Peaches and Cream Cake – a delicious recipe with yellow cake, heavy cream, sugar, vanilla, peaches, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Chop three of the peaches and combine with water and sugar over low heat.
2
Bring to a simmer and blend until smooth with an immersion blender, stir in the schnapps and allow to cool slightly.
3
Slice the very top off each cake leaving an even and flat layer.
4
Spoon a generous amount of the mixture over each cake.
5
The peach puree will soak into the cake.
6
Slice the remaining three peaches and place a layer on top of one of the cakes.
7
Put the other layer on top and chill while the whipped cream is prepared.
8
Whip the cream, confectioners sugar and vanilla.
9
Top the cake with an even layer and use reserved peaches for the top of the cake.
10
Keep the cake in the refrigerated prior to serving.
281
kcal
Calories
21
g
Fat
21
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (9 inch) basic yellow cake, 1 cup heavy cream, 3 tablespoons confectioners' sugar, 1 teaspoon vanilla extract, and more.
Yes, Peaches and Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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