Peach Cream Cake

Summer is over. Winter is coming. The days are shorter and the nights are colder. But here I am craving for a summer cake in a cold season. Why not? Cake is cake, no matter what season it is. So I decided to make a Peach Cream Cake to satisfy my craving. This cake is so easy to make and very mildly sweet, which lets the peaches fruity flavor shine. Each cake layer is light, moist and tender, filled with lightly sweetened whipped cream and summer peaches. A slice of this cake will definitely make you s-peach-less! 

Chiffon Cake  

Dry Ingredients

• 1/2 cup (113g.) Granulated Sugar
• 1 cup (127g.) Cake flour
• 1/4 tsp. Sea salt
• 1-1/2 tsp. Baking Powder

Wet Ingredients

• 4 each egg yolks (Large, room temp)
• 1/4 cup (64g.) Vegetable oil
• 1/3 cup (82g.) Water
• 2 tsp. Vanilla Extract

Meringue

• 4 each Egg whites (Large, room temp)
• 1/2 tsp cream of tartar
• 1/2 cup (113g.) Granulated Sugar 

Preheat the oven to 170 deg. Cel for 20 mins before baking the chiffon cake. 

Instructions:

1. Place the parchment round into the bottom of the 10'' round cake pan. Do not grease.
2. In the first mixing bowl combine dry ingredients: 1/2 cup sugar, cake flour, sea salt, and baking powder. Stir together with a whisk to combine. Set aside.
3. In the second mixing bowl combine the wet ingredients: the egg yolks, oil, water, and vanilla. Whisk until well combined.
4. Add the dry ingredients to the wet ingredients and whisk until the mixture becomes smooth. Set aside while whipping the meringue.
5. In a clean 5 quart mixing bowl fitted with a whisk attachment add the egg whites and cream of tartar to the bowl and whip on medium speed until the egg whites start to form soft peaks. Gradually add the 1/2 cup sugar in a slow and steady stream to the egg whites and whip for 30 seconds to incorporate. Turn the mixer to high-speed and whip until egg whites are beaten to stiff peaks.
6. Remove the mixing bowl from the mixer and tap off any meringue from the whip attachment.
7. Using a French whisk, fold 1/3rd of the meringue into the batter mixture to lighten the mixture and until there are streaks of meringue left in the batter. Add another 1/3rd of the meringue and fold again to combine. Add the last 1/3rd of the meringue and fold until the chiffon batter is completely incorporated.
8. Finish folding with a rubber spatula to insure the batter is completely incorporated.
9. Pour and scrape the chiffon batter using a rubber spatula into the parchment lined 10'' round pan.
10. Tap the cake pan onto the counter to knock out any large bubbles.
11. Place the filled pan onto parchment lined 1/2 sheet tray and place into the oven.
12. Bake at 170 deg. Celcius for 28 – 30 minutes or until the top is golden brown.
13. Remove the chiffon cake from the oven; immediately invert cake onto a parchment sheet and cool completely to room temperature.
14. Once cooled turn the cake over and remove the parchment paper from the top of the cake.
15. Using a serrated bread knife, trim the top of the cake flush with the height of the pan.
16. To remove the chiffon cake from the pan. Run a paring knife between the cake and pan to free it. Turn onto a 10″ cake round, remove the parchment round from the bottom, and brush away any crumbs, and wrap in plastic wrap.
17. Freeze the chiffon cake for at least 1 hour before trimming and splitting the cake into layers.

Assembling the Peach Cream Cake

• 1 can sliced Peaches (cut in small cubes)
• 3 cups Heavy Whipping Cream (36% - 40%% Milk Fat)
• 1/4 cup Powdered sugar 
• 1/2 tsp. Vanilla Extract

Instructions

1. Using a serrated knife, trim the cake and split the chiffon cake into 3 layers. set aside.
2. Slice the peaces into cubes and place into a 4 quart mixing bowl.
3. In the mixer fitted with the whisk attachment, whip the whip cream with the powder sugar on high-speed until stiff peaks form.
4. To the sliced peaches add 2/3rd of the whipped heavy cream and fold with a rubber spatula to incorporate. Fold to evenly blend the peaches.
5. Place the bottom layer of chiffon cake onto a cardboard cake round. Place half of the peaches/whipped cream mixture onto the first layer and spread the filling evenly over the layer with an offset spatula .
6. Place the second layer of chiffon onto the filling and top with the remaining peach filling. Spread evenly.
7. Place the top layer onto the filled cake and lightly press the top layer to adhere the layers.
8. Use the off set spatula on the sides of the cake to smooth out the peach filling.
9. Using 1/3rd of the remaining whip cream coat the exterior of the cake using the offset spatula. This will be the crumb coat. Refrigerate the cake and remaining whipped cream for 15 minutes.
10. After 15 minutes. Apply the finish coat of whipped cream to the cake using an offset spatula.

Final Decoration

• 1/2 Cup Heavy Whipping Cream (36%-40% Milk Fat)
• Peaches cut in wedges
• 12-inch Piping Bag fitted with a 1/4-inch Rosette Tip

1. Whip the Heavy Whip Cream until stiff peaks.
2. Place whipped cream into the piping bag fitted with the 1/4-inch rosette tip
3. Cut the peaches into wedges.
4. Pipe rosette around the cake.
5. Place the peaches cut in wedges around the center of the cake.
6. Refrigerate the cake for 1 hour before slicing and serving
7. Refrigerate any left over cake slices. Best enjoyed within 3 days.

Recipe Notes:

You can substitute with other fruits like Mango, Strawberries or raspberries.

Homemade Salted Caramel Sauce

This Homemade Salted Caramel Sauce is so easy to make and perfect for almost desserts especially for ice cream topping. I actually used this caramel sauce for my Apple Cinnamon Caramel Cake. It was perfectly good! Of course, you can buy ready made caramel sauce but nothing beats the homemade one. It's more yummier and will only take you 15 mins to make. So without further ado, here's my recipe for salted caramel sauce.

Prep Time: 5 mins
Cook Time: 10 mins
Total time: 15 mins

Ingredients:

• 1/4 cup (60 ml) water
• 1 cup (200 grams) granulated sugar
• 2/3 cup (160 ml) heavy whipping cream
• 3 tablespoon (45 grams) unsalted butter
• 1 teaspoon vanilla (optional)
• pinch of salt (to taste)

Instructions:

1. In a heavy bottomed saucepan, heat the water and sugar over medium heat. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
2. Increase the heat to high and bring to boil, stop stirring completely, Let the mixture continue boiling until it turns an amber color, this could take from 4 to 12 mins.
3. Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully and gradually. 
4. Add the butter, vanilla and salt one at a time.
5. Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up once it's cooled and refrigerated.

Recipe Notes

• Make sure to use a saucepan that's a little bigger than what you think you will need. 
• To prevent crystallization formation, use wet pastry brush to wash down the sugar from the walls of the pan.
• The caramel can be stored in the refrigerator for 1 month, or in the freezer for 3 months.
  

 

Apple Cinnamon Caramel Cake

Today is the day BECAUSE it's my baby girl's 1st birthday and I will be posting my first blog. This blog is about the fall cake I made for this special day. Apple Cinnamon Caramel Caramel Cake. The name itself is already mouth watering, right? It's my first Fall cake and I'm totally falling in love with it. You'll never go wrong with cinnamon apple-flavored center and sweet caramel sauce dripping, this cake guarantees you'll taste fall in every bite.

Apple Cinnamon Caramel Cake

This Apple Cinnamon Cake is a perfect way to enjoy and embrace the beauty of fall. And of course, it's best shared with family and friends especially paired with warm coffee. Not to mention that I made my own homemade Caramel Sauce to drizzle over each layer.

Homemade Salted Caramel Sauce

I originally came from a tropical country (Philippines) and we never experience fall season so when I first came here in Switzerland last Oct 2016, that was my first fall experienced. I was totally fascinated with the colorful trees everywhere. It was like a dream. I think I will never get enough with the colors of autumn that's why I am inspired to create my first fall cake this year. Who doesn't love the scent of a cinnamon in a chilly cozy weather? There's always a comforting feeling when you smell cinnamon which compliment perfectly with the apple and caramel.

Preparation:

After cooling down the Cinnamon Cake, cut the top evenly using the bread knife. Then slice the cake in 3 layers.

Prepare the Swiss Meringue Buttercream with Cinnamon Powder. Set aside. Recipe will be posted on a separate blog. ;)

Prepare the Caramel Sauce. Set aside.

Peel your apples. Use your corer and divider to cut the apples into eight wedges. Cut all eight wedges in half.

Heat the cup of butter in your frying pan over medium heat. Add a layer of apple wedges. Make sure every apple wedge is laying flat in the pan. Turn them over once brown, and saute until the second side is golden as well. Repeat this process until all your apple wedges are cooked.

Lay the bottom layer of cinnamon cake, bottom down, onto your platter or cake board. Spread a thin layer of cinnamon buttercream. Now pipe a buttercream border along the outer perimeter of your cake layer. 

Lay your sauted apple wedges in a fan pattern to fill in the circle. Lay a couple of wedges to fill the middle as well. Drizzle your homemade caramel over your apples making sure to keep it within the buttercream circle. Repeat the process for each layer. 

 Crumb coat your cake, chill for 10 minutes. 

Ice the whole cake with your cinnamon buttercream. Use your offset spatula to create soft lines around your cake. Chill for 30 minutes. Decorate the cake using the piping bag (no need for round tips, just cut the tip of the piping bag) with dollops around the side.

Lay a couple of apple wedges at the middle. Drizzle with caramel sauce and allow to drip down the sides of your cake.