Ingredients
Sweet Peach Compote:
1 lb / 450 grams peaches, sliced
3 tbsp. lemon juice
3 tbsp. water
1 tsp. vanilla extract
Peaches and Cream Filling:
1 cup heavy cream
3 tbsp. Greek Yoghurt
1 x batch sweet peach compote
Cinnamon and Vanilla Sponge Cake:
4 large eggs, separated
½ cup + 2 tbsp. granulated (caster) sugar
1 ½ ounces / 40 grams unsalted butter, melted
2 tbsp. hot water
1 tsp. vanilla extract
½ cup self-raising flour
1 tsp. ground cinnamon
2 tbsp. icing (confectioners’) sugar
Italian Meringue Buttercream:
8 egg whites
1 ¾ cups granulated (caster) sugar
3 ½ sticks / 14.1 ounces / 400 grams unsalted butter, very soft at room temperature
1 tsp. vanilla extract
Peach or apricot food colouring, (you can also use a mixture of red and yellow food dye to form a pale peach colour)
Preparation
