Earl grey Peach Cake Recipe

Name: Earl grey Peach Cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 8
Cuisine: Korean
Ingredients: Earl Gray cake sheet; 155g Egg; 110g Sugar; 10g Corn syrup; 2g Vanilla extract; 100g Cake flour; 3g Earl Gray Powder; 28g Melted unsalted butter; 45g Milk; Whipped cream:300g whipping cream; 30g sugar; Peach; Sugar syrup

by Cooking Tree 2022-10-05

written by Cooking Tree Published: 2022-10-05Last Updated on 2022-10-01

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Earl grey 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 an Earl Gray whipped cream cake with fresh and crisp nectarines~
I wanted to try making it a little bit different, so I baked an earl gray sheet and used it.

I put minced nectarine in the cream and mixed it with icing, but the nectar is hard, so I didn’t have to drain the water after dicing it.

When using fruit with a lot of water, it is better to remove the water slightly with a kitchen towel and put it in.
Every time I eat it, the nectarine is crunchy and the texture is good and I feel refreshed.

As for the decoration on top, I sliced peaches thinly and layered them to look like a flower, but I think it saved the cake atmosphere well~

It’s nice to be able to put a lot of fresh fruit like this since it’s made at home.
If you like fragrant fruit cakes, this is a cake you will really like~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Earl grey Peach Cake
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Rating: 5.0/5
( 43 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Earl Gray cake sheet

155g Egg
110g Sugar
10g Corn syrup
2g Vanilla extract
100g Cake flour
3g Earl Gray Powder
28g Melted unsalted butter
45g Milk
Whipped cream:
- 300g whipping cream
- 30g sugar

Peach
Sugar syrup

Instructions

In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.
Sift the soft flour and Earl Gray powder and mix, then add a little of the melted butter and milk (50-60 degrees) and mix.
Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 35 minutes. After cooling, cut off the top, cut into 3 pieces and cut into 15cm molds.
Slice the nectarine thinly, soak it in sugar water, and chop the remaining nectarine by 80g.
Make cream by mixing whipped cream with sugar and chopped nectarine.
Put one sheet on the wheel, sprinkle with sugar syrup, apply cream, and put the other sheet on top. Repeat one more time and smooth the cream all over.
Remove the water from the sliced peaches with a kitchen towel and place it on top of the cake for decoration.

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