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1
Preheat the oven to 350F, with the rack in the center.
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2
Butter and flour a 9 x 13-inch baking dish; set aside.
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3
Prepare an ice-water bath in a large bowl; set aside.
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4
Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat.
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5
Score the bottom of each peach.
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6
Gently put the peaches in the simmering water.
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7
Using a slotted spoon, remove the peaches from the water when the skin easily peels away from the flesh, 1 to 2 minutes.
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8
Plunge into the ice bath until cool enough to handle; peel immediately.
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9
Cut each peach into 8 slices.
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10
Cut one-third of the slices in half crosswise (makes about 1 1/2 cups), and set aside.
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11
Place the remaining slices in a medium covered bowl, and set aside.
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12
In another medium bowl, combine the blackberries and 2 tablespoons sugar.
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13
Set aside to macerate, stirring occasionally.
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14
In a small bowl, whip 1 cup cream until stiff peaks form; set aside for the batter.
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15
Whip the remaining 2 cups cream, and refrigerate.
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16
In the bowl of an electric mixer fitted with the paddle attachment, lightly beat the eggs.
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17
Add the remaining 3/4 cup sugar, and beat until the mixture is pale and thick, about 3 minutes.
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18
Stir in the vanilla.
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19
Into a small bowl, sift together the flour, baking powder, and salt.
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20
Gradually stir the flour mixture into the egg mixture.
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21
Gently fold the reserved whipped cream into the batter in 3 additions.
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22
Pour the batter into the prepared dish; spread evenly.
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23
Scatter the reserved peach pieces and one-third of the blackberries over the batter.
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24
Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes.
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25
Transfer to a wire rack, and let cool completely.
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26
To assemble: Cut the cake into 6 pieces.
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27
Place 3 pieces in the bottom of a straight-sided glass serving bowl or compote.
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28
Spoon half the fruit (and berry juice) over the cake.
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29
Spoon half of the refrigerated whipped cream over the fruit.
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30
Repeat with the remaining cake, fruit, and cream.
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31
Drizzle the remaining berry juice over the trifle.
