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INDIVIDUAL PEACH CAKE

INDIVIDUAL
PEACH CAKE

Simple recipes have the biggest success among pastry shop clients! Easily recognizable taste and texture catch the eye and invite you to taste it. Meet our recipe of Individual Peach cake and feel the attractive power of basic and easy-to-make pastries!
Preparation time - 9 hours 10 minutes
Active time - 2 hours
Сalories - 318,45 calories per 100 g
Fruit-shaped dessert is a new extra popular trend in modern pastries! The bright and impressive look of the familiar berries and fruits awoke a desire to cut a cake and see what is inside! If you are searching for the perfect peach cake recipe here it is!

The brand chef of KICA Academy Aleksandr Trofimenkow creates a french peach cake recipe, which could be easily made in a home kitchen and commercial success for big pastry production! Peach cakes don't require special ingredients or tools, only those that you could find in your kitchen! With minimum effort and time, you will get a peach cake that will be loved among your friends and mega popular in your pastry shop!

During the preparation you will learn:

  1. Make neutral gel;
  2. Prepare a batter for vanilla cake;
  3. Make apricot and vanilla jam;
  4. Assemble and decorate the peach cakes
The peach cake recipe starts from the preparation of the vanilla batter which will be the sexy halves of the peaches. The chef bakes the batter in the hemisphere mold and gets a smooth and attractive surface as a result. Thanks to the soft texture this batter could be baked in shapes and unmold without any damage. Feel free to experiment and create the cakes in any other mold!

Peach halves will be filled with vanilla and apricot jam. Peach cake recipes are impossible to imagine without vanilla! It reveals the taste and brings a lot of delicious energy to any pastry! However, you could bring something new to the peaches cake recipe and fill it with new unique flavors, such as lavender, basil, or saffron.

You will feel like a painter while bringing the cake to peaches look! With a pastry brush and colored neutral gel, you will create a vibrant coating, which creates an effect of neutral peaches. Then you will cover the peach cake with fine sugar, to make it look more tender and realistic. Such coating creates an eye-catching look and is made for several seconds, perfect for the simple recipe!

Discover how to make a fresh peach cake with an attractive natural look and fragrant filling inside! Here is the recipe for fresh peach cakes!

NEUTRAL GEL
  • 88 g of water
  • 74 g of sugar (1)
  • 12 g of sugar (2)
  • 3.2 g of pectin NH
  • 22 g of glucose syrup
  • 0.15 g of citric acid
  • Water-soluble red colorant (Sufficient quantity)
  • Water-soluble yellow colorant (Sufficient quantity)
44%
37%
6%
1,6%
11%
<1%


100%
Total weight: 200 g
  1. Pour water into a saucepan, add the glucose syrup and sugar (1).
  2. Heat the mixture to 30 °C / 86 °F on medium heat.
  3. Mix sugar (2) and pectin NH, using a whisk.
  4. Add the mixture of pectin and sugar (2) to the saucepan with water, glucose and sugar (1). Stirring constantly.
  5. Bring everything to a boil.
  6. Then pour in the citric acid.
  7. Let the mixture simmer over medium heat for about 3 minutes.
  8. Strain the gel into a clean container, cover it with a cling film and put it in the fridge.
  9. Leave the neutral gel to stabilize in the fridge at 4 °C / 39 °F for at least 6 hours.
  10. Heat the gel to 60–70 °C / 140–158 °F and divide into 2 equal parts.
  11. Color the first part with a red colorant and the second with a yellow colorant. Process with a hand blender. Dilute the gel with a little water if necessary.
VANILLA BATTER
  • 115 g of flour 9-10.5% protein
  • 115 g of butter 82%
  • 110 g of sugar
  • 100 g of whole eggs
  • 37 g of almond powder
  • 10 g of honey
  • 4 g of baking powder
  • 1 vanilla pod
23%
23%
22%
20%
8%
2%
<1%
<1%
100%
Total weight: 491 g
  1. Whip the butter, sugar and vanilla seeds on medium speed in a mixer with a paddle attachment until lightened.
  2. Heat the honey and eggs to 45 °C / 113 °F and gradually add them to the mixture after whipping.
  3. Sift the flour, almond powder and baking powder and gradually add them to the mixture, gently stirring with a spatula by hand.
  4. Preheat the oven to 165 °C / 329 °F. Pipe the batter hemisphere Silikomart SF004 molds d=5 cm using a piping bag without a tip. You will need approximately 20 g of batter per cavity.
  5. Bake the sponges for 10-12 minutes. Cool the baked hemispheres down at room temperature and freeze before removing them from the mold.
APRICOT JAM


  • 125 g of apricot puree
  • 35 g of sugar
  • 5 g of lemon juice
  • 1.8 g of pectin NH
  • ½ vanilla pod
72%
21%
3%
1%
<1%
100%
Total weight: 166 g
  1. Place the apricot puree into the saucepan and bring to 40 °C / 104 °F at medium heat.
  2. Combine sugar and pectin, using a whisk.
  3. When the puree has reached 40 °C / 104 °F, gradually add the sugar mixed with pectin. Whisking thoroughly, bring the puree to 104 °C / 219 °F.
  4. Remove the jam from the heat, pour it into a separate container and cover it with cling film in contact to prevent a crust from forming on the surface.
  5. Place the jam in the fridge until fully stabilized. It could take 2-3 hours.
ASSEMBLING
  • Frozen vanilla hemispheres
  • Stabilized apricot jam
  1. Using a Parisian spoon, cut the hemispheres 3 cm in diameter out of the flat side of each sponge half.
  2. Transfer the apricot jam to the piping bag without a tip.
  3. Fill the sponge halves with apricot jam and smooth them with a spatula.
  4. Sandwich the 2 halves, place in the hemisphere Silikomart SF004 molds d=5 cm and put them in the freezer for 1 hour to stabilize.
DECORATING
  • 100 g of red neutral gel
  • 100 g of yellow neutral gel
  • 200 g of caster sugar
  • 30 g of snow sugar
  • Microgreen (Sufficient quantity)
Total weight: 430 g
  1. Using a pastry brush, apply the neutral gels to the frozen individual cakes. Create a peach pattern on the surface.
  2. Sprinkle the cakes generously with caster sugar and then with snow sugar.
  3. Decorate the finished desserts with microgreens.
  4. Store the cakes in the fridge for up to 72 hours. Or freeze it for up to a month.

The questions, that could be appeared during the preparation process:

Keep in touch with the modern pastry trend and make your best-ever peach cake recipe with us!
Make our Individual Peach cakes in your kitchen, take a photo and share your results!
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