Peachy Delight Cake
Ingredients:
For the cake:
4 eggs
1 pinch salt
320 g sugar
16 g vanilla sugar (or vanilla extract)
120 g soft butter
180 g unflavored vegetable oil
360 g flour
20 g cornstarch
12 g cocoa
Baking powder 1 teaspoon
Baking powder 1/2 teaspoon
Vinegar 1 tablespoon (5-9%)
Buttermilk (or yogurt) 280 ml (room temperature)
For the cream:
Cold whipping cream 400 ml (at least 30 t) )
16 g Vanilla sugar
24 g Cream stiff
120 g Powdered sugar
800 g Cold sour cream
Also:
480 g Canned peaches
Peachy Delight Cake
Preparation:
Preheat the oven to 170 °C (340 ° F) and grease a baking sheet. Tray (42x32cm).
In a large mixing bowl, beat the eggs with the salt, sugar, and a pinch of vanilla sugar until light and fluffy.
Add the softened butter and vegetable oil and continue to mix until well combined.
Sift the flour, cornstarch, cocoa, baking powder, and baking soda. Mix gently until well combined.
Mix the vinegar and buttermilk until the batter is smooth and well incorporated.
Pour the batter onto the prepared baking sheet and spread it out evenly.
Bake for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Leave until completely cool.
Remove the peaches from the tin and cut into thin wedges.
To make the cream, add vanilla sugar, cream stiffener, and powdered sugar to cold whipped cream and mix until stiff. Gently add the cold sour cream until a smooth, creamy mixture forms.
Spread the cream over the cooled cake base to create an even layer.
Spread the sliced peaches evenly over the cream layer.
Refrigerate cake for at least 2 hours to allow flavors to meld before serving.
Prep time: 20 minutes |Cook time: 25-30 minutes |Total time: 3 hours
kcal: 320 kcal | Servings: 12