Peach Almond Cream Cake

Name: Peach Almond Cream Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10 servings
Ingredients: 5 large eggs, separated; 8g vanilla sugar; 125g powdered sugar (plus 1 tbsp for cream mixture); 150g almonds, finely ground; 20g cornstarch; 250g soft cream cheese (room temperature); 200ml heavy cream (33% fat); 260g peach yogurt (room temperature); 1 can (approx. 400g) canned peaches; 15g gelatin; 100ml cold water; A pinch of salt; A pinch of citric acid

Peach Almond Cream Cake is a delightful dessert featuring a light almond sponge, creamy peach-infused filling, and a glossy peach topping. This elegant cake combines nutty richness with fruity sweetness, making it perfect for special occasions or a refreshing treat. Try this easy-to-make peach dessert today!

Useful and quick

Mar 12, 2025 - 10:40

Mar 12, 2025 - 10:43

Prep Time 30 min

Cook Time 45 min

Serving 10

Difficulty Intermediate

Peach Almond Cream Cake a luscious dessert that combines the nutty richness of almonds, the creamy smoothness of peach-infused filling, and the refreshing sweetness of canned peaches. The light and airy almond sponge provides a perfect base, while the velvety cream cheese and peach yogurt layer add a delightful richness. Topped with juicy peach slices and a glossy peach glaze, this cake is both visually stunning and irresistibly delicious. Perfect for special occasions or a refreshing treat on warm days!

Ingredients

5 large eggs, separated
8g vanilla sugar
125g powdered sugar (plus 1 tbsp for cream mixture)
150g almonds, finely ground
20g cornstarch
250g soft cream cheese (room temperature)
200ml heavy cream (33% fat)
260g peach yogurt (room temperature)
1 can (approx. 400g) canned peaches
15g gelatin
100ml cold water
A pinch of salt
A pinch of citric acid

Nutritional Information

Calories: 320

Protein: 8g

Fat: 20g

Saturated Fat: 9g

Unsaturated Fat: 10g

Trans Fat: 0g

Carbohydrates: 30g

Sugar: 18g

Fiber: 2g

Cholesterol: 95mg

Sodium: 80mg

Directions

1. Step

Separate the eggs, placing yolks in one bowl and egg whites in another. Beat the egg whites with vanilla sugar and 125g powdered sugar until foamy. Add a pinch of salt and citric acid, then continue beating for about 5 minutes until stiff peaks form.

2. Step

Finely grind the almonds in a blender and mix with cornstarch. Gently fold the almond mixture into the beaten egg whites. Line a baking tray with parchment paper. Pour the batter into the tray and spread evenly. Bake at 175°C (345°F) for 45 minutes. Let cool slightly. While the cake is still warm, cut out a base to fit a 19cm baking dish. Line the dish with acetate film and place the cake base inside.

3. Step

In a bowl, whisk the cream cheese with 1 tablespoon of powdered sugar until smooth. Add heavy cream and mix well, followed by the peach yogurt. Dissolve 15g gelatin in 100ml cold water, then mix it into the cream filling. Pour the mixture over the cake base and refrigerate for at least 5 hours.

4. Step

Cut 4 canned peach halves into 7 slices each. Refrigerate for 5 hours. Arrange the peach slices evenly on top of the chilled cake.

5. Step

Heat the reserved peach syrup from the canned peaches in a pan.
Dissolve 15g gelatin in 100ml cold water and add it to the warm syrup, stirring well. Pour the syrup over the arranged peaches and gently spread it. Chill the cake in the refrigerator for another 1-2 hours until set.