Peach cake with milk cream

Peach and Milk Cream Cake - A Sweet Delight for Special Moments

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 70 minutes
Number of servings: 10

If you are looking for a quick and delicious dessert, the peach and milk cream cake is the perfect choice! This cake, with a fluffy base and fine cream, will captivate you with its taste and bring a touch of joy to any occasion. Besides being easy to prepare, it is also a wonderful way to make the most of seasonal fruits.

Short History

Fruit cakes have been loved over time for their combination of sweetness and freshness. Peaches, with their delicate aroma, have been used in various desserts, being appreciated for both their taste and vibrant appearance. The peach and milk cream cake is a recipe that brings together the tradition of baking with the innovation of cream preparation, resulting in a dessert that harmoniously blends textures and flavors.

Ingredients

For the base:
- 4 eggs
- 4 tablespoons of warm water
- 150 g sugar
- 120 g flour
- 50 g cornstarch
- 50 g unsweetened cocoa
- 1 baking powder

For the cream:
- 650 ml milk
- 70 g starch
- 2 tablespoons granulated sugar
- 100 g white chocolate (broken into pieces)
- 150 g butter (at room temperature)
- 100 g powdered sugar
- 1 large can of peach compote

For decoration:
- whipped cream
- peach slices from compote
- grated white chocolate

Step-by-Step Instructions

Step 1: Preparing the Base

1. Beat the eggs: In a large bowl, beat the eggs with 4 tablespoons of warm water for about 1 minute, until frothy. This step is essential for obtaining a fluffy base.

2. Add the sugar: Gradually incorporate 150 g of sugar, continuing to mix until the mixture becomes thick and a deep yellow.

3. Mix the dry ingredients: In another bowl, combine the flour, cornstarch, cocoa, and baking powder. This mixture will give texture and flavor to the base.

4. Combine the ingredients: Add the dry ingredients to the egg mixture, mixing with a spatula or whisk, being careful not to form lumps. Mix until everything is homogeneous.

5. Bake the base: Pour the mixture into a buttered and floured baking tray. Bake at 180 degrees Celsius for about 40 minutes, or until a cake tester comes out clean. Once baked, let it cool completely in the tray.

Step 2: Preparing the Cream

1. Mix the milk with sugar and starch: In a saucepan, combine 100 ml of milk, 2 tablespoons of granulated sugar, and starch. Mix well to avoid lumps.

2. Boil the remaining milk: In another saucepan, add the remaining 550 ml of milk and the broken white chocolate. Place over medium heat, stirring continuously, until the chocolate melts and the milk begins to boil.

3. Thicken the cream: When the milk with chocolate reaches boiling point, add the starch and milk mixture from the previous step. Stir constantly until the cream thickens. Once thickened, remove from heat and let it cool.

4. Add the butter: When the cream is completely cool, incorporate 150 g of butter mixed with 100 g of powdered sugar, stirring well to achieve a smooth texture.

Step 3: Assembling the Cake

1. Cut the base: Once the base has cooled, cut it into two equal parts.

2. Soak the base: Use the juice from the peach compote to lightly soak the first part of the base.

3. Add the peaches: Arrange the peach halves with the rounded side up. Save 1-2 peaches for the final decoration.

4. Fill with cream: Spread 3/4 of the prepared cream over the peaches, smoothing it well.

5. Complete with the second base: Place the second part of the base, which can also be soaked with compote juice.

6. Finish the cake: Spread the remaining cream on top of the cake. Decorate with whipped cream, peach slices from compote, and grated white chocolate.

7. Final cooling: Leave the cake in the fridge for a few hours, preferably overnight, to allow the flavors to meld and achieve the perfect texture.

Practical Tips

- Choose ingredients carefully: Use quality peach compote, as their flavor will influence the final taste of the cake.
- For an even richer taste: Add a few drops of vanilla to the milk cream, and the cake will take on an even more refined aroma.
- Vary the flavors: You can experiment with other fruits, such as apricots or plums, to create a personalized version of this cake.

Frequently Asked Questions

1. Can I use fresh peaches instead of compote?
Yes, you can use fresh peaches. Make sure to boil them a little to make them softer and easier to integrate into the cake.

2. How can I keep the cake longer?
The cake keeps well in the fridge and can last up to 3 days. Make sure it is well covered to prevent drying out.

3. Can I replace white chocolate with another type of chocolate?
Sure, you can use dark chocolate or milk chocolate, depending on your preferences.

Delicious Combinations

This peach and milk cream cake pairs perfectly with a scoop of vanilla ice cream or a glass of cold lemonade. You can also serve it alongside a cup of coffee or tea, to contrast the sweetness of the cake with a slightly bitter note.

Calories and Nutritional Benefits

Each serving of this cake contains approximately 350-400 calories, depending on the ingredients used. Although it is a dessert, peaches bring nutritional benefits, being rich in vitamins A and C, fiber, and antioxidants. Moderate consumption of white chocolate adds a touch of calcium and healthy fats, but it is essential not to overindulge in sweets.

This peach and milk cream cake is not just a treat but also a way to bring a smile to the faces of your loved ones! So get ready to impress with this simple and delicious recipe, and don't forget to enjoy every bite!

 Ingredients: Base: 4 eggs, 4 teaspoons warm water, 150g sugar, 120g flour, 50g starch, 50g bitter cocoa, 1 baking powder. Cream: 650 ml milk, 70g starch, 2 tablespoons granulated sugar, 100g white chocolate, 150g butter, 100g powdered sugar, 1 large can of peach compote. Decoration: whipped cream, peaches, white chocolate.