by Eva on August 1, 2013
It’s the Swiss National Day today! I have an ode to the Swiss cuisine on my mind, to tell the truth, I wished I had one. But I bet you are not honestly interested in my lyrics. You are here for the food, so am I. Swiss cuisine is so much more than fondue and raclette, and here I come encourage you to hassle with a little yeast dough and take a peak over the Swiss mountains.
Many years ago a dear friend handled this recipe over to me, and persuaded me to make this. I have to tell you a little more about her life situation back then. She had been a single, fulfilling every bias, with nothing more than some bottles of beer, old pizza and kefir in her fridge (strange but true). Her kitchen skills had been limited to opening successfully a can of some sort of soup and making sandwiches. By giving me this recipe her intention was not to brag about her baking creation, she solely wanted me to make this for her. And I agreed, a few points were in her favor: she had been a lovely friend for years, I was curious about making my own wähe, she had cold beer, I had a huge bush with ripe red currants in my garden which fit perfectly and did I mention she brought beer?
We lost sight of each other, sometimes life makes us taking different paths. I heard she had married and started a family, I still can’t imagine her as a mom. Back then I had asked her, if she would manage to puree a cheese burger to bottle-feed her future baby. I have not made this cake for years but still have the index cart with her handwriting in my recipe folder. It is originally made with red currants and crème fraîche. I used peaches, they are in season right now and switched to ricotta, because this is what I had on my hand.
The dough crust has a mellow yeast flavor with a hint of citrus. The wähe is not very sweet at all, you can add more sugar if you like.
for the yeast dough:
- 230 g / 8.1 oz. all-purpose flour (more for dusting)
- 50 g / 1.7 oz. granulated sugar
- grated zest of one lemon or lime
- 1 large egg
- 100 ml / 7 Tbsp. milk (2% or whole)
- 40 g / 1.4 oz. / 2 ¾ Tbsp. unsalted butter
- 2 tsp. active dry yeast
for the filling:
- 400 g / 14.1 oz. (about 4-5) ripe but firm peaches
- 150 g / 5.3 oz. whole milk ricotta
- 2 large eggs
- 50 g / 1.7 oz. granulated sugar
- 10 g / 0.4 oz. cornstarch
- 1 tsp. vanilla extract
- powdered sugar for dusting
- Heat the milk, melt the butter in it and let cool until lukewarm.
- In the bowl of an electric mixer fitted with the dough hook, combine flour, sugar, zest, egg, milk-butter mix and yeast and mix 2-3 minutes. It should be completely combined but tacky. Cover the bowl with a clean kitchen towel and let sit for 30 minutes.
- Preheat your oven to 175 C / 350 F and grease your 26 cm / 10 inch pie pan with a high rim (or cover the outside of your spring form pan with aluminum foil to prevent it from dripping) and dust with flour.
- Peel the peaches, half them, remove the stone and cut them in slices.
- Dust your fingers and press the yeast dough into the pan, forming a rim of 2,5 cm / 1 inch (it doesn’t have to be exact). Arrange the peaches on the bottom in one layer.
- In a medium bowl whisk ricotta, eggs, sugar, cornstarch and vanilla extract until combined. Pour over the peaches.
- Bake for 45-50 minutes. Check after 30 minutes and cover with aluminum foil, if the sides are getting dark.
- Let cool and dust with powdered sugar.
Cooking time: 45-50 minutes
Number of servings: 12