Discover the perfect blend of light sponge cake and creamy peach filling in this elegant ring-shaped dessert. This European-inspired creation combines the delicate sweetness of peaches with a cloud-like cream filling, all wrapped in a perfectly baked golden crown. Ready in just 15 minutes of active preparation, this dessert proves that sophisticated flavors don’t require complicated techniques.
Ingredients
For the Cake Base:
- 3 large eggs, room temperature
- 80g (2.8 oz / ⅓ cup) granulated sugar
- Pinch of salt
- 20ml (0.7 fl oz / 4 teaspoons) vegetable oil
- 80g (2.8 oz / ⅔ cup) all-purpose flour
- 1 teaspoon baking powder
- Butter for greasing
For the Peach Filling:
- 200g (7 oz) canned peaches, drained
- 2 egg yolks
- 1 teaspoon vanilla sugar
- 30g (1 oz / ¼ cup) cornstarch
- 20ml (0.7 fl oz / 4 teaspoons) fresh lemon juice
- 80g (2.8 oz / ¼ cup) sweetened condensed milk
- 100g (3.5 oz / ½ cup) ricotta cheese
- 100ml (3.5 fl oz / ⅓ cup + 1 tablespoon) heavy whipping cream
- Powdered sugar for decoration
Instructions
Preparing the Cake
- Preheat oven to 180°C (356°F). Grease a ring-shaped cake mold with butter.
- In a large bowl, combine eggs, salt, and sugar. Beat until light and fluffy (approximately 3-4 minutes).
- Gradually add vegetable oil while continuing to mix.
- Sift together flour and baking powder.
- Gently fold dry ingredients into the egg mixture until just combined.
- Pour batter into prepared mold.
- Bake for 15-20 minutes until golden and a toothpick comes out clean.
Creating the Filling
- Finely chop drained peaches and process until smooth.
- In a saucepan, combine peach puree, egg yolks, vanilla sugar, and cornstarch.
- Cook over medium heat, stirring constantly until mixture thickens.
- Remove from heat and let cool completely.
- Add fresh lemon juice to the cooled mixture.
- In a separate bowl, beat condensed milk until thick.
- Fold in ricotta cheese.
- Gradually add whipping cream in two portions, mixing gently.
Assembly
- Once cake is completely cool, slice horizontally.
- Spread peach filling evenly on bottom layer.
- Replace top layer and dust with powdered sugar.
Nutritional Information
Per serving (1/8 of cake):
- Calories: 275
- Protein: 7g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 1g
- Sugar: 24g
Timing:
- Prep time: 15 minutes
- Baking time: 15-20 minutes
- Cooling time: 30 minutes
- Total time: 1 hour
Pro Tips and Tricks
- Ensure all ingredients are at room temperature for best results
- Beat eggs and sugar until mixture becomes pale and doubles in volume
- Cool cake completely before filling to prevent cream from melting
- Pat canned peaches dry thoroughly before pureeing
- Chill bowl and beaters for whipping cream
Variations and Substitutions
- Replace peaches with other canned fruits like apricots or pears
- Substitute ricotta with mascarpone for a richer filling
- Use almond extract instead of vanilla for a different flavor profile
- Add chopped nuts to the cake batter for texture
- Create a chocolate version by adding 2 tablespoons cocoa powder to the batter
Common FAQs
Q: Can I use fresh peaches instead of canned?
A: Yes, but cook them briefly with sugar to achieve similar softness and sweetness.
Q: Why did my cake not rise properly?
A: Check that your baking powder is fresh and avoid overmixing the batter.
Q: Can I make this cake ahead of time?
A: Yes, prepare up to 24 hours in advance and store in the refrigerator.
Q: Is it possible to freeze this cake?
A: Freeze the unfilled cake base, but add fresh filling after thawing.
Storage and Make-Ahead Tips
- Store assembled cake in refrigerator for up to 3 days
- Keep unfilled cake at room temperature for up to 2 days
- Wrap unfilled cake well in plastic wrap if freezing
- Filling can be made 1 day ahead and refrigerated
- Bring to room temperature for 15-20 minutes before serving
