Peach cake with vanilla cream

Peach and Vanilla Cream Cake – A delicacy that perfectly combines the fluffy texture of the sponge with the richness of vanilla cream and the sweetness of peaches. This simple and delicious recipe will impress both family and friends, making it perfect for any special occasion.

Preparation time: 30 minutes
Baking time: 45 minutes
Total: Approximately 3 hours and 15 minutes (including cooling time)
Number of servings: 12

The story behind the recipe

The Peach and Vanilla Cream Cake is a classic recipe that has been passed down through generations, bringing joy and flavor to every home. By combining the natural flavors of peaches with the delicacy of vanilla, this cake has become a favorite among summer desserts, but it is also delicious throughout the year. Whether you use fresh peaches or canned ones, the result will always be spectacular.

Ingredients

For the sponge:
- 300 g flour
- 50 g cocoa
- 200 g sugar
- 7 eggs
- 7 tablespoons oil
- 1 teaspoon baking soda
- 1 teaspoon vinegar or lemon juice
- 1 tablespoon vanilla extract
- 1 packet of vanilla sugar
- A pinch of salt

For the cream:
- 5 eggs
- 750 ml milk
- 400 g butter (2 packets)
- 1 vanilla pod
- 250 g sugar
- 5 tablespoons flour
- 1 can of peaches (800 g)
- 1 tablespoon vanilla extract

For the crunch:
- 200 g sugar
- 100 g almonds and hazelnuts (coarsely chopped)

Preparing the cake

1. Preparing the sponge:
- Start by preheating the oven to 180 degrees Celsius.
- Sift the flour and cocoa into a large bowl. This process will help eliminate lumps and ensure a fine texture for the sponge.
- In another bowl, beat the egg whites with half of the sugar and a pinch of salt until you achieve a firm, glossy meringue. This step is essential for a fluffy sponge.
- In another bowl, mix the egg yolks with the remaining sugar, vanilla sugar, oil, baking soda quenched with lemon juice, and vanilla extract until it becomes a smooth, pale yellow paste.
- Add the yolk mixture to the egg whites, gently folding with a spatula or wooden spoon in an upward motion to retain the air in the egg whites.
- Gradually incorporate the sifted flour and cocoa, mixing carefully.
- Grease a cake pan with oil and pour in the batter. Bake for about 45 minutes or until a toothpick comes out clean. Allow it to cool at room temperature.

2. Preparing the crunch:
- In a skillet, caramelize the sugar until golden. Add the chopped almonds and hazelnuts and quickly stir to coat them with caramel. Pour the mixture onto a baking sheet and let it cool.
- Once cooled, break it into large pieces and pulse gently in a food processor, but do not chop it finely. You will want to keep a crunchy texture.

3. Preparing the cream:
- Split the vanilla pod lengthwise and scrape out the seeds. Place the seeds and pod in the milk and heat until boiling. Turn off the heat and let it infuse for 20 minutes (or longer if you desire a stronger flavor).
- In another bowl, mix the eggs, flour, and sugar until smooth.
- Heat the milk again, remove the vanilla pod, and gradually pour it into the egg mixture, whisking vigorously to prevent the eggs from curdling.
- Place the resulting mixture over heat, stirring continuously until it thickens. Turn off the heat and let the cream cool.
- Once cooled, beat the butter until fluffy and incorporate it into the cooled cream.

4. Assembling the cake:
- Cut the sponge into 3 equal parts.
- Place the first layer of sponge on a platter, soak it with the syrup from the peach compote, add some crunch, then a layer of cream.
- Repeat the process with the second layer of sponge, soaking, adding crunch, then cream.
- Place the final layer of sponge, soak it, and refrigerate the cake for at least 3 hours to firm up the cream.
- Finally, decorate the cake as desired, either with peach slices or the remaining crunch.

Practical tips

- For an excellent sponge: Make sure all ingredients are at room temperature before starting. This will help achieve an even texture.
- Fruit variation: If you don’t have peaches, you can use other seasonal fruits like apricots or plums, either fresh or canned.
- Serving: The cake is delicious served alongside a scoop of vanilla ice cream or a slice of cake with caramel sauce.
- Storage: The cake keeps well in the refrigerator for 2-3 days, but it is recommended to be consumed within 48 hours for the best cream texture.

Calories and nutritional benefits

Each serving of Peach and Vanilla Cream Cake contains approximately 350-400 calories, depending on the exact ingredients used. This cake offers a good source of carbohydrates from flour and sugar, protein from eggs, and healthy fats from butter and nuts. Peaches contribute vitamins A and C, which are beneficial for the immune system.

Frequently asked questions

1. Can I use frozen peaches?
Yes, you can use frozen peaches, but make sure to thaw and drain them well before use.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the sponge and cream, adjusting to your personal taste.

3. Is it possible to make the cake gluten-free?
Yes, you can substitute wheat flour with a gluten-free alternative, such as almond flour or a gluten-free flour blend.

This Peach and Vanilla Cream Cake is an excellent choice for any occasion, boasting a refined taste and attractive presentation. With each bite, you will discover not only an explosion of flavors but also a memory of beautiful moments spent with loved ones. Enjoy!

 Ingredients: Base: 300g flour, 50g cocoa, 200g sugar, 7 eggs, 7 tablespoons of oil, 1 teaspoon baking soda, 1 teaspoon vinegar or lemon juice, 1 tablespoon vanilla extract, 1 packet vanilla sugar, a pinch of salt. Cream: 5 eggs, 750ml milk, 2 packs of butter (400g), 1 vanilla pod, 250g sugar, 5 tablespoons flour, 1 can of peach compote (800g), 1 tablespoon vanilla extract. Crumble: 200g sugar, 100g almonds and hazelnuts.

 Tags:  cream cake fruit cake cake recipe