Bakeries
Peach Cake Recipe
Prep Time | 20 minutes |
Cook Time | 55 minutes |
Passive Time | 15 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1/2 Tin Condensed Milk
- 2 cup Fine Wheat Flour Maida
- 1 cup butter
- 1 tsp baking powder
- 1/2 tsp Sodium Bicarbonate Khaane Wala Soda
- 1 tsp vanilla essence
- 1 Tin Peach
- 200 gms Cream
- 2 tblsp Jam
- 4 tblsp Icing Sugar
- 1 cup Cashewnut Kaju
Ingredients
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Instructions
- Open the peach tin and separate the liquid and the peaches.
- Except for 4 - 5 peaches cut the rest into small pieces.
- Cut cashewnut (kaju) in samll pieces.
- Mix fine wheat flour (maida) with baking powder.
- In a bowl mix butter and condensed milk..
- Now little by little add the fine wheat flour (maida) and baking powder mixture.
- After it is properly mixed add vanilla essence.
- Mix 1/2 cup of hot water in the mixture and whisk nicely.
- Now apply a layer of butter to a tin.
- Pour the mixture in the tin.
- Preheat the oven for 10 minutes.
- Now keep the tin with the mixture in the oven for 30 minutes at 400 F.
- Prick the cake to see if the cake is ready.
- If it is done take it out and let it cool.
- Now whisk the fresh cream.
- When the cream thickens add icing sugar.
- When the cake cools doen pour some of the liquid from the peach tin.
- When the cake absorbs all the liquid pour some more to make it a bit soft.
- Now cut the cake from the center into 2 halves.
- On the lower half apply half the beaten cream.
- Sprinkle some cut peach pieces and the cashew nuts.
- Now place the other half on the lower section.
- Apply jam on the outer section of the whole cake.
- Apply rest of the cream on the top of the cake.
- And sprinkle rest of the cashewnut (kaju) and peach pieces.