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This elegant Peaches & Cream Cake features a delicate, fluffy sponge base studded with crunchy walnuts. The cake is sliced into thin layers and assembled with a mixture of sweet peaches, sherry-soaked syrup, and freshly whipped heavy cream. It offers a perfect balance of fruity sweetness and rich dairy texture, making it an ideal dessert for summer gatherings, brunches, or special celebrations. The addition of cream sherry adds a sophisticated depth of flavor that complements the fresh fruit beautifully.
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Peaches & Cream Cake
Description
This elegant Peaches & Cream Cake features a delicate, fluffy sponge base studded with crunchy walnuts. The cake is sliced into thin layers and assembled with a mixture of sweet peaches, sherry-soaked syrup, and freshly whipped heavy cream. It offers a perfect balance of fruity sweetness and rich dairy texture, making it an ideal dessert for summer gatherings, brunches, or special celebrations. The addition of cream sherry adds a sophisticated depth of flavor that complements the fresh fruit beautifully.Ingredients
Directions
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Preheat oven to 350F (175C).
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Sift flour, baking powder, and salt together onto a piece of waxed paper or parchment. Stir in the finely chopped walnuts.
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Lightly grease an 8x8x2 3/4-inch pan or a springform pan.
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In a medium bowl, beat eggs with an electric mixer on high speed until frothy.
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Gradually add sugar while continuing to beat on high speed. Beat for at least 5 minutes, or until the mixture is very thick, creamy, and pale in color.
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Stir the water and vanilla extract into the egg mixture.
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Gently fold the flour mixture into the egg mixture using a spatula, being careful not to deflate the batter.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 35 minutes, or until the center springs back when lightly touched with a fingertip.
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Cool the cake in the pan on a wire rack for 5 minutes.
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Loosen the edges of the cake with a knife. If using a springform pan, release the ring. Invert the cake onto a wire rack to cool completely.
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Once completely cool, carefully cut the cake horizontally into 3 thin layers.
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Drain the canned peaches, reserving the syrup. Slice the peaches if they are whole or halves.
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In a small bowl, combine 3 tablespoons of the reserved peach syrup with the cream sherry.
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Whip the heavy cream until stiff peaks form. Fold in the sliced peaches gently.
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Assemble the cake by layering the sponge layers with the peach-cream mixture and brushing with the sherry syrup between layers.
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Top with the remaining halved walnuts before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1175.5kcal
- % Daily Value *
- Total Fat 96.0g148%
- Saturated Fat 21.7g109%
- Cholesterol 142.1mg48%
- Sodium 729.0mg31%
- Total Carbohydrate 68.9g23%
- Dietary Fiber 8.7g35%
- Sugars 31.4g
- Protein 23.1g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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