Cake with canned peaches

Step-by-step cooking

1. Step 1:

   

   Cake preparation let's start with baking a sponge cake. To do this, combine eggs with sugar in a whipping bowl. Beat them at the highest power of the mixer into a fluffy foam. Beaten eggs with sugar should turn out very fluffy, airy and thick.

2. Step 2:

   

   While the eggs are being beaten, bring the milk and butter to a boil separately. Boil a little so that the butter has time to melt.

3. Step 3:

   

   In the whipped whites, alternately add hot milk with butter and flour with soda and vanilla. Mix everything carefully with a whisk by hand so that the mass remains lush and airy. Enter everything in 3-4 steps. The dough should remain well saturated with oxygen.

4. Step 4:

   

   Pour the finished dough into a baking dish (18cm). Put the mold in the oven, preheated to 180 degrees for 40-50 minutes. Remove the finished biscuit from the mold and cool. Before assembling the cake, cut the sponge cake into 3 cakes.

6. Step 5:

   

   For the cream, combine the heavy cream with powdered sugar. Beat them with a mixer until a lush, stable mass. Properly whipped cream should keep its shape well.

7. Step 6:

   

   From canned peaches, drain the liquid into a mug. Cut the peaches into pieces. Soak the cake cakes with juice from peaches. Lubricate the soaked cakes with cream and lay out the pieces of peaches.

8. Step 7:

   

   Assemble the cake. Coat the top and sides with cream as well. Put the cake in the refrigerator for a few hours so that the cake is soaked and freezes well.

9. Step 8:

   

   Decorate the frozen cake according to your taste or the upcoming celebration. Keep the finished cake in the refrigerator, preferably covered, so that it does not chafe. Have a nice tea party!