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Peaches & Cream Cake

Peaches & Cream Cake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 1175.5
Dietary: Vegetarian
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
  • 1 cup Cake flour, sifted
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/4 cup Walnuts, finely chopped
  • 1 can Cling peaches (16 oz size)
  • 1 pint Heavy cream
  • 3/4 cup Sugar
  • 1/3 cup Water
  • 1 teaspoon Vanilla
  • 3 tablespoon Cream sherry
  • 3 Eggs
  • 8 Walnuts, halved
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    Sift flour, baking powder, and salt together onto a piece of waxed paper or parchment. Stir in the finely chopped walnuts.
  3. 3
    Lightly grease an 8x8x2 3/4-inch pan or a springform pan.
  4. 4
    In a medium bowl, beat eggs with an electric mixer on high speed until frothy.
  5. 5
    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.
  6. 6
    Stir the water and vanilla extract into the egg mixture.
  7. 7
    Gently fold the flour mixture into the egg mixture using a spatula, being careful not to deflate the batter.
  8. 8
    Pour the batter into the prepared pan and smooth the top.
  9. 9
    Bake for 35 minutes, or until the center springs back when lightly touched with a fingertip.
  10. 10
    Cool the cake in the pan on a wire rack for 5 minutes.
  11. 11
    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.
  12. 12
    Once completely cool, carefully cut the cake horizontally into 3 thin layers.
  13. 13
    Drain the canned peaches, reserving the syrup. Slice the peaches if they are whole or halves.
  14. 14
    In a small bowl, combine 3 tablespoons of the reserved peach syrup with the cream sherry.
  15. 15
    Whip the heavy cream until stiff peaks form. Fold in the sliced peaches gently.
  16. 16
    Assemble the cake by layering the sponge layers with the peach-cream mixture and brushing with the sherry syrup between layers.
  17. 17
    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.

Keywords: peaches, cream, cake, dessert, baking, sponge, layer cake, walnuts, sherry, summer dessert, fruit cake, whipped cream, vanilla, easy baking, party dessert
Read it online: https://www.chefs-mate.com/recipe/peaches-cream-cake/