Celebrating the New Year often calls for indulgent treats, and this cake is the perfect way to ring in the festivities! I’ve crafted a delightful dessert that combines soft, fluffy cake layers with a luscious peach cream filling, topped with whipped cream and crunchy almonds. The combination of warm baked flavors and the refreshing taste of peaches in syrup results in a cake that’s both nostalgic and inviting. I made this for my family last New Year’s, and the moment it came out of the oven, everyone gathered, drawn by its heavenly aroma. They couldn’t resist sneaking bites before I even decorated it!
Why You’ll Love This Recipe
- Fluffy texture: The combination of eggs and whipped cream creates an airy, light cake.
- Peachy goodness: Sweet peaches in syrup add a refreshing burst of flavor.
- Easy to follow: This step-by-step guide ensures even novice bakers can succeed.
- Perfect balance: The sweetness is complemented by a touch of almond crunch.
- Make-ahead friendly: Components can be prepared in advance for easier assembly.
Ingredients
- 2 large eggs (room temperature)
- 10 g (about 1 tablespoon) vanilla sugar
- 100 g (½ cup) granulated sugar
- 50 ml (3 tablespoons) sunflower oil
- 50 g (3.5 tablespoons) unsalted butter, melted
- 340 g (2¾ cups) all-purpose flour
- 10 g (about 2 teaspoons) baking powder
- 200 g (1 cup) canned peaches in syrup, drained and chopped, syrup reserved
- 400 ml (1½ cups) milk
- 10 g (about 2 teaspoons) vanilla sugar
- 1 large egg yolk
- 3 tablespoons granulated sugar (for the cream)
- 4 tablespoons cornstarch
- 200 ml (¾ cup) sweetened whipping cream
- Sliced almonds for topping
Ingredient Notes
- Peaches in syrup: Fresh or frozen peaches can be substituted, but ensure to adjust the sweetness accordingly.
- Butter: Using unsalted butter lets you control the overall saltiness of the cake; feel free to substitute with margarine if dairy-free is needed.
- Vanilla sugar: You can make your own by combing sugar and vanilla bean or extract for a subtle flavor enhancement.
Kitchen Tools Needed
- Mixing bowls
- Hand mixer or whisk
- 24 cm (9-in) round cake pan
- Saucepan
- Sifter
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions
- Preheat the Oven: Set your fan oven to 180°C (355°F).
- Prepare the Batter: In a mixing bowl, beat together 2 eggs, 10 g vanilla sugar, and 100 g sugar until the mixture is fluffy and pale.
- Add Wet Ingredients: Stir in 50 ml sunflower oil and 50 g melted butter. Mix until well combined.
- Add Dry Ingredients: Sift together 340 g flour and 10 g baking powder directly over the wet mixture. Gently fold until just combined, being careful not to overmix.
- Chill the Batter: Pour the batter into a greased 24 cm cake pan, then place it in the freezer for 20 minutes. This helps produce a better texture.
- Make the Cream: While the batter chills, heat 400 ml milk and the chopped peaches in a saucepan over medium heat just until it begins to steam.
- Combine Egg Mixture: In another bowl, whisk 1 egg yolk, 3 tablespoons sugar, and 4 tablespoons cornstarch. Gradually whisk in the hot milk mixture to temper the yolk.
- Thicken Cream: Pour the combined mixture back into the saucepan and cook over low heat, stirring frequently, until thickened (about 5-7 minutes). Remove from heat and let cool.
- Whip the Cream: In a clean bowl, whip 200 ml sweetened whipping cream until stiff peaks form. Set aside.
- Assemble the Cake: Once the cake base is baked (about 25 minutes), let it cool completely. Spread the peach filling evenly over the cake and top with whipped cream. Sprinkle with sliced almonds.
- Dust and Serve: For an elegant finish, dust with icing sugar before slicing.
Pro Tips
- Chill the cream: Ensure the bowl and beaters are chilled when whipping the cream for better texture.
- Don’t skip the freezing step: This prevents the cake from puffing up too much and keeps it tender.
- Adjust bake time: Depending on your oven, check for doneness by inserting a toothpick; it should come out clean.
- Taste balance: Adjust the sweetness according to your preference during the cream preparation; the syrup from the peaches can help.
- Layer it higher: For a more decadent dessert, you can split the cooled cake and add additional peach cream in between layers.
Common Mistakes to Avoid
- Overmixing the batter can make the cake dense. Mix just until combined.
- Not letting the cake cool completely before frosting can lead to melted cream.
- If the cream is too thin, it may not hold its shape; ensure proper whipping.
Variations
- Berry Delight: Swap peaches for mixed berries or a berry compote.
- Chocolate Lovers: Add cocoa powder to the batter for a chocolatey twist.
- Nutty Addition: Incorporate chopped nuts into the cake batter for added crunch.
- Citrus Zing: Grate lemon or orange zest into the batter for a citrus flavor lift.
Serving Suggestions
Serve this cake chilled with a dollop of extra whipped cream on the side or drizzled with chocolate sauce for added indulgence.
Storage Instructions
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake might become denser over time, but it retains its flavors beautifully.
Reheating Tips
If you prefer warm cake, gently reheat individual slices in the microwave for 10-15 seconds, being cautious not to overheat the cream.
Nutrition Estimate
Calories: 365, Protein: 5g, Carbs: 40g, Fat: 20g per serving.
Recipe Summary Card
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 8
- Cuisine: Bakery
- Course: Dessert
- Calories: 365
Frequently Asked Questions
- Can I use fresh peaches instead of canned?
- Yes, but adjust the sweetness of the batter accordingly.
- What can I use instead of cornstarch?
- All-purpose flour can be a substitute, but it may alter the texture.
- How can I make this cake dairy-free?
- Use a dairy-free butter substitute and plant-based whipping cream.
- Can I freeze the cake?
- Yes, but for best results, freeze it before adding the cream and toppings.
Conclusion
This New Year’s Cake brings the celebration to life with its sweet flavors and delightful textures. It’s the perfect dessert for ringing in the new year or any occasion that calls for a little indulgence.
Tested Note
I tested this cake again and found that incorporating a few extra minutes in the oven made the edges perfectly crisp while keeping the center wonderfully moist.
New Year’s Cake
A delightful dessert featuring soft, fluffy cake layers filled with peach cream, topped with whipped cream and crunchy almonds, perfect for celebrating the New Year.
For the Cake
- 2 large eggs (room temperature)
- 10 g vanilla sugar (about 1 tablespoon)
- 100 g granulated sugar
- 50 ml sunflower oil (about 3 tablespoons)
- 50 g unsalted butter (melted)
- 340 g all-purpose flour (about 2¾ cups)
- 10 g baking powder (about 2 teaspoons)
For the Cream Filling
- 200 g canned peaches in syrup (drained and chopped, syrup reserved)
- 400 ml milk (about 1½ cups)
- 10 g vanilla sugar (about 2 teaspoons)
- 1 large egg yolk
- 3 tablespoons granulated sugar (for the cream)
- 4 tablespoons cornstarch
- 200 ml sweetened whipping cream (about ¾ cup)
For Topping
- Sliced almonds (for topping)
Preparation
- Preheat the Oven: Set your fan oven to 180°C (355°F).
- Prepare the Batter: In a mixing bowl, beat together 2 eggs, 10 g vanilla sugar, and 100 g sugar until the mixture is fluffy and pale.
- Add Wet Ingredients: Stir in 50 ml sunflower oil and 50 g melted butter. Mix until well combined.
- Add Dry Ingredients: Sift together 340 g flour and 10 g baking powder directly over the wet mixture. Gently fold until just combined, being careful not to overmix.
- Chill the Batter: Pour the batter into a greased 24 cm cake pan, then place it in the freezer for 20 minutes.
Make the Cream
- While the batter chills, heat 400 ml milk and the chopped peaches in a saucepan over medium heat just until it begins to steam.
- Combine Egg Mixture: In another bowl, whisk 1 egg yolk, 3 tablespoons sugar, and 4 tablespoons cornstarch. Gradually whisk in the hot milk mixture to temper the yolk.
- Thicken Cream: Pour the combined mixture back into the saucepan and cook over low heat, stirring frequently, until thickened (about 5-7 minutes). Remove from heat and let cool.
Whip and Assemble
- Whip the Cream: In a clean bowl, whip 200 ml sweetened whipping cream until stiff peaks form. Set aside.
- Assemble the Cake: Once the cake base is baked (about 25 minutes), let it cool completely. Spread the peach filling evenly over the cake and top with whipped cream. Sprinkle with sliced almonds.
- Dust and Serve: For an elegant finish, dust with icing sugar before slicing.
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake might become denser over time, but it retains its flavors beautifully.
