Name: Creamy peach sheet cake: batter, fruit and cream in perfect combination
Prep time: 80 min
Cook time: 80 min
Total time: 80 min
Yield: 12
Ingredients: 2 eggs; 60 g granulated sugar; 100 g plain flour; 1 teaspoon baking powder; 1 tablespoon unsweetened cocoa powder; 200 ml milk; 500 ml whipping cream (min. 30 %); powdered sugar to taste (approx. 2–3 tablespoons); 1 can of peaches in syrup (approx. 400 g); 1 packet gelatin (10 g); 100–150 ml water (for dissolving the gelatin)

Preparing the batter In a bowl, whisk the eggs with the sugar until light and fluffy (3–5 minutes). Gradually fold in the sifted flour with baking powder and cocoa, pour in the milk and mix with a spatula until smooth.

Baking the base Line the pan with baking paper and pour the batter into it evenly. Bake in a preheated oven at 180 °C for 25 minutes. After baking, remove and let cool for 30 minutes.

Preparing the peach gelatin Dissolve the gelatin in 100–150 ml of boiling water according to the instructions on the packaging and let it cool slightly – it must not be hot.

Cream filling In a large bowl, whip the cream with the powdered sugar into stiff peaks. While mixing continuously, slowly pour in the cooled gelatin and whip until the cream is smooth and firm.

Combining with the peaches Drain the canned peaches, reserving the juice. Cut the fruit into smaller pieces and gently fold into the cream.

Assembling the cake You can lightly sprinkle the cooled base with the remaining peach juice or weak tea to soften it. Spread the peach cream over the base and smooth the surface.

Chilling Cover the cake with cling film and place it in the refrigerator for at least 3 hours (preferably overnight) so the cream sets and the flavors meld.