1. Making the Dough
Begin by mixing the egg, sugar, and vanilla sugar in a big bowl until it becomes frothy and light. Add the lemon zest to give the dough a fresh citrus smell. Put the softened butter and keep mixing until you get a smooth and creamy texture.
Sift the flour and baking powder together to make sure the leavening agent is evenly mixed. Slowly mix this dry mixture into the eggs and butter, stirring softly. Keep going until you have a dough. The dough should be soft and not wet.
Split the dough into two parts, with one being a bit bigger than the other. Flatten the bigger piece into a circle and place it at the bottom of a 25 cm (10 inch) cake pan. Ensure the dough is pressed firmly against the edges, then use a fork to poke holes all over the base of the dough. This helps avoid bubbles when baking.
2. Creating the Cream Filling
In a pot, mix together the milk, egg yolks, sugar, and vanilla sugar. Mix everything well until all the ingredients are completely combined. Mix the cornstarch and lemon juice with the milk mixture, stirring until it is smooth and without lumps.
Put the pot on medium heat and cook the mixture, stirring all the time, until it becomes thick like custard. This may take a while, so stay calm and keep stirring to prevent burning or curdling.
After the saucepan thickens, take it off the heat and let the cream cool down a bit. Once it has cooled down, mix in the sour cream or mascarpone cheese to give the filling a rich, tangy taste and extra creaminess.
3. Making the Cake
Spread the cold cream filling evenly on the dough in the cake pan, and use a spatula to make the surface smooth. Remove the excess liquid from the peaches and cut them into thin slices. Place the peach slices evenly on top of the cream filling, making sure to cover the whole surface.
Flatten a small piece of dough into a circle that is big enough to cover the top of the cake. Place the dough over the peaches carefully, pressing the edges gently to close. Cut off any extra dough if needed.
4. Final details and baking.
Whisk the egg white until it becomes frothy, then spread it over the top layer of dough. This will make the cake shiny when it's baked. Add some chopped almonds on top for a nice crunch and a fancy touch.
Cook the cake in an oven that has been heated to 180°C (350°F) for around 30 minutes, or until the top is a golden color and the almonds are slightly browned. The cake should feel solid when touched and the sides should be starting to come away from the pan.
5. Cooling and Serving This section discusses how to cool and serve the food.
Let the cake cool in the pan for around 10 minutes before moving it to a cooling rack to cool down completely. This cake can be enjoyed either warm or at room temperature, making it suitable for any occasion.
Nutrition Facts (Per Serving, About 10 Servings)
Calories: 320
Proteins: 5 grams
Carbs: 45 grams
Sugar: 20 grams
Fat content: 15 grams
Fat content: 8 grams
Fiber content: 2 grams
Sodium: 150 milligrams
Advice for being successful
Peach Tip: If you are using fresh peaches, cook them quickly in sweet syrup to make them softer before putting them in the cake.
Dough Tip: If the dough is too soft to roll, put it in the fridge for 10-15 minutes to make it easier to work with.
To give your cake a special touch, sprinkle powdered sugar on top after it has cooled down, or add a bit of honey for more sweetness.
Savor the Peach Dream Cake with a cup of tea or coffee. The mix of buttery crust, smooth cream, and juicy peaches creates a delicious treat with every bite!
