Elegant New Year’s Peach and Cream Layer Cake with Almond Topping
Ingredients
For the Cake Base:
2 large eggs, room temperature
100g (½ cup) granulated sugar
8g (2 teaspoons) vanilla sugar
50ml (3½ tablespoons) sunflower oil
50g (3½ tablespoons) butter, melted
340g (2¾ cups) type 00 flour or all-purpose flour
10g (2½ teaspoons) baking powder
For the Cream Filling:
400ml (1⅔ cups) whole milk
10g (2½ teaspoons) vanilla sugar
1 large egg yolk
45g (3 tablespoons) granulated sugar
32g (4 tablespoons) corn starch
200ml (¾ cup + 2 tablespoons) heavy whipping cream
200g (7 oz) canned peaches in syrup, drained and diced
For Decoration:
100g (1 cup) sliced almonds
30g (¼ cup) powdered sugar for dusting
Step-by-Step Instructions
Base Preparation:
Beat eggs, sugar, and vanilla sugar until pale and fluffy (5-7 minutes)
Stream in sunflower oil and melted butter while mixing
Sift flour and baking powder together in a separate bowl
Fold dry ingredients into wet mixture until just combined
Press dough into a 24cm (9½-inch) springform pan
Create slightly raised edges around the perimeter
Freeze for 20 minutes
Cream Filling:
Heat milk and vanilla sugar until just below boiling
Whisk egg yolk, sugar, and cornstarch in a separate bowl
Slowly incorporate hot milk into egg mixture, whisking constantly
Return mixture to saucepan and cook until thickened
Cool completely
Whip cream to stiff peaks
Fold whipped cream into cooled custard
Gently incorporate diced peaches
Assembly and Baking:
Preheat oven to 180°C (350°F) with fan function
Pour cream filling over chilled base
Sprinkle generously with sliced almonds
Bake for 25 minutes until golden brown
Cool completely before removing from pan
Dust with powdered sugar before serving
Nutritional Information (per slice, serves 12)
Calories: 385
Total Fat: 18g
Saturated Fat: 9g
Carbohydrates: 51g
Protein: 7g
Sugar: 28g
Professional Tips
The success of this cake lies in proper temperature control and technique. Ensure ingredients are at room temperature for optimal incorporation. The brief freezing period for the base is crucial for structural integrity during baking. When folding the whipped cream into the custard, use gentle, deliberate movements to maintain aeration.
Replace peaches with other canned fruits like apricots or pears
Substitute vanilla sugar with vanilla extract and additional sugar
Use hazelnuts or pecans instead of almonds
Add a touch of almond extract to enhance the nutty flavor
Consider using mascarpone cheese in place of some whipped cream for added richness