Description
A light and fruity layered delight with fluffy sponge cake, creamy peach-pink filling, fresh peaches, and whipped cream — a slice of pure summer elegance.
Ingredients
- Fresh or canned peaches (2 cups, sliced)
- Raspberries (½ cup, fresh)
- Heavy cream (1½ cups)
- Sponge cake base (1 layer, baked and cooled)
- Cream cheese (4 oz, softened)
- Powdered sugar (½ cup)
- Peach or strawberry gelatin (1 small box, 3 oz)
- Boiling water (1 cup)
- Vanilla extract (1 tsp)
- Fresh mint (for garnish)
Instructions
- Prepare sponge base: Use a pre-baked sponge cake or bake a simple one-layer vanilla sponge; cool completely.
- Make cream layer: Dissolve gelatin in boiling water, cool slightly, then blend with cream cheese and ½ cup whipped cream for a fluffy, pastel-pink filling.
- Assemble base layers: Spread the gelatin cream mixture evenly over the sponge cake and refrigerate 20 minutes to set.
- Add fruit layer: Arrange sliced peaches evenly over the set cream layer.
- Top with whipped cream: Whip remaining heavy cream with powdered sugar and vanilla, then spread over the top.
- Chill: Refrigerate for at least 2–3 hours before serving for clean layers.
- Garnish & serve: Decorate with raspberries, peach slices, and a mint sprig for a fresh, colorful finish.
Notes
- For best results, use fresh peaches when in season.
- Ensure the sponge cake is completely cooled before adding the cream layer.
- This cake can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg