Peach Cream Cake Recipe
Peach Cream Cake Recipe–A delicious dessert featuring a buttery crust, creamy filling, and sweet, juicy peaches. Topped with almond petals and powdered sugar, this elegant cake is perfect for any occasion and a treat for every peach lover.
The Peach Cream Cake Recipe is a delicious blend of rich flavors and delightful textures. This elegant dessert features a buttery, tender crust filled with smooth, velvety cream and topped with sweet, juicy peaches. A golden layer of dough seals the cake, sprinkled with crunchy almond petals and finished with a dusting of powdered sugar for a beautiful presentation. The subtle hint of lemon zest adds a refreshing touch, perfectly complementing the creamy filling and peaches. Ideal for special occasions or as a teatime treat, this cake is as stunning to look at as it is to savor.
Ingredients
- Flour: 300 g (1.8 cups)
- Baking powder: 1 tsp (5 g)
- Salt: a pinch
- Cold butter: 120 g
- Egg: 1
- Sugar: 100 g (6 tbsp)
- Vanilla sugar: 1 tsp (6 g)
- Sour cream: 50 g (2 tbsp)
- Eggs: 2
- Sugar: 80 g (5 tbsp)
- Vanilla sugar: 1 tsp
- Corn starch: 35 g (3 tbsp)
- Lemon zest: 1 lemon
- Milk: 400 ml
- Peaches: 600 g
- Egg yolk: 1
- Milk: 1 tsp
- Almond petals (optional): for sprinkling
- Powdered sugar: for dusting
Nutritional Information
- Calories: 320
- Protein: 6g
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Sugar: 18g
- Fiber: 2g
- Cholesterol: 80mg
- Sodium: 70mg
Directions
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In a bowl, sift the flour and baking powder. Add the cold butter and mix with your hands until crumbly. Mix in the egg, sugar, vanilla sugar, salt, and sour cream. Combine until a soft dough forms.
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Divide the dough into two parts. Wrap one half in plastic wrap and refrigerate for 20 minutes. Press the other half into a greased cake pan, spreading it evenly. Chill the pan with the dough in the fridge for 20 minutes.
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In a bowl, whisk together the eggs, sugar, vanilla sugar, corn starch, and lemon zest. Gradually add the milk, mixing well. Pour the mixture into a saucepan and heat over low heat, stirring until slightly thickened. Let it cool.
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Slice the peaches into small pieces and spread them over the chilled dough in the cake pan. Pour the cooled cream filling evenly over the peaches.
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Roll out the second half of the dough and place it over the filling and peaches. Brush the top with a mixture of yolk and milk. Sprinkle almond petals on top if desired. Bake in a preheated oven at 180°C (350°F) for 30–35 minutes or until golden brown.
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Allow the cake to cool slightly, then dust with powdered sugar before serving.
