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How To make Peaches and Cream Cake
1 c Cake flour, sifted
1 t Baking powder
1/4 t Salt
1/4 c Walnuts, finely chopped
1 cn Cling peaches (16 oz size)
1 pt Heavy cream
3/4 c Sugar
1/3 c Water
1 t Vanilla
3 tb Cream sherry
3 Eggs
8 Walnuts, halved
Sift flour, baking powder and salt onto waxed paper;stir in chopped walnuts. Lightly grease an 8x8x2 3/4 or springform pan. Beat eggs in a medium size bowl with electric mixer at high speed until frothy. Beat in sugar gradually and continue beating at high speed until mixture is very thick and creamy, at least 5 minutes. Stir water and vanilla into egg mixture. Gently fold in flour mixture. Pour batter into prepared pan. Bake at 350F for 35 minutes or until center springs back when lightly touched with fingertip. Cool in pan on wire rack 5 minutes. Loosen cake around sides; release and remove ring; loosen from bottom; remove from pan. Cool completely. Cut cake into 3 thin layers. Drain peaches; reserve syrup. combine 3 tbsps. of the syrup with the sherry in a small bowl. Reserve 8 peach slices; chop remainder and add to sherry mixture. Beat cream in a medium size bowl until stiff. Put bottom cake layer on serving plate. Spoon half the sherry-peach mixture over layer; spread with 1 cup of the cream. Repeat with second layer; top with remaining layer. Spread a layer of whipped cream over top layer. Put remaining cream in a pastry bag fitted with a star top. Pip out swirls on top, then garnish with reserved peach slices and walnuts. Chill until ready to serve.
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How To Make Peach Cream Cake
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INGREDIENTS:
- two 6 genoise sponge cakes (recipe: )
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 4 oz softened cream cheese at room temperature
- canned peaches (save syrup to soak sponge cakes with)
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Peaches & Cream Cake
A perfect Mary Berry sponge piled with whipped cream and fresh peach jam. (Bake in a pre-heated oven at 160 Fan & check after 20 mins - my cake took around 23 minutes).
How to Make PEACHES AND CREAM CAKE {Recipe Video}
How to Make PEACHES AND CREAM CAKE I The Best Cake Recipes
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If you love peaches and cream, serve up this peaches and cream cake! A simple from-scratch cake with sliced peaches and a delicious cream cheese topping.
Fresh Peaches vs Canned Peaches
We use canned peaches for this recipe mostly because they are available all year round.
Canned peaches are honestly just as nutritious as fresh peaches, so don’t be afraid to use them! They are more economical and sometimes have more flavor than off-season peaches.
If it happens to be peach season, you can use fresh peaches if you’d like. Just make sure that whether you use canned or fresh, you drain the juice off of them so the cake isn’t too wet.
Ingredients
6 tablespoons butter (melted)
2 large eggs
1 cup milk
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 small boxes instant vanilla pudding (3.5 ounces each)
29 ounces peach slices in heavy syrup (1 large can)
16 ounces cream cheese (room temperature)
1 cup sugar
6 tablespoons peach juice
Sugar and cinnamon for topping
Instructions
Preheat the oven to 350º Fahrenheit.
Spray a 9×13 baking pan with cooking spray.
In a bowl, beat together the melted butter, eggs and milk using a hand mixer.
Add in the flour, baking powder, salt and dry pudding mixes.
Beat until smooth, scraping the sides of the bowl as needed.
Pour the cake batter into the prepared pan.
Drain the peaches but reserve the juice.
Arrange the peach slices on top of the batter.
In a small bowl, cream the cream cheese until smooth and creamy.
Add in the sugar and peach juice. Mix well.
Spoon the cream cheese mixture on top of the peaches evenly, coming to within 1” of the edge of the pan.
Sprinkle with cinnamon and sugar.
Bake for 45-55 minutes. This cake is hard to tell if it is done because of the cream cheese. Bake until the center no longer jiggles and the cake part is puffy and no longer runny.
Allow the cake to cool to room temperature completely, then cover and refrigerate.
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Vanilla Peach Layer Cake
Vanilla Peach Layer Cake
Ingredients:
For sponge cake:
5 large eggs, room temperature
130g sugar
1tsp vanilla extract
30g potato starch
130g all-purpose flour
Cream Cheese Frosting
400g cream cheese, softened
150g powdered sugar
1tsp vanilla extract
500ml whipping cream (35% fat), chilled
For filling:
500g canned peaches
50 ml simple syrup
For decoration:
1 can of canned peach halves
mint leaves
1.Preheat oven to 350°F (180°C). Prepare 9 1/2 inch (24cm) round cake pan with parchment paper circle in the bottom and grease the sides.
2. In the large bowl, beat eggs with electric mixer on high speed unit 1 min until foamy. Gradually add sugar then continue beating on high for 8-10 minutes or until the mixture is pale and tripled in volume. Then add vanilla extract.
3. Stop using the mixer, gradually add potato starch and all-purpose flour. Fold gently with a spatula or big spoon until all lumps are gone! (Check the bottom of the bowl carefully! Flour sank to the bottom of the bown. Cake batter should be lump free).
4. Poor the cake batter into the baking pan and bake for 40-450 minutes or until golden brown and a toothpick inserted into the center comes out clean.
5. Let pans cool on a cooling rack for 10 minutes.
6. Remove the sponge cake from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. To make the frosting, beat the cream cheese with powdered sugar and vanilla extract until smooth.
8. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
9. Canned peaches cut into small cubes.
10. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate. Soak layer with simple syrup.
11. Spread about 1 cup of the frosting. Spread the frosting into an even layer. Pipe a dam of frosting around the edge of the cake and then fill it with roughly 1/2 of the peaches.
12. Add the second layer of cake, soak with simple syrup then repeat another layer of frosting and filling.
13. Add the final layer of cake on top and soak with simple syrup. Cover top and sides with remaining frosting. Refrigerate the cake until firm and sturdy, about 2-4 hours.
14. Make the peach rose: Thinly slice the peach halves, and arrange on the surface of the cake to make a rose pattern. Start from the outside of the cake and work inwards, slightly overlapping each peach slice to look like petals. Decorate the cake with remaining cream cheese frosting and fresh mint leaves.
How to Make Yummy Peach Cake | Peach Cake Recipe
A very easy and tasty cake. A sponge cake with cream cheese filling and canned peaches, perfect for Birthday party.
Peach Cake
Sponge cake:
90g all purpose flour
120g sugar
3 eggs
2 tsp. baking powder
a pinch of salt
Bake at 180 degrees celsius for about 20 min.
Filling:
600 ml heavy cream
500g curd cheese
100g powdered sugar
6 tsp. heavy cream stabiliser
10g vanilla sugar
350g chopped canned peaches
Topping:
350g canned peaches
30g chopped pistachios
additionally:
sugar syrup
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Peaches and Cream Cake Round 1