Peach Cake | Easy Yet Very Effective | Perfect Peach Cake Recipe

I made a cute peach cake using the canned peaches I made in the previous video. If you add a lot of peach flesh and cut it, it looks delicious and has a good texture. When I put canned peaches in the cake, I like it to be dry, so I used a kitchen towel to remove the water. When making buttercream, add sugar powder and whip enough to make soft cream without feeling greasy. I put a little lemon juice in it, and it was delicious because it got the greasy feeling and the freshness felt softly. I soaked the canned soup on the sheet and it was moist and smelled like peaches. The white and pink icing on the side gives a neat and lovely feeling. It’s a buttercream cake, so I think it’s delicious if you keep it cold.

▶Ingredients

4 Eggs (about 200g)

100g Sugar

3g Vanilla extract

25g Unsalted butter

30g Milk

110g Cake flour

350g Unsalted butter

230g Powdered sugar

120g Cream cheese

60g Heavy cream

3g Vanilla extract

5g Lemon juice

Canned peach

(Recipe : https://www.youtube.com/watch?v=TX5pp…)

Peach syrup

▶Recipe

1. Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.

2. Remove the bowl from the pot and melt the bowl with unsalted butter and milk.

3. Whip the egg mixture to make fine and rich foam, sift the soft flour and mix, then add a little of the dough to the melted unsalted butter mixture and mix.

4. Add the mixture to the main dough, mix, pour the dough into an 18cm mold, bake in an oven preheated to 170 degrees for 37 minutes, take it out of the mold and cool.

5. Cut the top and bottom of the cooled sheet, slice it into 3 pieces, and cut it into 15cm pieces.

6. Remove the water from the bottled peaches on a kitchen towel.

7. Soften unsalted butter, add sugar powder and whip it for about 5 minutes, then add cream cheese and mix.

8. Add fresh cream, vanilla extract and lemon juice and whip.

9. Put one sheet on the wheel, apply peach syrup, cream, put peaches, cover with cream, and put the sheet.

10. Repeat once more, apply cream on the entire surface and harden in the refrigerator for about 30 minutes.

11. Apply cream on the side, make a pattern using a scraper, and harden in the refrigerator for 1 hour.

12. Add food coloring to white buttercream and mix to make pink cream, apply on the entire cake, smooth the sides, and harden in the refrigerator for about 30 minutes.

13. Squeeze cream in a peach shape on the side and top with white cream to finish.