Delightful Peach Cream Jelly Roll
Indulge in the light and luscious Delightful Peach Cream Jelly Roll, a breathtaking dessert that combines fluffy sponge cake, velvety pastry cream, and perfectly caramelized peaches. This delightful treat is not only visually appealing but is also rich in flavor, making it an elegant choice for gatherings and special occasions. The warm peach filling, infused with a hint of rum, pairs perfectly with the creamy texture of the filling. Serve this delightful dessert chilled for a refreshing end to any meal and impress your guests with both taste and presentation!
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
large eggs
8
granulated sugar
1 cup
granulated sugar
2 tablespoons
all-purpose flour
1 cup
baking powder
1 teaspoon
salt
1/8 teaspoon
pure vanilla extract
1 teaspoon
unsalted butter
2 tablespoons (melted)
unsalted butter
2 teaspoons (room temperature)
large egg yolks
5
cornstarch
3/4 cup
heavy cream
2 1/2 cups
granulated sugar
1 1/2 cups
unsalted butter
2 tablespoons
light brown sugar
1/2 cup
ground cinnamon
1/8 teaspoon
medium fresh peaches
4 (peeled, pitted, and cut into 1/4 inch wedges)
rum
1/4 cup
sweetened whipped cream
1 cup
fresh mint sprigs
8
confectioners' sugar
to taste
Instructions
1
Preheat the oven to 350°F (175°C). Line a 17 x 12-inch jelly roll pan with parchment paper and grease it with 2 teaspoons of room temperature butter. Sprinkle 2 tablespoons of sugar over the parchment.
2
In a large mixing bowl, beat the eggs and 1 cup of granulated sugar with an electric mixer on medium-high speed for about 8 minutes, or until the mixture turns pale yellow, thickens, and triples in volume.
3
Sift together the flour, baking powder, and salt in a separate bowl. Gently fold this dry mixture into the egg mixture until smooth. Add the vanilla and 2 tablespoons of melted butter, mixing gently until fully incorporated.
4
Pour the batter into the prepared pan, spreading it evenly. Bake for approximately 15 minutes, or until the cake springs back when touched. Allow to cool for 2 minutes, then carefully flip it out onto a large piece of parchment paper.
5
For the filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of heavy cream; whisk well and set aside.
6
In a medium saucepan over medium heat, combine the remaining 1 1/2 cups of cream and 1 1/2 cups of sugar. Stir to dissolve the sugar and bring to a gentle boil, about 10 minutes, then slowly add the egg mixture while whisking. Continue cooking, whisking constantly until thickened, approximately 5 minutes.
7
Transfer the mixture to a glass bowl and cover the surface with plastic wrap to prevent a skin from forming. Let cool completely at room temperature.
8
Once cooled, beat the mixture in an electric mixer until smooth. If it's too thick, warm an additional 1/2 cup of heavy cream and mix it in until you reach a creamy texture.
9
For the peaches, heat 2 tablespoons of butter in a sauté pan over medium-high heat. Stir in the light brown sugar and cinnamon until dissolved. Add the peaches and cook for 5-6 minutes, stirring gently until the mixture turns dark amber.
10
Carefully add the rum to the peach mixture, ignite it to flambe, and let the flames subside as the alcohol burns off. Allow the peaches to cool for 10 minutes, then pulse in a food processor until smooth yet spreadable.
11
To assemble the jelly roll, peel off the top layer of parchment from the cooled cake. Roll (lengthwise) and unroll the cake in the parchment several times to loosen it. Spread the peach mixture evenly over the cake, followed by the pastry cream.
12
Using the parchment paper for assistance, roll the cake tightly from one end. Wrap it in plastic wrap and refrigerate for at least 4 hours.
13
Once chilled, slice the roll diagonally into 2-inch pieces. Serve on plates garnished with whipped cream, sprigs of fresh mint, and a dusting of confectioners' sugar.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Delightful Peach Cream Jelly Roll?
It is a light and luscious dessert featuring fluffy sponge cake, velvety pastry cream, and caramelized peaches infused with rum.
What is the recommended oven temperature for the sponge cake?
The oven should be preheated to 350°F (175°C).
What size pan should be used for this recipe?
A 17 x 12-inch jelly roll pan is required.
How do I prepare the jelly roll pan before baking?
Line the pan with parchment paper, grease it with 2 teaspoons of butter, and sprinkle 2 tablespoons of sugar over it.
How long should I beat the eggs and sugar for the cake?
Beat them on medium-high speed for about 8 minutes until the mixture triples in volume and turns pale yellow.
What dry ingredients are needed for the sponge cake?
The dry ingredients include all-purpose flour, baking powder, and salt.
How long does the sponge cake need to bake?
The cake typically bakes for approximately 15 minutes.
How can I tell if the sponge cake is finished baking?
The cake is done when it springs back immediately when touched.
What is the first step in making the pastry cream filling?
Whisk together egg yolks, cornstarch, and 1 cup of heavy cream in a mixing bowl.
How do I prevent a skin from forming on the pastry cream?
Cover the surface of the mixture with plastic wrap while it cools.
What should I do if the pastry cream becomes too thick after cooling?
Warm an additional 1/2 cup of heavy cream and mix it into the cream until you reach the desired texture.
How are the fresh peaches prepared for the filling?
Peel, pit, and cut 4 medium peaches into 1/4 inch wedges.
How long do the peaches cook with sugar and cinnamon?
Sauté them for 5-6 minutes until the mixture turns a dark amber color.
What type of alcohol is used to flambé the peaches?
The recipe calls for 1/4 cup of rum.
How should the peaches be processed after cooking?
Pulse the cooled peach mixture in a food processor until it is smooth yet spreadable.
What is the secret to making the cake roll easily?
Roll and unroll the cooled cake in parchment paper several times to loosen it before adding fillings.
In which direction should the cake be rolled?
The cake should be rolled lengthwise for the jelly roll shape.
How long does the assembled jelly roll need to be refrigerated?
It should be refrigerated for at least 4 hours before serving.
How should the jelly roll be sliced for presentation?
Slice the roll diagonally into 2-inch pieces.
What garnishes are suggested for this dessert?
Serve with sweetened whipped cream, fresh mint sprigs, and a dusting of confectioners' sugar.
What kind of butter is best for this recipe?
Unsalted butter is recommended for both the cake and the peach sauté.
How much heavy cream is used in the entire recipe?
The recipe uses 2 1/2 cups of heavy cream in the pastry cream, plus extra for thinning or garnishing.
What is the purpose of the cornstarch in the filling?
Cornstarch acts as a thickening agent for the pastry cream.
Can I use light brown sugar in this recipe?
Yes, 1/2 cup of light brown sugar is used specifically for caramelizing the peaches.
Is vanilla extract used in the cake?
Yes, 1 teaspoon of pure vanilla extract is added to the sponge cake batter.
Should the peaches be hot when added to the cake?
No, allow the processed peaches to cool before spreading them onto the cake.
How many egg yolks are used in the pastry cream?
Five large egg yolks are used to create the rich cream filling.
Does the cake need to be chilled before serving?
Yes, it is best served chilled for a refreshing taste and better structural integrity.
What makes this dessert suitable for special occasions?
Its elegant presentation, rich flavor profile, and the unique flambéed peach filling make it a standout treat.
What should I use to flip the cake out of the pan?
Flip it onto a large piece of fresh parchment paper after it has cooled for 2 minutes.