Peach slices with custard topping
Fluffy sponge cake, light cream, juicy peaches and delicate custard topping – these are exactly the slices we remember from our childhood. A simple and honest retro dessert that returns to the table in its best form.
Ingredients · Servings 1 sheet
- Dough:
- 250 g plain flour
- 200 g caster sugar
- 150 ml of water
- 150 ml oil
- 4 eggs
- 1 baking powder
- Cream:
- 250 g whipping cream 33%
- 200 g sour cream 16%
- 20 g Crème Olé no-cook vanilla pudding
- Pudding icing:
- 1 large can of peach compote (700-800 g)
- 1 vanilla pudding powder
- granulated sugar (to taste)
Method · 1 h 15 min
- Line a baking sheet with baking paper. Preheat the oven to 160 °C.
- Beat the eggs with the sugar until light foamy, gradually add the water and oil. Add the sifted flour mixed with baking powder and mix.
- Pour the batter onto the prepared baking sheet, place in the oven and bake for about 25 minutes until golden brown. After baking, let the sponge cake cool.
- For the cream, beat the whipping cream, sour cream and Crème Olé no-cook pudding. Spread the smooth cream evenly over the cooled base.
- Drain the peaches, cut them into smaller pieces and spread them over the cream.
- Add water to the peach juice to make a total of 500 ml of liquid, which you can sweeten to taste. Stir the pudding powder into part of the liquid, bring the rest to a boil, add the mixed pudding and cook, stirring constantly, until thickened.
- Set the icing aside and stir for a while to cool slightly and prevent a skin from forming. Carefully pour it over the peach layer and spread it out. Let it cool and then refrigerate for at least 2-3 hours, ideally overnight.
- Cut the cooled slices as desired and serve.
