Tender peach pie
Description
Delicious baking for the whole family. This cake is great because you don't necessarily have to put it in the refrigerator after baking, as the sponge turns out light and airy, while the sour cream frosting is moist and soaks the cake well. However, if you have time, still refrigerate the cake for 2-3 hours—it will become incredibly delicious. Instead of peaches, you can use ripe apricots, pears, apples, cherries, or raspberries. Use a larger pan, as the cake rises well and the batter yields a generous amount.
Instructions
- 1
Step 1
1. Carefully separate the egg whites from the yolks and transfer them to a dry, cool bowl. Beat the egg whites with salt using a mixer until stiff peaks form, gradually increasing the mixing speed.
- 2
Step 2
2. Without stopping whisking, add sugar and vanilla sugar in small portions. Whisk the mixture for 5-6 minutes until stiff peaks form.
- 3
Step 3
3. Add the egg yolks to the egg white mixture one at a time, beating at medium speed of the mixer. Slowly pour in the vegetable oil in a thin stream, continuing to beat at medium speed. Sift the flour separately and mix it with the baking powder.
- 4
Step 4
4. Add the flour mixture to the sponge mixture in 3-4 batches, gently stirring with a spatula. Grease the baking pan with butter and sprinkle with semolina. Pour the batter into the pan and carefully smooth it out.
- 5
Step 5
5. Wash the peaches, dry them, and cut into small slices. Place the peach slices on top of the dough, skin side up. Put the sponge cake into a preheated oven at 170 degrees for 40-45 minutes. Check for doneness with a wooden skewer.
- 6
Step 6
6. Let the pie cool. Mix the thick sour cream with powdered sugar and pour it over the pie. Decorate the pie with fruit pieces and refrigerate for at least 1 hour.