Peach Melba Photo Cake
A stunning photo cake featuring layers of moist peach-flavored sponge, creamy vanilla frosting, and a vibrant raspberry sauce. Perfect for celebrations, this cake combines the classic flavors of peach and raspberry in a visually appealing design.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large Eggs
- 1 cup peach puree
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 cup raspberries
- 1/4 cup water
Instructions
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Step 1:
Preheat your oven to 350°F (175°C).
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3:
In another bowl, cream the softened butter and sugar until light and fluffy.
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Step 4:
Add the eggs one at a time, mixing well after each addition. Then, mix in the peach puree and vanilla extract.
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Step 5:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Step 6:
Pour the batter into prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
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Step 7:
In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
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Step 8:
In a small saucepan, combine raspberries and water. Cook over medium heat until the raspberries break down. Strain to remove seeds.
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Step 9:
Layer the peach sponge with whipped cream frosting and drizzle raspberry sauce between layers. Decorate the top with more frosting and raspberries.
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Step 10:
Slice the cake and serve chilled. Enjoy your Peach Melba Photo Cake!