Inn On The Twenty’s Peaches N’ Cream Cake

Get ready to swoon over this incredible dairy free Peaches N’ Cream Cake! Imagine biting into a cloud-like angel food cake, subtly soaked with fragrant vanilla peach syrup, layered with sweet, tender poached peaches, and generously frosted with a billowy, dairy-free Swiss meringue. This light and dreamy dessert perfectly captures the sweet essence of summer, all thanks to Inn On The Twenty’s Pastry Chef,  Jayne Inouye.

Peaches N’ Cream Cake (Dairy Free)

Serves 8 – 10 people

Ingredients for Cake:

Angel food cake: 2 x 6” pans
360 g Egg whites
1½ g Cream of tartar
350 g Icing sugar
10 g Vanilla paste
133 g Pastry flour

Ingredients for Poached Peaches: 

150 g White sugar
150 g Water
5 g Vanilla paste
1 Peach, peeled and sliced

Ingredients for Swiss Meringue:

150 g Egg whites
300 g White sugar

Method for Angel Food Cake:

1. Whip your egg whites and tartar until foamy (one minute). 
2. Add your powdered sugar in 3 intervals then whip for 5 – 6 minutes, until soft peaks form, stir in your vanilla. 
3. Slowly sift in your flour and fold until all is combined, then pour into an ungreased pan and bake at 325°F for 40 – 45 minutes.
4. Once baked, let cool upside down on a cooling rack until cold to the touch, then remove your pan.
5. Cut layers into your cake at 1 inch in height, you should get 4 layers, two from each cake.
6. Set aside until its time to assemble.

Method for Poached Peaches:

1. Simmer the sugar, water and vanilla until sugar is dissolved.
2. Now add your peach slices and stir often, until peached are soft but not mushy.
3. Strain the peaches but save the liquid for soaking the cake later.

Method for Swiss Meringue: 

1. Add the sugar and egg whites together into a stainless-steel bowl and warm over a Bain maire until the sugar is dissolved, make sure to stir constantly.
2. Once dissolved, whip your mixture on high until stiff peaks form.

Assembly:

1. Put one layer of cake onto your cake plate and soak lightly with the peach syrup from when the peaches were poached using a pastry brush.
2. Add an even layer of meringue to the cake and level it with a metal cake spatula.
3. Add 3 – 4 slices of peaches and add your next cake layer.
4. Repeat these steps 1- 3 times until your out of cake.
5. Frost the outside of your cake with the meringue and decorate the top as you wish.

Tips:

Some garnishes we did here include: slivered almonds around the base of the cake, white sprinkles along the top, dark chocolate fan décor, a bit of toasted leftover Swiss meringue, and some poached peach slices.