Peach Soft Cake

Name: Peach Soft Cake
Total time: 60 min
Yield: 6

Discover the easy recipe to make a delicious peach soft cake with vanilla cream.

Description

The peach soft cake with vanilla cream is a dessert perfect for all occasions: great to enjoy as a dessert after lunch or dinner, with ice cream or whipped cream, it can also accompany a nice cup of coffee or tea for your mid-afternoon snack.

To make this easy dessert, you just need to carve out some time in the kitchen and get simple but quality ingredients, starting with AIA Extra Fresh Free-Range Eggs, very fresh milk and cream and of course peaches, which must be ripe, sweet and juicy: the yellow nectarine peach is the best variety to choose.

But what is the real secret of this cake, besides the ingredients? The softness!

A delicate, soft and high dessert is obtained by following some small (and easy) kitchen tricks.
First of all, every ingredient you will use must be kept at the same temperature, so it is much better to take out each element from the refrigerator and wait a few minutes before proceeding with the preparation of the recipe. The second secret to having a high and soft cake is all in the yeast: use little of it, always add it last to the dough and, once mixed with the rest, bake the dessert without waiting too long. You can also mix the yeast with baking soda: this will increase the softness and consistency of your cake.

If you can't wait to taste a slice of peach soft cake with vanilla cream, here is the complete recipe!

6 Extra Fresh Eggs Raised on Land

Procedure

For the cream:

First of all, start with the preparation of the vanilla cream. You can also try the Italian chantilly cream, find the recipe here.

Pour the milk and cream into a saucepan, then heat on a gentle heat; add the vanilla pulp and bring to a boil: wait 10 seconds stirring with a wooden spoon, then turn off and let cool.

In the meantime, separate the egg whites from the yolks: beat the latter in a bowl with the sugar, using an electric whisk or by hand.

With a sieve, filter the vanilla-flavored milk, then add the yolks and put back on the heat, always stirring to prevent the cream from sticking to the bottom and without reaching boiling point. Use a kitchen thermometer to understand when the cream is ready: at 80°C turn off, cover with cling film and let it cool down.

For the dough:

Separate the egg whites from the yolks: put the egg whites in a steel container and the yolks in a large bowl.

Then mix the yolks with the sugar until you reach the consistency of a light and homogeneous cream. Add the melted butter (warm), the milk, the grated lemon zest, a pinch of salt, the sifted flour and the yeast, mixing well all the ingredients.

Whip the egg whites until stiff and incorporate them very gently into the dough, with movements from top to bottom: now you can transfer half of the mixture into a cake tin lined with baking paper or buttered and floured. Level the surface with a spatula.

Pour the vanilla cream onto the base, then cover with the rest of the dough. Peel the peaches, cut them into slices and add them on top, pressing them slightly inside.
Now bake the peach soft cake with vanilla cream at 170°C in fan mode for 40 minutes.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.