Cold Cake with Pavesini and Peaches is an easy, no-bake dessert. You can store it in the refrigerator and serve it creamy, or keep it in the freezer and serve it as a semifreddo. You can make the cold peach cake with fresh peaches in the summer or with canned peaches in the fall and winter when fresh peaches are not in season. It’s also great with nectarines or clingstone peaches. I used a 20 cm (8 inch) mold (like this ONE ) if you use a larger mold, double the dose. I used lactose-free condensed milk, that’s why it has an amber color, I recommend it even if you’re not lactose intolerant because it has a caramel flavor and in my opinion, it’s much tastier than the traditional one. If you love peaches, I suggest trying the FRESH PEACH AND YOGURT CAKE and all Peach Desserts. Now let’s see how to make the Cold Cake with Pavesini and Peaches and if you try it, let me know. Barbara
I also recommend trying:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to make the Cold Cake with Pavesini and Peaches
- pavesini
- 1 cup whipping cream
- 3.5 oz condensed milk (I used lactose-free condensed milk)
- 1 nectarine
- as needed milk
Tools
- Electric beaters
- Baking pans
How to make the Cold Cake with Pavesini and Peaches
Let’s start preparing the Cold Cake with Pavesini and Peaches, wash the peach or nectarine, remove the pit, and cut the flesh into small pieces.
Whip the cream with the electric beaters,
then pour it into a bowl,
add the condensed milk
and gently fold it in with a spatula using upward and downward movements to keep the cream from deflating.
Line the pan with plastic wrap, leaving the edges hanging over to later cover the cake. Dip the pavesini in the milk
and arrange them neatly on the bottom of the pan, also creating the sides with the milk-dipped pavesini.
Pour the cream with the condensed milk
and the peach pieces, gently push them down into the cream with a fork.
Cover the cream layer with milk-dipped pavesini.
Wrap the cake with plastic wrap and store it in the refrigerator for 8 hours or in the freezer.
Once the cake has rested in the refrigerator, remove the plastic wrap and place the Cold Cake with Pavesini and Peaches on the serving plate.
cut it into slices and serve.
How to Store the Cold Cake with Pavesini and Peaches
Store it in the refrigerator for 2 days or in the freezer for a few months; you can also serve it as a semifreddo.
