A moist sponge cake base, delicate vanilla cream with sour cream, juicy peaches, and a thick layer of whipped cream make up the beloved homemade Florida slices. A sprinkle of chocolate gives them a richer flavor, making this dessert perfect for family celebrations or Sunday coffee.
Preparation is divided into several easy steps. It’s important to let both the sponge and pudding cool completely and to place plastic wrap directly on the hot pudding to prevent a skin from forming. The finished slices need at least 4 hours in the fridge, but they are best if left to set overnight.
What You’ll Need
For the Sponge Cake Base:
- 5 fresh eggs, yolks and whites separated,
- 180 g granulated sugar,
- 200 g sifted semi-coarse flour,
- 100 ml lukewarm water,
- 3 tablespoons vegetable oil,
- 1 packet baking powder, 12 g,
- a pinch of salt for the egg whites.
For the Pudding Cream:
- 1 l whole milk,
- 3 packets vanilla pudding powder,
- 2 packets vanilla sugar,
- 100 g softened butter,
- 2 tubs sour cream with 15–18% fat, about 350–400 g,
- 1–2 tablespoons powdered sugar to taste.
For the Peach Layer and Finishing:
- 1 large can of canned peaches, thoroughly drained and cut into pieces,
- 750 ml well-chilled whipping cream with at least 31% fat,
- 2 packets whipped cream stabilizer,
- grated dark chocolate or cocoa powder for sprinkling.
Step-by-Step Preparation:
1. Preparing the Oven and Baking Sheet: Preheat the oven to 180°C. Grease a classic large baking sheet with high sides and dust with flour so the baked sponge comes out easily.
2. Making the Sponge Batter: Beat the egg yolks with the granulated sugar until pale and fluffy, then gradually whisk in the lukewarm water and oil. Whip the egg whites with a pinch of salt until stiff peaks form. Gently fold the sifted flour with baking powder and the stiff egg whites alternately into the yolk mixture using a spatula.
3. Baking the Sponge: Spread the batter evenly onto the prepared baking sheet and bake at 180°C for about 30 minutes. Remove the baked sponge from the oven and let it cool completely before adding the cream.
4. Cooking the Vanilla Pudding: From 1 liter of milk, three packets of vanilla pudding powder, and two packets of vanilla sugar, cook a very thick pudding while stirring constantly. Let it simmer for 2 minutes, then remove the pot from the heat.
5. Cooling the Pudding Without Skin: Immediately place plastic wrap directly onto the hot surface of the pudding, making sure it touches and no air bubbles remain underneath. This prevents a thick skin from forming. Let the pudding cool completely.
6. Whipping the Cream: Remove the plastic wrap from the cooled pudding and briefly whisk the pudding. Add 100 g softened butter, both tubs of sour cream, and 1–2 tablespoons powdered sugar to taste. Beat everything on high speed until a smooth cream forms.
7. Layering the Peaches: Spread the pudding cream evenly over the completely cooled sponge. Cut the well-drained peaches into cubes, distribute them densely over the cream, and gently press them in.
8. Finishing with Whipped Cream: Whip the well-chilled cream with two stabilizers until stiff. Carefully spread it over the peach layer and sprinkle the surface with grated dark chocolate or cocoa powder.
9. Chilling and Serving: Place the finished Florida slices in the fridge for at least 4 hours, preferably overnight. This allows the layers to set and makes the dessert easier to slice.
Why Place Plastic Wrap Directly on the Pudding
The plastic wrap must be placed directly on the hot surface of the pudding, not just over the rim of the pot. If no air is left underneath, a thick skin won’t form, which could otherwise create unsightly lumps in the cream when whipped with butter.
How to Prepare Peaches for the Cream
Let the canned peaches drain thoroughly in a colander before cutting them into cubes. Excess syrup could thin the pudding cream and make the layers unstable after slicing.
Tip for Clean Slicing
Before cutting, dip the knife in hot water. The heated blade will glide more easily through the whipped cream, fruit, and cream, resulting in neater, straighter edges. You can wipe and dip the knife again between slices.
