Best Peaches Prosecco Cake Recipes

PEACHES & PROSECCO CAKE

Steps:

• Allow eggs to stand at room temperature 30 minutes. Grease and flour 3 8 inch round baking pans. In a bowl conbine flour, baking powder and salt; set aside.
• Prehad over to 350. Beat eggs with mixer 5 minutes or until thickened and light. Beat on medium an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. Beat in flour mixture on medium low until just combined.
• In a small saucepan heat and stir milk and butter until butter melts. Add to batter, beating until combined; beat inn almond extract. Divide batter among pans.
• Bake approximately 25 minutes until tester comes out clean. Cool slightly and remove from pan. With a wooden skewer, pierce all over. Slowly pour prosecco over. Wrap tightly and chill.
• Combine peaches, 1/4 cup prosecco and 2 tbsp sugar in a bowl. Let stand 30 minutes and then mash with a potato masher.
• Beat cream, sour cream, sugar and vanilla in a large bowl until stiff peaks form.
• Place one cake layer on plate; coat with 1/2 peach mixture. Top with second layer and repeat. Ice top and sides with whipped cream. Serve topped with fresh peaches and mint.

PEACHES & CREAM PROSECCO CAKE

Steps:

• For cake: Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and flour three 8-1/2" round baking pans. In a bowl combine flour, baking powder, and salt; set aside.
• Preheat oven to 350 degrees F. In an extra-large bowl beat eggs with a mixer on high 5 minutes or until thickened and light. Beat on medium at additional 5 minutes while gradually adding sugar, 1/4 cup at a time (Batter will be light and fluffy). Beat in flour mixture on medium-low until just combined.
• In a small saucepan heat and stir milk and better until butter melts. Add to batter, beating until combined; beat in almond extract. Divide batter among prepared pans.
• Bake 25 minutes or until a wooden toothpick inserted near centers comes out clean. Transfer pans to a wire rack; cool 10 minutes. Remove cakes from pans; cool completely on wire racks over a shallow pan or tray. Using a long-tine meat fork, poke cakes all over. Slowly pour Proscecco (1 cup) over cakes. Wrap in plastic wrap; chill 2 to 24 hours.
• For fresh peach filling; In a large bowl combine peaches, Prosecco, sugar; stir well. Let stand, overed, 30 minutes, stirring occasionally. Using a potato masher or fork, mash into a coarse mixture.
• For whipped cream frosting; In an extra-large bowl beat heavy cream, sour cream, sugar, and vanilla with mixer or medium until stiff peaks form; set aside.
• Place one cake layer on a serving plate. Spread with half the fresh peach filling. Top with second cake layer, spread with remaining peach filling. Top with thrid cake layer. Spread top and sides with frosting. To serve, top with sliced peaches and mint leaves