Brazilian flair peach cake has layers of peaches making this cake super moist, light and delicious!! The filling is a combination of condensed mild with coconut and it’s perfectly sweet for this summer cake.
In our house, I am always the one that says: Let’s make a cake???!!. I LOVE homemade cake. From licking the bowl with the leftover batter, to the smell of the cake while it is baking in the house, the tension of doing the toothpick test and the relief of when it comes out clean, to thinking about the filling or glaze and the best part overall…to finally cutting the first piece and eating it…lol. This cake literally represents the name of this blog. Marilyn made this peach cake and I made the rest: the filling and glaze. Both are sweet staples of a lot of Brazilian desserts and as you know it was made with condensed milk. This cake is a great option for the warm weather because it has a mix of flavors and it needs to be served cold!! Enjoy it!
Link of the day…
Here I am with one more episode of Modern Love. “Live Without Me. I”ll Understand.” is one of the best episodes I’ve ever heard.
- ½ cup butter
- 1½ cups brown sugar
- 2 cups flour, plus
- 1 tablespoon flour for preparing the pan
- 1 cup buttermilk
- 1 egg
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 2½ cups diced peaches
- CREAM FILLING
- 1 can sweetened condensed milk
- 1 can coconut milk
- 3 eggs (whites and yolks separated)
- 5 tbp corn starch
- 1 cup of unsweetened shredded coconut
- 1 can table Cream. You can find it in any Latin store or even American stores too. (drain the liquid in the can).
- 3 tablespoons sugar
- 3 egg whites
- Make the glaze when everything is done. You can't leave this for a long time out of the refrigerator because it will separate.
- 3 fresh peacesh for decoration, peeled and cut into slices.
- FOR THE GLAZE
- You are going to whisk the egg whites in a mixing bowl until semi stiff.
- Add sugar slowly and then the creme de leite.
- Continue whisking until combined and stiff peaks form.
- Cream butter and sugar and add egg.
- Add flour, soda, salt and milk and beat until smooth.
- Gently fold in peaches.
- Pour into 2 greased and floured cakes rounds.
- Bake at 350 degrees for 20 to 30 minutes or until a toothpick inserted comes out clean.
- Set aside on a rack to cool. When cool turn out onto a sheet pan.
- FOR THE FILLING
- Cook the condensed milk, egg yolks and coconut milk, stirring slowly to combine with the yolks.
- When it starts to simmer, mix the corn starch dissolved with ¾ c. of water and add it to the cream filling.
- Add the shredded coconut.
- It is going to get thick very fast.
- The thickness of the filling is like a cream.
- BUILD THE CAKE
- Place the first layer of cake on a plate and spread the filling liberally on the cake.
- Place the second cake layer on top.
- Spread glaze over the top and sides of the cake, the toasted coconut and the fresh peaches on top. Refrigerate the cake in the refrigerator for at least 3 hours.
Beijos e Tchau!