White Lady cake with peaches and coconut

“White Lady” cake with peaches and coconut – lush, delicate cream braid. Such a braid with peaches and coconut not only tastes good, but also has an original and bright appearance when cut.

“White Lady” cake with peaches and coconut – an incredible cake that combines a biscuit well soaked in peach syrup, a delicious cheese and cream layer with peaches and a creamy custard. the “highlight” of the cake is fried coconut shavings with a light caramel taste.

“White Lady” pie with peaches and coconut – ingredients

  • For bіskvіtu:
  • Eggs – 4 pieces.
  • Sugar – ½ cup.
  • Flour – ½ cup.
  • Starch – 1 tbsp.
  • Baking powder – ½ tsp.
  • Oil – 1 tbsp.
  • Cream with peaches:
  • Cheese (thrice ground) – 450 g.
  • Cream (from 30%) – 500 ml.
  • Powdered sugar – 3 tablespoons (or to taste).
  • Milk – ½ cup.
  • Gelatin – 3 tbsp.
  • Peaches – 1 can.
  • Custard:
  • Milk – 2,5 glasses.
  • Vanilla pudding – 2 packages.
  • Flour – 1 tbsp.
  • Sugar – ½ cup (or to taste).
  • Butter (room temperature) – 250 g.
  • Coconut sprinkle:
  • Coconut shavings – 150 g.
  • Oil – 80
  • Sugar – 2 tbsp.
  • Additionally:
  • Peach jam.

“White Lady” pie with peaches and coconut – recipe

Sponge cake

Separate the proteins from the yolks. Beat the egg whites until stiff foam, add sugar one spoon at a time, beat well each time at the highest speed of the mixer. Add yolks one by one, beat briefly at the lowest speed of the mixer.

Mix flour with starch and baking powder, sift to egg mass, mix with a spatula until smooth, add oil, mix again.

Cover the bottom of the mold (25×35) with parchment, spread the dough, level it. Bake at a temperature of 180 degrees for about 20-25 minutes. Leave the cake to cool on the wire rack.

Return the cake to the form, soak it well with peach syrup, grease with peach jam.

Coconut sprinkle

Melt butter in a pan, add sugar, stir until sugar melts. Add coconut shavings, fry, stirring, over low heat until golden brown. Remove from heat, leave to cool.


Add puddings and flour to a glass of milk, mix well so that there are no lumps.

Add sugar to the rest of the milk, put on fire, bring to a boil. Pour the pudding mixture into the boiling milk, stirring constantly, cook until it thickens.

Transfer the pudding to a ceramic dish, cover with cling film so that it touches the entire surface of the cream. Leave to cool.

Beat the butter to a soft, creamy mass, add the cooled pudding one spoon at a time, beat until smooth.

Cream with peaches

Cut the peaches into small pieces.

Dissolve gelatin in hot milk, leave to cool.

Beat the well-chilled cream together with powdered sugar until stiff. Add the cheese in parts, beat.

Add a few spoonfuls of cream cheese to the gelatin. Pour hardened gelatin into the cream cheese mass, beat well. Add pieces of peaches, mix well.

Spread the cream on the cake, level it. Spread the pudding cream on top, level it. Sprinkle with golden coconut shavings, put the dough in the refrigerator for 5-6 hours.

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