Peach Cream Cake
Peach cream cake is a gem among light summer desserts. The freshness of the peaches and the airy texture lend elegance to this easy-to-make cake. The recipe gained popularity in Europe in the 1960s when the trend of fruit-based desserts began. Since then, it has been prepared in many variations, but the creamy texture and the flavor of the fruit have remained in their original form. This cake is an excellent choice for family events, summer parties, or any special occasion. Tip: To make it even richer, use nectarines or apricots for decoration!
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Ingredients for this recipe
Servings: 8
500
g
Peaches
150
g
Sugar
200
ml
Heavy Cream
15
g
Gelatin
50
ml
Water
1
Sponge Cake Layer
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Preparation Steps
1
Wash the peaches, peel them, and remove the pits. Set aside one peach for decoration.
2
Purée the remaining peaches in a blender. Add the sugar and blend until dissolved.
3
Soak the gelatin in the water, then melt it over low heat. Stir the melted gelatin into the peach purée.
4
Whip the heavy cream to stiff peaks. Gently fold the peach-gelatin mixture into the whipped cream, being careful not to deflate the cream.
5
Place the sponge cake layer in a cake pan and pour the peach cream mixture over it. Spread the top evenly.
6
Refrigerate the cake for at least 4 hours, or until the cream has set.
7
Remove the cake from the pan and decorate the top with the reserved peach slices. Serve chilled or store in the refrigerator.
