Sponge cake with cream and peach - fruity and delicious
Our fancy cake recipe and cream sponge cake recipe as cake with peach and peach pieces is made quickly and easily. Our light cream sponge cake and cake with two sponge cake layers and fruity peach pieces. Cake for weddings, celebrations and birthdays that tastes delicious and fits all year round.
Equipment
Ingredients
- 3 eggs
- 75 g sugar
- 8 g vanilla sugar
- 90 g cake flour
- 20 g cornstarch
- 1 tsp baking powder (leveled)
- 600 g whipped cream
- 24 g whipped cream stabilizer
- 800 g peaches, canned
Instructions
- Let the oven heat up to
200 °C. - Beat eggs for one minute. Start 1 minute timer here3 eggs
- Sprinkle in the sugar and vanilla sugar while the mixer is running. The process should take about one minute. Start 1 minute timer here75 g sugar8 g vanilla sugar
- Now beat eggs and sugar mixture for two more minutes until foamy. Start 2 minutes timer here
- In another key, sift flour, cornstarch and baking powder with a flour sifter.90 g cake flour20 g cornstarch1 tsp baking powder
- Now let flour mixture fold into dough one tablespoon at a time, running food processor on slowest setting.
- Now pour the quite liquid dough into a springform pan, which is lined with baking paper. I always clamp the baking paper in the springform pan and grease the edges lightly.
- Now bake the dough for 15 minutes at200 °C. Start 15 minutes timer here
- While the sponge cake is baking and cooling, you can prepare the peaches. Drain the cans and cut the peach halves or peach pieces into small cubes.800 g peaches, canned
- After baking, let the sponge cool and then remove from the springform pan and baking paper. For the base, I flip the entire sponge upside down using a wooden board. Then you can easily peel off the baking paper and invert it back onto a cake plate.
- For my multi-layer sponge cake, I divide the base once crosswise into two halves. A good knife or a cake layer cutter is suitable for this. The top layer is carefully put aside with the help of a thin cake lifter plate.
- Now whip the cups of cream with the cream stiffener until stiff.600 g whipped cream24 g whipped cream stabilizer
- Now spread a very thin layer of cream on the lower sponge cake layer, then peaches, so that the entire layer is covered. Then spread approx. ⅓ of the cream amount on the peaches with a pastry scraper or cake knife.
- Now carefully stack the second sponge cake layer again and spread another layer of peaches. Now put again about ⅓ cream on the peaches and with the last third of the cream still pull the edges neatly and if desired distribute some cream decoration with a piping bag. Likewise, you can still use a few peach pieces or peach slices as decoration.
- Now refrigerate the finished cake for at least an hour and enjoy. Start 60 minutes timer here
Notes
You can also bake the cream sponge cake and cake with only one layer or put other fruit, such as strawberries on the second half. So you have directly two different flavors to choose from.
Nutrition
Calories: 86kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 11mgPotassium: 135mgFiber: 1gSugar: 12gVitamin A: 222IUVitamin C: 4mgCalcium: 10mgIron: 1mg
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