Monday, February 10, 2014

Peaches N (Strawberry) Cream Cake


It's my mom's birthday, and the two ingredients she gave me to work with were strawberries and peaches. I decided to do a peach flavored cake that's filled with peach curd, and covered with strawberry cream cheese frosting.



Peach Cake:

Ingredients:
  • 4 eggs
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup frozen peaches
  • 1/4 cup frozen strawberries
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup whole milk
  • 2 teaspoons vanilla extract
Instructions:
  1. Preheat the oven to 350 degrees F.
  2. Puree the strawberries and peaches together.
  3. Beat the eggs.
  4. Add the sugar, oil, and peach/strawberry puree to the eggs and beat together.
  5. In another bowl, combine the flour, salt, and baking powder together.
  6. Starting with the flour mixture, alternate mixing the flour mixture and milk to the wet ingredients.
  7. Separate the cake mix between 9" round pans.
  8. Bake in the oven for 30-40 minutes, or until a toothpick comes out clean.
  9. Let cake cool completely
Peach Curd:

Ingredients:
  • 1 cup peach puree
  • 2/3 cup sugar
  • The juice of 2 lemons
  • 4 egg yolks
  • 5 tbs of butter
Instructions:
  1. Bring water to a simmer in a pot over the stove.
  2. Add the egg yolks, peach puree, lemon juice, and sugar to a bowl.
  3. Sit the bowl over water, and whisk the mixture until it begins to thicken (around 20 minutes).
  4. Take off heat, and whisk in the butter one tablespoon at a time.
  5. Refrigerate for at least 3 hrs. 
Strawberry Cream Cheese Frosting:

Ingredients:
  • 2 8oz packs of cream cheese
  • 2 sticks of softened butter (1 cup)
  • pinch of salt
  • 1 tbs of vanilla extract
  • 1/2 cup of strawberry puree
  • 5 to 6 cups of powdered sugar (to taste)
Instructions:
  1. Cream together the sugar and cream cheese.
  2. Add the pinch of salt, vanilla extract, and strawberry puree to the bowl and mix until smooth.
  3. Add the sugar one cup at a time. 
  4. Mix until smooth.
  5. Refrigerate for at least 15 minutes.
*note: My frosting was really loose due to heat and the fact that I didn't let it thicken up in the refrigerator for a little bit.

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