Genoise with Fresh Peach Cake Recipe

Delicate Cake Accented by Peaches and Whipped Cream

© Genevieve Kiger

Aug 26, 2009

This recipe produces a delicate, fresh tasting cake that everyone who tries enjoys. Other similarly juicy fresh fruits, such as strawberries, can easily be substituted for the peaches. Smaller berries, like blueberries and raspberries, can be as well, but some of the berries will need to be macerated in order to produce the juices needed.

Genoise Cake

Ingredients:

• 6 large eggs
• 1 c. sugar
• 1 c. sifted flour
• ½ c. butter, melted
• 1 tsp. vanilla
• 2 9" layer cake pans, greased and lightly floured

Directions:

1. Preheat oven to 350 degrees (F).
2. In a large bowl, combine sugar and eggs, and stir until just mixed.
3. Set bowl over a pan with a few inches of water, making sure water level does not reach the bowl.
4. Place pan over low heat until eggs are lukewarm, about 5-10 minutes, stirring every minute or so, so that eggs don't cook on the bottom. They will look like bright yellow syrup.
5. Remove from heat and beat for 10-15 minutes, until tripled in mass and looks like yellowish whipped cream.
6. Sprinkle flour onto beaten eggs a little at a time and fold in gently, alternating with slightly cooled butter and vanilla. Be careful not to over mix.
7. Pour into prepared pans. Placing rounds of parchment paper in bottom of pans may help remove cake later.
8. Bake in preheated oven 25-30 minutes, or until pulling away slightly from sides of pan and springy to the touch.
9. Remove from pans immediately and place on cake rack to cool.

Fresh Peach Filling

Peel and slice 2-4 fresh peaches, depending on size. Sprinkle with a few tablespoons of sugar to coat fruit. Allow to sit for an hour or two, or long enough to produce a good amount of juices.

Whipped Cream

Ingredients:

• 1-2 c. heavy whipping cream
• 1-4 Tbs. superfine or powdered sugar, depending on sweetness desired
• 1-2 tsp. vanilla extract

Directions:

1. Beat whipping cream until it begins to froth up but peaks do not quite hold.
2. Add sugar and vanilla extract to taste.
3. Continue to beat lightly to mix until peaks hold well.

Putting the Cake Together

1. Place one of the genoise layers on a serving plate.
2. Pour about one third of the juices from the peaches evenly on top.
3. Evenly spread on the peach slices, holding back the remaining juices and a few of the best looking slices to decorate the top of the cake.
4. Place the remaining cake layer, and cover evenly with remaining juices from the peaches.
5. Use a spatula to spread whipped cream around the sides of the cake, until evenly coated, then spread remaining cream on top of cake.
6. Decorate the top of cake with reserved peach slices.
7. If not to be served immediately, cover and place in refrigerator until ready to serve.

Note: Because of the fresh whipped cream, this cake should optimally be consumed within about six hours at most from when it is completed, even if refrigerated. Will not maintain taste or texture longer than twenty-four hours.

Whipped Cream and Fresh Peach Cakes

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