PEACHES AND whipped cream LAYER CAKE – A Delectable Summer Dessert

  1. Combine the instant vanilla pudding mix and heavy cream in a medium bowl. Use a hand mixer to mix until the mixture becomes thick and fluffy.
  2.  Fold in one cup of diced peaches into the mixture.

Note: Cakes with this filling will need to be refrigerated.

Instructions for the Cream Cheese Frosting:

  1. Cut the butter into slices and add them to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  2.  Add the slightly softened cream cheese into the bowl and beat at low to medium speed until incorporated. Using a hand mixer, let the cream cheese soften a bit longer.
  3.  Stir in the vanilla extract.
  4.  Gradually add the powdered sugar, beating on low speed until thoroughly blended. Cover the bowl with a towel while mixing to prevent a sugar cloud.
  5.  Increase the mixing speed and continue to mix until the frosting becomes fluffy. Be careful not to overbeat, as it may become too soft. If needed, refrigerate the frosting briefly to firm it up.

Note: This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate, and when ready to use, let it soften slightly and remix. Avoid microwaving it to soften.

Cake Assembly:

  1. Place the first cake layer on a cake base or pedestal.
  2.  Lightly brush the layer with the juice from the canned peaches. Use just enough to coat the top.
  3.  Pipe a dam of cream cheese frosting about ½ inch from the edge using a disposable piping bag with the tip snipped away. This circle of frosting will help contain the filling.
  4.  Spread a layer of Peach Preserves on top of the light coating of peach juice within the dam of frosting.
  5.  Follow with a layer of Peaches and Cream filling.

Enjoy the tantalizing flavors of this Peaches and Cream Layer Cake! It’s the perfect dessert to savor during those warm summer days, and it’s sure to impress everyone, especially the old folks who appreciate timeless classics.

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