Juicy Peach Cake with Lots of Cream is a delightful dessert that captures the essence of summer with its luscious peaches and creamy topping. This cake is not only a treat for the taste buds but also a feast for the eyes. With each slice, you’ll enjoy the sweet, juicy peaches complemented by a rich, homemade cream. Perfect for gatherings or simply to indulge yourself, this cake is sure to become a favorite in your dessert repertoire.
Ingredients
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For the cream:
- 300 milliliters of fresh milk (10.1 fl oz)
- 1 egg yolk
- 3 tablespoons of sugar (37.5 grams)
- 2 tablespoons of cornstarch (15 grams)
- The peel of 1 lemon
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For the cake:
- 2 eggs
- 100 grams of sugar (0.5 cup)
- 120 milliliters of oil (0.5 cup)
- 200 milliliters of fresh milk (6.8 fl oz)
- The peel of 1 lemon
- 230 grams of flour (1.8 cups)
- 1 packet of baking powder (about 10 grams)
- 200 grams of peaches (7.1 oz)
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For serving:
- Powdered sugar
Directions
- Make the cream: Pour the fresh milk into a saucepan. Add the egg yolk, sugar, and cornstarch. Mix well.
- Add the peel of 1 lemon and place the saucepan on the stove over medium heat. Stir constantly until the cream thickens.
- Remove from heat, discard the grated lemon zest, and transfer the cream to a bowl. Cover with cling film and allow to cool.
- Prepare the cake batter: In a mixing bowl, beat the eggs with 100 grams of sugar until light and fluffy.
- Gradually add 200 milliliters of fresh milk and 120 milliliters of oil, mixing well. Then, grate and add the peel of 1 lemon.
- Sift together 230 grams of flour with 1 packet of baking powder, and slowly mix into the batter until smooth.
- Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).
- Prepare a 24 cm (9.5-inch) baking dish with parchment paper.
- Pour most of the batter into the dish and bake for 15 minutes.
- After 15 minutes, remove from the oven and pour the prepared cream over the cake.
- Chop the peaches into small cubes and distribute them evenly over the cream layer.
- Pour the remaining batter on top of the peaches, then return the cake to the oven and bake for an additional 15-20 minutes or until golden brown.
- Once baked, let the cake cool before removing it from the dish.
- Sprinkle with powdered sugar, cut into slices, and serve.
- Prep time: 20 minutes
- Cook time: 35-40 minutes
- Total time: 1 hour
- Servings: 8
- Nutrition info: Approximately 300 calories per slice (varies based on serving size and specific ingredients).
How to serve
Juicy Peach Cake with Lots of Cream is best served fresh, allowing the flavors to shine through. Dust each slice with a light sprinkling of powdered sugar for an elegant touch. This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience. Serve it at room temperature, and watch your guests delight in the soft sponge, creamy filling, and sweet peach topping.
FAQs
Can I use canned peaches instead of fresh ones?
Yes, you can use canned peaches. Just be sure to drain them well before chopping and adding them to the cake.
How should I store the leftover cake?
Store any leftover Juicy Peach Cake in an airtight container in the refrigerator for up to 3 days.
Can I make this cake ahead of time?
Absolutely! You can prepare the cream and cake batter a day in advance, then bake and assemble it on the day you plan to serve it for the freshest flavor.