Peaches and Cream Cake
A light Peaches and Cream Cake made with fluffy sponge layers.Filled with whipped cream and fresh peaches.Perfect for summer desserts and special occasions.
Ingredients
- 1 sponge cake recipe prepared and cooled, sliced into 4 layers
Filling:
- 1 ½ cups 355ml heavy whipping cream (35%)
- 1 tablespoon skim milk powder optional
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup full-fat plain Greek yogurt
- 1 fresh peach diced
- ½ teaspoon sugar for peaches
Topping:
- 4 –5 fresh peaches thinly sliced
Instructions
- Prepare the sponge cake and allow it to cool completely. Slice into 4 even layers using a serrated knife.
- In a large bowl, whip the cream, sugar, vanilla, and optional milk powder until medium peaks form.
- Gently fold in the Greek yogurt until just combined.
- Toss diced peaches with sugar in a small bowl.
- Assemble the Peaches and Cream Cake:
- Place one cake layer on a serving plate and spread a quarter of the cream.
- Add the second layer and spread one-third of the remaining cream.
- Add diced peaches evenly.
- Place the third layer and spread half of the remaining cream.
- Add the final layer and spread the rest of the cream on top.
- Decorate with sliced peaches.
- Refrigerate until ready to serve.
Notes
- You can use canned peaches (in juice, not syrup) if fresh aren’t available.
- For extra stability, chill the cake for at least 2 hours before serving.
- Garnish with mint leaves for a fresh look.