Preparation:
Prepare the cake base:
Preheat oven to 180°C (356°F). Grease and flour a round cake tin.
In a bowl, cream together the soft butter, sugar and vanilla sugar until light and fluffy.
Add the egg and lemon zest, mixing well.
Sift in the flour and baking powder, mixing gently to combine into a soft dough.
Spread the batter evenly over the prepared cake tin.
Make the cream:
In a saucepan, combine milk, egg yolks, sugar, vanilla sugar, and cornstarch. Cook over medium heat, stirring constantly, until mixture thickens.
Remove from heat and stir in cream or mascarpone and lemon juice. Cool slightly.
Assemble the pastry:
Pour the cream onto the bottom of the cake in the form. Arrange the sliced peaches on the cream.
Bake:
Bake in preheated oven for about 40-45 minutes or until the cake is firm and the top is golden brown.
Optional addition to the meringue:
If necessary, 10 minutes before the end of baking, brush the pastry with beaten egg whites. Sprinkle with flaked almonds and return to the oven to finish baking.
Participate:
Let the cake cool in the pan before slicing and serving. Enjoy it on its own or decorate it with a dollop of whipped cream or a sprinkle of powdered sugar.
Bottom Line: This Italian Peach and Lemon Cake captures the essence of Italy with its vibrant flavors and irresistible texture. Whether it’s for family gatherings or special celebrations, this is a dessert that’s as delicious to make as it is to eat. Enjoy the baking process and the pleasure of sharing this beloved cake with your loved ones. Enjoy!
