Peach cake

Sponge cakes with fruits and whipped cream always look good and taste fantastic. They are not at all complicated to make and any fruit can be used for their preparation.

At the weekend I was tempted to make a peach cake for one reason: I bought jelly with various flavors as if there was no tomorrow. And despite the fact that I bake cakes quite often and I have already used some for other cakes, I still have 40 boxes of jellies in the cabinet.

And since in the cupboard I also had canned peaches, it seemed like a natural choice for me to make a cake with them.

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Ingredients for peach cake.

Sponge cake:

• 4 eggs
• 80 g of plain flour
• 80 g of caster sugar
• 3/4 teaspoon of baking powder
• a pinch of salt

Peach jelly:

• 1 packet of peach jelly powder (75 g)
• 1 tablespoon of gelatin
• 1 large can of peaches in syrup (480 g of peaches)
• 320 ml of peach syrup

Whipped cream:

• 300 ml of water
• 1 flat tablespoon of gelatin
• 1 packet of peach jelly powder (75 g)
• 400 ml of milk
• 2 powdered whipped creams (60 g each)

Additionally:

• 17 pieces of biscuits
• 35 g of dark chocolate

How to make peach cake.

Sponge cake: separate the egg whites from the yolks and put them in separate bowls. Add a pinch of salt and beat until stiff. Add caster sugar to the beaten egg whites in batches, whipping all the time. Mix the flour with baking powder. Mix the egg yolks. Add the yolks and the flour with the baking powder to the whipped egg whites in small, alternating batches. Mix gently. Pour the cake mixture into a baking tin lined with baking paper. Bake in an oven preheated to 180 degrees Celsius for 30 minutes.

Peach jelly: Boil the peach syrup. When hot, dissolve the jelly and gelatin in it. Add the chopped peaches to the hot jelly. Mix and set it aside to thicken.

Whipped cream: boil water. When boiling, dissolve jelly and gelatin in it. Mix and set it aside to thicken. Pour cold milk into a bowl, pour in the whipped cream powder and beat it stiff. Add the thickening jelly to the whipped cream and mix.

Folding the cake: Put the sponge cake back into baking tin in which it was previously baked. Pour the thickening peach jelly on top of it. Put it in the fridge for 30 minutes to let it harden. After 30 minutes, remove the cake from the fridge, pour out the thickening whipped cream. Arrange the biscuits side by side on the cream then drizzle with melted chocolate.

Put the cake back in the fridge for a few hours so that the jelly and the cream can properly harden.

Enjoy!

Good to know when making the cake.

The baking tin I used was 26 by 17 centimetres.

The eggs should be at room temperature when added to the cake mixture.

A large can of peaches contained exactly 320 ml of peach juice and 480 g of peaches. I did not add any extra peach juice.

Do you like cakes with fruits? If so, try our recipe for Fruit cake.