Dough
⅔ cups (165 ml)
1 teaspoon lemon juice (10 ml)
4 Eggs (200 g)
1 cup caster sugar (200 g)
½ cup of Soya Corn Oil (125 ml)
½ teaspoon vanilla essence (5 ml)
2 cups wheat flour (260 g)
1 tablespoon baking powder (15 g)
Filling
4 tablespoons cornstarch (40 g)
1 cup whole milk (250 ml)
½ cup sugar (100 g)
1 small bottle of coconut milk (200 ml)
½ teaspoon vanilla essence (5 ml)
4 sifted egg yolks
Assembly and finishing
250 g drained and chopped peaches in syrup
50 g burnt shredded coconut
½ cup peach syrup (125 ml)
200 ml whipped cream
Mass: Mix the milk with the lemon juice and let it steep. In a blender, add the eggs, caster sugar, Soya Corn Oil, vanilla essence and soured milk. Beat until you obtain a liquid cream. Pour the cream into a deep bowl, sift in the wheat flour and baking powder and mix until you have a homogeneous dough.
Bake in the oven.
Bake in 2 20-cm diameter tins, greased and lined with parchment paper, in a preheated 160°C oven for about 40 minutes, or until a toothpick comes out clean.
Filling: Dissolve the starch with 3 tablespoons of milk in a saucepan. Add the other ingredients and heat over low heat, stirring constantly, until you get a thick cream. Set aside in the fridge with plastic wrap in contact with the cream.
Assembly and finishing: Cut each cake in half. Place a cake disk in one of the molds used and moisten it with 2 tablespoons of peach syrup. Divide the filling into 3 parts, spread 1 part on the cake, distribute 1/3 of the peaches and the grated coconut. Repeat the process twice with the other cake disks. Finish with the last cake disk and moisten with the rest of the syrup. Refrigerate for at least 6 hours.
Unmold the cake and, with a spatula, partially cover the cake with the whipped cream, leaving a little of the filling and the dough to show through. Garnish with grated coconut and peach slices.
The cake is ready for baking.
