Ricotta and Peach Cake with Hazelnut Butter Cream

Ricotta and Peach Cake with Hazelnut Butter Cream**

Ingredients:**

– **For the cake:**
– 300 g all-purpose flour
– 1 tbsp baking powder
– 1/4 tsp salt
– 200 g caster sugar
– 3 eggs
– 120 ml vegetable oil
– 240 g ricotta
– 1 tbsp tbsp vanilla extract
– 120 ml whole milk
– 2 fresh peaches, thinly sliced ​​

– **For the hazelnut buttercream:**
– 150 g unsalted butter
– 250 g icing sugar
– 2 tbsp milk
– 1 tsp vanilla extract