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Peach Melba Traybake with Raspberries and Vanilla Cream – Perfect Summer Dessert
🛒 Ingredients
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200 g sugar
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1 sachet vanilla sugar
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zest of 1 unwaxed lemon
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1 pinch of salt
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200 g plain flour
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50 g cornflour
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1 sachet baking powder
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100 g ground almonds
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4 eggs
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4 large peaches
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250 g fresh raspberries
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200 g soured cream
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4 sachets vanilla sugar, for the cream
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200 ml double cream
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1 vanilla pod
This recipe is also available in German.
📌 Overview
Peach Melba traybake is a classic summer dessert combining ripe peaches and tart raspberries layered over a light almond sponge and topped with smooth vanilla cream. Rooted in British and German-inspired baking traditions, this traybake offers a fuss-free, authentic taste of seasonal fruit, perfect for relaxed summer afternoons or garden parties.
👨🍳 Preparation
- 1
Heat the oven to 175°C and grease a baking tray, roughly 30 x 40 cm, really well.
- 2
Using a hand mixer, beat the sugar, vanilla sugar, lemon zest and a pinch of salt until pale, light and creamy.
- 3
In a separate bowl, mix together the flour, cornflour, baking powder and ground almonds.
- 4
Add the flour mixture and eggs to the sugar mixture in turns, mixing until you have a smooth batter.
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Spread the batter evenly over the prepared tray.
- 6
Cut the peaches into thin wedges. Arrange about one third of the peach slices over the batter, leaving a little space between them.
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Scatter half of the raspberries between the peach slices.
- 8
Bake on the middle shelf for 30–35 minutes, until golden and a skewer inserted into the centre comes out clean.
- 9
Leave the cake to cool completely.
- 10
For the topping, stir the soured cream together with the vanilla sugar.
- 11
Whip the double cream until it holds soft peaks. Scrape the seeds from the vanilla pod and fold them into the soured cream along with the whipped cream.
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Spread the vanilla cream evenly over the cooled cake.
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Top with the remaining peach slices and raspberries.
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Blitz the remaining raspberries to a purée and drizzle it decoratively over the top.
🧠 Why It Works
This Peach Melba traybake balances the natural sweetness of peaches with the sharpness of raspberries, enhanced by a subtly nutty almond sponge that adds texture and depth. The vanilla-infused soured cream topping introduces a creamy acidity that cuts through the fruit’s juiciness, while the lemon zest brightens the overall flavour profile. The interplay of moist sponge, fresh fruit, and airy cream creates a harmonious texture and flavour experience that reflects the best of summer baking traditions in Germany and neighbouring regions.
🛠️ Troubleshooting
Why is my sponge dense instead of light and fluffy?
This may be due to overmixing the batter after adding the flour or not beating the eggs and sugar enough. Ensure you beat the eggs and sugar until pale and fold in the dry ingredients gently to maintain airiness.
How can I prevent the fruit from sinking during baking?
Arrange the peach slices and raspberries carefully on top of the batter rather than mixing them in, and avoid overcrowding to help them stay suspended during baking.
What if the vanilla cream topping is too runny?
Whip the double cream to soft peaks before folding it into the soured cream and vanilla seeds. Chilling the soured cream beforehand can also help achieve a thicker consistency.
Can I freeze the Peach Melba traybake?
It is best not to freeze this traybake due to the fresh fruit and cream topping, which can separate and become watery upon thawing.
How do I reheat the traybake without losing texture?
Reheat gently in a low oven (around 120°C) for a few minutes if desired, but it is best enjoyed chilled or at room temperature to preserve the cream and fruit textures.
💡 Tips and Variations
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For a richer finish, swap the soured cream for crème fraîche or mascarpone for an even creamier topping.
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Lining the tray with baking parchment will help prevent sticking and make the cake easier to lift out.
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What makes this bake so special is the contrast between the tart raspberries and the sweet, mellow vanilla cream.
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This recipe is already vegetarian. For a vegan version, use plant-based alternatives for the soured cream and double cream.
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If peaches aren’t to hand, nectarines or apricots work beautifully and give a similar summery flavour.
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A small squeeze of lemon juice in the raspberry purée will brighten the flavour and make the fruit taste even fresher.
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For a quick gluten-free and vegan adaptation, use gluten-free flour, replace the eggs with apple purée or flaxseed eggs, and use coconut yoghurt and coconut cream in place of the dairy.
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The real secret to this cake is the balance between the juicy fruit and the light, airy vanilla topping.
📦 Storage
Keep the cake covered in the fridge and enjoy within 2 days so the fruit stays fresh and at its best.
🍷 Pairing
This Peach Melba traybake pairs exquisitely with a dry German Riesling, whose crisp acidity and mineral notes highlight the fresh fruit’s brightness. A Silvaner from Franconia offers a delicate body and subtle herbal undertones that complement the almond sponge and vanilla cream. For an international touch, an Italian Pinot Grigio with its light, refreshing profile and gentle citrus hints harmonises beautifully with the dessert’s summery flavours, creating a refined and balanced tasting experience.
❓ F.A.Q.
Can I prepare the Peach Melba traybake in advance?
Yes, you can bake the traybake a day ahead and store it covered in the fridge. Add the vanilla cream topping and fresh fruit just before serving to maintain freshness and texture.
What can I substitute for peaches if they are out of season?
Nectarines or apricots make excellent substitutes, providing a similar sweetness and texture that complements the raspberries and vanilla cream.
How do I make this traybake gluten-free and vegan?
Use gluten-free flour blends, replace eggs with apple purée or flaxseed eggs, and substitute soured cream and double cream with plant-based alternatives like coconut yoghurt and coconut cream.
What is the best way to achieve a light and airy sponge?
Beating the sugar and eggs until pale and creamy incorporates air, while folding in ground almonds adds moisture and a tender crumb, resulting in a light yet flavourful sponge.
How should I store leftovers to keep the fruit fresh?
Store the traybake covered in the refrigerator and consume within two days to preserve the freshness of the peaches and raspberries.
🏛️ History and Tradition
Peach Melba originated in the late 19th century as a tribute to the Australian soprano Nellie Melba, combining peaches, raspberries, and vanilla ice cream. This traybake adaptation reflects the German and British love for fruit-forward, cream-topped desserts, often enjoyed during summer festivities and afternoon teas. Rooted in regional baking customs, it showcases the seasonal abundance of stone fruits and berries, reinforcing its place in everyday and celebratory German cuisine while honouring its classical origins.
If you’re after an easy summer bake that looks as lovely as it tastes, this one is well worth making. The combination of soft sponge, ripe fruit and creamy vanilla topping is such a crowd-pleaser, and it’s just the sort of cake that disappears quickly at the table. Do give it a try at home and share it with family or friends over a pot of tea or after supper — it’s a cheerful, generous pudding that always feels a bit special.
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