Peaches & Cream Cake

This elegant Peaches & Cream Cake features a delicate sponge infused with chopped walnuts, layered with juicy peaches and rich whipped cream. The addition of cream sherry syrup adds a sophisticated depth of flavor that balances the sweetness of the fruit. It is a show-stopping dessert perfect for summer gatherings or special celebrations. The texture is light and airy, offering a refreshing contrast to heavier cakes.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 1175.5

Dietary: Vegetarian

Description

This elegant Peaches & Cream Cake features a delicate sponge infused with chopped walnuts, layered with juicy peaches and rich whipped cream. The addition of cream sherry syrup adds a sophisticated depth of flavor that balances the sweetness of the fruit. It is a show-stopping dessert perfect for summer gatherings or special celebrations. The texture is light and airy, offering a refreshing contrast to heavier cakes.

Ingredients

1 cup Sifted cake flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1/4 cup Walnuts, finely chopped
1 can Oz sliced cling peaches
1 pint Heavy cream
3 Eggs
3/4 cup Sugar
1/3 cup Water
1 teaspoon Vanilla
3 tablespoon Cream sherry
8 Walnuts Halved

Directions

1
Preheat oven to 350F (177C). Lightly grease an 8x8x2 3/4 inch springform pan.
2
Sift flour, baking powder, and salt onto waxed paper; stir in the finely chopped walnuts.
3
Beat eggs in a medium bowl with an electric mixer at high speed until frothy.
4
Gradually beat in sugar and continue mixing at high speed until the mixture is very thick and creamy, at least 5 minutes.
5
Stir water and vanilla into the egg mixture.
6
Gently fold in the flour mixture until just combined.
7
Pour batter into the prepared pan and bake at 350F (177C) for 35 minutes, or until the center springs back when lightly touched.
8
Cool in pan on a wire rack for 5 minutes. Loosen cake around sides, release and remove ring, then loosen from bottom and remove from pan.
9
Cool cake completely on the wire rack.
10
Cut the cooled cake horizontally into 3 thin layers.
11
Drain peaches, reserving the syrup. Combine 3 tablespoons of the reserved peach syrup with the cream sherry in a small bowl.
12
Brush the sherry syrup mixture over each cake layer.
13
Whip heavy cream until soft peaks form. Spread a layer of whipped cream over the bottom cake layer, followed by a layer of drained peach slices.
14
Repeat layering with the second cake layer, cream, and peaches. Top with the third cake layer.
15
Frost the top and sides of the cake with remaining whipped cream. Garnish with halved walnuts.

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.

Note

Store the assembled cake in the refrigerator to keep the whipped cream firm. Consume within 2 days.

You can use fresh peaches instead of canned for a more intense fruit flavor, but be sure to slice them thinly so they are easy to cut through. If you prefer an alcohol-free version, substitute the sherry with extra peach syrup or apple juice.

Ensure the heavy cream is very cold before whipping for best results. For easier slicing, you can chill the assembled cake for 30 minutes before serving.

Keywords: peaches, cream cake, whipped cream, sherry, walnuts, sponge cake, dessert, summer dessert, layer cake, baking, vanilla, fruit cake

Read it online: https://www.chefs-mate.com/recipe/peaches-cream-cake-xwcg89-a/