Dusting off grandma’s classic recipes, we discover this delicious dessert that is a childhood memory for many. It is light, moist and very delicious. The steps to prepare it are very simple, we detail them below.
PEACH CAKE
Ingredients
- 6 eggs
- 1/2 cup of milk
- 1 teaspoon vanilla extract
- 300 grams of sugar
- 160 grams of self-rising flour
Filling:
- 2 cups of heavy cream
- 4 spoons of sugar
Preparation
Separate the egg whites from the yolks, which should be at room temperature. In a bowl place the yolks and beat them with half the sugar until white. Then we add the vanilla essence, the milk. Mix well and when everything is incorporated add the flour by spoonfuls until it is finished.
In another bowl, beat the egg whites to stiff peaks, when they are doubling in size, add the sugar little by little. Once they are very firm, pass this mixture in two parts to the mixture of the yolks. Mix with encircling movements to prevent the dough from falling.
Once the dough is ready, pour it into two 24 cm diameter moulds. Previously greased and floured. Bake at 160 C for approximately 30 minutes. When they are ready, remove from the oven and let cool before filling.
For the filling, beat the cold cream with the sugar until the mixture doubles in size and is firm. When the cake has cooled, cut each dough into two layers. fill with cream and peach between layers. Decorate the surface as well and let cool for 1 day in the fridge.
Dusting off grandma’s classic recipes, we discover this delicious dessert that is a childhood memory for many. It is light, moist and very delicious. The steps to prepare it are very simple, we detail them below.
PEACH CAKE
Ingredients
- 6 eggs
- 1/2 cup of milk
- 1 teaspoon vanilla extract
- 300 grams of sugar
- 160 grams of self-rising flour
Filling:
- 2 cups of heavy cream
- 4 spoons of sugar
Preparation
Separate the egg whites from the yolks, which should be at room temperature. In a bowl place the yolks and beat them with half the sugar until white. Then we add the vanilla essence, the milk. Mix well and when everything is incorporated add the flour by spoonfuls until it is finished.
In another bowl, beat the egg whites to stiff peaks, when they are doubling in size, add the sugar little by little. Once they are very firm, pass this mixture in two parts to the mixture of the yolks. Mix with encircling movements to prevent the dough from falling.
Once the dough is ready, pour it into two 24 cm diameter moulds. Previously greased and floured. Bake at 160 C for approximately 30 minutes. When they are ready, remove from the oven and let cool before filling.
For the filling, beat the cold cream with the sugar until the mixture doubles in size and is firm. When the cake has cooled, cut each dough into two layers. fill with cream and peach between layers. Decorate the surface as well and let cool for 1 day in the fridge.
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