Summer is slowly coming to an end, and I realized there was one fruit I hadn’t created a recipe with yet this season: peaches!
For this cake, I wanted peach to be the star without making the flavor too sweet or one-dimensional. I carefully balanced the different peach layers to bring out as much fresh peach flavor as possible, pairing them with plenty of vanilla, a touch of lemon, and a crisp ruby chocolate crunch.
Peaches can vary quite a bit in flavor depending on the variety, ripeness, and season. Some are wonderfully aromatic, while others are much milder, so I’ve included my tips for getting a more pronounced peach flavor if yours aren’t as flavorful.
The result is a fresh, creamy, and elegant late-summer cake that really lets the peach shine!
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
NOTE: Start by preparing the Peach Broken Gel and Vanilla Pastry Cream, as both need time to set before you can pipe them onto the cake. While they chill, you can prepare the remaining layers to save time.
Day 1
Peach Broken Gel:
- 200 g peach purée (homemade or store-bought) (If using a mixture of peach and apricot purée: 120 g peach purée + 80 g apricot purée)
- 35 g caster sugar
- 2 tsp agar agar
- To make homemade peach / apricot purée: Cook the fresh peaches and/or apricots until tender, then press them through a fine-mesh sieve to create a smooth purée.
- Heat peach purée, sugar, and agar agar in a small saucepan. Bring the mixture to a boil and cook for about 1 minute, whisking continuously to prevent it from burning.
