Peach and sour cream cake
Delicious peach and sour cream cake with moist texture, sweet fruit flavour, and creamy tang is perfect for any dessert lover.
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Cooking tools:
- Food processor
- Springform pan
- Parchment paper
- Pastry brush
- Oven
- Cooling rack
- Mixing bowl
- Saucepan
- Whisk
- Stove
- Fine-mesh sieve
- Plastic wrap
- Instant-read thermometer
- Stand mixer
- Spoon
- Skewer
- Measuring cup
- Spatula
Ingredients
- Cake
- 200g salted butter, softened and diced
- 280g (1¼ cups) light brown sugar
- 300g (2 cups) self-raising flour
- ½ tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 3 eggs, lightly beaten
- 125g (½ cup) sour cream
- 825g tinned sliced peaches, drained and roughly chopped
- Crème diplomat
- 48g cornflour
- 115g caster sugar
- 135g egg yolk (from about 7 eggs)
- Seeds of 1 vanilla pod, split and scraped, or 1 tbsp vanilla bean paste
- Pinch of salt
- 550ml milk
- 30g unsalted butter
- 350ml whipping cream
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