Peach Maiden Cake

Recipe for gluten-free cake with canned peaches

Today I invite you to try a very tasty and not difficult to prepare Peach Maiden cake. This cake with canned peaches, embedded in a light cream of whipped cream and mascarpone cheese, is prepared on a flavorful sponge cake base. This is a gluten-free sponge cake – made with ground almonds, poppy seeds, and coconut flakes. The cake is decorated with a simple peach jelly, which adds flavor to the cake and makes it appealing to everyone. Be sure to check out my detailed recipe with step-by-step photos and a short video where I show how to make Peach Maiden cake in your own home.

Recipe for Peach Maiden cake step by step

If you like creamy cakes with fruit and jelly and are looking for a recipe for a cream cake for a large baking sheet, then you absolutely must bake this cake!

Peach Maiden Cake recipe with video

Wypieki Beaty

Recipe for a creamy cake with mascarpone and canned peaches with fruit jelly.

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Prep Time 40 minutes mins

Cook Time 12 minutes mins

4 hours hrs

Total Time 4 hours hrs 52 minutes mins

Course Cakes

Kuchnia Polish cuisine

Servings 24

Calories 295 kcal

Wyposażenie

• Baking pan, approximately 25/35 cm.

Nie blokuj ekranu (Ekran pozostanie włączony)

Składniki

sponge cake ingredients

• 2 egg whites (from L eggs)
• 2 egg yolks
• 75 g sugar (1/3 cup)
• 50 g almonds (ground – 0.5 cup)
• 75 g poppy seeds (0.5 cup)
• 50 g desiccated coconut (0.5 cup)

ingredients for the cream

• 500 g mascarpone (chilled)
• 200 g white chocolate
• 500 ml heavy cream (well chilled)
• powdered sugar (optional, to taste – I didn’t add any)
• 2 teaspoons gelatin (plus a little cold water to dissolve it)
• approx 400 g peaches (canned)

Topping ingredients

• 2 packages peach jelly
• 1 liter boiling water

Instrukcja

 

How to make Peach Maiden Cake step by step

Step 1 – Preliminary preparations

• Preheat the oven to 170 degrees (fan-forced mode) or 180 degrees (top/bottom heat mode).
• Line the bottom of the baking pan with parchment paper, and leave the sides empty and dry.

Step 2 – preparing the poppy seed sponge cake

• Whisk the egg whites with sugar for a few minutes until they turn white and are thick.
  2 egg whites, 75 g sugar
  
• Add the egg yolks and mix on low speed with a mixer or stir with a spoon.
  2 egg yolks
  
• Add the ground almonds and briefly mix on low speed.
  50 g almonds
  
• Add the poppy seeds and coconut flakes and then gently mix with a spoon.
  75 g poppy seeds, 50 g desiccated coconut
  
• Transfer the sponge mixture to the pan and spread it in an even layer.
  
• Bake in the hot oven for about 10-12 minutes – until a dry skewer comes out clean.
• After baking, let the sponge cake cool down.
• You can additionally lightly moisten the sponge cake with peach syrup or slightly sweetened water.
  

Step 3 – prepare the cream with peaches

• Break the white chocolate and melt it – I melt it in a water bath – then cool it down.
  200 g white chocolate
  
• Dice the peaches into small cubes.
  approx 400 g peaches
• Transfer the mascarpone cheese to a large bowl, add the cooled chocolate, and mix together until combined.
  500 g mascarpone
  
• Slowly pour in the cold heavy cream and mix everything on high speed for several minutes – until you get a thick cream.
  500 ml heavy cream
  
• Now taste the cream and if you prefer sweeter flavors, add powdered sugar in portions, mixing briefly.
  powdered sugar
• Cover the gelatin with a small amount of cold water and set aside for a few minutes to swell.
  2 teaspoons gelatin
  
• Briefly heat the swollen gelatin (I heat it for about 10-20 seconds in the microwave), add 1-2 tablespoons of cream to it and mix thoroughly.
  
• Pour the gelatin into the rest of the cream and immediately blend on high speed.
• Add the sliced peaches to the cream and mix.
  
• Transfer the cream onto the sponge cake and put the cake in the fridge.
  

Step 4 – preparing the top

• Dissolve the jellies in hot water and mix thoroughly.
  2 packages peach jelly, 1 liter boiling water
• Set aside the jelly to cool completely and thicken slightly.
• Once the jelly starts to thicken, pour it over the top of the cake and put the whole thing in the fridge for about 4 hours, so that the jelly sets completely.
  

Film

Uwagi

A glass has a capacity of 250 ml.

See the notes below the recipe for possible product substitutes or recipe tips. 

The recipe video is in Polish, but you can watch it to see the step-by-step process.

Prywatne

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Wartości Odżywcze

Serving: 100gCalories: 295kcalWeglowodany: 20gProtein: 4gTłuszcz: 22g

Keyword gluten-free sponge cake with cream, peach cake

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Poppy Seed Maiden cake with peaches – notes

My today’s poppy seed and peach cake is an ideal cake for special occasions. The combination of poppy seeds, cheese, fruit, and jelly will find many admirers, and what’s more, it’s a cake for a very large baking sheet, so it can be divided into many portions. Depending on the size of the pieces, it can be 24 or even 30 slices! Moreover, this cake is easy to make, and I think everyone will manage it. Especially with my detailed recipe, photos, and preparation video. You must try it!

What ingredients are necessary to prepare Peach Maiden cake?

This cake has three layers – gluten-free poppy seed sponge cake with ground almonds and coconut flakes, peach cream and jelly. I used the following products here:

• poppy seeds – poppy seeds are needed for the sponge cake – preferably whole seeds. I know it’s not that easy to get lately, because discounters mainly sell pre-ground poppy seeds. If you can’t find whole poppy seeds anywhere, you can use the ground ones – but add 50 g of it.
• white chocolate – I used 200 g of chocolate for the cream – I recommend Lidl’s chocolate (Fin Carre) here – this chocolate has good weight and good quality. If you buy Wedel or another chocolate, check its weight – Wedel ones have 80-90 g. You can add less chocolate, but then check if the sweetness of the cream suits you.
• mascarpone – it’s a fatty, creamy Italian cheese perfect for desserts and creams. You can easily buy it in any discount store like Lidl or Biedronka.
• whipping cream – for me, it’s liquid cream in a carton with 30% fat content. You can also use 36% cream – then you don’t have to add gelatin to the cream, because this cream is thicker and the cream will be more compact with it.
• peaches – for me, these are canned peaches. My drained fruit weighed about 400 g. If you have more fruit, you can of course use all of it, or cut some of it into thin slices and arrange them on top of the cake – under the jelly.

How to melt white chocolate?

I recommend melting chocolate in a bain-marie. For this purpose, pour water into the bottom of a saucepan or a smaller pot – about 2 cm high – and start heating it. Place a heat-resistant bowl (e.g., metal) on top, so that it rests on the rim of the pot, covering its entire circumference, but not touching the water. Add the broken chocolate to the bowl and heat it with the boiling water from the pot. Stir the chocolate occasionally. Once it’s completely melted, remove the bowl from the pot and set aside for about fifteen minutes to cool. You can add this cooled chocolate to the cream.

How to properly prepare gelatin for the cream?

Pour the powdered gelatin into a small glass or bowl and add cold water – pour it in portions until you lightly cover the gelatin – mix thoroughly with a teaspoon and set aside for about 5 minutes. During this time, the gelatin will thicken significantly. Then you need to heat it to make it liquid. If you have a microwave, put it in and heat it for 10 seconds first. If all the gelatin becomes liquid, take it out; if it’s still more solid, heat it for another 10 seconds.

If you don’t have a microwave, pour water into a small pot and start heating it. Place the glass with gelatin into the pot and heat, stirring, only until the gelatin dissolves.

Never add such heated gelatin directly to the cream, because with large temperature differences, the gelatin can set very quickly, creating “lumps” in the cream. Therefore, you need to temper it first. So, add 1-2 tablespoons of the finished cream to it and mix thoroughly. Only then can you add the gelatin to the rest of the cream and immediately mix at high speed.

How to store peach maiden cake?

Cake with mascarpone and peaches is best stored in the refrigerator, or in another cold place – in autumn and winter, this can be a balcony or terrace (if the temperature is not below zero). In that case, it’s good to protect the cake from above against wind or precipitation. Transfer it to an airtight container with a lid, and it will retain its freshness and excellent taste longer!

I hope this canned peach cake for a large baking sheet will appeal to you and you will gladly use the recipe. I would be very happy if you share your impressions in the comments below the recipe :)

And by the way, I highly recommend my other poppy seed cake recipes – there’s a wide selection of them on the blog, and you’ll surely find the perfect cake for yourself here too!

P.S. I also strongly encourage you to follow my Instagram profile, where you will also find my recipes in an easy-to-save-for-later format.

Recommended peach cake recipes

If you like cakes with peaches – both canned and fresh ones – then be sure to try my other recipes as well. Here I recommend, among others, three such recipes, and many more on the blog.

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