Peach cake recipe

When in our home desserts we use seasonal fruit, with its exact sweetness, there are cakes as rich and great as the one we bring, a delicious easy and fast peach cake with pastry cream and with the fresh fruit to appreciate all its aroma and taste. On this occasion, we have chosen to make a homemade broken dough base, although you can use a bought, we recommend that you make the base at home to give even more flavor to this rich cake. The filling goes with a great and aromatic pastry cream and decorated with fresh peaches. Are you going to miss it? Keep reading and you will see that it is not so difficult to make this peach cake, since in recipesgratis we tell you its detailed step by step. Discover how to make peach cake and know all our tricks to prepare this recipe in a very simple way.

Ingredients to make peach cake:

1. We recommend you start the peach cake for the cream. To do this, put in a pot the milk, sugar, egg yolks, cornstarch and lemon bark. Mix well with a whisk, especially trying to integrate the cornstarch well so that there are no lumps. Put the pot to the fire and cook over medium heat stirring occasionally so that the cream does not stick in the bottom of the saucepan. When it starts boiling, lower the fire and remove constantly until the cream thickens. Remove the pot from the heat and change the cream to another bowl to cool before. You can also make the custard to the microwave with this other recipe.

2. Once you have the cream, start with the broken dough. To make the easy and fast peach cake, you can buy the dough already made. However, if you have time we advise you to do it at home. Thus, put in a bowl the flour with the sugar and the pinch of salt. Cut the cold butter into pieces and mix the ingredients undoing the butter with the fingertips with the rest of the ingredients until you get a sawdust texture.

3. Add the beaten egg and mix it with the rest of the ingredients. It is not necessary to mix excessively. The remaining egg whites can be used to make homemade meringue and decorate the peach cake at the end.

4. Forna a ball with the dough, wrap it on film paper and let it rest in the fridge 30 minutes or 15 minutes in the freezer.

5. past the rest time, flour a work surface and put the mass broken on it. It also flour a roller kneading and stretches the dough giving it rounded shape. Grows a round mold of about 24 cm in diameter, preferably removable, with a unmold spray or with molten butter. Extend the dough on the table and cut the excess dough. Course the dough well with the hands in the mold.

6. Click the bottom and the sides with a fork, cover the dough with baking paper, put inside dry legumes so that the broken dough does not lose its shape and bake with the preheated oven at 180 ºC for 15 minutes. After 15 minutes, take out the dough from the oven, remove the paper with the dry legumes and put it again in the oven, this time with heat up and down, equally at 180 ºC for another 15 minutes or until the dough is brown.

7. Let the dough cool on a rack and when it is fully cold stuffed with the custard.

8. Peel the peaches and cut them into fine sheets. See covering the entire surface of the cake.

9. Add a splash of water to the two tablespoons of peach jam and remove well. If you heat this mixture for a few seconds in the microwave, better, since it will be more liquid. Brush the peach and cream cake with this jam.

10. Reserve the peach cake in the fridge until its consumption. As you can see, this peach cake recipe with cream can be very easy if you get the dough made, although the truth is that elaborating it is not complicated either. Remember that you can also decorate your peach cake with the meringue that you prepare with the whites. To do this, we recommend using a pastry manga.