Go Back
Peaches cream cake recipe
Print

Peaches cream cake

Fluffy vanilla and chocolate cake bases, delicate cream yoghurt cream and fruity peach pieces are combined in this heart-shaped cake. You can make it at home quickly and easily with the recipe using common ingredients. The peaches cream cake is perfect for Mother's Day, Valentine's Day and any other occasion.
Course Dessert
Prep Time 1 hour 5 minutes
Cook Time 15 minutes
Cooling time 2 hours
Servings 12

Equipment

  • Ø 20 cm heart baking tin

Ingredients

for the batter

  • 200 g sour cream
  • 3 eggs
  • 120 g sweetened condensed milk
  • 80 g sugar
  • 30 g cocoa powder
  • 160 + 30 g flour
  • 4 g baking soda
  • 1 pinch of ground vanilla bean
  • 1 pinch of salt
  • butter for greasing the baking tin

for the cream

  • 250 g natural yoghurt cold
  • 500 g cream cold
  • 100 g powdered sugar (or to taste)

for the filling

  • 400 g pickled peach halves, drained

for soaking

  • approx. 70 ml peach water from pickled peaches

for sprinkling

  • approx. 200 g almond flakes

Instructions

Preparation of the batter

  • Grease the baking tin with butter. If you have a springform tin, you can line the base with baking paper.
  • Beat eggs, sugar, vanilla and salt for approx. 10 minutes until light and fluffy.
  • Add sour cream and sweetened condensed milk and mix briefly to form a homogeneous mixture.
  • Mix 160 g flour with baking soda, sieve it into the egg sugar mixture and fold it in to form a thick batter.
  • Divide the batter into two equal portions.
  • Sieve 30 g of flour into one of the batter portions, fold it in and pour the batter into the baking tin.
  • Bake the light cake base in a preheated oven at 356 °F (180 °C) for approx. 15 minutes.
  • In the meantime, sieve cocoa powder into the second portion of batter and fold it in.
  • Carefully remove the light cake base from the baking tin immediately after baking, grease the baking tin again and pour the chocolate batter into the tin.
  • Bake the dark cake base directly after the light cake base again at 356 °F (180 °C) for approx. 15 minutes.
  • Leave the light and dark cake bases to cool and then cut them lengthwise into two thinner cake bases each, so that you now have two light and two dark cake bases.
  • Soak the four cake bases with peach water.

Preparation of the filling

  • Cut the peach halves into small cubes.

Preparing the cream

  • Whip cream and powdered sugar until stiff.
  • Add spoonfuls of natural yoghurt and whip briefly each time to form a homogeneous cream.

Preparation of the cake

  • Spread three of the four cake bases generously with the cream (leave some for the top and sides of the cake), arrange the diced peaches on top and stack the light and dark cake bases alternately.
  • Place the fourth cake base without the cream on top last and spread it and the sides of the cake with the remaining cream.
  • Sprinkle the top and sides of the cake with flaked almonds and chill it for at least 2 hours.

Notes

  • Drain the pickled peach halves thoroughly before filling the cake. Do not pour away the peach water. You will need it to soak the cake bases.
  • The cake tastes moderately sweet. If you like it sweeter, use more powdered sugar for the cream.
  • Do not bake the cake bases longer than necessary so that they taste fluffy and not dry later. Test them with a skewer to check whether they are done baking.
  • Don't leave the chocolate batter to rest for too long and bake it directly after the vanilla cake base. Otherwise it might not rise properly.
  • If you have two identical baking tins, you can bake the light and dark cake bases together.
  • You can bake the cake bases in a round springform tin instead of a heart-shaped tin. Depending on the size of your baking tin, the specified baking time may vary. The thinner the cake bases are, the faster they will bake.
  • Take note of the detailed tips and tricks for preparing the peaches cream cake at the top of the article.