CREAM AND PEACH CAKE

INGREDIENTS

SPONGE CAKE

  • 165 g of eggs
  • 120 g of yolk
  • 125 g of sugar
  • 20 g of honey
  • 90 g of pastry flour
  • 60 g of cornstarch
  • 100 g of Milkaut Profesional Butter
  • zest of 2 lemons

CHANTILLY CREAM

  • 2.5 L of Milkaut Profesional Cream 44%
  • 250 g of sugar
  • vanilla essence as needed

FILLING

  • 800 g approx. of Milkaut Profesional Dulce de Leche for Bakery
  • 1 kg approx. of peaches in syrup

MILKAUT SOLUTIONS

PROCESS

SPONGE CAKE

Heat a mixture of eggs, yolks, sugar and honey up to 40-45 °C. Whisk the mixture until ribbon stage and add the lemon zest. Sift the dry ingredients, gently fold them into the mixture, and slowly drizzle in the melted Milkaut Profesional Butter. Then transfer the blend to a 20 cm ring mold and bake in an oven preheated to 180 °C for 35-40 minutes. Allow it to cool before slicing the sponge cake into 3 equal layers. Set aside.

CHANTILLY CREAM

Mix the sugar into the Milkaut Profesional Cream 44% until fully dissolved. Then cool in the refrigerator for 2 hours. Whip the cream until soft peaks are formed and a Chantilly texture is achieved. Add in the essence and mix well. Set aside.

ASSEMBLY

Alternate layers of sponge cake previously moistened with syrup, chopped peaches, Milkaut Profesional Dulce de Leche for Bakery, and Chantilly cream. Then spread the remaining cream over the top and sides of the cake and decorate.

 

 

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MILKAUT SOLUTIONS