Ingredients: |
Ingredients: Makes 3 8-inch layers
Cream Cake:
1 3/4 C cake flour
3 3/4 t baking powder
1/2 t salt
1 C heavy cream
2 t vanilla extract
1 1/4 C sugar
2 eggs
2 egg yolks
3 T buttermilk
Peach Syrup and Peach Mousse
1/4 C plus 2/3 C sugar
3/4 C water
1/4 C plus 2 T peach liqueur or schnapps
1 lb. peaches, peeled and pitted fresh or thawed frozen with juices
1 T freshly squeezed lemon juice
1 t unflavored gelatin powder
1 C heavy cream
Raspberry Cream
12 oz unsweetened frozen raspberries, thawed, with the juices
1 C heavy cream
1/4 C sugar
1 t rosewater
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Directions: |
Directions:Bake the cake first: Preheat over to 350º. Butter the 3 8-inch cake layers. Line them with parchment and butter the paper. Sift together the flour, baking powder and salt. Set aside.
Combine the cream and the vanilla in a large mixer bowl. With the mixer on high, whip the cream until soft peaks begin to form. Reduce the mixer speed gradually to low and beat in the sugar, but do not whip until stiff. Add the whole eggs and egg yolks and continue mixing until the the batter forms soft peaks. Sift about a third of the dry ingredients over the batter and fold in by hand. Repeat 2 more times until all of the flour mixture has been added. Finally, fold in the buttermilk. Divide the batter among the three prepared cake pans. Bake the cake layers for 18 to 20 minutes or until a cake tester or a wooden toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks. Carefully peel off the paper and allow them to cool completely. easy part!
While the layers are cooling, make a peach syrup by combining 1/4 C of the sugar and 1/2 C of the water in a small pan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Continue to cook until the syrup is reduced to 1/2 C. Remove from the heat and stir in 1/4 C of the peach liqueur.
To make the peach mousse for the filling, combine the peaches, the remaining 2/3 C sugar, the lemon juice, and the remaining 1/4 C water in a nonreactive saucepan. Bring to a boil, reduce the heat to medium-low and simmer until the fruit is soft. Transfer to a blender and puree until smooth. Do this with great caution. A blender canister filled with hot liquid has a tendency to shoot the liquid out the top. Measure out 1 C of peach puree and set aside for garnish. Place the remaining peach puree in a large mixing bowl.
Soak the gelatin in the remaining 2 T peach liqueur in a small heatproof bowl for about 5 minutes. Microwave on low for 10 to 15 seconds to heat (this was an issue for me because i don't have a microwave and i don't think this should be assumed. I heated it up and wonder if that's why i had a problem?); stir to dissolve the gelatin. Whisk into the peach puree in the large bowl.
In a large chilled bowl, with chilled beaters, whip the cream until stiff. With a rubber spatula, fold the whipped cream into the peach puree.
To assemble the cake, place one cake layer, flat side up, on a cake stand or serving plate. Soak with 1/4 C of the peach syrup and spread half of the peach mousse over the cake. Repeat with the second layer, using another 1/4 C syrup and the remaining mousse. Top with the last layer of cake and soal it with the last of the syrup. Cover with plastic wrap and allow the cake to chill until set, about an hour.
While the cake sets, make the raspberry cream.
Raspberry cream: put the raspberries and their juices in a medium non reactive saucepan and cook over medium low heat, mashing the berries with a large spoon, until they give up all of their juices, about 15 minutes. Let cool, then puree in a blender or food processor. Strain through a sieve to remove the seeds. There will be about 1 C raspberry puree. (i could not deal with the seed removal! but that's my issue! not necessarily yours)
In a chilled bowl with chilled beaters, whip the cream until stiff. Measure 1/3 C of the raspberry puree into another bowl. Add the sugar and rosewater and stir until the sugar dissolves. Fold in the whipped cream.
Sweeten the remaining raspberry puree with additional sugar to taste and use for garnish.
Frost the cold cake with 2 to 2 1/2 C of the Raspberry Cream. Frost the cold cake with 2 to 2 1/2 C of the raspberry cream. Put the remainder in a pastry bag fitted with a large (3/8th inch) star tip and pipe shells around the edge of the cake. Refrigerate, uncovered, for at least two hours and up to 8 hours before slicing.
To serve - dollop several small spoonfuls of the reserved peach and raspberry purees around the edge of each dessert plate. With a toothpick, swirl them together to create a marbled design. Place the cake slices in the center. |
Personal
Notes: |
Personal
Notes: I waited for peach season to make this special cake for a party for my parents. I must confess that it completely bombed. The mousse wasn't firm enough to hold together on the cake. I pushed the entire thing into a casserole and called it a trifle and it was really delicious but i want to try again.
If you need a visual - the cake itself looks pink on outside, due to raspberry cream. The layers are peach colored and the cake is yellow. Then it has this peach sauce on the side with a little drizzle of the raspberry through the peach sauce for a bit of that pink color. It can be garnished with raspberries or sliced peaches. It has the potential to be a very special cake, beautiful colors, great with fresh peaches, but i think it takes a few hours of patience to get it right! Not trying to scare you but......
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