Peach Delight

Peach Delight

After 7 years from my last record, I revise the cake again for Father's Day. Oops! It is still early to celebrate. At last, I share with the relatives that visiting my in laws. I have to come with another cake next week. Remember, Father's Day is on the second weekend.

The idea of having a jelly top layer is not bad. The layer of cake and fresh cream are also evenly spread. If the peach is cut into slices, it would be perfect. I should put all the peach on the cream layer. It seems a little for a glance.

For the fresh cream peach layer:

1. 10g gelatine (soak with 15g water)

2. Whip 400g fresh cream (VIVO)

3. Mix in the peach cube (150g) and peach syrup (blend 150g peach + 50g syrup) into the whipping cream.

4. Pour in the gelatine liquid and stir with spatula.

5. Decorate the cake as you wish.

It's simple to make for beginners. This is the first cake I learnt in my baking life( Year 2000).

Pandan Kaya layer cake

My favourite Pandan Kaya Layer Cake.

Two weeks ago, I learnt this cake from my mum-in-law. I love pandan flavour and the jelly mixture as well. For a small piece of this cake costs RM1.60 in bakery. So, for mummies, here's the recipe to share with you.

Sponge mix cake:

250g sponge mix

6 eggs

40g pandan juice

40g corn oil

Top jelly: (Mix and boil then pour in 9' square tin.)

Pandan juice 250g
instant jelly 10g

sugar 40g

Kaya jelly: (1. Mix all and filter before cook.)

(2. Cook the mixture until it is thicken like Kaya.)

Santan 430g

pandan juice 660g

eggs 2 nos

sugar 200g

instant jelly 30g

salt 1/4 tsp

agar-agar powder 1 1/2 tsp

tepung hijau (绿豆粉）50g

I wish you have a wonderful caking~! Happy Caking!