Peach Cake Recipe

Name: Peach Cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 2
Cuisine: Korean
Ingredients: 2 Peaches (about 600g); 120g Sugar; 15g Lemon juice; 3 Eggs; 75g Sugar; 10g Honey; 3g Vanilla extract; 25g Unsalted butter; 40g Milk; 90g Cake flour; 200g Whipped cream (+20g sugar)

Cooking Tree2023-06-2601.9K views

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 whipped cream cake filled with simmered peaches with a bright color.
I think it would be good to make it a little easier if you peel the skin first and boil the peaches~

Also, add the skin and boil it to get a beautiful color, so you have to boil it together with the skin.
It’s a simple combination, but it’s pretty and tastes good, so I think it’s a cake that catches the eye by itself~^^

It is made in a container, so it is convenient to eat and easy to store.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Peach Cake

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Rating: 5.0/5
( 62 voted )

Serves: 2 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Peaches (about 600g)

120g Sugar

15g Lemon juice

3 Eggs

75g Sugar

10g Honey

3g Vanilla extract

25g Unsalted butter

40g Milk

90g Cake flour

200g Whipped cream (+20g sugar)

Instructions

Put the peeled and trimmed peaches together with the skins in a pot and boil with sugar. When the peaches are soft, add lemon juice and boil a little more.

Remove the pulp in another bowl, filter the skin through a sieve, cool it with syrup at room temperature, and cool it in the refrigerator.

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, then 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 15cm mold, and clear the air bubbles.

Bake in an oven preheated to 160°C for 35 minutes, cool, cut the top and bottom, cut into 4 pieces, and cut into the size of the mold to make the cake.

Put a sheet in the mold, apply peach syrup, put whipped cream on top, and then put the peach pulp.

Squeeze the cream, put the sheet, apply syrup, apply the cream thinly, and put the peach flesh on top.

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