PASTEL DE DURAZNO EXTRA ESPONJOSO Y SUAVE CON BUTTERCREAM DE AZÚCAR MORENA | POSTRES CON IXCHEL

peaches

🥗Healthier: apricots

💰Cheaper: canned peaches

Canned peaches are often more affordable and available year-round.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar adds a deeper flavor at a lower cost.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are budget-friendly and nut-free.

Preheat the oven and prepare the baking pan.

Cream together the butter and sugar until light and fluffy.

Add the egg yolks one at a time, mixing well after each addition.

Stir in the vanilla essence.

In a separate bowl, combine the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.

In another bowl, whip the egg whites until stiff peaks form and gently fold them into the batter.

Pour the batter into the prepared pan and bake until golden and a toothpick comes out clean.

For the filling, melt the butter in a pan, add the peaches, lemon juice, sugar, cinnamon, water, and cornstarch, and cook until thickened.

Once the cake has cooled, slice it and fill it with the peach mixture.

For the buttercream, beat together the butter, brown sugar, milk, and powdered sugar until smooth and fluffy.

Frost the cake with the buttercream.

Cooking Techniques

Spice Level:

Dietary

Allergens