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Peach & Almond Travel Cake

Peach & Almond Travel Cake

The combination of peaches and almonds blends seamlessly with the softness of sponge cake. Its compact and durable form makes it a perfect gift or souvenir.

Ingredients:

180 g Haan Cake Mix Vanilla Sponge

150 g almond powder

100 g egg

300 g unsalted butter

Almond essence to taste

2 g baking powder

½ lemon juice

½ lemon zest

3-5 canned peaches

50 g sliced ​​almonds

Method:

Prepare a 10x20 cm baking pan, line it with parchment paper, and set aside. Preheat oven to 180°C.

Pour Haan Cake Mix Vanilla Sponge, almond powder, egg, butter, almond essence, baking powder, lemon juice, and zest into a mixing bowl and mix until well combined. Then, on low speed, add the canned peaches and sliced ​​almonds and mix gently until well combined. Pour the batter into the prepared pan, spread evenly, and bake for 40 minutes, until set, then let cool.

Finish:

Remove the cake from the mold and decorate the top with peaches and other ornaments.

 

 

 

 

 

 


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