Peaches and Cream Cake with Peach Bellini Jam
Deliciously sweet and creamy
Peaches and Cream Cake with Peach Bellini Jam
@isla_eats_out
6
Dessert
The perfect celebration cake, peaches and cream with a deliciously sweet peach Bellini jam
Ingredients
Jam Ingredients
- 5 Peaches cut into small pieces
- 250ml of Prosecco
- 200g of Whitworths Jam Sugar
- Squeeze of Lemon
Cake Ingredients
- 330g of Plain Flour
- 2 1/2 Tsp of Baking Powder
- 1/2 Tsp of Salt
- 1 Tsp of Vanilla Extract
- 170g of Softened Butter
- 4 Eggs
- 300g of Milk
- Fresh ripe peaches
- 200g of Double Cream
- 200g of Mascarpone
- 1 Tbsp of Whitworths Icing Sugar
- 1 Tsp of Vanilla Extract
- Raspberries
- Fresh Flowers
Directions
For the jam
Start by adding your peaches into a pan, pour over the prosecco and finally add the sugar
Place on a medium heat until the sugar has started to dissolve and it comes to a boil
Lower the heat until your jam is just simmering. It will take a while now for the alcohol to burnoff and for your jam to become thick but don’t loose patience! Keep stirring from time to time
If you have a jam thermometer you want your jam to be at around 105 degrees C but if notyou are looking for a thick consistency with the peaches completely softened but still holdingtheir shape
At this point it will be ready to pour into your sterilised jars if you are using them
For the cake
Place the sugar, vanilla, butter and oil into a large bowl or free standing mixer and beattogether until light and fluffy, this will tack about 3-4 minutes or a bit longer if your using a handheld whisk
Add your eggs one at a time, beating inbetween each egg until completely combined andscraping down the sides as you go
Into another bowl add in your flour, baking powder and salt and combine. You then want to gently fold half of this into your butter and egg mixture
Start adding in your milk and mix to combine. It will start to look quite runny and even curdledbut don’t worry!
Finally add in the remaining dry ingredients and fold again until completely combined into a smooth batter
Divide the batter into tins. I have used three 6 inch tins but it will also make two 8 inch layers. Place into the oven and bake for 35-40 minutes for the smaller tins or 20-25 minutes if your using 8 inch tins. Once baked leave to cook completely
While your cake is cooling you can make the filling. Add the cream, marscapone, vanilla andicing sugar into a bowl and whisk until it’s thickened with soft peaks. You can taste forsweetness at this point and always add more sugar if needed
Once your cake is cool you can start assembling it. If your cake has domed at all while baking you can trim this so you have a flat top to work with. Place your bottom layer on a cake stand or nice plate and add a nice dollop of your whipped cream and spread to the edges. Then add some of your delicious peach Jam. Add on your second cake layer and repeat with the cream and jam and finally add your top layer of cake
Spread on the remaining cream and decorate with fresh peaches, raspberries and flowers if your using and adding little spoons of the jam to fill in any gaps. Enjoy!