Peaches Prosecco Cake Recipes

Steps:

• Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
• Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
• Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.

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:

• Heat oven to 160C/140C fan/gas 3. Butter the inside of 2 deep, loose bottomed 21cm tins. Cream the butter and sugar together with electric beaters until it is light and fluffy, then gradually beat in the eggs a little at a time. Fold in the flour and a pinch of salt, don't worry if the mixture look like it has split, it will come back together when the flour is added. Pour in the Prosecco and stir until smooth.
• Spoon the mixture into the tins, level the top and bake for 45-50 mins or until the cakes are well-risen and golden and a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes and then turn them out onto a rack.
• While the cakes cool, make the icing. Beat the butter with the icing sugar until it is smooth. Add the Prosecco and beat again until the frosting is fluffy and smooth.
• Level the cakes if you need to and spread the raspberry jam on one of the cakes followed by some of the butter cream, sandwich the other cake on top. Roughly ice the cake all over in a very thin layer with a couple of tablespoons of buttercream, this will help all the crumbs stick to the cake and help make the outer layer of icing nice and clean. Ice the cake all over with the remaining buttercream, this can be quite rough because you are going to stick sweet all over it. Now stick sweets all over it. Go mad. Drink Prosecco with it.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.

Steps:

• For cake: Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and flour three 8-1/2" round baking pans. In a bowl combine flour, baking powder, and salt; set aside.
• Preheat oven to 350 degrees F. In an extra-large bowl beat eggs with a mixer on high 5 minutes or until thickened and light. Beat on medium at additional 5 minutes while gradually adding sugar, 1/4 cup at a time (Batter will be light and fluffy). Beat in flour mixture on medium-low until just combined.
• In a small saucepan heat and stir milk and better until butter melts. Add to batter, beating until combined; beat in almond extract. Divide batter among prepared pans.
• Bake 25 minutes or until a wooden toothpick inserted near centers comes out clean. Transfer pans to a wire rack; cool 10 minutes. Remove cakes from pans; cool completely on wire racks over a shallow pan or tray. Using a long-tine meat fork, poke cakes all over. Slowly pour Proscecco (1 cup) over cakes. Wrap in plastic wrap; chill 2 to 24 hours.
• For fresh peach filling; In a large bowl combine peaches, Prosecco, sugar; stir well. Let stand, overed, 30 minutes, stirring occasionally. Using a potato masher or fork, mash into a coarse mixture.
• For whipped cream frosting; In an extra-large bowl beat heavy cream, sour cream, sugar, and vanilla with mixer or medium until stiff peaks form; set aside.
• Place one cake layer on a serving plate. Spread with half the fresh peach filling. Top with second cake layer, spread with remaining peach filling. Top with thrid cake layer. Spread top and sides with frosting. To serve, top with sliced peaches and mint leaves