Peach Dream Cake Recipe

Table of Contents

Ingredients

For the Dough

1 egg
100 g (1/2 cup) sugar
8 g (1 tablespoon) vanilla sugar
Rind of 1 lemon (finely grated)
140 g (10 tablespoons) butter, softened
300 g (2 1/2 cups) plain flour
10 g (2 teaspoons) baking powder

For the Cream

400 ml (1 2/3 cups) milk
2 egg yolks
60 g (5 tablespoons) sugar
8 g (1 tablespoon) vanilla sugar
3 tablespoons cornstarch
3 tablespoons sour cream or mascarpone
30 ml (2 tablespoons) lemon juice

Other Ingredients

800 g (28 oz) peaches in syrup, drained
1 egg white (for brushing)
Sliced almonds (for decoration)

Step-by-Step Instructions

1. Preparing the Dough

Start by beating the egg, sugar, and vanilla sugar together in a large bowl until the mixture becomes foamy and light. Add the grated rind of one lemon to infuse the dough with a refreshing citrus aroma. Add the softened butter and continue to beat until you achieve a smooth, creamy consistency.

Sift the flour and baking powder together to ensure even distribution of the leavening agent. Gradually add this dry mixture to the egg and butter mixture, stirring gently. Continue until a dough forms. The dough should be smooth and not sticky.

Divide the dough into two portions, making one slightly larger than the other. Roll out the larger portion into a circle and use it to line the bottom of a 25 cm (10 inch) cake tin. Make sure the dough fits snugly against the edges, then use a fork to pierce the base of the dough all over. This helps prevent bubbling during baking.

2. Making the Cream Filling

In a medium saucepan, combine the milk, egg yolks, sugar, and vanilla sugar. Whisk thoroughly until all the ingredients are fully mixed. Add the cornstarch and lemon juice to the milk mixture and continue to whisk until smooth and free of lumps.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a custard-like consistency. This process may take several minutes, so be patient and keep stirring to avoid burning or curdling.

Once thickened, remove the saucepan from the heat and allow the cream to cool slightly. After it has cooled, fold in the sour cream or mascarpone to add a rich, tangy flavor and extra creaminess to the filling.

3. Assembling the Cake

Spread the cooled cream filling evenly over the prepared dough in the cake tin, smoothing the surface with a spatula. Drain the peaches well, then slice them thinly. Arrange the peach slices over the cream filling in an even layer, covering the entire surface.

Roll out the smaller portion of the dough into a circle, just large enough to cover the top of the cake. Carefully place this dough over the peaches, gently pressing the edges to seal. Trim any excess dough if necessary.

4. Finishing Touches and Baking

Lightly beat the egg white until frothy, then brush it over the top layer of dough. This will give the cake a beautiful sheen when baked. Sprinkle a handful of sliced almonds over the top for a delightful crunch and an elegant finish.

Bake the cake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the top is golden brown and the almonds are lightly toasted. The cake should be firm to the touch and the edges should be slightly pulling away from the tin.

5. Cooling and Serving

Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. This cake can be served warm or at room temperature, making it versatile for any setting.

Nutritional Information (Per Serving, Approximately 10 Servings)

Calories: 320
Protein: 5 g
Carbohydrates: 45 g
Sugars: 20 g
Fat: 15 g
Saturated Fat: 8 g
Fiber: 2 g
Sodium: 150 mg

Tips for Success

Peach Selection: If using fresh peaches, poach them briefly in sugar syrup to soften before adding to the cake.
Dough Handling: If the dough feels too soft to roll, chill it in the refrigerator for 10-15 minutes to make it easier to handle.
Decoration: For an extra touch, dust the cooled cake with powdered sugar before serving or add a drizzle of honey for added sweetness.