Sponge cake with peaches
12 servings
30 minutes
Peach sponge cake is a delicate dessert of French cuisine that combines airy layers, velvety cream, and juicy fruit notes. Its origins trace back to classic European cakes where flavor harmony is achieved through simple yet exquisite ingredients. The creamy layer with vanilla pudding and cream is complemented by the sweetness of canned peaches, creating a rich, refreshing taste. The chocolate glaze adds noble shades to the cake, making each piece truly refined. This dessert is perfect for festive occasions, family celebrations, and cozy evenings when you want to treat yourself to something special.
1
Pour all the cream into a bowl, add the pudding powder, and whip until a creamy mixture forms.
- Double cream 40% fat: 2 glasss
- Vanilla pudding (custard) powder: 4 teaspoons
2
We take a can of peaches, we don't need the syrup, so you can pour it out. We take the peaches and cut them into small pieces. Then we put all the peaches into the pudding and mix well!
- Canned peaches: 800 g
3
Take out the layers and spread each with a thick but even layer of the peach mixture (we have two of them). Cover with the third layer and gently press down on the center of the cake to make it level (don't overdo it, as the layers may break).
- Sponge cake base: 3 pieces
4
In a water bath, melt the butter with chocolate and stir until smooth (I prefer a thicker consistency, so I added a bit of flour).
- Butter: 50 g
- Dark chocolate: 100 g
5
Finally, pour the chocolate carefully over the last layer and spread it evenly across the surface.
6
Put the cake in the fridge overnight (or for 6 hours). It needs time for the pudding to set.
