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Peaches and Cream Cake Recipe - Easy Dessert made of Soft layers of Sponge Cake with Chunky Peach Preserve and lightly sweetened Whipped Cream. Roasted Almonds add a nice pleasant crunch for a textural contrast. | By Let the Baking Begin!
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Peaches and Cream Layer Cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

An Easy Dessert made of Soft layers of Sponge Cake with Chunky Peach Preserve and lightly sweetened Whipped Cream.

Course: Dessert
Cuisine: Ukrainian
Keyword: peaches and cream cake
Servings: 12 slices
Calories: 726 kcal
Author: Marina | Let the Baking Begin!
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:
Chantilly Creme INGREDIENTS:
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 cake and 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 3¾ 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*
Fat 42g65%
Saturated Fat 18g113%
Cholesterol 211mg70%
Sodium 80mg3%
Potassium 302mg9%
Carbohydrates 77g26%
Fiber 3g13%
Sugar 53g59%
Protein 11g22%
Vitamin A 1250IU25%
Vitamin C 3mg4%
Calcium 136mg14%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.