Dieser Beitrag ist auch verfügbar auf:
Deutsch
Fluffy vanilla and chocolate cake bases, delicate cream yoghurt cream and fruity peach pieces are combined in this heart-shaped cake. You can make it at home quickly and easily using common ingredients. It is perfect for Mother’s Day, Valentine’s Day and any other occasion. You can find a detailed peaches cream cake recipe with the exact quantities and step-by-step instructions below.
Peaches cream cake without gelatine
Similar to the cream for the Bird’s milk cake or the cake “Slavutych”, the cream for my peaches cream cake does not require gelatine. Whipped cream provides the stability.
It is important that you use cold cream, just like for the strawberry roll cake, the cream puffs or the chocolate cream cake. Then it can be whipped quickly and easily.
Do not leave the cream unattended while whipping. This is because it could quickly overflow.
The yogurt for the cake cream must also be cold. You should also add it to the whipped cream one spoonful at a time and only whip it briefly each time to form a creamy mixture.
Heart-shaped cake for Mother’s Day or Valentine’s Day
With its heart shape, the peach and cream cake is ideal as a homemade gift from the kitchen for Mother’s Day or Valentine’s Day, just like the heart cookies, the marzipan meringue berry cake or the chocolate raspberry heart sandwich cookies. Make a sweet and delicious surprise for your mom or your favorite person on a special day.
Depending on your mood, you can decorate the peaches cream cake however you like, just like the naked cake or the semi naked cake. Fresh fruits, edible flowers or sugar sprinkles are perfect for this.
Baking tin for peaches cream cake
I baked the cake bases for my peaches cream cake in a Ø 20 cm heart-shaped baking tin (approx. 23 cm x 23 cm). Alternatively, you can use a different baking tin if the cake doesn’t necessarily have to have a heart shape. A round springform tin, for example, works well for this, as it does for the Wenceslas cake or the cake “Charodeyka”.
Just note that the baking time specified in the recipe can vary greatly depending on the size of your baking tin. The thicker the cake base, the longer it needs to be baked.
Use other fruits
Incidentally, you can make this yoghurt cream cake with more than just pickled peaches. Other fruits are also suitable, similar to the fruit curd cake with crumbles or the dessert in glass with fruits and ladyfingers.
The cake tastes just as delicious with pickled apricots, for example. In summer, you can refine it with fresh raspberries, strawberries or blueberries, just like the mini Pavlova. Please note that the yoghurt cream cake with fresh fruit has a shorter shelf life.
This peaches cream cake is
- creamy,
- fruity,
- airy,
- light,
- tender,
- incredibly delicious,
- moderately sweet,
- with yogurt,
- with vanilla and chocolate cake bases,
- with crunchy almond flakes,
- without gelatine,
- in the shape of a heart,
- quick and easy to make,
- a sweet eye-catcher on the coffee table,
- ideal for Mother’s Day or Valentine’s Day,
- also perfect for dessert during the week or for a party.
How to make peach and cream cake: tips and tricks
- Drain the pickled peach halves thoroughly before filling the cake. Do not pour away the peach water. You will need it to soak the cake bases.
- The cake tastes moderately sweet. If you like it sweeter, use more powdered sugar for the cream.
- Do not bake the cake bases longer than necessary so that they taste fluffy and not dry later. Test them with a skewer to check whether they are done baking.
- Don’t leave the chocolate batter to rest for too long and bake it directly after the vanilla cake base. Otherwise it might not rise properly.
- If you have two identical baking tins, you can bake the light and dark cake bases together.
- You can bake the cake bases in a round springform tin instead of a heart-shaped tin. Depending on the size of your baking tin, the specified baking time may vary. The thinner the cake bases are, the faster they will bake.
- Instead of sprinkling the cake with flaked almonds, you can decorate it however you like.
Have you made the peaches cream cake with yogurt using this recipe? I look forward to your results, your star rating and your comment below on how you liked it.
Also try these cake recipes with fruit:
- Raspberry cream cheese cake – recipe for fruity and creamy layer cake
- Banana cream cheese cake – simple recipe with sponge cake base
- Cream puff cake with cherries or raspberries – recipe
Peaches cream cake
Equipment
- Ø 20 cm heart baking tin
Ingredients
for the batter
- 200 g sour cream
- 3 eggs
- 120 g sweetened condensed milk
- 80 g sugar
- 30 g cocoa powder
- 160 + 30 g flour
- 4 g baking soda
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- butter for greasing the baking tin
for the cream
- 250 g natural yoghurt cold
- 500 g cream cold
- 100 g powdered sugar (or to taste)
for the filling
- 400 g pickled peach halves, drained
for soaking
- approx. 70 ml peach water from pickled peaches
for sprinkling
- approx. 200 g almond flakes
Instructions
Preparation of the batter
- Grease the baking tin with butter. If you have a springform tin, you can line the base with baking paper.
- Beat eggs, sugar, vanilla and salt for approx. 10 minutes until light and fluffy.
- Add sour cream and sweetened condensed milk and mix briefly to form a homogeneous mixture.
- Mix 160 g flour with baking soda, sieve it into the egg sugar mixture and fold it in to form a thick batter.
- Divide the batter into two equal portions.
- Sieve 30 g of flour into one of the batter portions, fold it in and pour the batter into the baking tin.
- Bake the light cake base in a preheated oven at 356 °F (180 °C) for approx. 15 minutes.
- In the meantime, sieve cocoa powder into the second portion of batter and fold it in.
- Carefully remove the light cake base from the baking tin immediately after baking, grease the baking tin again and pour the chocolate batter into the tin.
- Bake the dark cake base directly after the light cake base again at 356 °F (180 °C) for approx. 15 minutes.
- Leave the light and dark cake bases to cool and then cut them lengthwise into two thinner cake bases each, so that you now have two light and two dark cake bases.
- Soak the four cake bases with peach water.
Preparation of the filling
- Cut the peach halves into small cubes.
Preparing the cream
- Whip cream and powdered sugar until stiff.
- Add spoonfuls of natural yoghurt and whip briefly each time to form a homogeneous cream.
Preparation of the cake
- Spread three of the four cake bases generously with the cream (leave some for the top and sides of the cake), arrange the diced peaches on top and stack the light and dark cake bases alternately.
- Place the fourth cake base without the cream on top last and spread it and the sides of the cake with the remaining cream.
- Sprinkle the top and sides of the cake with flaked almonds and chill it for at least 2 hours.
Notes
- Drain the pickled peach halves thoroughly before filling the cake. Do not pour away the peach water. You will need it to soak the cake bases.
- The cake tastes moderately sweet. If you like it sweeter, use more powdered sugar for the cream.
- Do not bake the cake bases longer than necessary so that they taste fluffy and not dry later. Test them with a skewer to check whether they are done baking.
- Don't leave the chocolate batter to rest for too long and bake it directly after the vanilla cake base. Otherwise it might not rise properly.
- If you have two identical baking tins, you can bake the light and dark cake bases together.
- You can bake the cake bases in a round springform tin instead of a heart-shaped tin. Depending on the size of your baking tin, the specified baking time may vary. The thinner the cake bases are, the faster they will bake.
- Take note of the detailed tips and tricks for preparing the peaches cream cake at the top of the article.
If you are using Pinterest, you can pin the following picture:
