Inspired by videocakepeach
Pfirsich-Dessert mit Kondensmilch und Zitrone
A tender sponge cake layered with juicy peaches and a light condensed milk cream, brightened with lemon. This version simplifies the original into a single baked cake with a creamy topping, perfect for tea time.
A tender sponge cake layered with juicy peaches and a light condensed milk cream, brightened with lemon. This version simplifies the original into a single baked cake with a creamy topping, perfect for tea time.
20 min
Prep time
25 min
Cook time
1 hr 15 min
Total time
8 servings
Yield
Ingredients
12 ingredients- Calories
- 220 kcal
- Fat
- 9g
- Carbs
- 28g
- Protein
- 6g
Whole recipe (8 servings): 1760 kcal
- 4 large eggs, at room temperature
- 1 pinch salt
- 80 g granulated sugar
- 100 g all-purpose flour
- 50 ml whole milk
- 1 tsp vanilla extract
- 150 g canned peaches in juice, drained and sliced
- 2 large egg yolks
- 30 g cornstarch
- 2 tbsp fresh lemon juice
- 50 g sweetened condensed milk
- 100 ml heavy whipping cream, cold
Method
7 steps- Preheat oven to 180°C (350°F). Grease and line a 20 cm round cake pan with parchment paper.
- In a large bowl, beat the 4 eggs with salt and granulated sugar until pale and tripled in volume, about 5 minutes. Gently fold in the flour, then the milk and vanilla extract, until just combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, until a toothpick inserted comes out clean. Let cool completely in the pan.
- While the cake cools, make the cream: in a small saucepan, whisk the 2 egg yolks, cornstarch, and lemon juice until smooth. Gradually whisk in the condensed milk and 50 ml water. Cook over medium heat, stirring constantly, until thickened, about 3-4 minutes. Remove from heat and let cool to room temperature.
- In a chilled bowl, whip the heavy cream to soft peaks. Fold the cooled egg yolk mixture into the whipped cream until fully incorporated.
- Once the cake is cool, remove from pan and place on a serving plate. Spread the cream evenly over the top. Arrange the sliced peaches over the cream. Refrigerate for at least 30 minutes before serving to set.
- Slice and serve chilled. Store leftovers in the refrigerator for up to 2 days.
Recipe notes
Helpful tips
- For a smoother cream, press the cooked egg yolk mixture through a sieve before folding into whipped cream.
- Use fresh peaches when in season; peel and slice them, and macerate with a little sugar if desired.
Equipment
- 20 cm round cake pan
- parchment paper
- mixing bowls
- electric mixer or whisk
- saucepan
- spatula
- serving plate
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Additional tips
- Contains eggs, dairy, and gluten. Ensure eggs are fully cooked. Do not leave cream at room temperature for more than 2 hours.
Recipe inspiration
Inspired by Herzhaftes essen
Estimated nutrition
Per serving: 220 calories
Fat: 9 g · Carbs: 28 g · Protein: 6 g
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