Introduction
Peach Cream Cake is a show-stopping dessert that’s as delicious as it is visually appealing. With a soft sponge base, a layer of fruity peach jelly, and a creamy whipped topping, this cake is perfect for birthdays, gatherings, or just treating yourself to something special. Its light and refreshing flavors make it a crowd favorite.
Why You’ll Love This Recipe
- Easy to Make: Simple steps that even beginners can follow.
- Fruity and Creamy: A perfect balance of flavors and textures.
- Customizable: Use fresh or canned peaches depending on the season.
- Perfect for Any Occasion: A dessert that always impresses.
Ingredients
For the Sponge Cake Base:
- 3 large eggs
- 1/2 cup (100g) sugar
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
For the Peach Jelly Layer:
- 1 can (400g) peaches in syrup (or fresh peaches, sliced)
- 2 cups (500ml) peach juice (from the can or fresh juice)
- 1/4 cup (50g) sugar (adjust based on sweetness of the juice)
- 3 tablespoons gelatin powder (or 3 gelatin sheets)
For the Cream Topping:
- 2 cups (500ml) heavy cream, chilled
- 1/4 cup (50g) powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- 1/4 cup (30g) crushed biscuits or cookie crumbs
Step-by-Step Instructions
1. Prepare the Sponge Cake
- Preheat your oven to 350°F (175°C). Line a square or rectangular baking pan with parchment paper.
- In a bowl, whisk the eggs and sugar together until light and fluffy. Add vanilla extract.
- Sift the flour and baking powder into the mixture and gently fold until fully combined.
- Pour the batter into the prepared pan and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
2. Make the Peach Jelly Layer
- Drain the canned peaches, reserving the juice. If using fresh peaches, peel and slice them.
- In a saucepan, heat the peach juice and sugar until warm (not boiling).
- Dissolve the gelatin in a small amount of cold water, then add it to the warm juice. Stir until the gelatin is fully dissolved.
- Arrange the peach slices evenly over the cooled sponge cake. Pour the jelly mixture over the top and refrigerate for 2-3 hours, or until set.
3. Prepare the Cream Topping
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the set peach jelly layer.
4. Add Garnish
- Sprinkle crushed biscuits or cookie crumbs over the top for a decorative finish.
5. Chill and Serve
- Refrigerate the assembled cake for at least 1 hour before slicing into squares and serving.
Tips for the Perfect Peach Cream Cake
- Use Fresh Ingredients: Opt for high-quality peaches and cream for the best flavor.
- Layering Precision: Ensure the jelly layer is fully set before adding the cream topping.
- Chill the Cream: Cold heavy cream whips up faster and holds its shape better.
- Make Ahead: This cake can be prepared a day in advance, making it perfect for parties.
- Customize Flavors: Substitute peaches with mangoes or strawberries for a different twist.
Nutrition Information (Per Serving)
- Calories: 280
- Protein: 4g
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 1g
- Sodium: 50mg
Final Thoughts
Peach Cream Cake is a delightful dessert that combines the sweetness of peaches with the richness of whipped cream and the soft texture of sponge cake. It’s a versatile treat that’s perfect for any celebration or just a cozy night in. Easy to make and guaranteed to impress, this recipe is a must-try.
Try this Peach Cream Cake today and treat yourself to a slice of happiness!