PEACH MELBA CAKE (PFIRSICH MELBA TORTE)

Peach Melba Cake, or in Germany we call this heavenly cake Pfirsich Melba Torte! A delicious light and fresh peach-raspberry mousse cake layered in moist vanilla sponges. A true showstopper dessert!

WHAT IS PEACH MELBA?

Peach Melba Cake is made with tender vanilla sponges and filled with juicy ripe peaches, pureed raspberries, and a light cream cheese mousse. Tasty and refreshing, this dessert is so creamy and light, thanks to the addition of the cream cheese mousse. A truly heavenly flavor combination. Feel free to share this recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

This cake recipe is a lovely, refreshing, and elegant dessert, perfect when peaches and raspberries are in season. The vanilla sponges are infused with peach syrup for an extra layer of flavor and moisture. Serve with lots of fresh fruit!

Tips on making the best Peach Melba Cake

• Use light and airy vanilla sponge cake layers to build the cake. Sponges can be made a day ahead. Wrap tightly in plastic wrap and let sit at room temperature until using.
• If using fresh peaches, add peaches to boiling water for a few minutes. This will make it easier to peel the skin off, and slice. Then macerate the peaches with sugar to draw out the juices.
• Use the peach juice to infuse the cake sponges. If desired you can add a little peach liquor to spike the syrup also.
• Make a light and airy cheese cake mousse. It adds a perfect light tang and complements the fruit beautifully.
• Chill the mousse for 30 minutes before assembling the cake.
• Chill the assembled cake for at least 4 hours or overnight before serving.
• Decorate and serve the cake with extra peach slices and raspberries.

Watch this short video of how easy it is to assemble:

Recipe

Peach Melba Cake

Prep Time: 1 hour hour

Cook Time: 35 minutes minutes

Chilling time:: 4 hours hours

Total Time: 5 hours hours 35 minutes minutes

Servings: 14

Author: Hello Ani

Peach Melba Cake - A delicious light and fresh peach-raspberry mousse cake layered in moist vanilla sponges. A true showstopper dessert!

Pin Recipe Print Recipe

US Customary - Metric

Ingredients

For the Vanilla Sponges

• 6 egg yolks
• 6 egg whites
• 1 cup flour
• ⅓ cup cornstarch
• 1 teaspoon baking powder
• pinch of salt
• 1 teaspoon vanilla extract
• 1 cup sugar

Filling

• 29 oz canned peaches, or 4-5 fresh peaches (reserve a view slices for decoration)
• 12 oz fresh raspberries (reserve ½ cup for decoration)
• 2 tablespoon freeze-dried raspberry powder (optional)
• 32 oz cream cheese (I like the Philadelphia brand)
• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 (10 g) packages of Dr. Oetker- Whip it- Stabilizer for whipping cream
• 1 teaspoon agar-agar (gelatine powder), or 1 package of tortengus

Fruit puree topping

• ½ cup peaches
• 1 cup peach syrup

Instructions

Vanilla Sponges

• Preheat Oven to 350° F (180 ° C)

  1. Separate the egg yolks from the egg whites.

  2. Add the egg whites into a bowl of an electric stand mixer, add half of the sugar, and whip until the mixture becomes close to a stiff peak.

  3. In another bowl beat the egg yolks with the remaining sugar and the vanilla extract until pale and creamy, about 3 minutes. (Tip: If using an electric handheld mixer it will take 2 more minutes of whipping - per bowl)

  4. With a rubber spatula gently fold (in 3 steps) the stiff egg white into the egg yolk mixture. Slowly incorporate from the outside moving into the inside of batter.

  5. Next, through a fine-mesh sieve sift the flour, baking powder, and salt. Fold slowly the dry ingredients in (2 steps) into the batter.

  6. Prepare a 9 inch ( 23 cm) round cake pan. Spray the bottom and the sides lightly with a baking spray. Pour cake batter into the baking pan and bake for about 35 minutes.

Filling

• 1. Drain the peaches, and catch the syrup into a bowl. Reserve ¼ cup syrup for drenching the vanilla sponges) Slice peaches into cubes. Keep 4 slices for decoration, and half of a cup of peaches for pureeing.

  2. Lightly rinse raspberries, and cut in half if you like. Keep ½ cup for decoration.

  4. Whip the heavy cream with the stabilizer until stiff peaks form.

  5. Add the cream cheese to a bowl of a stand mixer and mix it together with the sugar and the vanilla extract. Next, carefully fold the stabilized cream (in 2-3 steps) with a rubber spatula into the cream cheese mixture.

  Tip: Remove about 5 tablespoons of the finished mousse, and put it into a piping bag for decoration.

  6. Remove a little more than half of the filling into another bowl, and add the cubed peaches into one bowl, and raspberries into the other bowl. If you like you can add the freeze-dried raspberry powder to the mixture for extra flavor and the pretty pink color.

  Assemble the Cake:

  Cut the vanilla sponge into 3 equal-sized layers. Place the first layer onto a serving platter, drizzle with peach syrup, then scoop half of the peach-mousse mixture over, and even out. (This will work best if you have a cake ring to hold in the layers perfectly)

  Add the second cake sponge on top, drizzle the syrup, and scoop all of the raspberry- mousse on top. Even out.

  Repeat with the third sponge, drizzle the syrup, then add the remaining peach mousse. Even out. Set cake into the refrigerator for 30 minutes.

  In the meantime make the Peach puree topping.

  Puree ½ of cup peaches with the syrup from the can, about 1 cup of syrup. Add mixture to a small saucepan, add 1 teaspoon of agar-agar (gelatine powder), whisk, and bring to a quick boil. Allow the mixture to cool slightly.

  Remove the peach melba cake from the refrigerator and carefully pour the cooled peach puree on top of the cake. You can decorate the cake as soon as the fruit puree has been set. About 20 to 30 minutes. You can pipe a few swirls of the reserved cream cheese mousse, and add a few slices of the peaches and the raspberries.

  Chill the peach melba cake for at least 3 to 4 hours, or overnight before serving. Enjoy!

Nutrition

Calories: 499kcal | Carbohydrates: 41g | Protein: 9g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 190mg | Sodium: 244mg | Potassium: 340mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1574IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 1mg

COURSE: Cake, Dessert

CUISINE: American, German

KEYWORD: Peach Melba, Peach Melba Cake, Peach Melba Dessert, Peach Raspberry Cake

DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!