Description

Transport your taste buds to Italy with each bite of this Italian Peach and Lemon Cake—a heavenly combination of fruity goodness!

Ingredients

Cake:

• 1 egg

• 100g sugar

• 8g vanilla sugar

• Zest of 1 lemon

• 140g butter, softened

• 300g 00 flour (or all-purpose flour)

• 10g baking powder

Cream:

• 400ml milk

• 2 egg yolks

• 5 tablespoons sugar

• 8g vanilla sugar

• 3 tablespoons cornstarch

• 3 tablespoons sour cream or mascarpone

• 30ml lemon juice

Topping:

• 800g peaches in syrup, drained and sliced

• Egg whites, beaten to stiff peaks (optional, for meringue)

• Sliced almonds (optional, for decoration)

Instructions

1. Prepare the Cake Base:

• Preheat oven to 180°C (356°F). Grease and flour a round cake pan.

• Cream together softened butter, sugar, and vanilla sugar until light and fluffy.

• Add egg and lemon zest, mix well. Sift in flour and baking powder, fold gently to incorporate into a smooth batter. Spread evenly into the cake pan.

2. Make the Cream:

• In a saucepan, whisk together milk, egg yolks, sugar, vanilla sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in sour cream or mascarpone and lemon juice. Let cool slightly.

3. Assemble the Cake:

• Pour cream over the cake base in the pan. Arrange sliced peaches on top.

4. Bake:

• Bake for about 40-45 minutes until set and golden on top.

5. Optional Meringue Topping:

• Spread beaten egg whites over the cake 10 minutes before the end of baking time. Sprinkle with sliced almonds and return to oven to finish baking.

6. Serve:

• Allow cake to cool in the pan before slicing and serving. Enjoy as is or with whipped cream or powdered sugar.