PEACHES AND CREAM FILLING
1 small box Jell-O 3.4oz (96g) Vanilla Instant Pudding (It must be instant)
2 cups heavy cream or whipping cream ( not a whipped topping such as Cool Whip)
1 cup diced peaches (canned or fresh)
FOR THE CREAM CHEESE FROSTING
2 Sticks, 1 cup, (226g) unsalted butter, slightly softened
2 (8 oz ) packages cream cheese (total weight for two (452g) I use full ft cream cheese. Using reduced fat or spreadable cream
cheese will cause the frosting to be too soft. Soften slightly.
2 teaspoons (8g) vanilla extract
½ teaspoon (2g) salt optional – it will cut the sweetness, popcorn salt is best, it is fine and dissolves faster
6 to 6 ½ cups (690g to 747g) powdered sugar
For the Cake
Preheat the oven to 350 degrees, grease and flour three 8×2 inch round cake pans. Three layers will give you slightly shorter layers but more filling per slice of cake.
In a medium sized bowl add the flour, baking powder and salt. Whisk to blend, set aside.
In another bowl or large measuring cup add the sour cream , milk and vanilla. Blend with a fork and set aside.
In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
Add the eggs one at a time, mixing until the yellow of the yolk disappears.
Add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix until combined and smooth, do not mix above medium speed or over mix.
Toss the diced peaches in 1 Tablespoon flour and gently fold into the cake batter. The cake batter is very thick. Divide the batter between the 3 pans, smoothing the tops with the back of a spoon
Bake at 350 degrees for 25 to 28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5 to 10 minutes then turn out.
Makes 7 cups cake batter
This recipe works well for cupcakes
Note: Substitution for cake flour. Using all purpose flour (plain in the UK) for each cup of flour in a recipe remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch (corn flour). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons of cornstarch. Whisk to blend.
Instructions for the Filling
In a medium bowl, combine the dry pudding mix and 2 cups of cream. I like to use a hand mixer for this.
The mixture will become thick and fluffy. Fold in 1 cup of diced peaches.
Cakes with this filling will need to be refrigerated.
Instructions for the Cream Cheese Frosting
Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to allow the cream cheese to soften a bit longer.
Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to deep down the cloud of powdered sugar.
Increase mixing speed mix until fluffy. Don’t over beat or it will become too soft. If it is too soft, just refrigerate a short while to firm it up a bit.
This frosting will pipe best if used while still chilled. You can make in advance, refrigerate and when ready to use let it soften slightly and remix. Do Not Microwave to soften.
Will frost a 3 layer 8 or 9 inch cake.
Place first cake layer on cake base/pedestal.
Lightly brush the layer with the juice from the canned peaches. Don’t use too much, just enough to lightly coat the top.
Pipe a dam of cream cheese frosting using a disposable piping bag with the tip snipped away. This is a circle of frosting about ½ inch from the edge.
Spread a layer of Peach Preserves (on top of the light coating of peach juice that you’ve just spread) within the dam that you’ve piped. Follow with a layer of Peaches and Cream filling.