Peach Cream Dream Cake: A Quick and Heavenly Homemade Delight

Bake this delicious dreamy peach cream cake, a homemade masterpiece that surpasses all store-bought versions. This cake layers airy sponge cake, silky custard and sweet peaches under a glossy jelly filling, creating a symphony of textures and flavors. Easy to make yet incredibly decadent, this dessert is a true indulgence that combines the nostalgic taste of summer peaches with the sophistication of a classic cream cake.

Why you will love this recipe: This recipe combines the comforting textures of sponge cake and custard with the refreshing sweetness of peaches, providing a dessert that is both satisfying and elegant. It's surprisingly simple to make, but the result is a visually stunning cake that tastes as good as it looks. The jelly topping not only adds a beautiful glaze, but also enhances the overall flavor, making each bite a perfect harmony of creamy and fruity notes.

Perfect occasion: Perfect for summer get-togethers, family dinners, or special occasions like birthdays and anniversaries, this dreamy peach cream cake is versatile enough for casual or formal settings. It is also a wonderful choice for afternoon tea or as a sweet finish to a festive meal, providing a much-appreciated refreshing note after a hearty feast.

Decorating Tips: Enhance the appearance of the cake by placing thin slices of fresh peaches on top of the jelly layer before it hardens, creating a beautiful edible mosaic. For a little extra flair, lightly sprinkle with powdered sugar or edible gold leaf. Presenting the cake on an elegant serving platter lined with lace or floral decorations can also enhance its visual appeal, making it even more irresistible.

Ingredients:

• Custard:
  • 3 egg yolks
  • 200 ml) milk
  • 50 g of sugar
  • 20 g cornstarch
  • A pinch of salt
  • 10 g of vanilla sugar
  • 100 g of unsalted butter

• Sponge cake:
  • 2 eggs
  • 60 g of sugar
  • A pinch of salt
  • 5 g of vanilla sugar
  • 60 g of flour
  • 3 g of baking powder
• Jelly topping:
  • Canned Peaches
  • 50 ml of peach syrup
  • 50 ml of multifruit juice
  • 6 g of gelatin + 30 ml of water

Instructions:

1. Custard: In a saucepan, whisk together the egg yolks, sugar, vanilla sugar, milk and cornstarch. Cook over medium heat until thickened, stirring constantly. Let cool to room temperature, mix with a mixer, then beat in the room temperature butter until smooth.
2. Sponge cake: Beat the eggs with the sugar, salt and vanilla sugar until light and fluffy. Gently incorporate the sifted flour and baking powder. Pour into an 18 cm diameter tart mold and bake at 170°C for 15 to 20 minutes. Cool and cut out circles.
3. Jelly topping: Soak the gelatin in water. Heat the juice and syrup, dissolve the swollen gelatin and stir well.
4. Assembly: Place the biscuit at the bottom, moisten it with the lukewarm milk, place it on the custard, then arrange the peach slices (pressing them lightly into the cream). Brush the peaches with jelly using a pastry brush. Refrigerate for 2-3 hours to set.

Enjoy this deliciously layered dreamy peach cream cake, a dessert that promises to delight and impress!