Cake with Peaches and Cream

"During the warmer months of the year we prefer having lighter cakes with fruits and a mouthwatering cream."
Preparation35 min.
Тotal35 min.
Servings10-12 pieces
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  • cake layers - 2 - 3 ready ones
  • compote - 1 cup of the juice, peach
  • peaches - 5, ripe
  • confectionery cream - 1 2/5 cups (350 ml)
  • butter - 4/5 cup (200 g)
  • fruits - by choice
  • gelatin - 1 package
Cream Cake

How to cook

Make a cake with 2-3 ready cake layers, and if you desire - prepare it with a white cake layer of your choice. Whip the cream to snow.

Separately, beat the soft butter with 2 tablespoons powdered sugar until you get a smooth cream. Gradually add the cream to the butter and stir gently until everything is mixed.

Peel the peaches if desired and cut them into thin crescents. Dissolve the gelatin in some of the juice from the compote and use the remaining juice to syrup. Put 1 layer in an appropriate tray and lightly syrup it. Brush with cream and arrange the peach slices.

Put a second layer and syrup once again. Coat the entire cake with the cream and put it in the refrigerator to set for 20 minutes. Then top with pieces of fruit + peaches, if desired.

Melt the gelatin and once it cools, use a brush to smear it in a thick layer over the fruits. Leave the cake in the refrigerator for several hours before serving.


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