"Ala-Mimosa" Cake with Peaches and Pastry Cream

"Ala-Mimosa" cake is a hearty sponge cake with canned peaches and pastry cream. A hot-water sponge is baked as two layers (white and chocolate), soaked in peach syrup, generously layered with cream, and the sides are coated in sponge crumbs. Very tasty and appetizing - recommended!

"Ala-Mimosa" Cake

A hearty sponge cake with canned peaches and pastry cream. White and chocolate layers, a peach syrup soak, and a coating of sponge crumbs.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Chilling before assembly (overnight) 8 hours hrs

Total Time 9 hours hrs 30 minutes mins

Servings: 12 servings

Course: Cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Sponge

• 6 eggs
• 1.5 cups sugar
• 1.5 cups wheat flour
• 1.5 tsp baking powder
• 4.5 tbsp vegetable oil
• 4.5 tbsp water boiling
• 3 tbsp cocoa powder into the smaller portion of batter

Pastry cream

• 500 ml milk
• 230 g sugar
• 70 g wheat flour
• 4 eggs
• 2 g vanilla sugar or a pinch of vanillin

Filling

• canned peaches
• syrup from the peach can, for soaking

Method

 

Sponge

1. In a deep bowl, beat the eggs with the sugar with a mixer until light and fluffy.
2. Add the flour and baking powder, mixing with a spatula until smooth.
3. Pour in the sunflower oil and boiling water, and beat with the mixer again.
4. Divide the batter into two portions - a larger and a smaller one. Add cocoa to the smaller portion.
5. Bake in two pans (for example, 24 cm and 18 cm in diameter) for about 30 minutes in an oven preheated to 180 °C. Check doneness with a toothpick. Let the layers cool.

Pastry cream

1. Put the sugar, eggs, and vanilla sugar into a deep pot. Whisk well.
2. Add the flour and mix thoroughly so no lumps remain.
3. Pour in the milk and put the pot over medium heat. Cook for 10-15 minutes until thickened, whisking constantly.
4. As soon as the first bubbles appear, take it off the heat, pour the cream into another container, and let it cool.

Assembly

1. Cut the chocolate sponge (18 cm) into 2 layers. From the white sponge, cut out one more layer of the same diameter, and keep the trimmings for coarse crumbs.
2. Open the can of peaches. Soak the first chocolate layer with syrup.
   
3. Spread cream generously on top and arrange the peaches. Add the white layer and repeat everything, then top with the second chocolate layer, soaked with syrup.
   
4. Coat the cake with the remaining cream and decorate with sponge cubes from the trimmings. Bon appetit!
   

Notes

It's handy to make the sponge and cream the night before and assemble the cake the next day - the layers slice more easily and the cream fully cools.

Tips

• Make it in two stages. The sponge and cream are easy to make the night before, leaving assembly for the morning - that way the layers firm up and the cream cools completely.
• Two pans of different sizes - 24 cm and 18 cm: the batter is divided into a larger and smaller portion, and cocoa only goes into the smaller one.
• Take the cream off the heat right away, as soon as the first bubbles appear, and pour it into another container - it keeps cooking in the hot pot otherwise.
• Don't throw away the sponge trimmings - they turn into that coarse crumb for coating, which is what gives the cake its "mimosa" look.
• The syrup from the peach can makes the best soak for the layers - no need to cook anything separately.