Elena Reygadas, acclaimed as the world's best chef by The World's 50 Best Restaurants, presents her signature dish with a disarming simplicity: the peach cake, perfect for the summer season.
The Story
Born in Mexico City in 1976, Elena Reygadas gained fame for recently being elected as the World's Best Chef by The World's 50 Best Restaurants, after climbing to the top spot in the continental rankings in 2014.
Her passion for cooking was ignited by joyful family meals, leading her to enroll in a French culinary school in New York before working with Giorgio Locatelli in London. She returned to Mexico upon the birth of her first child in 2010 and opened Rosetta, a restaurant that later expanded into Panaderia de Rosetta. She went on to establish other establishments like Lardo, Café Nin, and Bella Aurora, but her family roots remained pivotal in her culinary journey.
Besides being a chef, Reygadas is also an activist who has combined her cooking with new forms of commitment. Notably, she founded the Beca scholarship, dedicated to supporting Mexican girls who wish to pursue a career in the food industry. "Over the years, I have become more mature, both as a chef and as a person. I have come to realize that restaurants can wield significant power. I want to be conscious of what I cook and what I purchase. I desire everything to be delightful, for my businesses to be welcoming, and for guests to feel embraced. But what else could I achieve with the influential personality I have become?"
Elena Reygadas Peach cake recipe
Serving for 4 people
For the dough
2.5 cups of flour
1.5 sticks of butter
1 egg
¼ cup of sugar
2 tablespoons of vanilla extract
5 tablespoons of cold water
Method
Prepare the cake dough with the listed ingredients.
For the frangipane cream
130g of butter
40g of flour
1,1/4 cup of sugar
3 eggs
1 tablespoon of vanilla extract
1 teaspoon of almond extract
1 cup of almond powder
For the filling
8 peaches
Water
1 teaspoon of sugar
1 tablespoon of vanilla extract
1 sprig of rosemary
1 teaspoon of rosemary needles
Muscovado sugar
Method
Whip the butter with the sugar, gradually add the eggs while continuously stirring.
Add the vanilla and almond extract, then slowly incorporate the flour and almond powder until fully combined.
Boil water in a saucepan with the sprig of rosemary, sugar, and vanilla, then immerse the peaches. Once ready, cut them into cubes.
For the glazing
1 egg
2 teaspoons of milk
Method
Mix the egg with milk until well combined. Set aside.
Roll out the pastry into a disc, and prick the center to prevent it from rising.
Cover the dough with the frangipane cream, leaving some space, then arrange the peach pieces on top. Sprinkle it with a little powdered rosemary.
Seal the edges with the glaze and carefully cover the cake. Brush the top with the glaze and dust with muscovado sugar. Bake at 180°C for 25 minutes.
