A Dream Of Peaches N Cream Cake Recipes

Steps:

• Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
• Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
• Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
• Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
• In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
• Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
• Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
• Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
• In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
• Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
• Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
• Release the springform and remove the parchment, then slice and serve.
• Enjoy!

Steps:

• For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.
• For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
• Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
• Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
• Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.
• Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.
• Top with remaining cake layer; spread top and side of cake with remaining frosting.

Steps:

• Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
• Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
• Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
• Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
• Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
• Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.

Steps:

• Make the cake per the boxes directions and bake in 2 round pans.
• Cool cake and split each cake layer in half making 4 layers.
• Cook the peaches with the next 3 ingredients until thick.
• Cool the peaches until they are completely cool.
• Place a 1/3 of the peach mixture on bottom layer; cover with a third of the sour cream. Repeat the layering twice use the whipped cream to ice the sides and top of the cake.
• Chill the cake until set.

Steps:

• In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. baking dish. , For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25 minutes longer or until peaches are tender. Let stand for 25 minutes before serving. Refrigerate any leftovers.

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
• Bake for 25 minutes, or until the center is cooked through.
• In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
• Remove cake from oven and let cool for 30 minutes or until room temperature.
• Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
• Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
• Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
• Pairs well with Chardonnay.
• Enjoy!