Cake with canned peaches and whipped cream
Description
Homemade baked goods for tea. Canned peaches give the cake juiciness and a bright flavor. You can bake the sponge cake 2–3 days ahead and store it in the refrigerator, wrapped in plastic wrap. Whip the cream right before you use it.
Instructions
- 1
Step 1
To make the cake, prepare all the ingredients you need. Sift the flour ahead of time through a sieve to saturate it with oxygen.
- 2
Step 2
Combine the eggs with the sugar and beat until thick and fluffy.
- 3
Step 3
Pour the milk into a saucepan and add the butter. Place over heat and bring to a boil. Simmer until the butter has completely melted.
- 4
Step 4
Mix the flour with the baking soda. Alternately add the milk mixture and the flour mixture to the beaten eggs. Fold everything in by hand with a whisk so the batter stays airy from the beaten eggs.
- 5
Step 5
Pour the finished dough into a baking tin (16–18 cm) and bake in an oven preheated to 180°C for about 40 minutes. Adjust the time to suit your oven.
- 6
Step 6
The finished sponge cake will increase slightly in size, turn golden brown, and spring back when pressed. Remove it from the oven and let cool. Then wrap in plastic wrap and refrigerate overnight. Before assembling the cake, slice the sponge into 3–4 layers.
- 7
Step 7
For the cream, whip half of the cream with half of the powdered sugar into a light, thick cream.
- 8
Step 8
Soak the sponge cake layers with peach syrup. Spread the layers with cream and arrange the sliced peaches.
- 9
Step 9
Assemble the cake. Wrap it in acetate film and secure it with a ring. Refrigerate for at least 6 hours. You can leave it overnight.
- 10
Step 10
The cake has set and absorbed the soak. Remove the serving ring from it. You can now decorate the cake to your liking.
- 11
Step 11
To smooth and decorate, you can whip the second half of the cream with confectioners’ sugar. The top can be decorated with the remaining peaches. Enjoy your treat!