Cake with vanilla cream, cherries, and peaches
The Cake Base: We start by preparing the cake base, an essential element that will support the delicious cream. In a large bowl, we mix the egg yolks with sugar until we get a fluffy composition of an intense yellow color, providing a tasty base. We add the melted and cooled butter, mixing well to ensure it integrates perfectly. The next step is to add the baking powder, flour, and vanilla essence, which will give it a special flavor. It is important to mix carefully so that the ingredients combine evenly. Separately, we beat the egg whites with a pinch of salt until they form stiff peaks. These will add an airy texture to our layers. With a spatula, we gently fold the egg whites into the yolk mixture, being careful not to destroy their structure. We prepare a round baking pan with a diameter of 20 cm, lining it with parchment paper. We pour half of the mixture into the pan and level it evenly. We preheat the oven to 180 degrees Celsius and bake the first layer for about 10 minutes. We do the same with the remaining mixture, allowing the layers to cool completely on a rack. The Cream: We start preparing the cream by mixing the cornstarch with sugar and a few tablespoons of milk in a bowl. We bring the rest of the milk to a boil, and when it starts boiling, we reduce the heat to low and add the cornstarch mixture. We continuously stir until the cream thickens, being careful not to form lumps. We turn off the heat and add the white chocolate broken into pieces, mixing until it melts completely. We cover the cream with plastic wrap, allowing it to cool. After the cream has cooled, we mix it well, adding the mascarpone and vanilla, continuing to mix for another minute. We divide the cream into two bowls, so we have equal amounts for each layer of the cake. The peaches, delicious and juicy, are sliced thinly lengthwise. Assembly: We place the first layer of cake on a platter, generously soaking it with peach compote, then spreading a portion of the cream from one bowl. We place the sour cherries, followed by the remaining cream. We carefully place the second layer of cake, soak it again, and add the cream from the other bowl, finishing with the peach slices and a layer of cream on top and around the edges. We cover the cake with plastic wrap and let it chill in the refrigerator for 3-4 hours to allow the flavors to meld. Finishing: In a bowl, we pour the cold whipped cream and liquid cream, and add powdered sugar. We mix until we achieve a firm foam that will coat the cake. We decorate with chocolate curls, peach slices, chocolate truffles, or any other desired decorative elements. Using a piping bag, we add additional decoration with whipped cream on top of the cake. Once everything is finished, we chill the cake to set and combine the flavors. Enjoy each slice with joy!
Ingredients
- For the base: 3 eggs
- 3 tablespoons sugar
- 50 g butter
- 4 and 1/2 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence. Cream: 450 ml milk
- 4 heaping tablespoons cornstarch
- 50 g white chocolate
- 150 g mascarpone
- 4 tablespoons sugar
- 2 teaspoons vanilla essence
- 1/2 cup pitted cherries
- peeled peaches from compote (I used from Sun Food). For decoration: 200 ml liquid cream
- 150 g thick country sour cream
- 2 tablespoons powdered sugar
- chocolate rolls
- peach slices
- cherries
- chocolate truffles.
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