Peach and Cream Cake
Peach and Cream Cake is a delightful dessert that brings together the beautiful flavors of juicy peaches and rich cream, making it the perfect summer treat. With its soft, fluffy cake base topped with creamy vanilla filling and almond crunch, this cake is a guaranteed crowd-pleaser. Whether you need a dish for a birthday celebration or a sweet ending to a family dinner, this recipe is sure to impress. Let’s dive into the details of creating this luscious Peach and Cream Cake!
Ingredients
- 2 large eggs (2 large eggs)
- 100 g granulated sugar (½ cup granulated sugar)
- 8 g vanilla sugar (1 tsp vanilla sugar)
- 50 ml sunflower oil (4 tbsp sunflower oil)
- 50 g melted butter (4 tbsp melted butter)
- 340 g 00 flour (2 ¾ cups 00 flour)
- 10 g baking powder (2 tsp baking powder)
- 400 ml whole milk (1 ⅔ cups whole milk)
- 10 g vanilla sugar (1 tsp vanilla sugar)
- 1 large egg yolk (1 large egg yolk)
- 45 g granulated sugar (¼ cup granulated sugar)
- 32 g cornstarch (¼ cup cornstarch)
- 200 ml heavy cream (¾ cup heavy cream)
- 200 g diced canned peaches (1 cup diced canned peaches)
- 100 g sliced almonds (1 cup sliced almonds)
- 30 g powdered sugar (2 tbsp powdered sugar)
Directions
- In a mixing bowl, beat together the eggs, granulated sugar, and vanilla sugar until frothy.
- Gently fold in the sunflower oil and melted butter until combined.
- Sift in the flour and baking powder, mixing until just incorporated.
- Line a springform pan with parchment paper and fill it with the dough.
- Place the pan in the freezer for 20 minutes to firm up the base.
- Meanwhile, heat the milk with the vanilla sugar in a saucepan until it reaches near boiling.
- In a separate bowl, whisk together the egg yolk, granulated sugar, and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture while whisking, then return to the saucepan and cook over medium heat until the mixture thickens.
- Allow the mixture to cool completely, then fold in the whipped cream and diced peaches gently.
- Preheat the oven to 180°C (350°F).
- Pour the cream and peach mixture over the chilled cake base in the springform pan, then sprinkle with sliced almonds.
- Bake in the preheated oven for 25 minutes, or until golden brown on top.
- Once done, let it cool, unmold the cake from the pan, and dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 8
- Nutrition Info: Approximately 350 calories per serving.
How to serve
Serve your Peach and Cream Cake chilled or at room temperature. Slice into wedges and consider pairing with a dollop of extra whipped cream or a scoop of vanilla ice cream for added indulgence. Garnish with fresh peach slices or mint leaves for an elegant touch.
FAQs
Can I use fresh peaches instead of canned?
Yes, you can use fresh peaches; just make sure they are ripe and sweet for the best flavor.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day ahead, making it perfect for meal prep or entertaining. Just keep it stored in the fridge until you’re ready to serve.
Peach and Cream Cake
Ingredients
Method
- In a mixing bowl, beat together the eggs, granulated sugar, and vanilla sugar until frothy.
- Gently fold in the sunflower oil and melted butter until combined.
- Sift in the flour and baking powder, mixing until just incorporated.
- Line a springform pan with parchment paper and fill it with the dough.
- Place the pan in the freezer for 20 minutes to firm up the base.
- Meanwhile, heat the milk with the vanilla sugar in a saucepan until it reaches near boiling.
- In a separate bowl, whisk together the egg yolk, granulated sugar, and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture while whisking, then return to the saucepan and cook over medium heat until the mixture thickens.
- Allow the mixture to cool completely, then fold in the whipped cream and diced peaches gently.
- Preheat the oven to 180°C (350°F).
- Pour the cream and peach mixture over the chilled cake base in the springform pan, then sprinkle with sliced almonds.
- Bake in the preheated oven for 25 minutes, or until golden brown on top.
- Once done, let it cool, unmold the cake from the pan, and dust with powdered sugar before serving.
