Sea Breeze

Peach Cake with Vanilla and Lemon Cream – A Sweet Delight for Special Moments

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 10

The history of this cake is filled with memories and sweet moments, deeply rooted in celebration traditions and family gatherings. It’s a perfect choice for birthdays, parties, or simply to enjoy a sweet moment with loved ones. With a fluffy sponge cake base, smooth vanilla and lemon cream, and juicy canned peaches, this cake will win you over instantly.

Ingredients:

For the sponge cake:
- 5 eggs
- 2 tablespoons warm water
- 6 tablespoons sugar
- 6 tablespoons flour
- 1 teaspoon baking powder

For the vanilla and lemon cream:
- 1 packet of vanilla cake cream
- 1 packet of lemon cake cream
- 500 ml milk
- 4-5 tablespoons sugar

For the filling:
- 1 can of peaches (preferably in their own juice)

For decoration:
- 300 ml whipped cream
- 1 stabilizer for whipped cream
- 1 packet of red Tort Gelee
- Shell-shaped candies (for decoration)

Instructions:

1. Preparing the sponge cake: Start by preheating the oven to 180 °C. In a large bowl, beat the 5 egg yolks with 2 tablespoons of warm water and 6 tablespoons of sugar using a mixer. Whip the mixture for about 3 minutes until it becomes frothy and light in color. This step is crucial for achieving a light and fluffy cake.

2. Egg whites: In another bowl, add a pinch of salt to the egg whites and beat them until stiff peaks form. It’s important to use a clean and dry bowl for the best results.

3. Combining ingredients: Gradually add the flour mixed with baking powder to the bowl with egg yolks, carefully folding it in with a spatula. Once all the flour is incorporated, add half of the beaten egg whites, gently folding from the bottom up to retain the air in the mixture. After they are combined, fold in the remaining egg whites.

4. Baking the sponge: Pour the mixture into a greased and floured cake pan. Smooth the surface with a spoon and place it in the oven. Bake for 25 minutes or until the cake is golden and passes the toothpick test. Once baked, let it cool in the pan.

5. Preparing the creams: While the sponge cools, prepare the vanilla and lemon creams according to the instructions on the packet. Use 500 ml of milk and add 4-5 tablespoons of sugar to taste. Mix well and let them cool.

6. Assembling the cake: Once the sponge is completely cooled, cut it horizontally in half. Place the first layer on a serving platter and soak it with the peach syrup from the can. Arrange peach slices around the edge of the layer, forming a circle. Cut a smaller circle from the second layer and place it in the center of the peaches. Soak this layer as well.

7. Adding the creams: On the first layer, evenly spread the vanilla cream, then place more peach slices on top of the cream. Cover them with lemon cream, then add the second layer of sponge, which you will also soak.

8. Decorating the cake: Cover the entire surface of the cake with lemon cream, and fill the sides with the same cream. Use a piping bag to decorate the sides of the cake, making cream stripes every 2 cm. These details will make the cake look impressive.

9. Finalizing the decoration: Prepare the Tort Gelee according to the instructions on the packet. Add a few tablespoons of peach syrup for extra flavor. Pour the gelee over the cake, forming a circle of cream dollops. Whip the cream until firm, add the stabilizer, and use it to decorate the edges of the cake.

10. Serving: Let the cake chill for a few hours to set. Serve it with fresh whipped cream from the fridge. Enjoy!

Useful tips:
- Make sure all ingredients are at room temperature for a uniform texture.
- You can experiment with different types of canned fruits, such as pineapple or cherries, to change the flavor of the cake.
- If you prefer a less sweet cake, reduce the amount of sugar in the creams.
- This cake pairs wonderfully with fruit tea or a sweet white wine.

Frequently asked questions:
1. Can I replace the canned peaches with fresh fruit?
- Absolutely! Fresh fruit offers a wonderful flavor, but it should be well-ripened.

2. How can I tell if the sponge is baked?
- Do the toothpick test: insert a toothpick in the center of the sponge. If it comes out clean, the sponge is ready.

3. Can I make the cake a day in advance?
- Yes, the cake keeps very well in the fridge and actually becomes tastier as the flavors meld.

This cake is more than just a dessert; it’s a culinary experience that will bring smiles to the faces of your loved ones. Enjoy every slice and cherish the moments spent with family and friends!