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How To make Georgia Peaches And Cream Cake
FILLING:
2 lb Ripe peaches; peeled
1/3 c Sugar
2 tb Fresh lemon juice
1 tb Quick-cooking tapioca
1/4 ts Freshly grated nutmeg
CRUMB TOPPING:
1/2 c Unbleached all-purpose flour
6 tb Light brown sugar
4 tb Unsalted butter; chilled
1/4 ts Cinnamon
CAKE:
6 tb Sour cream
1/4 ts Baking soda
1 lg Egg
1/3 c Sugar
4 tb Unsalted butter; softened
1 1/2 ts Pure vanilla extract
3/4 c Unbleached all-purpose flour
1/2 ts Baking powder
1/4 ts Salt
PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the center of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently. Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside. FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas. This can be done with a food processor or pastry blender. Set aside. FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake. Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy. Add the vanilla and sour cream and mix well. Gently fold in the flour, baking powder and salt. In the processor, do this by pulsing the machine on and off several times. Spread the warm peaches and their juice in the bottom of the baking pan. Spoon the batter over the peaches and spread in a thin, even layer with a rubber spatula. It's OK if the peaches are not completely covered. Sprinkle the topping over the batter. Bake until a toothpick inserted into the center of the cakenot the fruit:
comes out clean, 25-to-28 minutes.
How To make Georgia Peaches And Cream Cake's Videos
Peaches and Cream Granny Cake with Pecans Using Canned Peaches | BEST Step-by-Step Instructions |
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Peaches and Cream Granny Cake with Pecans
1-1/2 cups granulated sugar
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 eggs, beaten
1 (29.1 oz) can of peaches in syrup (you will use about 6 peach halves, diced and 1-1/4 cups peach juice/syrup)
1/2 cup chopped pecans
1/2 cup light brown sugar
For the cream mixture
1 cup evaporated milk
1 stick of margarine (not butter)
1/2 cup granulated sugar
1 tsp vanilla extract
9 by 13 pan baked at 350 for about 35-40 minutes or until toothpick inserted comes out clean, then pour cream mixture immediately over hot cake (do not poke holes)
***Refer to video for ingredients and step-by-step instructions***
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Peaches & Cream Cake (Zefir Torte) The ULTIMATE Peach Cake w/ Russian Marshmallow Layers!!
FULL RECIPE HERE:
Super light and fluffy peach cake with whipped cream frosting, peach zefir marshmallow and peach preserve filling. It's the ultimate peaches and cream cake recipe!!
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Georgia Peaches and Cream
Great healthy family friendly delish dish!
Fresh cream peach cake
INGREDIENTS
1/2cup plain flour
1/2 cup self raising flour
4 eggs, separated
2/3 cup caster sugar
1tsp vanilla essence
400 ml whipping cream
icing sugar...as req...i added 5 to 6 tbsp
peaches (canned)
few drops of lemon juice
1 to 2 tbsp icing sugar
3/4 tsp gelatin powder dissolves in 2 tbsp hot water
FOR CAKE:
preheat oven to 180 degree....sift flours together.beat egg whites until starts holding its shape.now start adding sugar gradually n beat until thick n glossy.now add yolks n vanilla to whites n beat for 20 sec.fold in flour quickly but lightly.spread the batter in baking pan n bake for abt 20 to 30min.remove n place on a wire rack until completely cooled whip the cream with sugar.
slice the cake,soak the layers with reserved canned peach juice and spread a layer of whipped cream on one slices. Top it with slices of canned peaches.(cut peaches in to thin slices or cubes).pace the other half on top n cover the entire cake with whipped cream.No need to do the icing very neatly on this cake as its going to be covered by puree in the end.
Blend 3 peaches (halves) with 1 to 2 tbs icing sugar, a few drops of lemon juice and gelatine (dissolved in 2 tbs hot water) and place in the refrigerator for 30 min. Carefully pour this puree on the top of the iced cake. Cover the sides with grated coconut or u can also use blanched almonds or almond silvers.
decorate it the way u want and place in the refrigerator.
Best to make it one day ahead!
u can also replace peach with strawberry,raspberry or mango in this recipe.
Best Peach Cobbler Vacherin Ice Cream Cake - Georgia Peaches Meet France
You can have a lot of fun making my Georgia Peach Cobbler Vacherin, which is a French ice cream cake. It just takes a little planning ahead and is definitely a make-ahead desert. Also, I used an immersion blender, but you can use a food processor or regular drink blender too.
Vanilla ice cream video link
Traditional Vacherin recipe
Equipment:
Ice-cream maker
Immersion blender
Pipping bags
1/2 inch piping tip
8 inch pans with removable bottoms
Meringue
Ingredients:
3 egg whites
3/4 c ( 75 g) sugar
1 tsp cornstarch
1 c (100 g) powdered sugar
Directions:
1. Whisk whites and cornstarch to frothy on medium speed.
2. Add in the sugar very slowly and whisk to stiff peaks
3. Fold in powdered sugar and pipe in rounds as shown.
4. Bake at 200 F for two hours.
Raspberry Sorbet
Ingredients:
3 c (37g) ripe peaches (I used white peaches in the video)
2 T Honey
1 tsp lemon juice
1 c (200 g) sugar
Directions:
1. Puree everything in a blender, pass through a sieve and churn in an ice cream maker.
Mascarpone or cream cheese whipped topping
1 1/2 c (300 ml) Heavy cream
3/4 c (86 g) powdered sugar or 3 T regular sugar
1 tsp vanilla extract
8 oz (226g) mascarpone cheese or cream cheese softened.
Vacherin assembly:
1. Trim meringue disks to fit in the pans, fill with vanilla in one and raspberry sorbet in the other. Chill to firm.
2. Remove both and stack the raspberry ontop of the vanilla as shown.
3. Pipe Mascarpone or cream cheese whipped cream around in decorative swirls. Decorate with raspberries and meringu dolops.
#cakerecipe #vacherin #ice-cream #icecream #peach cobbler
What's in my kitchen
6 inch springform pan -
8 inch cake pans
9 springform pan
9 Tart pan with removeable bottom.
24 Cupcake liners of foil
Apple peeler and corer
Baking sheet
cake stripes
Cherry pitter
Cupcake pans
Food processor
Hand mixer
Ice-cream maker
Kitchen Aid Stand mixer
Large baking tray -
Measuring scoop
Meltless ice cubes
Mini cupcake liners
Open Star Tip used in the video
Pastry mat
Pie Plate
Pre-cut parchment paper
Pre-marked Macaron baking mat, piping tip and bags
Pipping bags
Ramekins
Rolling pin
Spring-loaded cutter set
Thermometer - I use a no-touch thermometer
Top Crust cutter Like mine in the video
Torch
Silicon mats
Vanilla Beans
Video Equipment I use
Wireless mike
Softbox Lights set
Tripod