Peaches & Cream Cake

This dessert is a variation of tres leches cake, made with an amaretto cream and topped with peaches. If peaches are in season, by all means, use fresh ones! You can lightly simmer them in the simple syrup to soften. If not, frozen peaches do the trick.

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Peaches & Cream Cake
makes 1 9x13” pan

shopping list —

for the cake —

• 1 1/2 cups ap flour

• 2 tsp baking powder

• 1/2 tsp salt

• 7 eggs, whites and yolks separated

• 1 1/2 cups sugar

• 1/2 cup whole milk

• 1 tsp vanilla extract

• 1/2 tsp almond extract optional

for the soaking cream —

• 14 oz can sweetened condensed milk

• 12 oz can evaporated milk

• 1 cup half & half

• 1-2 oz amaretto or to taste

for the whipped cream —

• 1 1/2 cups heavy cream

• powdered sugar, to taste

• pinch of salt

for the peaches —

• 16 oz bag frozen peaches

• 1.5 cup water

• 1.5 cup sugar

equipment —

• flour sifter

• stand mixer or hand mixer

• 3 mixing bowls

• cake tester

• whisk

• rubber spatula

• medium saucepan

steps —

for the cake —

1. Preheat the oven to 350ºF.

2. Butter and flour a 9x13” baking pan.

3. Sift the 1 1/2 cups flour, 2 tsp baking powder, and 1/2 tsp salt together. Set aside.

4. In a separate bowl, add the egg yolks and exactly half of the sugar (3/4 cup). Whisk until the egg yolks are bright yellow.

5. Add the 1/2 cup of milk to the eggs and stir to combine.

6. Fold the flour mixture in batches into the egg mixture, but don’t over mix.

7. In a separate clean bowl, beat the egg whites, adding the remaining 3/4 cup of sugar a little at a time until stiff peaks form.

8. Gently fold the whipped egg whites into the flour mixture.

9. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a cake tester comes out clean. Allow to cool.

10. Once cooled, poke holes all over using a cake tester, toothpick, or wooden skewer.

for the cream —

1. Mix together the 14 oz sweetened condensed milk, 12 oz evaporated milk, 1 cup of half & half, and amaretto. Taste and adjust with amaretto if needed.

2. Pour the cream onto the cooled cake. Allow to soak in.

for the whipped cream —

1. Whip the cream and powdered sugar to medium/soft peaks. Add a pinch of salt and fold in.

   *Chef Tip: I always start out with a tablespoon or two of powdered sugar and whip it until smooth. Then I taste and adjust the sweetness if needed. I also slightly under whip it for a more luxurious texture.

2. Frost the cake, cover, and refrigerate until you’re ready to serve.

   *Tip: Make this at least 6 hours before serving or the day before.

for the peaches —

1. Make a simple syrup using equal parts sugar and water. Bring up a boil. Allow to cool for 5-10 minutes.

2. Add the peaches to the warm simple syrup and allow to steep off the heat. Refrigerate in the simple syrup until you’re ready to serve.

to serve —

1. Slice the cake and top with a large spoonful of peaches. Serve chilled.

Questions about the recipe? Email britt@parisdiningclub.com

an afterthought…

Planning a dinner party is a lot of work. I’m not a sweets person, so I always forget about making dessert. If you’re like me, here’s a few last minute ideas:)

Lazy girl variation #1: Buy the lightest, fluffiest white cake you can. Right before serving, drizzle with a mixture of amaretto and half & half. Top with peaches.

Lazy girl variation #2: Buy an angel food cake. Top with whipped cream and peaches.