Frangipane Peach Vanilla Cake

Frangipane Peach Vanilla Cake

½ peach
1 ounce Almond Cream Filling (see recipe)
1 mini cake circle Vanilla Cake (see recipe)
1 scoop vanilla ice cream
1 fluid ounce Strawberry Coulis (see recipe)
2 fluid ounces Crème Anglaise (see recipe)

Peel peach, cut in half and remove stone. Fill stone hole with 1 ounce almond filling. Bake at 325 for 20 minutes, remove from oven and cool. Place cooled peach over cake circle. Serve in a pool of crème anglaise with a scoop of vanilla ice cream and a generous drizzle of strawberry coulis.

Make 1 portion

Almond Cream Filling

10 tablespoons unsalted butter
¾ cup granulated sugar
1 ½ cups almond flour
3 eggs
½ teaspoon vanilla extract

In a mixer, cream butter and sugar together until light yellow in color and no lumps remain. Add in almond flour and mix completely. Add eggs one at a time, scraping down sides of bowl with each addition.

Makes 16 ounces

Vanilla Cake

1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
3 egg yolks
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Prepare two 9 inch cake pans or large sheet tray by greasing and flouring. Set aside. Cream together butter and sugar until smooth. To butter/sugar mixture add eggs, egg yolks and vanilla. In a separate bowl, combine flour, baking powder, baking soda and salt.

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