PEACHESAND whipped cream LAYER CAKE –A Delectable Summer Dessert

INGREDIENTS FOR THE CAKE

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 cup milk
2 teaspoons vanilla extract
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup diced peaches

PEACHES AND CREAM FILLING

1 box (3.4 oz) instant vanilla pudding mix
2 cups heavy cream
1 cup diced peaches

FOR THE CREAM CHEESE FROS

1 cup unsalted butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar

INSTRUCTIONS For the Cake:

Preheatthe oven to 350°F and grease and flour three 8×2 inch round cake pans. Three
layers equals shorter layers but more filling per slice of cake.In a medium-sized mixing
basin, combine the flour, baking powder, and salt.
Place aside.In a separate bowl or large measuring cup, combine the sour cream, milk,
and vanilla essence with a fork. Place aside.In a mixing bowl, cream the softened butter
until smooth.
Gradually add the sugar and beat on medium speed for 3 to 5 minutes, or untilthe
mixture is light and fluffy.Mix the eggs one at a time untilthe yellow of the yolk is
gone.Alternately add the flour mixture and the sour cream mixture, beginning and
finishing with the flour mixture.

Mix until smooth and blended, but don’t overmix.Toss the diced peaches with 1
tablespoon flour before gently folding them into the cake batter. The batter will be fairly
thick.
Divide the batter among the three pans, smoothing the tops with a spoon.Bake for 25 to
28 minutes, or until a toothpick inserted into the center comes out clean or with a few
crumbs attached.Allow the cakes to coolfor 5 to 10 minutes before turning them out.
If you don’t have cake flour on hand, you may easily replace all-purpose flour. Remove 2
tablespoons of flour from the recipe and replace it with 2 tablespoons cornstarch (corn
flour). To combine the two, whisk them together.

Instructions for the Filling:

1. Combine the instant vanilla pudding mix and heavy cream in a medium bowl. Use a
hand mixer to mix untilthe mixture becomes thick and fluffy.
2. Fold in one cup of diced peaches into the mixture.
Note: Cakes with this filling will need to be refrigerated

Instructions for the Cream Cheese Frosting:

1. Cutthe butter into slices and add them to the bowl of your mixer. Beat on low to
medium speed untilthe butter is softened and smooth.
2. Add the slightly softened cream cheese into the bowl and beat atlow to medium
speed until incorporated. Using a hand mixer, letthe cream cheese soften a bitlonger.
3. Stir in the vanilla extract.
4. Gradually add the powdered sugar, beating on low speed untilthoroughly blended.
Cover the bowl with a towel while mixing to prevent a sugar cloud.
5. Increase the mixing speed and continue to mix untilthe frosting becomes fluffy. Be
careful notto overbeat, as it may become too soft. If needed, refrigerate the frosting
briefly to firm it up.
Note: This frosting will pipe bestif used while still chilled.You can make itin advance,
refrigerate, and when ready to use, letit soften slightly and remix.Avoid microwaving itto
soften.

Cake Assembly:

1. Place the first cake layer on a cake base or pedestal.
2. Lightly brush the layer with the juice from the canned peaches. Use just enough to
coatthe top.
3. Pipe a dam of cream cheese frosting about ½ inch from the edge using a disposable
piping bag with the tip snipped away. This circle of frosting will help contain the filling.
4. Spread a layer of Peach Preserves on top of the light coating of peach juice within the
dam of frosting.
5. Follow with a layer of Peaches and Cream filling

Enjoy the tantalizing flavors of this Peaches and Cream Layer Cake! It’s
the perfect dessert to savor during those warm summer days, and it’s
sure to impress everyone, especially the old folks who appreciate timeless
classics.