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–+ servings
Peaches and Cream Cake

Peaches and Cream Cake

Be sure to read the Notes for Success section above the recipe!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12

Ingredients
  

For the Peach Compote

  • 2½ cups Fresh Peaches 4 large
  • ½ teaspoon Cornstarch
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cinnamon
  • ¼ cup Juice from 2 large oranges 56ml

Instructions
 

  • First prepare the cake recipe as per the instructions on that recipe post & bake the batter into 3-7" pans
  • Next prepare the peach compote by peeling & slicing the peaches
  • In a large bowl add the cornstarch, nutmeg, cinnamon & orange juice to the peach slices & toss to coat evenly.
  • Transfer the peach mixture to a medium sauce pot & cook over medium heat for about 5 minutes stirring often, the juice will start to bubble & thicken slightly.
  • Remove from heat & 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

Notes

Be sure to read the Notes for Success section above the recipe!
Storage 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!