This stunningly beautiful peach pie with blackberries is not only beautiful but also very tasty and fits well with the end of summer when the tastiest peach varieties are ripe and you can pick the blackberries in abundance in nature. The orange-yellow peaches are enclosed in a layer of gelatin that we make from red fruit juice, which forms a nice contrast with the dark blackberries, the bright colors somewhat evoke the atmosphere of the trendy ‘color blocking’ where two or three colored garments are combined. Fashion cooking derives its strength from, among other things, these types of creations, present your cake with flair!
Dramatic effect
At a time when star chefs have reached the status of famous fashion designers and some of them cook in kitchens that look like science labs, sometimes eating the food they prepare is more like an intellectual exercise than just enjoying a simple yet nutritious meal as most of us do.
On the one hand we do appreciate the creativity and inventiveness that these kinds of modern chefs display with all their molecular madness scientist madness, on the other hand we also wonder if all these technical wizarding concoctions do not contribute to the idea that cooking is a very complex and difficult process. However, there is a ‘trickle-down’ theory that is also used in the fashion world, which states that ‘high fashion food’ will eventually be eaten by mere mortals, just as leading fashion will eventually be worn by everyone. To come back to color blocking, the dramatic effect that we achieve with this cake, we can call it successful in that respect!
Recipe for colorful red-yellow peach pie with blackberries
This recipe is very suitable for closing the gap between high-end restaurant cooking and your regular kitchen at home, the cake is certainly not difficult to make and with the end result you will certainly rank among the better modern chefs. …
ingredients for the dough:
- 400 grams of sifted flour
- 230 grams of soft butter
- 50 grams of sugar
- splash of milk
- 120 ml of water
- 1 sachet of baking powder
- pinch of salt
Ingredients for the filling:
- 150 grams of sugar
- 1 packet of vanilla-flavored sugar
- 30 grams of cornstarch
- 250 ml of red fruit juice
- 500 grams of fresh peaches
- 30 to 35 blackberries for garnish
- 3 to 4 leaves of Dr. Oetker Gelatin
Bake blind
We are going to bake the dough blind, which means that we let the dough bake without filling, we do this in an oven dish with a wide edge so that the dough does not collapse at the edges. If you want to use a mold with a raised edge, you can prevent the edge of the dough from collapsing with a ‘blind filling’ of dry beans on baking paper that we put on the dough, the blind filling is not used in the recipe, the dough is only filled with the fruit filling after pre-baking.
Preparation of the dough:
- Preheat the oven to 175 ° Celsius and grease a wide-sided baking dish with butter,
- mix flour, baking powder and salt in a large mixing bowl,
- add butter and sugar and knead everything with the dough hooks in a food processor or with the mixer,
- slowly add the water, starting with no more than 80 ml and use a maximum of 120 ml,
- mix until you have a smooth dough, divide it in half,
- put half of the dough in the freezer, you can use it next time,
- dust your work surface with flour and roll out the other half into a circle that is generously larger than your pie pan,
- loosely fold the dough into quarters, put it in the cake tin and unfold it again,
- press it into the tin, cut the excess dough 1 cm outside the edge and fold the edge back,
- where there may be too little dough on the edge, fill it with the cut pieces,
- we are now going to form the edge with our thumb and index fingers,
- push the dough lightly between your thumb and forefinger, holding the dough in place with your left index finger,
- work the entire edge in this way, then poke holes in the bottom with a fork,
- line the dough with baking paper and put the blind filling in it,
- bake the dough for 20 minutes at 175 ° Celsius and then let it cool in the tin.
Red fruit juice
For that beautiful red color in the cake, we use red fruit juice in combination with clear gelatin. The clearer the fruit juice, the clearer the end result, but it is so refined not to use too clear juice, for example Multivitamientje Red Fruit from Appelsientje. How firm the gelatin becomes depends on the number of leaves that you use, in principle three leaves are enough, do not use more than four because then the red juice will be too firm.
Preparing the filling and finishing the cake:
- Place the gelatin sheets one by one in cold water and let them soak for about 5 minutes,
- heat the sugar, vanilla sugar, cornstarch and red fruit juice in a large pan, do not boil,
- take the gelatine sheets out of the water, squeeze them and stir them into the warm fruit juice until dissolved,
- ensures that the juice does not boil, which makes the gelatin taste unpleasant,
- take the pan off the heat and let the fruit juice mixture cool completely,
- Meanwhile, peel the peaches, stone them and cut them into slices,
- put the peaches in the baked pie crust and pour the fruit juice mixture over it,
- put the cake in the refrigerator for at least four hours so that the gelatin can stiffen slowly,
- then wash the blackberries very briefly, let them dry on kitchen paper and garnish the cake with it, done!
Serve with a dollop of whipped cream, but first receive the admiring responses before cutting the cake …