Welcome to an exquisite recipe that will elevate your baking game and impress your guests with its delightful blend of flavors and textures. Our Peach Bavarian Cream Cake combines the natural sweetness of ripe peaches with the smoothness of Bavarian cream, all nestled within layers of soft sponge cake. This elegant dessert is perfect for special occasions or when you simply want to treat yourself to something truly decadent.
Title: Peach Bavarian Cream Cake
Ingredients:
– 2 cups all-purpose flour
– 1 cup sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup buttermilk
– 1 teaspoon vanilla extract
For the Peach Filling:
– 3-4 ripe peaches, peeled and diced
– 1/4 cup sugar
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice
For the Bavarian Cream:
– 1 cup whole milk
– 1 teaspoon vanilla extract
– 1/4 cup sugar
– 3 large egg yolks
– 2 tablespoons cornstarch
– 1 cup heavy cream, whipped
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter and mix until the mixture resembles coarse crumbs.
4. Beat in the eggs, one at a time, then stir in the buttermilk and vanilla extract until well combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Peach Filling:
1. In a saucepan, combine the diced peaches, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
For the Bavarian Cream:
1. In a separate saucepan, heat the milk and vanilla extract over medium heat until steaming but not boiling.
2. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook, stirring constantly, until it thickens.
5. Remove from heat and strain the cream through a fine-mesh sieve. Let it cool to room temperature.
6. Gently fold in the whipped cream until well combined.
Assembly:
1. Place one of the cooled cake layers on a serving plate. Spread the peach filling evenly over the top.
2. Carefully place the second cake layer on top of the filling.
3. Spread the Bavarian cream over the top and sides of the cake, creating a smooth finish.
4. Refrigerate the cake for at least 2 hours to allow the flavors to meld together.
5. Before serving, garnish with fresh peach slices or a sprinkle of powdered sugar.
Indulge in the luscious layers of Peach Bavarian Cream Cake, a dessert that embodies the essence of elegance and flavor in every bite. Perfect for tea parties, brunches, or a sweet treat after dinner, this recipe will surely become a staple in your baking repertoire. Enjoy the fruits of your labor as you savor this exquisite creation with your loved ones.
