PEACHES & PROSECCO CAKE

Peaches & Prosecco Cake image

Number Of Ingredients 16

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4 eggs
2 1/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 cup milk
1/4 cup butter
1/2 teaspoon almond extract
1 cup Prosecco
4 medium peaches, pitted & chopped
1/4 cup Prosecco
2 tablespoons sugar
3 cups heavy cream
1/2 cup sour cream
1/2 cup sugar
2 teaspoon vanilla

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.