Delight in the airy and delicious Creamy Peach Cake, perfect for capturing the essence of peach season. This cake combines the moist, fluffy texture of sponge cake with a rich and creamy custard filling, topped with fresh, juicy peaches. Each component complements the others, creating a dessert that’s not only satisfying but also refreshingly light. This peach cake is a wonderful way to enjoy the natural sweetness of peaches in a dessert that looks as good as it tastes.
Why You’ll Love This Cake: This cake is a treat for anyone who loves the delicate flavors of fresh fruit paired with creamy textures. The custard is infused with a hint of lemon zest, adding a subtle zing that cuts through the sweetness and enhances the overall flavor profile. The sponge cake is simple yet elegant, making it a perfect base for the rich custard and the succulent slices of peach. It’s an ideal dessert for those who prefer something not too heavy but still indulgent.
Perfect Occasion: This Creamy Peach Cake is perfect for summer gatherings, brunches, or as a delightful end to a light dinner. It’s especially suitable for occasions like garden parties or family weekends when you want a dessert that’s impressive yet easy to make. It also makes a great addition to a dessert buffet at informal gatherings where guests can enjoy a slice at their leisure.
Decoration Tips: To present this cake, consider placing it on a decorative cake stand and garnishing with thinly sliced peach segments in a beautiful arrangement on top. A light dusting of powdered sugar just before serving adds a touch of elegance and helps to highlight the fresh peaches. Edible flowers or mint leaves can also be added for color and a touch of freshness.
- Prepare the Custard:
- In a saucepan, combine 1 cup of milk, ½ cup of sugar, 2 tablespoons of cornstarch, and 1 egg yolk. Whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in ½ teaspoon of vanilla sugar and the zest of half a lemon. Set aside to cool.
- Make the Cake:
- Preheat your oven to 356°F (180°C). Line a small round baking dish with dampened and crumpled parchment paper.
- In a mixing bowl, beat 3 eggs with 100 ml of sugar and ½ teaspoon of vanilla sugar until light and creamy.
- Mix in 100 ml each of yogurt and vegetable oil until well combined.
- Sift in 1 cup plus 2 heaping tablespoons of flour and ½ teaspoon of baking powder. Beat until the batter is smooth.
- Assemble the Cake:
- Pour the batter into the prepared baking dish. If too wet, blot gently with a paper towel.
- Pipe the cooled custard over the batter in a swirling motion.
- Arrange half-sliced peaches on top of the custard.
- Baking:
- Bake in the preheated oven until the top and bottom are golden, about 50 minutes.
- Remove from oven and let cool in the pan.
- Finishing Touches:
- Once cooled, sprinkle with powdered sugar and refrigerate for at least 1 hour to set before serving.
Enjoy this Creamy Peach Cake, a luscious and light dessert that beautifully showcases the sweetness and freshness of peaches, perfect for any summer celebration!
