Many of my recipes are on the more complex side, so I decided to throw in, a really simple cake that anyone can make, into the mix – just to balance things out. This Peaches and Cream Layer Cake is made of soft Yellow Cake layers moistened with some spiked peach syrup, then layered with peach jam and lightly sweetened whipped cream. So simple, but oh so, gooood! 

If you need a cake that you can make ahead of time, this one is it. It only gets better as it sits in the fridge and the layers get more moist with each passing hour.

The idea for this Peach and Cream cake dates almost a decade back. I was at a wedding where they had a similar cake. When I found out who made it, I quickly asked for a recipe. The recipe started with making the sponge cake. Never having made a sponge cake ever before I failed at the first step – whipping the eggs and sugar. The recipe I was verbally given went something like – “just whip the eggs and sugar until fluffy, then fold in flour and bake”.

If you read the recipe for the yellow sponge cake, you will see that you need to whip the eggs and sugar for at least 15 minutes for the mixture to be stable enough to bake in the oven. I, not knowing this at the time whipped it for only 5 minutes at which point it looked very soupy, but trusting the recipe I baked it.

As you can imagine, that was an epic fail, since it tasted and looked like a very flat, but sweetened omelet. I tossed my sweetened omelet in the trash and called it a day, thinking in my head that I was just given a bad recipe.

Now, 10 years later I know that, it wasn’t a bad recipe, I just didn’t know enough to make it. But! Lucky for you guys, I am giving you every little tiny detail to make your Peach and Cream Cake a baking success!

P.S. you guys! 3 days! 3 days and I graduate as a nurse 😀

Peaches and Cream Cake

Yield: 8″ Round Cake, 12 slices

Yellow Sponge Cake Ingredients:
8 eggs
1 1/2 cups granulated sugar
1 1/2 cups + 2 Tbsp all purpose flour, sifted twice for best results

How to make the Yellow Sponge Cake:
Make 2 recipes of Yellow Sponge cake and bake them each in a separate baking pans, or just bake the cakes one at a time.
Cool and let rest on a cooling rack for 4-8 hours for best results.  Split each layer into two even horizontal layers.

Mix all these Ingredients for the Peach Syrup:
1/3 cup juice from canned peaches
3-4 Tbsp Amaretto Di Amore Liqueur (or any other Almond or Peach flavored liqueur) (can be replaced with syrup from canned peaches if you don’t use alcohol)
1/3 cups granulated sugar
1 Tbsp vanilla extract
1 tsp almond extract (optional)

Chantilly Creme INGREDIENTS:

3 3/4 cups heavy cream (at least 33% fat content)
3/4 cups powdered sugar
1 Tbsp vanilla extract

How to make Chantilly Creme:
Add 3 3/4 cup of heavy cream, 3/4 cup powdered sugar and 1 Tbsp of vanilla extract to a bowl of a stand mixer fitted with a whip attachment.

Whip everything together, stopping to scrape the bottom of the bowl 2-3 times throughout the whipping process until medium peaks and increased in volume. Take care not to over-whip the mixture, or it will separate.
TIP: If you catch it just at the start of it separating, stop the mixer, add 1/2 a cup of heavy cream and slowly fold it into the mixture until it come back together. Add a little bit at a time more if it still looks separated, until it becomes smooth.

Assemble the Peach and Cream Cake:

Place a dab of cream on the the serving board or platter and spread it.
Place the top half of horizontally split cake, top side down and press to adhere.
Soak the cake with 1/4 of the syrup (use this squeeze bottle to make it easier).
Top with 1 cup Chantilly Creme and spread around. If you wish to have some crunch inside the cake, sprinkle with 1/4 cup toasted almond slices (I didn’t this time, but wish I did). 

Now take the other half of the split cake and spread 1/3 cup of the warmed peach (or apricot) jam over the cut side.
Put this cake layer, jam side touching to the Chantilly Creme.

Continue following the same order with the rest of the layers, syrup, Chantilly Creme and peach jam, finishing with the syrup on top of the last layer of the cake. Try to press the top of the cake to make it somewhat even.

Now remove 1 cup of frosting and spread the rest of it evenly over the entire cake. Press roasted almond slices around the sides of the cake. 

Fit a pastry bag with a #880 St. Honore tip (or any other star tip) and fill with remaining Chantilly Cream, then pipe a border all around the edge.

Slice the drained halved peaches into thin slices.

Arrange the slices inside the piped border in a circle. Heat a tablespoon of peach preserve and brush it on top of the peaches to add some shine.

Refrigerate the cake for at least 6 hours, but 12-24 hours is best.
To cut: dip a knife in hot water, wipe and slice. Repeat for each cut.

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Peaches and Cream Layer Cake

5 from 1 vote

Author: Marina | Let the Baking Begin!

Course: Dessert

Cuisine: Ukrainian

Calories: 726 kcal

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 12 slices

Ingredients

Yellow Sponge Cake Ingredients:

• 8 eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups + 2 Tbsp all purpose flour sifted twice for best results

Mix all these Ingredients for the Peach Syrup:

• 1/3 cup juice from canned peaches
• 3-4 Tbsp Amaretto Di Amore Liqueur or any other Almond or Peach flavored liqueur
• 1/3 cups granulated sugar
• 1 Tbsp vanilla extract
• 1 tsp almond extract optional

Chantilly Creme INGREDIENTS:

• 3 3/4 cups heavy cream at least 33% fat content
• 3/4 cups powdered sugar
• 1 Tbsp vanilla extract

Also:

• 1 can 15 oz halved peaches
• 2 cups sliced almond slices oven roasted @350F for 5-7 min.
• +3/4 cups sliced almonds if you want to layer them inside the cake
• 1 cup + 2 Tbsp peach jam/preserve

Instructions

How to make the Yellow Sponge Cake:

1. Make 2 recipes of Yellow Sponge cakeand bake them each in a separate baking pans, or just bake the cakes one at a time.
2. Cool and let rest on a cooling rack for 4-8 hours for best results. Split each layer into two even horizontal layers.

How to make Chantilly Creme:

1. Add 3 3/4 cup of heavy cream, 3/4 cup powdered sugar and 1 Tbsp of vanilla extract to a bowl of a stand mixer fitted with a whip attachment.
2. Whip everything together, stopping to scrape the bottom of the bowl 2-3 times throughout the whipping process until medium peaks and increased in volume. Take care not to over-whip the mixture, or it will separate.
   TIP: If you catch it just at the start of it separating, stop the mixer, add 1/2 a cup of heavy cream and slowly fold it into the mixture until it come back together. Add a little bit at a time more if it still looks separated, until it becomes smooth.

Assemble the Peach and Cream Cake:

1. Place a dab of cream on the the serving board or platter and spread it.
2. Place the top half of horizontally split cake, top side down and press to adhere.
3. Soak the cake with 1/4 of the syrup (use this squeeze bottle to make it easier).
4. Top with 1 cup Chantilly Creme and spread around. If you wish to have some crunch inside the cake, sprinkle with 1/4 cup toasted almond slices (I didn't this time, but wish I did).
5. Now take the other half of the split cake and spread 1/3 cup of the warmed peach (or apricot) jam over the cut side.
6. Put this cake layer, jam side touching to the Chantilly Creme.
7. Continue following the same order with the rest of the layers, syrup, Chantilly Creme and peach jam, finishing with the syrup on top of the last layer of the cake. Try to press the top of the cake to make it somewhat even.
8. Now remove 1 cup of frosting and spread the rest of it evenly over the entire cake. Press roasted almond slices around the sides of the cake.
9. Fit a pastry bag with a #880 St. Honore tip (or any other star tip) and fill with remaining Chantilly Cream, then pipe a border all around the edge.
10. Slice the drained halved peaches into thin slices.
11. Arrange the slices inside the piped border in a circle. Heat a tablespoon of peach preserve and brush it on top of the peaches to add some shine.
12. Refrigerate the cake for at least 6 hours, but 12-24 hours is best.
13. To cut: dip a knife in hot water, wipe and slice. Repeat for each cut.

Nutrition Facts

Peaches and Cream Layer Cake

Amount Per Serving

Calories 726 Calories from Fat 378

% Daily Value*

Total Fat 42g 65%

Saturated Fat 18g 90%

Cholesterol 211mg 70%

Sodium 80mg 3%

Potassium 302mg 9%

Total Carbohydrates 77g 26%

Dietary Fiber 3g 12%

Sugars 53g

Protein 11g 22%

Vitamin A 25%

Vitamin C 3.6%

Calcium 13.6%

Iron 12.7%

* Percent Daily Values are based on a 2000 calorie diet.

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