Italy is known for its rich culinary heritage, and when it comes to desserts, Italians surely know how to impress. Today, I’m sharing a beloved Italian cake recipe that’s so delightful, you’ll want to make it every week. This peach cake, with its luscious lemon cream and almond topping, is easy to prepare and irresistibly delicious. Let’s get started on this wonderful recipe that brings a taste of Italy to your kitchen!
Full Recipe:
Ingredients
For the Cake:
- 1 egg
- 100 grams sugar
- 8 grams vanilla sugar
- Lemon zest 🍋
- 140 grams butter
- 300 grams 00 flour
- 10 grams baking powder
For the Cream:
- 400 ml milk
- 2 egg yolks
- 5 tablespoons sugar
- 8 grams vanilla sugar
- 3 tablespoons corn starch
- 3 tablespoons sour cream or mascarpone
- 30 ml lemon juice
For the Topping:
- 800 grams peaches in syrup
- Egg whites
- Sliced almonds
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Zester
- Measuring cups and spoons
- Cake tin (preferably 9-inch)
- Baking sheet
Directions
Making the Cake Base
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Prepare the Wet Ingredients: In a mixing bowl, beat 1 egg with 100 grams of sugar and 8 grams of vanilla sugar until light and fluffy. Add the lemon zest and 140 grams of melted butter, and mix well.
- Combine Dry Ingredients: In a separate bowl, sift together 300 grams of 00 flour and 10 grams of baking powder.
- Mix Everything Together: Gradually add the dry ingredients to the wet mixture, stirring until you form a smooth dough.
- Bake the Base: Spread the dough evenly into a greased and floured cake tin. Bake in the preheated oven for 20-25 minutes until golden and firm to the touch. Let it cool completely.
Making the Cream
- Heat the Milk: In a saucepan, heat 400 ml of milk over medium heat until it starts to steam.
- Prepare the Egg Mixture: In a bowl, whisk together 2 egg yolks, 5 tablespoons of sugar, 8 grams of vanilla sugar, and 3 tablespoons of corn starch until smooth.
- Combine and Thicken: Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens.
- Add Final Ingredients: Remove from heat and stir in 3 tablespoons of sour cream or mascarpone and 30 ml of lemon juice. Mix until smooth and creamy. Allow the cream to cool.
Assembling the Cake
- Prepare Peaches: Drain 800 grams of peaches in syrup and slice them.
- Layer the Cake: Spread the cooled cream evenly over the baked cake base. Arrange the peach slices on top of the cream.
- Add Topping: Brush the edges of the cake with egg whites and sprinkle with sliced almonds.
Final Baking
- Bake Again: Place the assembled cake back in the oven and bake at 180°C (350°F) for an additional 10-15 minutes until the almonds are golden brown.
- Cool and Serve: Let the cake cool completely before slicing and serving.
Tips, Shortcuts, and Variations
- Shortcut: Use store-bought pastry cream if you’re short on time.
- Variation: Substitute the peaches with other fruits like apricots or pears for a different flavor.
- Extra Flavor: Add a splash of peach liqueur to the cream for an adult twist.
How to Store Leftovers
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as the cake sits, making it even more delicious the next day!
Food and Drink Pairings
This cake pairs wonderfully with a cup of coffee or a glass of Prosecco. For a non-alcoholic option, try serving it with a glass of sparkling water with a lemon twist.
FAQ
Q: Can I use fresh peaches instead of canned? A: Yes, you can use fresh peaches. Simply peel, slice, and cook them briefly in sugar water until they are slightly tender before using.
Q: Can I make this cake gluten-free? A: Yes, substitute the 00 flour with a gluten-free flour blend suitable for baking.
Q: How can I prevent the cream from curdling? A: Ensure you whisk constantly while adding the hot milk to the egg mixture and cook over low heat to avoid curdling.