Peach Jelly Cream Cake
Ingredients:
Base:
1 cup (120g) all-purpose flour
1/2 cup (100g) sugar
2 large eggs
1/4 cup (60ml) milk
1/4 cup (60ml) vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
Jelly Layer:
2 cups (500ml) peach juice (or any fruit juice of choice)
2 tablespoons sugar (optional, adjust to taste)
2 tablespoons cornstarch
1 tablespoon unflavored gelatin (dissolved in 2 tablespoons water)
1 cup diced fresh or canned peaches (optional)
Cream Layer:
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1 1/2 cups (360ml) heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Crumb Topping:
1/2 cup (50g) crushed biscuits or cookies
2 tablespoons unsalted butter (melted)
Instructions:
Step 1: Make the Base
Preheat the oven to 350°F (180°C). Grease and line a rectangular or square baking pan.
In a bowl, whisk eggs and sugar until fluffy. Add milk, oil, and vanilla extract, and mix well.
Sift in the flour and baking powder. Fold gently until combined.
Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
Step 2: Prepare the Jelly Layer
In a saucepan, mix peach juice, sugar (if using), and cornstarch until smooth.
Heat over medium heat, stirring constantly, until the mixture thickens.
Remove from heat and stir in the dissolved gelatin. Add diced peaches if desired.
Pour the jelly mixture over the cooled cake base. Refrigerate until set (about 2 hours).
Step 3: Whip the Cream
Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the set jelly layer.
Step 4: Add the Crumb Topping
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Mix the crushed biscuits with melted butter until crumbly.
Sprinkle evenly over the cream layer.
Step 5: Chill and Serve
Refrigerate the cake for at least 1 hour before slicing.
Cut into squares and serve chilled.
