Poppy seed cake with canned peaches
Description
Delicious baked goods for the whole family. This cake pairs cream cheese with peaches in a lovely way. If you prefer, you can make the cream from whipped cream only, or use a cottage cheese–based cream. Instead of peaches, you can use pineapple or strawberries. Serve with tea or coffee.
Instructions
- 1
Step 1
To make the cake, prepare all the necessary ingredients. For the filling, you can use fresh or canned peaches.
- 2
Step 2
In a saucepan, heat the milk and butter. Bring to a boil. The butter should melt.
- 3
Step 3
Beat the eggs with sugar until the mixture is light and fluffy.
- 4
Step 4
Gradually add the flour with baking soda and the hot milk mixture to the eggs. Fold everything in by hand so the batter stays light and airy.
- 5
Step 5
Then carefully fold the poppy seeds into the dough.
- 6
Step 6
Pour the finished dough into a baking tin (16–18 cm in diameter) and bake in the oven at 180°C for about 40–50 minutes. Adjust the time to suit your oven.
- 7
Step 7
The finished sponge cake will rise slightly and turn golden brown. Remove it from the oven and let it cool. Then wrap it in plastic wrap and refrigerate for 6–8 hours so it can rest.
- 8
Step 8
To assemble the cake, cut the sponge into three layers. Soak the layers with syrup from canned peaches.
- 9
Step 9
Cut the peaches themselves into small pieces.
- 10
Step 10
For the cream, combine half the cream, cheese, and confectioners’ sugar. Whip until creamy.
- 11
Step 11
Spread the layers with cream and add the peaches. Assemble the cake this way. To make it neater, you can wrap it in acetate film and tighten it with a ring. Put the cake in the refrigerator overnight so it can set.
- 12
Step 12
For exterior smoothing and decoration, whip the second portion of the cream ingredients. Smooth the outside of the cake and decorate to taste.
- 13
Step 13
The poppy seed cake with canned peaches is ready. Cut it into pieces and serve.