Cake with ladyfingers, canned peaches, and milk filling

The ladyfinger cake with canned peaches and milk cream is a quick and refreshing dessert, perfect for warm days or to end a hearty meal. This recipe is simple yet full of flavor, combining the creamy texture of milk cream with the fruity aroma of peaches. Over time, ladyfinger desserts have been appreciated for their versatility, and this version with peaches and milk cream will surely become a favorite in your family.

Preparation time: 30 minutes
Chilling time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 8

Ingredients:
- 2 packs of ladyfingers
- 1 pack of Delaco milk cream (approx. 200g)
- 1 jar of canned peaches (750g)
- 250g liquid cream
- 3 tablespoons of sugar
- Vanilla essence (to taste)
- 15g gelatin

Preparation:

1. Preparing the ingredients: Start by draining the peaches from the can, keeping the juice in a bowl. This juice will be used to soak the ladyfingers, adding extra flavor and moisture. In a blender, add the drained peaches and milk cream. Blend until you achieve a smooth mixture.

2. Adding sugar and vanilla: To the mixture obtained, add the 3 tablespoons of sugar and the vanilla essence. This will enhance the dessert's flavor. Set aside some milk cream and a little peach pulp for decoration.

3. Preparing the whipped cream: In another bowl, whip the liquid cream until it becomes firm. This step is essential, as the whipped cream will give the dessert a fluffy and airy texture.

4. Combining the ingredients: Carefully add the peach and milk cream mixture to the whipped cream, gently folding with a spatula. Be delicate to avoid losing the air in the whipped cream, which helps create a light texture.

5. Preparing the gelatin: Hydrate the gelatin in a few tablespoons of the canned juice for about 5 minutes. Then, heat the gelatin over low heat until it completely dissolves, without boiling. Add the dissolved gelatin to the whipped cream and peach mixture, quickly mixing to integrate everything.

6. Assembling the cake: Take a serving platter and start assembling the cake. Quickly dip the ladyfingers in the juice and place a first layer on the platter. Add a layer of the peach and cream mixture, then repeat the process until you finish the ingredients. I managed to make three layers, but you can adjust according to your preferences and the size of the platter.

7. Final decorations: Use the milk cream and the little peach pulp you reserved to decorate the top of the cake. This will add an attractive look and highlight the used ingredients.

8. Cooling: Cover the cake with plastic wrap and let it chill in the fridge for an hour, but do not let it set completely. It is ideal when it is slightly soft, making it easier to cut and serve.

Useful tips:
- Make sure the cream is well chilled before whipping it to achieve the perfect texture.
- You can replace the peaches with other canned fruits, such as pineapple or apricots, to vary the recipe.
- If you prefer a more intense flavor, you can add a bit of lemon juice to the peach mixture.

Nutritional benefits: This cake offers a balance of carbohydrates from the ladyfingers, healthy fats from the cream, and proteins from the milk cream. Peaches add essential vitamins, such as vitamin C and antioxidants, which are good for the immune system.

Frequently asked questions:
- Can I use milk cream from another brand? Yes, but make sure it has a similar texture.
- Is this cake suitable for vegans? You can try replacing the milk cream with a plant-based alternative, but the taste and texture may vary.
- How long can the cake be stored in the fridge? It is recommended to consume it within 2-3 days to enjoy the freshness of the ingredients.

To turn this cake into a true feast, I suggest serving it alongside a scoop of vanilla ice cream or fresh lemonade. These will perfectly complement the sweet and creamy taste of the cake. Now that you have all the necessary information, all that’s left is to start cooking! Your delight with ladyfingers, peaches, and milk cream is waiting for you!