Cream and Peach Cake

Ingredients

Butter 170g

Sugar 2 cups

Eggs 4

Sour cream 3/4 cup

Lemon zest 1/2 tsp

Orange zest 1/2 tsp

Vanillin 1/2 tsp

Flour 2 cups

Starch 1/4 cup

Salt 1/2 tsp

Soda 1 tsp

For the filling:

35% cream 235 ml

Sugar 4 tbsp

Vanillin 1/2 tsp

Peaches 2

Preheat the oven to 175°C. Grease 2 cake pans with butter and line them with parchment paper. Beat the butter and sugar in a mixer at high speed until light and fluffy. Beat in the eggs, sour cream, zest, and vanilla at medium speed. Mix thoroughly.

Sift the flour, starch, salt, and baking soda. Add the dry mixture to the batter at low speed and knead. Pour the batter evenly into the prepared pans, smooth the surface, and bake for 40-45 minutes. Cool the cake layers completely.

For the filling, beat the cream, sugar, and vanilla until stiff. Spread half the cream on the first cake layer, top with half the peaches, top with the second cake layer, and then add the cream and peaches again. Serve chilled.

Enjoy!