Bust cake
Peach Bust Cake – A Delight for Celebrations
Imagine the smiles and brightened faces around the table as you slice into this elegant cake. With a fluffy base and a delicious peach cream, this cake is sure to be the star of your celebration. Perfect for birthdays or other special occasions, this recipe is not only simple but also bursting with flavor.
Preparation time: 25 minutes
Baking time: 30 minutes
Total time: 55 minutes
Servings: 10-12
Recipe History
Cream cakes have a long-standing tradition, often associated with festive moments and celebrations. This peach bust cake brings a fresh twist to the dessert landscape, combining the fluffy texture of the base with the delicacy of a refreshing cream. It’s a wonderful choice to surprise and delight.
Ingredients for the Base:
- 200 g flour
- 3 eggs
- 12 tablespoons milk
- 5 tablespoons sugar
- 2 tablespoons oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons shredded coconut
- Juice of 1 lemon
- A pinch of salt
Ingredients for the Cream:
- 1 large peach yogurt
- 300 ml liquid cream
- 3 tablespoons powdered sugar
- 1 packet gelatin
Ingredients for the Bust:
- Peach cream (we recommend diplomat cream)
- 6 cookies
Ingredients for Decoration:
- Whipped cream and red and yellow food coloring (or red gel for cake)
Step by Step:
1. Preparing the Base:
Start by separating the egg whites from the yolks. This is a crucial step, as the egg whites will provide an airy structure to the base. In a large bowl, beat the egg whites with a pinch of salt and a few drops of lemon juice until stiff peaks form. Gradually add the sugar and continue mixing until the mixture becomes glossy and doubles in volume.
2. Adding Dry and Wet Ingredients:
Add the yolks one at a time, mixing gently after each addition. Follow with the milk and oil, then incorporate the flour, baking powder mixed with lemon juice, and shredded coconut. Mix everything until you achieve a smooth batter.
3. Baking the Base:
Pour the batter into a greased and floured baking pan. Bake in a preheated oven at 180°C for 25-30 minutes or until a toothpick inserted comes out clean. Allow the base to cool completely before removing it from the pan.
4. Preparing the Cream:
In a bowl, mix the yogurt with the powdered sugar. In another bowl, whip the cream until firm. Prepare the gelatin according to the package instructions, then add it to the yogurt mixture. Refrigerate for 5 minutes. Once it starts to set, gently fold in the whipped cream.
5. Forming the Bust:
Take two small bowls and cover them with plastic wrap. Place a few tablespoons of peach cream in each bowl, then add a cookie to each. Gently gather the wrap to form the busts and refrigerate to set.
6. Assembling the Cake:
For the syrup, you can use peach juice or sugar water to moisten the base. Spread the cream over the cooled base, then carefully invert the bowls with the peach busts on top.
7. Decorating:
Use whipped cream and, if desired, add red and yellow food coloring for a festive look. Decorate the cake to your liking!
Practical Tips:
- Fresh Ingredients: Always use high-quality ingredients, especially eggs and dairy, for a truly delicious cake.
- Testing the Base: If you’re unsure whether the base is done, you can do the toothpick test. If it comes out clean, the base is perfect.
- Vegan Version: You can replace the eggs with a mixture of banana puree or applesauce to make a vegan version of this cake.
Frequently Asked Questions:
- Can I use other types of fruit for the cream? Absolutely! You can try berry or mango yogurt for a different flavor.
- How can I store the cake? This cake keeps well in the fridge for 2-3 days, but it’s best enjoyed on the day it’s made.
- What drinks pair best? Fresh lemonade or fruit tea are excellent choices to accompany the cake.
Calories and Nutritional Benefits:
This peach bust cake has approximately 250-300 calories per serving, depending on the size. The added coconut is a good source of fiber and healthy fats, while the yogurt provides beneficial probiotics for digestion.
I encourage you to try this recipe and customize it to your preferences. Every cake has its own story, and yours starts now! Enjoy every moment spent in the kitchen and relish the final result – a peach bust cake that will bring joy to your table. Bon appétit!
Ingredients: 200g flour, 3 eggs, 12 tablespoons of milk, 5 tablespoons of sugar, 2 tablespoons of oil, 1 baking powder, 1 vanilla essence, 2 tablespoons of coconut, juice from 1 lemon, a pinch of salt, cream - 1 large peach yogurt, 300ml liquid cream, 3 tablespoons of powdered sugar, 1 packet of gelatin, peach cream (I used diplomat cream), 6 cookies, decoration - whipped cream and red and yellow dye.
