Peach birthday cake

Name: Peach birthday cake
Ingredients: 4 eggs; 260 g sugar; 260 g flour; 50 ml water; 1 sachet baking powder; 10 g flour; 10 g butter; 700 g whipping cream; 1 400 g jar of peaches in syrup; 150 ml syrup from the jar of peaches; 30 g chocolate flakes; 1 food decorating pen

Dessert - Peach birthday cake by Amelia N. - Recipia

Peach birthday cake has an airy sponge thanks to well-beaten eggs, and is filled with whipped cream and canned peaches. I make sure the egg and sugar foam is pale before the flour goes in; the name stuck after my cousin saw the surprise cake and said “Happy birthday”, and I cover the outside with whipped cream and chocolate flakes. Preparation: 45 minutes. Cooking: 30-40 minutes. Resting: 12 hours. Total time: 13 hours and 15 minutes to 13 hours and 25 minutes. Serves: 12. About 410 kcal and 6 g protein per serving.

Ingredients

4 eggs
260 g sugar
260 g flour
50 ml water
1 sachet baking powder
10 g flour
10 g butter
700 g whipping cream
1 400 g jar of peaches in syrup
150 ml syrup from the jar of peaches
30 g chocolate flakes
1 food decorating pen

Preparation

1. Preheat the oven to 180°C. Line the base of a 26 cm cake tin with baking paper, grease the sides with 10 g butter and dust with 10 g flour. 2. Beat the eggs with the sugar until you have a pale foam. Gradually add 260 g flour, then the water and baking powder, mixing until smooth. 3. Pour the batter into the tin and bake for 30-40 minutes, until the sponge is golden and a toothpick comes out clean. Leave it to cool, then keep it covered overnight, about 12 hours. 4. Beat the cold whipping cream until it holds stiff peaks. 5. Put the peaches in a sieve and leave them to drain. Measure out 150 ml syrup from the jar to soak the sponge; set one peach aside for decoration and cut the rest into small cubes. 6. Cut the sponge into layers. Soak them with the 150 ml syrup, then spread whipped cream and peaches over each layer, stopping at the final layer. 7. Cover the cake with the remaining whipped cream and press chocolate flakes onto the sides. Decorate the top with the reserved peach, whipped cream piped on with a piping bag and the food decorating pen.

Notes

Serve it with black coffee, which goes well with the rich cream. A jar of firm peach halves gives you well-defined cubes; very soft fruit gets crushed as you spread the filling. Room-temperature eggs beat faster and make a more stable foam than eggs straight from the fridge. Sift the flour before adding it, especially if it has settled in the bag, so no lumps remain in the sponge. Thin flakes stick to the cream on the sides more easily than thick ones. Canned apricots can replace the peaches, in the same drained quantity. Keep the assembled cake covered in the fridge and eat it within 3 days. Contains eggs, gluten and dairy.