Peach Cream Cake
Ingredients
For the cake:
2 cups all-purpose flour
1 ½ cups sugar
4 eggs
1 cup milk
½ cup butter (softened)
2 tsp baking powder
1 tsp vanilla extract
Pinch of salt
For the cream:
2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
For topping:
1 can or 3–4 fresh peaches (sliced)
¼ cup sliced almonds
Peach jam or glaze (optional)
Instructions
1. Bake the cake:
Preheat oven to 180°C (350°F).
In a bowl, beat butter and sugar until creamy.
Add eggs one by one, then vanilla.
Mix flour, baking powder, and salt in another bowl.
Add dry ingredients alternately with milk.
Pour into a greased cake pan.
Bake for 30–35 minutes. Let it cool completely.
2. Prepare the cream:
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
3. Assemble the cake:
Cut the cake into 2 layers.
Spread whipped cream between layers.
Cover the whole cake with cream.
Decorate the sides with sliced almonds.
4. Decorate:
Arrange peach slices on top in a circle.
Add a little peach glaze or jam for shine (optional).
Sprinkle extra almonds on top.
Chill & Serve
Refrigerate for at least 1–2 hours before serving.
Serve cold for best taste!
