American cuisine

Medium

Peachy Queen Ombre Cake

Name: Peachy Queen Ombre Cake
Prep time: 30 min
Cook time: 1 hr
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: Cake; 1 cup Unsalted butter; 1½ cup Granulated sugar; 3 large Eggs room temperature; 1 cup Buttermilk room temperature; 1½ tsp. Vanilla; Flour mix; 2¼ cup All-purpose flour; 2¼ tsp. Baking powder; 3/4 tsp. Salt; Italian Buttercream; 5 large Egg whites; 1¼ cup Granulated sugar; 2 cup Unsalted butter cubed (room temperature); ㅤ ㅤ Americolor peach color gel; ㅤ Pink color gel; ㅤ ㅤ Wilton buttercup yellow color gel; 2 tsp. Peach liqueur; Peach Filling; 2 cup Chopped peaches, approximately 2 peaches; 1 tbsp. Peach jam; 2 tbsp. Light brown sugar; 2 tsp. Lemon juice; 1 tsp. Salt; 1 tsp. Cornstarch dissolved in 1 tsp cold water

Chef Terri Wahl

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Juicy, aromatic and delicious peaches are simply one of the best summer fruits! Peaches are the essence of summer and this incredible Peachy Queen Ombre Cake is loaded with tons of peachy flavor! It’s made with vanilla cake layers, frosted with delicious Italian buttercream, and garnished with fresh fruits. The peach filling is actually very simple to make — 6 simple ingredients, about 20 minutes, and you’re done.

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 30 min

8 SERVING

Ingredients:

Cake
1 cup Unsalted butter
1½ cup Granulated sugar
3 large Eggs room temperature
1 cup Buttermilk room temperature
1½ tsp. Vanilla
Flour mix
2¼ cup All-purpose flour
2¼ tsp. Baking powder
3/4 tsp. Salt
Italian Buttercream
5 large Egg whites
1¼ cup Granulated sugar
2 cup Unsalted butter cubed (room temperature)
ㅤ ㅤ Americolor peach color gel
ㅤ Pink color gel
ㅤ ㅤ Wilton buttercup yellow color gel
2 tsp. Peach liqueur
Peach Filling
2 cup Chopped peaches, approximately 2 peaches
1 tbsp. Peach jam
2 tbsp. Light brown sugar
2 tsp. Lemon juice
1 tsp. Salt
1 tsp. Cornstarch dissolved in 1 tsp cold water

Directions:

Step 1

Preheat the Oven to 350°F/180°C. Ensure all your ingredients are at room temperature. Note: a cake turntable and an icing smoother make this recipe easier to manage.

Step 2

line 3 6inch cake tins by greasing with butter and dusting all around with the flour.

Step 3

In a mixer with the whisk tool, cream your butter to create a fluffy lightness then add the sugar and whisk until smooth you have a fluffy consistency.

Step 4

Reduce the speed and incorporate the eggs one by one.

Step 5

Maintaining a slow speed alternate the [flour mix] with the buttermilk until all incorporated, do not over mix. Add the vanilla and mix well.

Step 6

Divide the mixture between the three prepared tins equally. Tap the cake tin to balance the mixture and release any large air pockets in the cake mix.

Step 7

Bake the cakes on the same shelf to allow for an even cooking result preferably on the middle shelf for approximately 25-30 minutes. Test for doneness by sticking a skewer in the center of one cake, if the stick comes out clean the cake is ready. Allow the cakes to cool down evenly on a cooling rack.

Step 8 [Italian Buttercream]

Mix together the sugar and egg whites. Then sit the mixing bowl over a hot water bain-marie on your stove. Stir continuously until the sugar is all dissolved. Return the bowl to the mixer and whisk until the meringue is stiff and forms peaks.

Step 9

Time to add the butter to the meringue bowl bit by bit at a high speed you can also add a peach liquor. Incorporate well until you reach a thick and glossy buttercream.

Step 10 [Peach Filling]

In a medium pot place, half the peaches followed by the sugar, lemon juice and a pinch of salt allow simmering for 8-10 minutes stirring and mashing to a pulp. Add the peach jam, closely followed by the cornstarch slurry and allow to thicken. Take off the heat and mix with the remaining half of the peaches. Set aside to cool.

Step 11

Enjoy!