This Peach Bliss Layer Cake combines the airy lightness of sponge cake with the lush richness of Chantilly crème and the sweet tang of peaches, layered to perfection. It’s a sumptuous dessert that celebrates the delicate flavors of summer fruits with a sophisticated twist.Ideal for any celebration, this cake promises to be the centerpiece at your next gathering. Each layer is soaked in a homemade peach syrup and enveloped in velvety cream, offering a melt-in-your-mouth experience that’s visually stunning and deliciously rewarding.
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Ingredients:
Yellow Sponge Cake Ingredients:
8 eggs
1 1/2 cups granulated sugar
1 1/2 cups + 2 Tbsp all-purpose flour, sifted twice
Peach Syrup Ingredients:
1/3 cup juice from canned peaches
3-4 Tbsp Amaretto Di Amore Liqueur or any almond or peach flavored liqueur
1/3 cup granulated sugar
1 Tbsp vanilla extract
1 tsp almond extract (optional)
Chantilly Crème Ingredients:
3 3/4 cups heavy cream (at least 33% fat content)
3/4 cup powdered sugar
1 Tbsp vanilla extract
Additional:
1 can (15 oz) halved peaches, drained
2 cups sliced almonds, oven-roasted at 350°F for 5-7 min
3/4 cups sliced almonds (for layering inside the cake, optional)
1 cup + 2 Tbsp peach jam or preserve
Directions:
Yellow Sponge Cake:
Prepare two recipes of Yellow Sponge Cake and bake in separate pans. Cool on a rack for 4-8 hours. Split each cake horizontally into two layers.
Peach Syrup:
Combine peach juice, liqueur, sugar, vanilla, and almond extract in a saucepan. Simmer until sugar dissolves.
Chantilly Crème:
In a stand mixer fitted with a whip attachment, combine heavy cream, powdered sugar, and vanilla. Whip to medium peaks. If it begins to separate, fold in additional cream until smooth.
Assembly:
On a serving board, place a dab of crème to anchor the first cake layer. Soak with syrup, top with Chantilly Crème, and optional almond slices. Add the next layer with peach jam side down. Repeat layering and finish with syrup on the top layer. Frost with remaining crème and press almond slices around the sides. Pipe Chantilly Crème along the edges and arrange sliced peaches within. Brush peaches with warmed peach preserve for shine.
Refrigerate for 6-24 hours before slicing with a hot, damp knife.
Prep Time: 1 hour | Cooking Time: 25 minutes | Total Time: 1 hour 25 minutes + chilling time | Kcal: 420 kcal | Servings: 12 servings
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