Peach Cake Recipe

Instructions

For the cake sheet

1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
2. Stirring constantly, remove the bowl from the heat when it reaches a temperature of 40 degrees.
3. Place the bowl with the butter and milk in a saucepan over medium heat (about 50-60 degrees).
4. Whisk the eggs into fine, stiff peaks and beat on low speed for a minute or two to clear up any air pockets.
5. Sift in the flour and mix with a spatula, then add a little of the dough to the bowl with the butter and milk.
6. Add to the main batter, mix evenly, pour into the oven pan, and bake in a 175-degree oven for about 25 minutes.
7. When the sheet has cooled, cut it into 2 pieces to fit the mold.

Cream cheese cream with peaches

8. Peel the peaches and cut them into slices.
9. Whip the whipping cream with the sugar at 50%, then add the cold cream cheese and whip on low speed.
10. Add the peaches and mix.
11. Line a cake tin with the cake sheet, add the peach cream, and top with the cake sheet.
12. Set in the refrigerator for 1 to 2 hours, cut and enjoy.