John Myers
Peach Cake
The perfect peach cake recipe with a picture and simple step-by-step instructions.
- 250 ml Mango juice
- 1 packet Custard
- 30 g Sugar
- 850 ml Canned peaches
- 200 g Sour cream
- 2 Cup of 00 ml Whipped cream
- 3 packet Cream stiffener
- Sugar
- For the sauce, mix the sugar with the vanilla sauce powder, stir into the heated mango juice and bring to the boil. Then let cool or stir cold.
- For the cream, drain the peaches and cut into small cubes. Pull the peach cubes under the sour cream. Whip the whipped cream until stiff, add a little sugar and the sachets of cream stabilizer. Add the whipped cream to the peach and sour cream mixture.
- Then divide a biscuit (homemade or bought) horizontally. Spread part of the cream-peach-sour cream mixture on the bottom, cover with the lid and the remaining part of the mixture.
- Pour the cold sauce over it and place the cake in the fridge for about 2 hours and enjoy.
- Mango and peach go wonderfully together. Other types of fruit and other juices are sure to work. I made the sauce from 500ml of juice, 2 packets of vanilla sauce and 60g of sugar. That would be enough for 2 cakes. So we had more sauce to pour.
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