Peach Cake

Peach Cake Recipe - A Quick and Delicious Dessert for Any Occasion

Preparation time: 30 minutes
Baking time: 25 minutes
Chilling time: 2 hours
Total time: 2 hours and 55 minutes
Number of servings: 12

If you are looking for a delicious and elegant dessert, this peach cake is the perfect choice. With a fluffy cocoa base, a smooth peach yogurt cream, and an attractive decoration, this cake will surely be the star of any festive meal. Follow the steps below and discover the secrets of the recipe!

Ingredients:

For the base:
- 6 eggs
- 180 g sugar
- 180 g flour
- 2 tablespoons cocoa
- A pinch of salt

For the cream:
- 1 can of peach compote (about 400 g)
- 800 ml peach yogurt
- 3 tablespoons sugar (optional)
- 300 ml heavy cream
- 1 packet of fine gelatin
- 1 packet of vanilla sugar

For the syrup:
- Juice from the peach compote
- 3 tablespoons rum
- 1 packet of vanilla sugar

For decoration:
- 200 ml heavy cream
- 2 sliced peaches
- Juice from one orange
- 3 tablespoons peach compote juice
- 1 teaspoon gelatin
- Physalis fruit (optional)

Preparation:

1. Preparing the base: Start by preheating the oven to 170°C. In a large bowl, beat the eggs with the sugar and salt for 20 minutes until the mixture triples in volume and becomes fluffy. This step is essential for a fluffy base.

2. Incorporating the dry ingredients: Sift the flour and cocoa together, then gently fold them into the egg mixture using a spatula or whisk, being careful not to deflate the mixture.

3. Baking the base: Pour the mixture into a 24 cm round cake pan lined with butter and flour. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. After baking, let the base cool completely on a rack.

4. Preparing the cream: Drain the peaches from the compote and cut them into smaller pieces. Keep two halves for decoration. In another bowl, mix the peach yogurt, and if desired, add the sugar. Hydrate the gelatin according to the package instructions, then melt it in a double boiler and fold it into the yogurt mixture.

5. Whipping the cream: Whip the heavy cream until it becomes firm, then gently fold it into the yogurt and peach mixture. Carefully integrate the chopped peach pieces.

6. Assembling the cake: Cut the base into 3 slices. Prepare the syrup by mixing the compote juice with the rum and vanilla sugar. Soak each slice of base with this syrup. Place the first slice on a platter and add some of the cream. Continue with the second slice of base, then another layer of cream, and finish with the last slice of base.

7. Chilling: Cover the cake with plastic wrap and refrigerate for at least 2 hours to set the cream.

8. Decorating: Before serving, whip the remaining cream and use it to decorate the cake. Place the peach slices on top, and if desired, add physalis fruit for an elegant touch.

Serving suggestion: Serve the cake with a peach sauce or a drizzle of orange sauce for a fresh note. This peach cake is ideal for birthdays, family gatherings, or any other special occasion.

Possible variations: You can customize your cake by adding other seasonal fruits, such as apricots or raspberries, into the cream for an extra flavor boost. Instead of rum, you can use vanilla or almond essence to flavor the syrup.

This peach cake is not just a simple recipe, but also a wonderful way to bring a touch of sweetness into your life. Enjoy every slice!

 Ingredients: For the base: 6 eggs, 180 g sugar, 180 g flour, 2 tablespoons cocoa, a pinch of salt. For the cream: 1 can of peach compote, 800 ml peach yogurt, 3 tablespoons sugar (optional; I didn't add sugar as the peach yogurt seemed sweet enough), 300 ml liquid cream, 1 packet of fine gelatin, 1 packet of vanilla sugar for soaking the cake, juice from the apricot compote, 3 tablespoons of rum, 1 packet of vanilla sugar. For decoration: 200 ml cream, 2 sliced peaches, juice from one orange + 3 tablespoons peach compote juice, 1 teaspoon gelatin, physalis fruits.

 Tags:  fruit cake cake recipes peach cake