It was my mum’s birthday. I wanted to make a cake for everyone to celebrate her birthday. It had to be hassle-free and quick to whip up since I am desperately lacking in time to do a hundred and one things over the weekends nowadays.
I have this lovely peach cream cake recipe pinned in Pinterest for the longest time already (right at the bottom of my board on ‘Recipes to Try’). I love its fruity abundance using strawberries as the main ingredient for the cake (I’ve replaced this with peach instead). What came to my mind immediately was that I could also use red raspberries and blueberries to adorn the top of the cake to give it more colours and cheeriness.
The result was great. The dessert cake tasted refreshing without too much heaviness of the cream. The nutty base and toppings gave the cake a crunchy and buttery texture and taste to the cake that made it really unique and flavoursome. Be sure to make extra portions of this topping to keep in the fridge for the late-night snack cravings when they attack!
- Ground almond: 200g (2 cups)
- Sliced almond: 50g (1/2 cup)
- Brown sugar: 3/4 cup
- Butter: 170g (1 cup, melted)
- Egg white: 2 (or 3 small eggs)
- Fine sugar: 1/2 cup
- Whipping cream: 280g
- Lemon juice: 2 tbsp
- Peach: 300g (2 cups, diced)
- Raspberry: 100g
- Blueberry: 100g
- Preheat oven at 170 degrees Celsius.
- Mix together ground almond, sliced almond, brown sugar and butter. Spread out in a baking pan.
- Bake 20 min, stirring once at the 10min mark.
- Set aside to cool before pressing 2/3 of this mixture into a ring pan to form the cake base.
- Beat egg whites and sugar till stiff.
- Separately beat whipping cream till soft peaks form.
- Fold cream, lemon juice and peach into whisked egg white. Do not overwork.
- Pour cream mixture onto baked crust and spread evenly. Leave to freeze overnight.
- Garnish with remaining 1/3 baked crust, raspberries and blueberries.
- This recipe was kindly adapted from She Wears Many Hats’ ‘Frozen Strawberry Squares‘.
- I have substituted the strawberries with peach, as well as added raspberries and blueberries to the recipe as a topping. This is probably one of the best ways to inject colour and happiness into the celebration of my mum’s 61st big birthday.
- Remove the cake from the freezer to chill in the fridge compartment for about half an hour before serving. Top the cake with the fruits just before the cake is ready to be served and after it is removed from the freezer. I froze them all in the freezer the first time round and I must say, the fruits were a little too hard and icy for my liking. It was a brain-freeze!
1 cake, about 9 square slices