Our fancy cake recipe and cream sponge cake recipe as cake with peach and peach pieces is made quickly and easily. Our light cream sponge cake and cake with two sponge cake layers and fruity peach pieces. Cake for weddings, celebrations and birthdays that tastes delicious and fits all year round.
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Waiting Time 20 minutesmins
Baking time 15 minutesmins
Total Time 35 minutesmins
Course Cakes, muffins, brownies & co
Cuisine German
Servings 12pieces
Calories 86kcal
Equipment
1 stand mixer
1 dough scraper
1 round springform pan
1 piping bag
1 cake layer slicer
1 flour sifter
1 baking paper
1 fancy cake knife
Ingredients
3eggs
75gsugar
8gvanilla sugar
90gcake flour
20gcornstarch
1tspbaking powder(leveled)
600gwhipped cream
24gwhipping cream stabilizer
800gpeaches
Recipe-Instruction
Let the oven heat up to200 °C.
Beat eggs for one minute. Start 1 minute timer here
3 eggs
Sprinkle in the sugar and vanilla sugar while the mixer is running. The process should take about one minute. Start 1 minute timer here
75 g (⅓ cups) sugar
8 g (2 tsp) vanilla sugar
Now beat eggs and sugar mixture for two more minutes until foamy. Start 2 minutes timer here
In another key, sift flour, cornstarch and baking powder with a flour sifter.
90 g (¾ cups) cake flour
20 g (4 tsp) cornstarch
1 tsp baking powder
Now let flour mixture fold into dough one tablespoon at a time, running food processor on slowest setting.
Now pour the quite liquid dough into a springform pan, which is lined with baking paper. I always clamp the baking paper in the springform pan and grease the edges lightly.
Now bake the dough for 15 minutes at 200 °C. Start 15 minutes timer here
While the sponge cake is baking and cooling, you can prepare the peaches. Drain the cans and cut the peach halves or peach pieces into small cubes.
800 g (5 cups) peaches
After baking, let the sponge cool and then remove from the springform pan and baking paper. For the base, I flip the entire sponge upside down using a wooden board. Then you can easily peel off the baking paper and invert it back onto a cake plate.
For my multi-layer sponge cake, I divide the base once crosswise into two halves. A good knife or a cake layer cutter is suitable for this. The top layer is carefully put aside with the help of a thin cake lifter plate.
Now whip the cups of cream with the cream stiffener until stiff.
600 g (21 oz) whipped cream
24 g (6 tsp) whipping cream stabilizer
Now spread a very thin layer of cream on the lower sponge cake layer, then peaches, so that the entire layer is covered. Then spread approx. ⅓ of the cream amount on the peaches with a pastry scraper or cake knife.
Now carefully stack the second sponge cake layer again and spread another layer of peaches. Now put again about ⅓ cream on the peaches and with the last third of the cream still pull the edges neatly and if desired distribute some cream decoration with a piping bag. Likewise, you can still use a few peach pieces or peach slices as decoration.
Now refrigerate the finished cake for at least an hour and enjoy. Start 60 minutes timer here
Notes
You can also bake the cream sponge cake and cake with only one layer or put other fruit, such as strawberries on the second half. So you have directly two different flavors to choose from.
Nutrition
Nutrition Facts
Sponge cake with cream and peach - fruity and delicious
Amount Per Serving
Calories 86Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 11mg0%
Potassium 135mg4%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 222IU4%
Vitamin C 4mg5%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.