PEACHES & CREAM PROS­ECCO CAKE

Better Homes & Gardens - Best of Summer Recipes - - Lighten Up -

prep 50 min­utes bake 25 min­utes at 350°F chill 2 hours

4 eggs

21/4 cups all- pur­pose flour

21/4 tsp. bak­ing pow­der

1/2 tsp. salt

21/4 cups sugar

1 cup milk

1/4 cup but­ter

1/2 tsp. al­mond ex­tract

1 cup Pros­ecco or sparkling rosé

4 medium ripe peaches, pit­ted and

coarsely chopped

1/4 cup Pros­ecco or sparkling rosé

2 Tbsp. sugar

3 cups heavy cream

2/3 cup sour cream

1/2 cup sugar

2 tsp. vanilla

Sliced or chopped peaches

Mint leaves

1. For cake: Al­low eggs to stand at room tem­per­a­ture 30 min­utes. Mean­while, grease and flour three 8×11/2- inch round bak­ing pans. In a bowl com­bine flour, bak­ing pow­der, and salt; set aside.

2. Pre­heat oven to 350° F. In an ex­tra- large bowl beat eggs with a mixer on high 5 min­utes or un­til thick­ened and light. Beat on medium an 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.

3. In a small saucepan heat and stir milk and but­ter un­til but­ter melts. Add to bat­ter, beat­ing un­til com­bined; beat in al­mond ex­tract. Di­vide bat­ter among pre­pared pans.

4. 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 Pros­ecco over cakes. Wrap in plas­tic wrap; chill 2 to 24 hours.

5. For fresh peach fill­ing: In a large bowl com­bine peaches, Pros­ecco, and sugar; stir well. Let stand, cov­ered, 30 min­utes, stir­ring oc­ca­sion­ally. Us­ing a potato masher or fork, mash into a coarse mix­ture.

6. For whipped cream frost­ing: In an ex­tra- large bowl beat heavy cream, sour cream, sugar, and vanilla with mixer on medium un­til stiff peaks form; set aside.

7. 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 third cake layer. Spread top and sides with frost­ing. To serve, top with sliced peaches and mint leaves. Makes 12 serv­ings.

each serv­ing 614 cal, 30 g fat ( 18 g sat. fat), 148 mg chol, 273 mg sodium, 77 g carb, 2 g fiber, 57 g sug­ars, 8 g pro.

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