Vanilla Peach Layer Cake | Soft And Seductive

♥ Ingredient

For the sponge cake

5 large eggs room temperature

130g sugar

1 teaspoon vanilla extract

30g potato starch

130g all-purpose flour

Cream cheese coating

400g cream cheese to soften

150g powdered sugar

1 teaspoon vanilla extract

500ml chilled 35% fat fresh cream

To fill

Canned peaches 500g

50 ml simple syrup

To decorate

1 half canned peach

Mint leaf

♥ Recipe

1. Preheat oven to 350°F (180°C). Prepare a 9 1/2 inch 24cm round cake pan lined with parchment paper on the bottom and grease the sides.

2. In large bowl, beat eggs with whisk on high speed for 1 minute until foamy. Gradually add sugar then continue beating on high speed for 8-10 minutes or until mixture is pale and tripled in volume. Then add vanilla extract.

3. Stop using the mixer, slowly add the potato starch and all-purpose flour. Fold gently with a spatula or large spatula until the lumps are gone! Check the bottom of the bowl carefully! The dough sinks to the bottom of the bowl. The dough should not be lumpy.

4. Place the dough in a baking tray and bake for 40-45 minutes or until golden brown and a toothpick comes out clean.

5. Let the pan cool on a cooling rack for 10 minutes.

6. Remove the muffins from the oven, let cool for about 10 minutes, then remove to a rack to cool completely.

7. To make the frosting, beat cream cheese with powdered sugar and vanilla extract until smooth.

8. In another bowl, beat cream until stiff peaks form. Gradually add in cream cheese mixture until well combined.

9. Canned peaches cut into small cubes.

10. Assemble the cake. Divide the sponge cake into 3 layers. Place a layer of cake on your serving plate. Soak the layer with simple syrup.

11. Spread about 1 cup of frosting. Spread the cream in an even layer. Spread a layer of frosting around the edge of the cake and then add about 1/2 of the peaches.

12. Add a second cake layer, soak with simple syrup, then repeat another frosting and filling.

13. Put the last layer of cake on top and soak with simple syrup. Cover top and sides with remaining mist. Refrigerate the cake until firm and firm, about 2-4 hours.

14. Making Peach Roses: Thinly slice half a peach, arrange on top of the cake to create a rose shape. Starting from the outside of the cake and gradually going inside, slightly overlapping the peach slices to look like flower petals. Decorate the cake with remaining cream cheese and fresh mint leaves.