Name: Naked Peaches and Cream Cake
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: International
Ingredients: 225 grams of cake flour; 6 eggs; 225 grams of sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 50 grams of melted butter; 2 pounds of peeled-cut frozen peaches; 1/2 cup brown sugar; 1/2 cup water; 1 teaspoon vanilla extract; 3 cups heavy whipping cream; 6 tablespoons sugar; 1/2 cup peach jam, optional; 1/4 cup sliced almonds for garnish; mint leaves for garnish

Ingredients

Units

For the cake,

225 grams of cake flour
6 eggs
225 grams of sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
50 grams of melted butter

For the peach compote,

2 pounds of peeled-cut frozen peaches
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla extract

To assemble the cake,

3 cups heavy whipping cream
6 tablespoons sugar
1/2 cup peach jam, optional
1/4 cup sliced almonds for garnish
mint leaves for garnish

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Instructions

For the cake: Preheat oven to 365F or 185C. Prepare 2 (8″ x 3″) cake pans. Cover the bottom with parchment paper.
In a bowl, mix eggs, sugar, salt, and vanilla with a whisk, and heat in a double boiler until it reaches a temperature of 115F or 46C, constantly stirring.
Went the mixture reaches 46C, remove from the heat and beat with an electric mixer on high speed until the mixture rises and then collapses leaving a ring on the edge of the bowl for about 8 minutes.
With a spatula incorporate the flour in 3 steps, using soft movements. Add the melted butter and incorporated.
Pour the batter into the prepared pans and bake for 25-30 minutes until lightly browned.
Cool on a wire rack and then wrap and refrigerate. Do not take out of the pan until you ready to cut and assemble the cake.
For the peach compote: Place everything in a medium saucepan and cook over medium heat, stirring occasionally, until the sugar dissolves and the peaches are cooked. It takes about 20 minutes if you start with frozen peaches. Cool, and refrigerate.
To assemble the cake: Whip the cream in a cold bowl until soft peaks form, add sugar and continue beating until stiff peaks form.
Take the cakes out of the pans and cut each cake in half with a big serrated knife. Remove the parchment paper.
Strain the compote and save some peaches to decorate.
Assemble the cake alternating layers of cake soaked with juice from the compote, whipped cream, and peaches. If you wish to add a layer of jam also.
Finally, cover the cake with cream and garnish with almonds, peaches, and mint.
Refrigerate overnight.

Author: Pilar Hernandez
Prep Time: 2 hour
Cook Time: 30 minutes
Category: Cakes
Method: oven
Cuisine: International