Directions
- Preheat your oven to 180°C (350°F) and grease and flour a baking pan.
- In a mixing bowl, beat the egg yolks with the sugar until the mixture becomes creamy and pale.
- Gradually add the wheat flour and milk to the yolk mixture, beating continuously to maintain a smooth texture.
- Gently fold in the baking powder and the stiffly beaten egg whites, mixing carefully to retain air and keep the batter light.
- Pour the batter into the prepared baking pan and bake in the preheated oven for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- While the cake is cooling, prepare the cream. In a saucepan, mix the sweetened condensed milk, cream, corn starch, and measured milk. Cook over medium heat, stirring constantly until the mixture thickens into a smooth custard. Remove from heat and let cool slightly.
- Pour the cream over the cooled cake evenly, smoothing the top with a spatula.
- Arrange the peach slices over the cream layer, covering the surface evenly.
- Sprinkle shredded coconut over the top and, if desired, add a layer of Chantilly cream for decoration.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cream to set.
Recipe Details
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes + chilling time
Servings: 8–10
Difficulty: Medium
Variations & Substitutions
- Fruit Swap: Use other canned fruits such as pineapple, mango, or berries.
- Gluten-Free: Substitute wheat flour with a gluten-free flour blend.
- Lighter Version: Replace cream with Greek yogurt for a tangy twist.
- Nutty Top: Add toasted almonds or chopped pistachios instead of coconut.
Serving Suggestions
The most important part is just ahead — click NEXT »»
