Peach Cake Recipe

Name: Peach Cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 10
Cuisine: Korean
Ingredients: 155g Egg; 90g Sugar; 10g Honey; 2g Vanilla extract; 30g Unsalted butter; 45g Milk; 100g Cake flour; Food coloring (red, white); 1 Peach; 150g Water; 50g Sugar; 200g Whipped cream (+20g sugar); 50g Decorative whipped cream (+5g sugar)

by Cooking Tree 2023-02-22

written by Cooking Tree Published: 2023-02-22Last Updated on 2023-02-16

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Peach Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a peach cream cake decorated with large peaches~
Peach syrup was spread on a pink cake sheet and boiled peaches were sandwiched.

It has a texture similar to canned peaches, so I think it goes well with soft cakes~
When I sprinkled peach syrup, it smelled more like peaches and it was delicious because the flesh was large.

When making peach syrup, if you add peach skins to it and boil it, the color will come out more intense and prettier.
On top, I cut a large raw peach and decorated it with cream.

You can make the cake and eat it right away, but before putting the decorations on top, let it harden in the refrigerator for 2-3 hours before decorating.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Peach Cake
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Rating: 5.0/5
( 42 voted )

Serves: 10 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

155g Egg
90g Sugar
10g Honey
2g Vanilla extract
30g Unsalted butter
45g Milk
100g Cake flour
Food coloring (red, white)
1 Peach
150g Water
50g Sugar
200g Whipped cream (+20g sugar)
50g Decorative whipped cream (+5g sugar)

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
Whip with a hand mixer until it becomes a rich ivory-colored foam. Finally, add red and white food coloring to color, sift the soft flour and mix.
Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into a 16.5cm square mold, and clear the air bubbles.
Bake for about 35 minutes in an oven at 170 degrees (preheated for 20 minutes at 180 degrees), cool, cut off the top and cut into 2 pieces.
Peel and cut the peaches, then boil them in a pot with water, sugar, peach flesh and skins.
In another bowl, set the peach pulp and syrup separately and cool.
Put the mousse strip on the square mousse frame, lay the sheet on the floor, and apply peach syrup.
Apply whipped cream, put the boiled peaches on top, and then apply cream and a sheet.
Apply syrup to the sheet, spread the cream evenly, and harden in the refrigerator for 2-3 hours.
Remove the mold and mustard, and decorate with sliced peaches and whipped cream.

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