Quick And Easy Peach Cream Cheese Cake

Quick and Easy Peach Cream Cheese Cake

Table of Contents

- 200 grams (7 oz) peaches in syrup, drained and chopped
- 100 ml (1/2 cup) heavy cream
- 50 ml (1/4 cup) condensed milk

Preheat your oven to 180°C (356°F). Line a 27 x 18 cm (10″ x 7″) baking pan with parchment paper. This ensures your cake will come out easily and prevents it from sticking to the pan.

1. Separate the Eggs: Carefully separate the egg yolks from the egg whites. Place the egg yolks in one bowl and the egg whites in another.

1. Whisk Egg Yolks: In the bowl with the egg yolks, add 50 grams (1/4 cup) sugar. Use a whisk or electric mixer to beat the yolks and sugar together until the mixture is pale and well combined.
2. Beat Egg Whites: In the second bowl, add the lemon juice to the egg whites. Begin whisking until the egg whites start to froth. Gradually add 100 grams (1/2 cup) sugar, one tablespoon at a time, while continuing to whisk on high speed. Continue until stiff peaks form, which usually takes about 6-7 minutes. The egg whites should be glossy and hold their shape.
3. Combine Gently: Using a rubber spatula, gently fold the egg whites into the egg yolk mixture. Be careful not to deflate the egg whites. The goal is to keep as much air in the batter as possible to ensure a light and fluffy cake.

Add Flour: Sift the flour into the batter in small batches, gently folding it in with each addition. Ensure there are no streaks of flour left in the batter.

Pour and Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for about 25 minutes. To check if the cake is done, insert a toothpick into the center; it should come out clean.

1. Cream Cheese Mixture: In a large bowl, combine the softened cream cheese and powdered sugar. Beat until the mixture is smooth and creamy. Stir in the chopped peaches, ensuring they are evenly distributed.

Whip Cream: In a separate bowl, combine the heavy cream and condensed milk. Whisk until stiff peaks form. This mixture should be thick and hold its shape well.
Combine Frosting: Gently fold the whipped cream mixture into the cream cheese mixture until fully combined. This creates a light, fluffy frosting that complements the cake perfectly.

1. Cool the Cake: Allow the cake to cool completely in the pan before attempting to frost it. This prevents the frosting from melting and ensures it spreads evenly.

Frost the Cake: Once the cake is completely cool, spread the peach cream cheese frosting evenly over the top. Use a spatula to create a smooth finish.
Garnish: For an extra touch of sweetness and presentation, dust the top of the frosted cake with a sprinkle of powdered sugar.

1. Slice and Serve: Slice the cake into desired portions and serve immediately. Enjoy the soft, fluffy texture of the cake paired with the creamy, fruity frosting.

- For a richer flavor, consider using brown sugar instead of white sugar in the cake batter.
- Add a teaspoon of vanilla extract to the egg yolk mixture for an extra layer of flavor.
- If you don’t have peaches, substitute with other fruits like pineapple, strawberries, or blueberries.

Leftover cake can be stored in an airtight container at room temperature for up to 2 days.