St. Lily Peach Cake


Preparation info

  • Makes

    8 to 10

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

A wonderful choice for a summer meal, this dessert blends the taste and textures of fresh, silky peaches and softly whipped cream with cake richly flavored with brown sugar.



    Advance Preparations

    Prepare Brown Sugar Génoise.

    Blanch the peach by placing it in a 1½-quart saucepan filled with boiling water to cover. Turn off heat and let sit for 15 to 30 seconds. Remove the peach and run it under cold water to stop any cooking. Set aside to cool completely. (This can be done several hours before assembling. If so, refrigerate the blanched peach.)

    Assembling the Cake

    Split the cake in half (review methods, if necessary).

    Turn the top layer of the cake upside down, center it on the cardboard round and transfer to the turntable.

    Whip the heavy cream with the sugar and vanilla until soft peaks form.

    Spread the equivalent of 3 tablespoons cream over the cake layer. Peel the blanched peach and cut thin slices (about ¼ inch) to cover the cream-topped layer. Spread with another thin layer of the whipped cream (about 3 tablespoons) to cover.

    Center the second layer on top. Slip the cleaned spatula under the cardboard to aid in lifting the cake. Hold in one hand while frosting with the other hand to coat the sides with a thin film as smoothly and evenly as possible. Then return to the turntable to frost over this initial coating and finish the top and sides.