Yum Secret's video: Amazing Peach Raspberry Cake Recipe

This Peach Raspberry Cake is the perfect summer treat! Made with a crumbly shortbread crust, almond crunchy layer and sweet creamy filling with a pleasant sourness of raspberries and peaches! This homemade peach raspberry cake is so easy, and tastes like summer on a plate. And it would be delicious with any fruits or berries. Enjoy! INGREDIENTS For 9-inch (21-22cm) round cake pan For the Crust 11/4 cups (200g) all-purpose flour 7 tablespoons (100g) chilled butter Pinch of salt 1/2 cup (50g) ground almonds For the Creamy Filling: 4 eggs 14 oz (400g) cream cheese Philadelphia room temperature 1/3 cup (80g) granulated sugar 1 teaspoon pure vanilla extract 3 tablespoons semolina or rice flour 6 oz fresh raspberries 2 -3 medium ripe peaches peeled, pitted, and sliced or chopped PREPARATION Make the Crust 1. Line bottom of a 9-inch (22 cm) springform pan (with a removable base) with parchment paper. 2. Cut the chilled butter into cubes and grind using your hands with flour and salt into small crumbs 3. Press the crumbs mixture into the bottom of the springform pan. 4. Chill in the refrigerator for 10 minutes. Make the Creamy Filling 1. In a large mixing bowl whisk the cream cheese, eggs, sugar, vanilla and flour until well combined. 2. Sprinkle ground almonds on top of the chilled crust. 3. Pour ½ of creamy filling and spread raspberries on top of the dough. 4. Pour the rest of the creamy filling and evenly distribute the chopped peaches on top of the cake. 5. Bake in the preheated oven to 350°F/180°С for 45-50 minutes. 6. Reduce the temperature to 305°F/150°С and bake until cooked through for about 30 minutes or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving. 7. Dust with powdered sugar if desired. Enjoy!