For a good cake, no need for many special preparations, just the simplicity of the classic Italian cake with cream and a filling of your choice. In this recipe, I prepared a birthday cake with custard and peach puree, fresh, delicate, and light, ideal even for children. The preparation is a classic sponge cake moistened with non-alcoholic syrup flavored with lemon zest and vanilla, and as filling a delicious custard with peach puree to make it lighter, but you can decide to use the fruit you prefer. With this cream, you can also fill tarts. Ready for the next birthday?
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 1 Hour 30 Minutes
- Portions: 16/20
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10 eggs
- 3 1/2 cups cake flour
- 1 3/4 cups sugar
- 1 tsp vanilla extract
- 4 cups yellow peaches
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 quart vegetable whipping cream
- 2 yellow peaches
- custard
- 1 1/4 cups non-alcoholic syrup flavor of your choice
Tools
- Stand Mixer
- Tray cake decoration kit
- Electric Whisk
- Baking Pan
- Plastic Bottle
- Immersion Blender
Steps
First, prepare the sponge cake by beating eggs and sugar for 15 minutes, turn off the stand mixer, and with a spatula add the vanilla extract and sifted flour in three batches, mixing from bottom to top.
Butter and flour the pan, pour in the mixture, leveling by giving a few taps under the pan, and bake at 350°F preheated for about 30 minutes. Always do the toothpick test, but never open the oven before 20 minutes. Meanwhile, prepare the syrup of your choice (if you choose to make it with lemon zest and vanilla or any flavor you prefer, put in the pot, 1 1/4 cups of water, 3/4 cup of sugar, and the flavors. Bring to a boil, turn off and let it cool thoroughly before using).
At this point, the sponge cake will be ready. Let it cool well and then remove it from the pan, wait until it is completely cold before cutting it. If desired, remove the colored and more irregular surface that may form.
In my case, I cut 3 layers of about 1 inch, wrap them in plastic wrap until you fill the cake.
Now prepare the peach puree. Wash and peel the peaches, cut them into cubes, and add the lemon, pour them into a pan, and add the sugar. Turn on low heat and let them wilt. It will take about 10 minutes, but judge for yourself; as soon as they are soft, turn off.
Pour them into a container and with an immersion blender, reduce them to puree.
Now proceed with the custard (for the procedure follow the link custard.
Incorporate the puree into the hot milk, mix it well, and pour it into the eggs, continue with the normal preparation of the cream.
As soon as it thickens and you can “write,” turn off. Cover the cream with plastic wrap in contact and let it cool.
Now that all the ingredients are ready, assemble the cake.
Start by moistening the first layer of sponge cake with the syrup, then fill with half the amount of cream, spreading it well and as evenly as possible, then proceed with the second layer, moisten it and cover with the remaining cream, cover with the third layer moistening only the inner part.
Now it’s time to “frost” the cake. Whip the cream very firm, having everything cold: the cream, the container, and the whisks, starting first at a low speed and then increasing. Spread the cream on the surface and with an offset spatula level it, bringing it from the center to the outside and then laterally.
In the end, just unleash your creativity, but if you want, you can use a piping bag with a simple star tip to start decorating the sides from top to bottom, creating the frame you see in the photo, while on the surface small tufts creating a movement at your pleasure, concluding with peach slices inserted into the cream along the perimeter. (The writing is done freehand with dark chocolate)
Your birthday cake with custard and peach puree is ready!!
Advice
If you decide to prepare the sponge cake a few days in advance, wrap it well in plastic wrap and store it in the refrigerator. The cream and syrup can also be prepared 2 days in advance, storing them in the refrigerator.
If you decide to prepare the sponge cake a few days in advance, wrap it well in plastic wrap and store it in the refrigerator. The cream and syrup can also be prepared 2 days in advance, storing them in the refrigerator.
