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Prăjitura simplă și pufoasă cu piersici (nectarine, caise) pandișpan FĂRĂ praf de copt Savori Urbane
904 views
Jul 22, 2025
Prăjitura simplă cu piersici are multe felii de fructe care rămân la suprafața ei (nu se scufundă). Este un fel de pandișpan pufos care crește la copt grație aerului din albușurile bătute spumă. NU conține praf de copt și totuși iese perfect de fiecare dată, indiferent de fructele cu care am testat această cmpoziție: cireșe, căpșuni, vișine, piersici sau nectarine, caise, prune sau tutti frutti (vă las mai jos aceste rețete). Pe blog avem prăjitura aceasta din 2015 și a fost testată de mii de cititori (vedeți pozele trimise de ei de la finalul articolului): https://savoriurbane.com/prajitura-simpla-cu-piersici/ INGREDIENTE (tavă de 30x40 cm) 1 kg de piersici sau nectarine, caise (cântărite fără sâmburi) 8 ouă 250 g făină 200 g zahăr 50 ml ulei sare vanilie, coajă rasă de lămâie 20 g zahăr brun (opțional) - pentru presărat ________________________________________________________________________ Am povestit despre următoarele rețete: Prăjitura simplă cu vișine: https://youtu.be/2WRh0qx4bcU Prăjitura pufoasă cu cireșe și căpșuni: https://youtu.be/OoY0OJmVfRc Pandișpan simplu: https://savoriurbane.com/blat-de-tort-simplu-pandispan-cu-vanilie/ Pandișpan cu prune: https://savoriurbane.com/prajitura-pufoasa-cu-prune-sau-alte-fructe-reteta-simpla-clasica/ Pandișpan tutti frutti (cu multe fructe de toamnă și miez de nucă): https://savoriurbane.com/pandispan-cu-fructe/ Chec cu multe vișine: https://savoriurbane.com/chec-pufos-cu-visine/ Tort cu iaurt și piersici: https://savoriurbane.com/tort-cu-iaurt-si-piersici-reteta-fara-coacere/
View Video Transcript
0:00
Ciao, dears, I'm Ona from Savory Urbane and look what a simple dessert
0:05
Today I'm waiting for you with a simple cake with peaches or nectarines or apricots
0:12
It has 1 kilogram of fruit slices, not that it was 1 kilogram of peaches
0:17
kilogram of peeled peaches. The tray is 30 40ths. It's the kind of recipe you can't go wrong with
0:24
we've been making it for decades in the family. It doesn't contain baking powder
0:28
And look how stable the top is and it has vanilla and everything it needs
0:34
Dears, see at the end and the section through it. Let's see how to make a simple, delicious cake
0:42
Yes, let's see how to prepare the simple cake with peaches or nectarines
0:47
It's very difficult to make. I'm kidding. We have a winning dough tested by millions of readers
0:54
The recipe for the simple cherry cake has actually been published since 2014
1:00
Look here and in video format. And this dough, which is a kind of sponge cake that also has oil
1:05
Sponge cake is something else entirely. They sound different proportions, but that's what people say
1:09
Sponge cake, first of all, it doesn't contain baking powder. It's so well proportioned between egg, flour, sugar, vanilla, and so on that it holds one kilogram of fruit
1:22
whether it's sour cherries. We have the version with cherries and strawberries. Look how good
1:29
this looks. Last year I made one. When the plums appear, we make it with plums. I make
1:36
tutti frutti in September when I have several kinds of fruit. I also put slices of pear and
1:41
apple and plums and grapes and walnut kernels on it. It's crazy. What's so good about it
1:47
And that's why everyone is delighted with our simple cake recipe with sour cherries and peaches
1:51
respectively. It's the fact that the fruit stays on the surface. Here, when people make the so-called
1:58
sponge cake with those fruits, they go like cannonballs to the bottom. You don't see one
2:03
No, not with us, because it's good technique, because it's urban flavors, right? Let me tell you
2:09
Many people already know the recipe by heart. 8 eggs, size L, 250 flour, 200 sugar
2:16
the indispensable salt powder, two sachets of vanilla sugar. I have bourbon here
2:23
grated zest from half a lemon, 50 milliliters of oil, one kilogram of fruit weighed after cleaning
2:29
I have peaches here, they were very ripe and because I didn't even have a kilogram
2:34
I added some extra and about four, five apricots, because they don't have anything
2:38
Here they are cut into slices. Preparations. Before starting any of these fluffy cakes where
2:45
we are supposed to beat egg whites, we don't waste time, meaning we put the oven to preheat
2:50
Now I set it to 180 degrees heat up, down and ventilation medium to high on gas ones
2:56
We line the form in advance. So when I'm with the beaten egg whites I start thinking
3:00
oh my, my oven is cold, oh my, it doesn't fit all the way. 30 40ths with baking paper
3:09
I finish cutting the peaches. Look, this is how I slice them
3:15
Yes, look how aromatic and delicious they are. And as I was saying, you can combine them with nectarines, with apricots, like I did
3:27
for quantity reasons, so that it's not an empty sponge cake or an empty dough cake
3:31
without fruit. Look, this one has a broken seed. So here you see, this one is more uncooked
3:41
The seed doesn't come out so easily from this one. And then we cut it into slices like this
3:47
And something extra. I have about 20 grams of brown sugar here to sprinkle over the fruit before baking
3:56
That's exactly why I have some that are quite sour. But this brown sugar makes it like a kind of caramelized drops
4:04
I don't do this with other fruitcakes. Only this with peaches. No, and look how we cut them into slices
4:13
struggle to remove the stone. In this case, the rest is also very nice, because some were even
4:18
overripe. But look, we have some that are even unripe. No problem. Of course, with the shell
4:27
The shell also has a beautiful color and has fiber and flavor. No, good. Let's move on to
4:34
separating the eggs immediately Why do we need to separate them Well if we don have baking powder we need a raising agent right And what is the natural raising agent The air that we accumulate in the egg whites Don be lazy because oh my with urban flavors there so much work
4:50
that you would also like the eggs not to be separated and the cake to rise without baking powder
4:56
No, the minimum effort is to beat the egg whites separately and collect the yolks in a bowl and have me separate them
5:02
If you don't want to have any emotions, separate them one by one in a glass
5:11
so that you don't wake up with a problem, that it happens. No, I'll see you when I've collected the egg whites here and the yolks over there
5:21
I separated them. I'm beating the egg whites with a pinch of salt, which is about that much
5:27
about a quarter of a teaspoon. Without salt, the cake has no taste and sweets in general have no
5:34
taste. Maximum speed. Beat the foam before turning on the mixer so that it doesn't make you dizzy
5:43
I'm putting the oil on top of the yolks. I'm beating them a little here with a fork
5:50
because there's still a little. a lot of people ask if I can use melted butter. maybe, but you
6:00
should know that here's something. oil is much fattier than butter. it gives a certain tenderness
6:06
you can do half and half. divide the amount of fat and add a little melted butter. and now I'm
6:14
going to start beating the egg whites at maximum speed and then I'm going to add all the sugar at
6:18
once because that's how it's done. The foam is very well beaten. I'm going to add the sugar all
6:30
over. The flavors, vanilla and lemon zest come a little later. It's not wrong if we put them here
6:39
and I'll tell you why. Normally I would put the vanilla sugar here, but the lemon has a lot of
6:44
flavor. The volatile oils, essential oils, oil, lemon flavor. I don't want to ruin the foam
6:53
Now we have to beat the sugar there for about 2-3-4 minutes at high speed until it
6:57
dissolves and we get a dense and glossy foam. I'll show you high speed. Like this
7:14
Look how it looks. This is the foam properly beaten like for meringue
7:22
And now I'm going to add the whole egg with the oil, vanilla and lemon zest in one go
7:31
I clean everything well and everything with the mixer. At medium speed I give it a few turns to incorporate well, but not too much
7:44
I can also give it maximum speed if okay. Here like this, 30 seconds, no more
8:07
And I'm done with the mixer. See how it looks. And after I put the yolks and oil, look here
8:14
No, people in general don't know how to beat the egg whites enough
8:19
I've seen this on the internet and in readers. Oh, I beat on but don't beat a little so you can see the white foam there
8:26
It has to be beaten very thoroughly. You're going to incorporate as much air as possible
8:31
We still need to add the flour that we're going to incorporate with the spatula
8:35
But first I give it a turn like this. Usually, robots don't mix well at low speed
8:45
That's it. All the flour at once. I never put it in turns and I'll tell you why
8:54
I always add a third and mix because I lose air all at once
9:01
But the sieve, I am a pastry chef and I give you advice with a real foundation, mostly
9:06
scientific. And if I have observed from decades of experience that it really shouldn't be put in a
9:14
turn, then it shouldn't be. From top to bottom, with wide movements and in the middle. We split
9:21
from top to bottom and in the middle and rotate from top to bottom and in the middle From top to bottom and in the middle and so on until I incorporate all the flour and I
9:33
take care to take from the bottom of the bowl so that one don't have any bags of flour
9:41
Look like this, from top to bottom and in the middle and not much
9:45
under no circumstances do we mix it violently in it in the composition to keep as much air
9:54
as possible that is embedded here and which is our natural leavening agent of growth
9:58
see how the bags of flour are yes look at them from top to bottom and split them in the middle
10:06
and so on. And the dough keeps its great hold, it doesn't flow, it doesn't flaky. Then you realize
10:16
if you pour that kind of flaky stuff into the pan, where are your fruits supposed to go? Because
10:21
they go down on their own because they have no support, they go straight to the bottom
10:27
This has very good support for 1 kilogram of peeled fruit, not with pits or anything like that
10:33
That means you need about 1kg 200 of them. So 1kg 300 because their pits are heavy enough to leave you with 1kg of sliced peaches or
10:45
nectarines or apricots or plums or sour cherries or cherries or other fruits that will appear
10:54
But that's about it. Let's be careful down there. Okay, let's not mess it up and move quickly
11:02
Now we pour it into the pan. That's why I said the oven must be preheated well
11:07
The pan is ready. And we turn the dough over. Look how beautiful
11:16
And I keep mixing it, because I know that there are always problems at the bottom here
11:20
but this time I see that it is quite homogeneous. And with a silicone spatula we clean the bowl perfectly so that we don't have any losses
11:31
That's why silicone spatulas are good. How to do it? Let's use them as spoons in the soup or stew pot
11:42
Like that. Okay, very good. Look how it looks. This is the fluffy dough for the urban savo fruitcakes and with a spatula I spread it in
11:53
an even layer. I carefully guide it to all the corners of the mold
12:04
Look here. And you see that it is a tray with higher walls so that it has enough room to rise
12:14
Look here, what beauty and that's it. God forbid you hit the dining tray because you will take the air out of the composition
12:23
Not with the classic sponge cake, nor with the cake, with anything
12:27
Where we have foam, we don't start slamming the tray, because it doesn't help us at all
12:32
because it's not soft to say that it's self leveling. And now we quickly put the peaches and in my case also a few apricots, because I told
12:42
you I put them. Look how they look. If I let them go from above, they'll go deep
12:50
Let's have a few even deeper. Let's not keep them all just on the surface, right
12:57
Because then they have acceleration and if I let them go from above, they stick better
13:01
into the dough. Of course I can also put them with my hand and press a few on the edges
13:11
It's great that everyone has fruits so we don't lose anything. So now we don't eat the edges because they're only fruit in the middle
13:17
Yes, where did it come from? I put them everywhere. Okay, okay, okay
13:24
And if we want it to be seen that it's a peach, look. Let's put a few with the peel up like this, ostentatiously
13:31
Look how they look. We don't have any work. We don't make a cake with three fruits and those brought to the bottom
13:41
Oh my god, look at what our cherry cake looks like. Look at this slice of cherry cake
13:47
I have cherries from top to bottom on the slice. full, more cherries than it took
13:56
That means correct technique, a good recipe and well explained and written
14:01
because that's why we had such great success and savory urbane, the number one blog in Romania in terms of reader traffic on the blog We have 3 million visitors per month
14:15
And now I'm showing them to you. And in video formats so you can see how I work as a professional
14:22
but I can also do it for you, our amateur readers, because that's the advantage
14:28
Although the recipes are presented by a professional, they are made for you to make
14:33
it home in domestic conditions. Okay, I'll wash my hands, let's bake. Now, because Diana says so
14:39
Diana is the author of Urban Flavors, she made the recipe for the blog
14:44
We put some brown sugar on top of the peaches. Especially since some are roomy
14:50
Just not very much. But the equivalent of a half tablespoon here is 30 grams
14:57
about like that everywhere. Well, it's not wrong if you also put brown sugar on the cherry cake
15:07
25 minutes at 180 degrees preheated oven. After 15 to 18 minutes, we look, if necessary
15:14
turn the tray. If you see that it's still not ready properly, leave another 5 minutes
15:19
So 25 to 30 minutes at 180 degrees. See you with the baked cake
15:23
Tada! Look at the beauty. It stayed at 180 degrees for 27 minutes
15:31
Yes. What do you say? What a meal the simple peach cake is. Let it cool a little and then cut it
15:36
No, it cooled. Look, I'm already touching the tray. The cake is lukewarm
15:41
Why? Fruits don't have thermal inertia. You risk burning yourself with crazy hot fruit
15:48
Especially cakes with jam. Okay, so that's super hot. The jam is over 100 degrees
15:54
Here on the edge a little. You see that it has grown beyond the baking paper and I have to yes
16:00
A little like that. Otherwise it's okay. Let's see. Maybe we can manage to remove it
16:06
Look carefully like this. Let's move it to a chopping board. Let's get rid of the tray
16:15
Now I can also remove the baking paper nicely. Yes, look here, peach cake with 1 kg of peach slices, not 300 grams
16:27
Look how stable it is. You saw that I took it out of the tray
16:31
Perfect, without baking powder. And now let's cut it a little. That's how we get started
16:41
You're so delicious. Tender as hell. And now the other way around in the right slices
16:56
On a sharp knife because my fruits are dislocating. No, let's see
17:05
Look perfect. I baked the top. This is what it looks like on the verso
17:12
And look here. How could you not want to eat such a fruit-filled goodness
17:18
Look, this is the same. Hum. Which one do we taste? From this
17:26
Let's see how it is. So I also caught a little apricot, but I also have peach
17:31
The aroma is from peaches. Like a little cloud. Look how many fruits herein
17:42
Would you like to suck on it too? No, do it. Fabulous
17:49
Perfectly sweet, aromatic, fluffy, well ripened, grown, the fruits on the surface
17:58
The winning recipe all the time. Urban flavors. My dears, make the recipe
18:05
Put whatever fruits you want from all the ones I listed. You can't go wrong, it has been tested by millions of readers
18:14
Subscribe to Savory Urbane because there will be many great recipes to come
18:19
Appreciate my work. Like and share it with your friends and family
18:26
I'll leave you more peach recipes in the video description where you'll also find the list
18:30
of ingredients. Where it says more, I'll let you see peach compote, see a peach cake with yogurt perfect
18:37
for summer. many, many great recipes. Peach galette, almonds, fried, a kind of tart, French cake
18:46
Dear friends, I'll wait for you next time with great love. Ciao
#Baked Goods
#Fruits & Vegetables