“Right Side Up” Texas Peach Cake, Whipped Mascarpone, Pecan Streusel

“Right Side Up” Texas Peach Cake, Whipped Mascarpone, Pecan Streusel - Recipe Finder

“Right Side Up” Texas Peach Cake, Whipped Mascarpone, Pecan Streusel

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Info

Total Time:
Under 2 Hours
Skill Level:
Challenging
Cost:
Moderate

Photo by:

Top Chef, Season 9, Episode 6, Elimination Challenge, WINNER

Ingredients

Cake:

12 whole eggs, separated
6 ounces sugar
6 ounces cake flour
Pinch of salt
1 tablespoon vanilla extract
2 vanilla beans, split
2 cups sugar
2 cups water

Pecan Streusel:

4 cups pecans
1 cup brown sugar
1 cup butter
1/4 cup cake flour
1 tablespoon salt

Yogurt Cream:

1 quart crème fraiche
1 pint greek yogurt
1/4 cup honey
1 tablespoon sea salt

Peach and Nectarine Jam:

5 pounds freestone yellow peaches, peeled and diced
5 pounds fresh nectarines, washed and diced
5 pounds sliced peaches, frozen
3 pounds granulated sugar
2 vanilla beans, split and scraped, save pods
2 tablespoons apple pectin

Peach Bourbon Vinaigrette and Peach Salad:

3 pounds freestone yellow peaches, rough diced, keep pits
2 ounces bourbon
2 ounces unsalted butter
3 tablespoons granulated sugar
1 vanilla bean, split and scraped
1/4 cup extra virgin olive oil
2 pounds fresh peaches, washed and shaved on a mandolin
1 bunch of basil, finely chiffonade the leaves.

Directions

Cake:

1. Separate the egg yolks from the egg whites. Whip the egg yolks and 6 ounces sugar with a whip attachment in a kitchen aid. Whip until the yolks ribbon. Sift the flour into the yolk mixture in two additions folding in separately. Add vanilla extract and salt and mix well. Divide into prepared cake pans lined with parchment paper and sprayed with non-stick spray. Bake at 350 degrees Fahrenheit until golden brown.

2. Cool on baking racks.

3. Heat vanilla beans, 2 cups sugar, and water together so the sugar dissolves, pull out the vanilla beans. Soak cakes in syrup.

Pecan Streusel:

1. Crush the pecans, combine everything and bake on parchment at 300 degrees Fahrenheit for about 15 minutes.

Yogurt Cream:

1. Combine all ingredients and mix but don’t over mix.

Peach and Nectarine Jam:

1. In a large pot combine all ingredients except apple pectin. Gently simmer until all juice is released from fruit.

2. Add the pectin and stir to incorporate, continue to simmer for 5 minutes. Remove from heat. Blend until smooth and strain.

3. Pour jam while warm over sponge cake and wrap tightly with plastic wrap

Peach Bourbon Vinaigrette and Peach Salad:

1. Melt butter in a medium pot. Add the diced peaches and pits, gently stirring for 3 minutes.

2. Add the sugar a vanilla and stir until sugar is dissolved

3. Carefully add the bourbon and tilt pot so that it ignites. If using an electric stove, carefully light the liquid using a match. Once flame has subsided, cover and simmer for 10 minutes.

4. Strain mixture in a china cap, pressing the solids to remove all liquids. Cool.

5. Once cool, whisk in the olive oil. Refrigerate.

6. When serving toss the peaches and basil with the vinaigrette and place on top of the cake.