Vanilla Peach Cake with Cream and White Chocolate

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Vanilla Peach Cake with Cream and White Chocolate

Prep time: 30 mins | Total time: 1 hr + chilling | Servings: 12–15

Ingredients

For the Sponge Base:

  • 3 large eggs

  • 100g granulated sugar

  • 100g all-purpose flour

  • 1 tsp baking powder

  • 1 tsp vanilla extract

For the Filling and Topping:

  • 480g drained peaches or apricots (canned)

  • Reserved juice from the canned fruit

  • 300ml (1 ¼ cups) milk

  • 250ml (1 cup) whipping cream (36% fat)

  • 2 packs Paradies Creme Vanilla (or similar instant vanilla pudding/cream powder)

  • 100g white chocolate, chilled (for garnishing)

Instructions

1. Bake the Sponge Base

  1. Preheat your oven to 180°C (350°F). Line a rectangular springform pan (approx. 9×13 inch) with parchment paper.

  2. Beat the eggs and sugar together for about 5–8 minutes until very pale, thick, and tripled in volume.

  3. Gently fold in the sifted flour, baking powder, and vanilla extract using a spatula to keep the air in the batter.

  4. Pour into the pan and bake for 20–25 minutes until golden. Let it cool completely.

2. Prepare the Fruit

  1. Drain the peaches thoroughly, reserving the juice.

  2. Lightly prick the cooled sponge cake with a fork and drizzle about 3–4 tbsp of the fruit juice over the top to keep it moist.

  3. Dice the drained peaches into small, bite-sized pieces.

3. Whip the Vanilla Cream

  1. In a large chilled bowl, combine the cold milk, cold whipping cream, and both packs of instant vanilla cream powder.

  2. Beat with an electric mixer on low speed initially, then high speed for about 3 minutes until the mixture is thick and holds stiff peaks.

  3. Gently fold the diced peaches into the vanilla cream mixture until evenly distributed.

4. Assemble and Garnish

  1. Spread the peach and cream mixture evenly over the cooled sponge base. Use an offset spatula to smooth the top.

  2. Using a fine grater, grate the chilled white chocolate generously over the entire surface of the cake until it looks like a layer of snow.

  3. Chill: Place the cake in the refrigerator for at least 2–4 hours (or overnight) to allow the layers to set properly for clean slicing.

Pro-Tips for the Best Result

  • Cold Ingredients: Ensure your milk and cream are very cold; otherwise, the instant cream powder won’t thicken correctly.

  • Chocolate Prep: Chilling the white chocolate in the freezer for 10 minutes before grating makes it much easier to handle without it melting in your hands.

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