Earl Grey Peach Cake Recipe

Name: Earl Grey Peach Cake
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 8
Cuisine: Korean
Ingredients: 155g Egg; 110g Sugar; 10g Honey; 2g Vanilla extract; 28g Unsalted butter; 45g Milk; 3g Earl Gray Powder; 100g Cake flour; Whipped cream (350g whipping cream + 35g sugar); Decorative whipped cream (50g whipping cream + 5g sugar + red food coloring); Sugar syrup

by Cooking Tree 2022-10-14

written by Cooking Tree Published: 2022-10-14Updated: 2023-06-26

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In Cooking Tree, Earl Grey Peach Cake is on the menu, and we’ll show you how to make it from scratch.

I made an Earl Gray whipped cream cake with pretty pink peaches~

When I brewed Earl Gray in warm milk, the taste of Earl Gray was stronger on the sheet.

The combination of crunchy fresh peaches and the Earl Gray sheet is good and the texture is so good, I think it’s really delicious~~

At the bottom of the cake, thinly sliced peaches were cut and pasted in a semicircle shape, and I think it gives it a more lovely feeling~

When icing with white whipped cream, the lovely pink peaches look prettier.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Earl Grey Peach Cake
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Rating: 5.0/5
( 79 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

155g Egg
110g Sugar
10g Honey
2g Vanilla extract
28g Unsalted butter
45g Milk
3g Earl Gray Powder
100g Cake flour
Whipped cream (350g whipping cream + 35g sugar)
Decorative whipped cream (50g whipping cream + 5g sugar + red food coloring)
Sugar syrup

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. Sift the soft flour and mix.
In a bowl of melted unsalted butter, milk, and earl gray powder (temperature 50-60 degrees), add a little of the dough, mix, put in the main dough, mix, and bake in an oven preheated to 170 degrees for about 40 minutes.
After cooling, cut off the top, cut into 3 pieces, and cut into 15cm molds.
Place a sheet on a rotating plate, sprinkle with sugar syrup, apply whipped cream, put peaches on top, apply cream, and place another sheet. Repeat one more time.
Smooth the cream on the top and sides, and lightly overlap the sliced peaches on the bottom of the cake.
Squeeze whipped cream thinly around the top edge of the cake and top with cut peaches and apple mint to finish.

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