The peach puff pastry cake with cream is a fragrant, simple, and delicious dessert. I love peaches, I had some to use up, and I thought of preparing this delightful cake with puff pastry, filled with lots of fresh fruit and a clever cream that bakes directly in the oven, not the classic pastry cream that must first cook on the stove. Soft, crispy, and fragrant, the peach puff pastry cake has a delicate and creamy filling that will win you over at the first bite. You can bake it in both the oven and an air fryer, and it is excellent to enjoy at room temperature or cold. If you keep it in the fridge, it’s delicious even accompanied with a dollop of whipped cream or a scoop of ice cream!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz heavy cream
- 2 tbsp sugar
- 4 peaches
- 2 eggs
- 1 lemon zest
- 1 sheet puff pastry
- to taste powdered sugar
Steps
The peach puff pastry cake with clever cream is very simple and quick to prepare. First, clean the peaches, peel them, and cut them into small pieces.
In a bowl, put the liquid heavy cream, eggs, sugar, and the grated zest of a lemon, and mix quickly with a fork.
Place the puff pastry inside a mold (keeping the parchment paper underneath), pour the clever cream on top, and then add all the peach slices.
Fold the edges of the puff pastry and bake the peach puff pastry cake in a preheated oven at 350°F for about 35 minutes; it should be slightly golden. You can also bake it in an air fryer, still at 350°F for 25/30 minutes.
Take the peach puff pastry cake with clever cream out of the oven and garnish it with a light dusting of powdered sugar.
Tips:
The peach puff pastry cake can be stored at room temperature for a few hours or in the fridge for up to 3 days. If you use sweetened cream, just add a teaspoon of sugar. You can use either rectangular or round puff pastry; I used the rectangular one, adjusting the size to the pan (8×12 inches), and I cut the two sides to create the edges of the cake so that the cream wouldn’t spill out during baking.
Other peach dessert recipes HERE
