Peaches and Cream Victoria Sandwich
Ingredients: All-purpose flour, Baking powder, Salt, Granulated sugar, Lemon · 120 min cook time · 450kcal · ~₩26,600
Ingredients
225g All-purpose flour, 10g Baking powder, 2g Salt, 225g Granulated sugar, 1개 Lemon, 225g Unsalted butter, 4개 Large eggs, 5ml Vanilla extract, 60ml Milk, 160ml Water, 2개 Peach tea bags, 1큰술 Sugar (for soak), 4개 Fresh peaches, 50g Sugar (for compote), 10g Cornstarch, 250g Mascarpone cheese, 250ml Heavy cream, 30g Powdered sugar
Instructions
1. Prepare the peach tea soak: Measure 2/3 cup (approx. 160ml) of water. Dunk two peach tea bags into the water. Add a little lemon juice and 1 tablespoon of sugar to create a simple syrup. Let it steep.
2. Prepare the cake pans: Fold parchment paper into a circle to fit the bottom of your cake pans. Butter the pans thoroughly, then place the parchment circles and smooth them down. Lightly grease the parchment as well.
3. Combine dry ingredients: In a bowl, whisk together 225 grams of all-purpose flour, baking powder, and a good bit of salt.
4. Prepare lemon sugar: Zest one lemon into 225 grams of granulated sugar. Rub the zest into the sugar with your fingers to release the oils and infuse the sugar with lemon flavor.
5. Cream butter and sugar: In a stand mixer, cream 225 grams of room temperature unsalted butter with the lemon sugar until light in color and fluffy. This will take a few minutes.
6. Add eggs and vanilla: Add 4 large eggs one at a time, mixing well after each addition until fully incorporated. Stir in vanilla extract until just combined.
7. Incorporate dry ingredients and milk: Add half of the dry flour mixture to the wet ingredients and mix on low speed until just combined. Then, add 60ml of milk and mix until incorporated. Finish by adding the remaining dry ingredients and mix until the batter is smooth, scraping down the sides of the bowl as needed.
8. Divide batter: Divide the batter evenly between the two prepared cake pans, aiming for approximately 450 grams per pan. Smooth the tops with a spatula.
9. Bake the cakes: Bake in a preheated oven at 180°C (350°F) for about 22 minutes, or until a skewer inserted into the center comes out clean. Start checking around 20 minutes.
10. Cool and soak cakes: Let the cakes cool in the pans for about 10 minutes. Then, carefully invert them onto a wire rack. While still slightly warm, brush the bottom (now top) of each cake with a couple of tablespoons of the peach tea soak. Ensure both sides of the cake layers are soaked. Let them cool completely.
11. Prepare peach compote: Dice fresh peaches. In a bowl, combine the diced peaches with sugar and lemon juice. Let them macerate for 10 minutes to draw out moisture. In a separate small bowl, make a cornstarch slurry with a little water.
12. Cook peach compote: Transfer the macerated peaches to a saucepan and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the compote thickens. Remove from heat and let cool completely.
13. Prepare mascarpone whipped cream: In a cold bowl, combine mascarpone cheese, heavy cream, and powdered sugar. Whip until stiff peaks form.
14. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of peach compote over the cake. Top with a layer of mascarpone whipped cream. Carefully place the second cake layer on top. Lightly dust with powdered sugar if desired.
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