When summer arrives, nothing beats a light, fruity dessert. This Peach Summer Cake combines a soft chocolate sponge with a silky orange-scented cream and juicy peach slices. It’s the kind of cake that feels elegant enough for a celebration yet simple enough to enjoy on a warm afternoon with coffee or iced tea.
If you love fruity desserts with a creamy twist, this cake will become a favorite. The best part? You can prepare it ahead of time and let the fridge do all the work while flavors blend together beautifully.
Ingredients
Sponge cake:
6 large eggs
¾ cup granulated sugar
1 packet vanilla sugar (or 1 tsp vanilla extract)
1 cup all-purpose flour
¼ cup cornstarch
¼ cup unsweetened cocoa powder
2 tbsp vegetable oil
pinch of salt
butter and flour for greasing the pan
Cream filling:
2 cups heavy whipping cream
½ cup powdered sugar
6 gelatin sheets (or 2 ½ tsp powdered gelatin)
½ cup orange liqueur (like Cointreau)
1 packet vanilla sugar (or 1 tsp vanilla extract)
Decoration:
about 14 oz (400 g) fresh peaches, sliced
chocolate shavings
Instructions
Preheat oven to 375°F (190°C) and grease a 9-inch springform pan with butter and flour. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add sugar and vanilla sugar while whisking until glossy. Add yolks one by one, mixing gently. Sift in flour, cornstarch, and cocoa, folding carefully to keep the batter airy. Stir in the oil, pour into the prepared pan, and bake for 20–25 minutes. Cool completely, then slice horizontally into two layers.
Soak the gelatin sheets in cold water for 5–10 minutes. Gently heat the orange liqueur and dissolve the softened gelatin in it, then let it cool slightly. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in the cooled gelatin mixture.
Place the first sponge layer on a serving plate, spread with part of the cream, and top with sliced peaches. Add the second sponge layer and cover the cake with the remaining cream. Decorate with extra peach slices and chocolate shavings. Refrigerate for several hours, preferably overnight, before serving.
