Peaches & Almond Creme Cake
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     So, with summer in full swing and peaches in season here in Northern Virginia, I decided to make something not too overly sweet and light to satisfy anyone's sweet tooth. 

   

     With all of this quarantine due to the Covid 19 the last few months my husbands company had to cancel their face to face meetings. Which meant no more new dessert recipes for the last few months for me to experiment with. So, I decided to go big!! Especially since their staff doubled in size over the last 3 months.

 

       So, with many compliments and requests for the recipe here it is y'all! Just remember it is a little time consuming, but I promise you it is worth the wait! 

And I want to apologize for no step by step pictures this time around. I was in such a hurry to get the cake done on time. If you have any questions please don't hesitate to ask! 

Pre ~ Heat oven at 350 degrees 

Makes  (4) 8-inch round cake layers or 1 full sheet cake. Feeds about 30 people. This recipe is also very easy to make in smaller quantities, jut cut the recipe ingredients in half. 

 

Ingredients:

Yellow Sponge Cake:

  • 16 eggs

  • 3 cups granulated sugar

  • 3 Cups all-purpose flour sifted 

 

Peach Syrup:  Add all ingredients to a mixing bowl and whisk together and set a side.

  • 4 cans 15 oz sliced peach juice reserved and separated from the peaches.

  • 3 Tbsps. Peach Schnapps 

  • 3/4 cups granulated sugar

  • 1 Tbsp vanilla extract

  • 1 Tbsp almond extract

 

Almond Crème:

  • 7 cups heavy whipping cream

  • 3 cups powdered sugar

  • 2 Tbsp almond extract 

Other Ingredients for between the cake layers & outside decoration.

  • 2 cups sliced almond slices oven roasted @350F for 8 mins, then flip and roast for 8 more minutes.

  • 3/4 cups sliced almonds if you want to layer them inside the cake

  • 2 Jars of peach jam/preserves

~ Low Carb Alternative Ingredient Suggestions~

 

For a low carb option of this cake you could try substituting the all purpose flour with almond flour, and the granulated sugar with monk fruit sweetener. And for the Almond Creme try using a powdered stevia. Now, I have not made a version of this cake using these alternatives, however you could always give it a try and let me know how it turns out! 

How to make the Yellow Sponge Cake:

Add all the eggs and the sugar to a stand mixer with a whisk attachment. Whisk for 15-20 minutes until the mixture is slightly frothy with bubbles on top. If you don’t mix the eggs and sugar long enough the cake will fall and be very unstable. This step is key. It may look as though the cake batter will overflow the mixing bowel but it won't. It will double in size as it becomes thicker. Transfer the batter to a larger pot to fold in the flour. Once you get to this part of the cake step gently add in ½ Cup intervals of the sifted flour using a wooden spoon or spatula. Fold the flour in from the bottom of the bowl, ever so gently. Add more flour in gradually and fold only until you no longer see any flour streaks in the bowl. If you over mix the cake it will become tough. 

  • For the yellow sponge cake, you can bake them each in separate baking pans for 8-inch rounds or one cake in a sheet cake pan. Use Baking spray and spray the bottom and sides of the inside of the baking pans generously. Evenly spread batter in the pans and gently tap the pans to remove excess air bubbles. Bake 350 degrees for 25 minutes then check the center for doneness. If you check it before the 25 minutes are up the cake will fall. 

  • Cool and let rest 4-8 hours for best results. Split each layer into two even horizontal layers using a bread knife. 

How to make the Almond Crème:

  • Add  cups of heavy cream, cups of powdered sugar and  Tbsp of almond extract to a bowl of a stand mixer using the whisk attachment.

  • Whip everything together on medium speed, don’t forget to stop and scrape the bottom of the bowl every 3-5 minutes while whipping the almond crème.  Pay close attention, once it starts to thicken and hold stiff peaks when stopped then it is ready. Don’t whip it any more or it could separate. Put in a closed container and refrigerate for later. 
     

Assembling the Peach and Almond Crème Cake:

  • Place a small bit of crème on the cake board and spread it evenly in the center this will help the cake adhere to the board and prevent slipping. 

  • Place one layer of the cake with the cut side facing up. 

  • Soak the cake with 1/4 of the syrup, I didn’t have a squeeze bottle, so I improvised and use my little cow creamer pourer. 

  • Top with 1 cup of the Almond Crème and gently spread it around evenly, about ¼ to ½ inch thickness.  

  • Sprinkle on about ¼ Cup of the roasted almonds. 

  • On a separate cake board, take the other half of the split cake cut side up and spread 1/4 cup of the warmed peach jam over the top.

  • Place the cake layer, jam side down on top for the layer with the Almond Crème.

  • Now soak the top layer of the cake with more syrup. Add the remaining peach Jam and spread evenly. 

  • Add the Almond Crème and gently spread it out over the top of the cake and spread it down the sides, covering the entire cake. Gently put roasted almond slices around the sides of the cake using your hand. I like to sprinkle the almonds on top of the cake as well. 

  • Fit a pastry bag with a star tip and fill with remaining Almond Crème, then pipe a border all around the lower edge and the upper edge.

  • Slice the drained peach slices into thin slices.

  • Arrange the slices inside the piped border on the top of the cake. Using some of the peach syrup mixture take a brush and apply on the top of the sliced peaches. Then gently sprinkle with Ground cloves. 

  • Refrigerate the cake overnight to allow all of the syrup to be sucked up by the cake layers. It melds all the flavors together and makes it taste so much better. 

 

I hope you enjoy this slightly sweet and cool dessert and share it with your friends and family!