Peach cake

During hot summer days, a light sponge summer cake is all that you need. Soft sponge biscuit, sweet vanilla cream and cold fresh fruit – anyone interested?

This is traditional cake in my family. We love to make it almost during whole year. In winter we make it with bananas or preserved fruit such as pineapple, peach etc. In spring there are berries, in summer there is so much choices, and autumn brings apples and pears. This time I combined banas, peaches, blueberries and pashion fruit. As you can see, there is so many fruit combination for this cake. Just pick your favourite and get on work.

Let me tell you how to make it! It can’t be simpler.

First bake a biscuit and set it aside.  Then prepare first part of cream. Make a pudding and leave it to completely cools down. Until you are waiting, make sure that you get all other ingredients prepared. You can cut fruit into small pieces, and whip the whipping cream. When everything is done, you can put all pieces together. 

 

Peach cake
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Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
2819 calories
259 g
1390 g
173 g
72 g
64 g
1912 g
795 g
199 g
1 g
99 g
Nutrition Facts
Serving Size
1912g
Amount Per Serving
Calories 2819
Calories from Fat 1536
% Daily Value *
Total Fat 173g
267%
Saturated Fat 64g
318%
Trans Fat 1g
Polyunsaturated Fat 53g
Monounsaturated Fat 46g
Cholesterol 1390mg
463%
Sodium 795mg
33%
Total Carbohydrates 259g
86%
Dietary Fiber 12g
49%
Sugars 199g
Protein 72g
Vitamin A
120%
Vitamin C
78%
Calcium
131%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Biscuit
  1. 6 eggs
  2. 5 tbsp sugar
  3. 5 tbsp Schar Mix C flour
  4. 5 tbsp sunflower oil
  5. 1 tsp baking powder
Cream
  1. 600ml milk
  2. 2 vanila puddings
  3. 4 tbsp sugar
  4. 200ml whipping cream
Fruit
  1. 2 peaches
  2. 1 banana
  3. 1 passionfruit
  4. 1 cup of blueberries
Biscuit
  1. Whip the eggs. Add sugar and whip again. Low the spead on your mixer and add flour and baking powder. At the end add oil and mix everything. Place a baking paper on casserole dish and fold in the biscuit mixture. Bake for 15 minutes at 220ºC. When the biscuit is done, place it aside to cools down.
Cream
  1. Heat the 450ml of milk and sugar in a cooking pan. Mix puding powder and rest of the milk and add to the boiling milk. Simer quickly to combine everything well. Set the pudding aside to completely cools down. Whip the whipping cream and mix it with the puding. Mix it with the electric mixer until is combine well.
  2. Cut the biscuit in two parts. Put one part on the bottom, fill it with the cream then sprinkle with the fruit. Repeat the whole process one more time and place the cake in the refrigerator until serving.
beta
calories
2819
fat
173g
protein
72g
carbs
259g
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