Peaches and Cream Cake
Ingredients
For the Peach Compote
- Fresh Peaches 4 large peeled and sliced into ¼" thick slices approx 2½ cups
- Cornstarch ½ teaspoon
- Agave or Maple Syrup 2 Tablespoons 30ml
- Ground Nutmeg ¼ teaspoon
- Ground Cinnamon ¼ teaspoon
- Juice from 2 large oranges approximately ¼ cup 56ml
Instructions
- First prepare the cake recipe as per the instructions on that recipe post and bake the batter into 3-7" pans
- If you only have 8" pans that is totally fine you will just have a 2 layer cake instead but all teh recipes stay the same
- Next prepare the peach filling by peeling and slicing the peaches into a large bowl.
- Add the cornstarch, nutmeg, cinnamon, orange juice and syrup and toss to coat evenly.
- Transfer the peach mixture to a medium sauce pot and cook over medium heat for about 5 minutes, the juice will start to bubble and thicken slightly.
- Remove from heat and cool rapidly in the refrigerator until you are ready to build the cake
- I made this cake naked style with the fillings exposed but you can build this cake as you like
- Watch the YouTube video for how I assembled the cake
- The gingersnap cookie garnish is optional
Notes
Whipped cream cakes must be refrigerated at all times and will stay fresh for up to 4 days
Tried this recipe?Let us know how it was!