White peach cake recipe

Isa s White Peach Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful White Peach Cake recipe, a perfect dessert to indulge in during the summer season. This recipe combines the juiciness and sweetness of ripe white peaches with a tender and moist cake base. With just the right balance of flavors, this cake is sure to impress your taste buds and leave you craving for more. Whether you're hosting a gathering or simply treating yourself, this easy-to-follow recipe will surely be a crowd-pleaser.

Keywords: white peach, cake, dessert, summer, juicy.

White peach cake recipe details

White peach cake recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

200 g	flour
100 g	butter
70 g	icing sugar
1 tsp	cinnamon powder
3 tbsp	water
425 g	sweetened peaches
3 tbsp	starch or custard powder
200 ml	double cream
70 g	white chocolate

Instructions

Dough:
Cut butter into pieces. Mix flour, cinnamon powder and icing sugar in a bowl, add the butter and mix together with your hands until crumbly. Add water and keep kneading until a soft dough forms and shape into a ball. Add some more flour/water dough gets too sticky/dry. Leave in the fridge for a while.

Grease a springform pan and preheat oven to 220°C. As soon as the dough is cool enough, roll it out and place it into the springform and line the sides around 4cm high. Prick base of the dough with a fork a few times. Put into oven for around 10 miutes.

Filling:
Drain peaches and put juice into a cooking pan. Heat the peach juice until it cooks, remove the pan, add the starch and whisk quickly until it thickens.

After around 10 minutes the pastry should be lightly brown. Take it out of the oven, put the peaches onto base and add the filling. Put back into oven and bake for another 15-20 minutes.

Topping:
Heat the double cream and add white chocolate until it is completely dissolved. Leave in the fridge for a few hours or over night. When it is cool enough you can beat it with a hand mixer until it thickens. Be careful to not overbeat it!

Spread the white chocolate cream on top of the cake.


Preparation time:
ca. 30 min
Resting time:
ca. 1 day
Grade of difficulty:
medium
Calories per portion:
n/a