Serves 12-16
“Some cakes are made to sit politely on a cake stand. This isn’t one of them.” Brown butter vanilla sponge layered with fresh peaches, raspberries, mascarpone Chantilly and crunchy almond praline, all wrapped in clouds of toasted Italian meringue. A classic Peach Melba, dressed for a party.
For the Brown Butter Vanilla Cake
Ingredients
· 250g unsalted butter, browned and cooled until semi-firm
· 220g golden caster sugar
· 220g beaten egg (approximately 4 large eggs), room temperature
· 1 tbsp vanilla bean paste
· 220g self-raising flour
· ½ tsp baking powder
· ½ tsp fine sea salt
· 120ml whole milk, room temperature – blended together with…
· 2 tbsp (70g) Greek yoghurt
Method
Preheat the oven to 170°C fan / 190°C conventional. Line the base and sides of a 20 × 30cm rectangular cake tin, approximately 5cm (2 inches) deep, with baking parchment. (Alternatively, line 2 qty 8 inch round loose bottomed cake tins)
Using a stand mixer fitted with the paddle attachment, cream together the browned butter and sugar until pale, light and fluffy.
Gradually add the beaten eggs, followed by the vanilla bean paste, mixing well after each addition until fully incorporated.
In a separate bowl, sift together the flour, baking powder and salt.
Blend the milk and Greek yoghurt together until smooth.
Fold the dry ingredients into the creamed mixture in three additions, alternating with the milk and yoghurt mixture. Mix only until smooth and evenly combined.
Spoon the batter into the prepared tin and level the surface.
Bake for 28–30 minutes, or until golden brown, springy to the touch and a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
When cold, carefully slice the cake horizontally through the middle to create two even layers. Cut each layer lengthways through the centre to create four 30 × 10cm lengths of cake.
Brown Butter Tip
Brown butter is one of the secrets behind this cake’s depth of flavour. During browning, approximately 20% of the water evaporates while the milk solids caramelise, creating a rich, nutty flavour that perfectly complements vanilla, peaches and almonds.
To make brown butter, place the butter in a saucepan over a medium heat. Melt completely, then continue cooking, stirring continuously, until it foams and turns a deep golden amber colour with toasted milk solids visible on the bottom of the pan. Immediately transfer to a bowl and allow to cool until soft and spreadable.
For the lightest sponge, ensure all ingredients are accurately weighed and at room temperature before beginning.
Fresh Peach & Raspberry Mascarpone Chantilly
Ingredients
· 400g mascarpone
· 500ml double cream
· 50g icing sugar
· 1 tbsp vanilla bean paste
· 3-4 ripe but firm peaches
· 250g fresh raspberries
· 1 tbsp freeze-dried raspberry powder
Prepare the Fruit
Reserve some of the most attractive peach slices and fresh raspberries for decorating the finished cake.
Peel the peaches if preferred, remove the stones and finely chop enough of the flesh to fold through the Chantilly. Keep the remaining peaches for layering and decoration.
Gently crush approximately 200g raspberries with a fork, retaining plenty of texture. Fold through the freeze-dried raspberry powder and leave for 5 minutes to allow the powder to absorb some of the natural raspberry juices.
Reserve some of this crushed raspberry mixture for decorating the finished cake, together with the remaining 50g whole raspberries.
Method
Place the mascarpone, icing sugar and vanilla bean paste into the bowl of a stand mixer and whisk briefly until smooth.
Gradually add the cold double cream and whisk until the cream forms soft peaks.
Reserve a small quantity of the plain Chantilly to skim coat the assembled cake.
Fold some of the finely chopped fresh peaches and crushed raspberries through the remaining Chantilly, creating a beautiful peach and raspberry ripple throughout the cream.
Keep chilled until required.
Crunchy Almond Praline
Ingredients
· 75g caster sugar
· 25g liquid glucose
· 20ml water
· 75g toasted flaked almonds
· 15g unsalted butter
· ¼ tsp fine sea salt
· ¼ tsp vanilla bean paste
Method
Place the caster sugar, glucose and water into a heavy-based saucepan.
Heat gently until the sugar has dissolved, then continue cooking without stirring until the caramel reaches 170°C and is a rich golden amber colour.
Remove from the heat and carefully stir in the butter.
Add the vanilla bean paste and fine sea salt.
Immediately add the toasted flaked almonds, stirring quickly until completely coated in the caramel.
Pour onto a silicone baking mat or sheet of baking parchment and spread out into an even layer.
Leave to cool completely until crisp.
Break into pieces and crush into a mixture of crunchy praline crumbs and slightly larger pieces.
Reserve some of the most attractive praline shards and crunchy pieces for decorating the finished cake.
Italian Meringue
Ingredients
· 4 large egg whites
· 300g caster sugar
· 25g liquid glucose
· 65ml water
· 1 tsp cream of tartar
· Pinch of fine sea salt
Method
Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment.
Place the sugar, glucose and water into a saucepan. Heat gently until the sugar dissolves.
Continue cooking until the syrup reaches 110°C.
Begin whisking the egg whites on high speed.
Continue cooking the syrup until it reaches 119°C.
With the mixer running, carefully pour the hot syrup down the side of the bowl in a slow, steady stream.
Once all the sugar syrup has been added, add the cream of tartar and fine sea salt.
Continue whisking for approximately 8–10 minutes until the meringue is thick, glossy, stiff and cooled to room temperature.
To Assemble:
Place the first 30 × 10cm sponge layer onto a flat work surface or cake board.
Spread with one-third of the peach and raspberry mascarpone Chantilly.
Scatter over some of the chopped fresh peaches, crushed fresh raspberries and crunchy almond praline.
Position the second sponge layer on top and repeat with another layer of Chantilly, peaches, raspberries and praline.
Repeat with the third sponge layer.
Position the fourth and final sponge layer on top, taking care to keep the long sides straight and the cake level.
Use the reserved plain Chantilly to fill any gaps and apply a very light skim coat over the top and sides of the cake.
Wrap the top and sides of the cake with cling film and chill for at least 30 minutes, or until completely firm.
Carefully transfer the chilled cake onto a long serving cake board, rectangular serving board or platter.
Generously spoon the Italian meringue over the top and sides of the cake.
Use a palette knife to create soft peaks and swirls, then hand pipe decorative meringue details along the length of the cake.
Using a blowtorch, lightly caramelise the meringue until beautifully golden.
Finish with sliced fresh peaches, fresh raspberries, spoonfuls of the crushed raspberry mixture and crunchy almond praline, using a combination of praline crumb and larger shards for texture and height.
Mich’s Serving Note
This cake combines everything I love in a celebration bake: buttery vanilla sponge, ripe summer peaches, sharp fresh raspberries, clouds of cream, crunchy caramelised almonds and a little bit of theatre.
It captures all the elegance and nostalgia of the classic Peach Melba while transforming it into a spectacular long party cake designed to be brought to the table, sliced and shared.
The combination of fresh fruit rather than cooked fruit keeps the cake light and vibrant, while the brown butter and almond praline add richness, depth and crunch. The toasted Italian meringue brings everything together and gives the finished cake its real wow-factor.
Store in the refrigerator, but always allow the cake to come towards room temperature before serving for the very best flavour and texture. Keeps for 3 days and is not suitable for freezing.