they are caramelized.
Make up the cake: using a pastry spatula (a spoon is fine too) spread the cream cheese on the surface of the cake and lay the nectarines with their cooking juices on top. Add a few leaves of fresh mint to taste. The peach sheet cake is ready to be served.
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