What's the name of a cake with fresh cream topping and loads of peaches?

i'm looking for a recipe, but i don't even know what you call those cakes.


A cake with fresh cream topping and loads of peaches. for someone who likes fresh cream topping and loads of peaches.


Thanks in advance for anyone who can help.

What's the name of a cake with fresh cream topping and loads of peaches?
Here's one a friend of mine made for a picnic





hope it helps!





Peach Refrigerator Cake:


Ingredients:


* 1/2 pound marshmallows


* 1/2 cup orange juice


* 1/2 cup ginger ale


* 1 cup whipped cream, divided


* sponge cake, or lady fingers


* 6 to 8 peaches, fresh, canned, or frozen and thawed, sliced


* 1/2 cup chopped crystallized ginger





Preparation:


Cut marshmallows in quarters; combine with orange juice in a saucepan and stir over hot water until almost melted; cool slightly and add ginger ale. When slightly thickened fold in 3/4 cup whipped cream. Line a spring form pan with waxed paper. Arrange layer of cake or lady fingers on bottom, next a layer of 1/3 of the peaches, then layer 1/2 of the marshmallow filling; repeat until there are 3 layers of cake and 2 of filling. Chill in refrigerator overnight. Un-mold; garnish with remaining peaches and whipped cream and chopped crystallized ginger.


Makes 6 to 8 servings.
Reply:Peaches and Cream Cake








1 c Cake flour, sifted


1 t Baking powder


1/4 t Salt


1/4 c Walnuts, finely chopped


1 cn Cling peaches (16 oz size)


1 pt Heavy cream


3/4 c Sugar


1/3 c Water


1 t Vanilla


3 tb Cream sherry


3 Eggs


8 Walnuts, halved





Sift flour, baking powder and salt onto waxed paper;stir in chopped walnuts. Lightly grease an 8x8x2 3/4 or springform pan. Beat eggs in a medium size bowl with electric mixer at high speed until frothy. Beat in sugar gradually and continue beating at high speed until mixture is very thick and creamy, at least 5 minutes. Stir water and vanilla into egg mixture. Gently fold in flour mixture. Pour batter into prepared pan. Bake at 350F for 35 minutes or until center springs back when lightly touched with fingertip. Cool in pan on wire rack 5 minutes. Loosen cake around sides; release and remove ring; loosen from bottom; remove from pan. Cool completely. Cut cake into 3 thin layers. Drain peaches; reserve syrup. combine 3 tbsps. of the syrup with the sherry in a small bowl. Reserve 8 peach slices; chop remainder and add to sherry mixture. Beat cream in a medium size bowl until stiff. Put bottom cake layer on serving plate. Spoon half the sherry-peach mixture over layer; spread with 1 cup of the cream. Repeat with second layer; top with remaining layer. Spread a layer of whipped cream over top layer. Put remaining cream in a pastry bag fitted with a star top. Pip out swirls on top, then garnish with reserved peach slices and walnuts. Chill until ready to serve.
Reply:Peach melba cake
Reply:Peach shortcake with whipped cream?
Reply:PEACH MELBA LAYER CAKE SUPREME


Yield: 36 Servings





---SOFTEN--


1 c Butter





----CAKE---


4 c Flour


4 ts Baking powder


1/2 ts Salt


6 Egg yolks


2 ts Vanilla


2 c Juice, apple, concentrated





--TOPPING-


3 c Peaches, sliced


4 c Raspberries


2/3 c Fruit, pourable, peach


2/3 c Fruit spread, raspberry





3 tb peach fruit spread combined with 2 tb warm water may be


substituted for the pourable fruit.





Preheat oven to 375. Grease and flour two 8" round cake pans. Combine


flour, baking powder, and salt; set aside. Beat softened butter at


medium speed until light and fluffy. Blend in egg yolks and vanilla.


Alternately add dry ingredients and apple juice concentrate, beating


well after each addition; spread evenly into prepared pans. Bake 20


minutes, until golden brown and wooden pick inserted in centers comes


out clean. Cool 10 minutes in pans on wire racks. Remove from pans;


cool completely.





Drain peaches. Combine peaches, raspberries, and pourable fruit; mix


lightly. Spread fruit spread evenly over one cake layer; top with


second cake layer. Spoon fruit mixtore over top of cake, letting


excess fruit mixture drip down sides.

















PEACH SKILLET UPSIDE DOWN CAKE





1 can peach slices


1/4 c. butter


1 c. brown sugar


1 jar maraschino cherries





BATTER:





1/3 c. butter


2/3 c. sugar


2 eggs


1 1/2 tsp. ginger


1 1/2 c. flour


3 tsp. baking powder


1/4 tsp. salt


2/3 c. milk





Drain peaches. Melt butter and brown sugar in a 10 inch skillet or 9 inch cake pan. Heat until sugar is dissolved. Remove from heat. Place peach slices in sunburst effect. Scatter cherries around peaches.


Make batter: Cream butter and sugar. Beat in eggs. Combine ginger, flour, baking powder and salt; stir to mix. Gently pour into skillet or pan over peach slices. Bake in preheated 350 degree oven 35-40 minutes or until tests done. Immediately turn upside down on large serving plate. Serve warm with whipped cream.

















Peach Melba Cake





12 to 16 servings








--------------------------------------...


1 package (4-serving size) peach-flavored gelatin mix


1 package (18.25 ounces) white cake mix, batter prepared according to package directions


2/3 cup raspberry preserves


1 container (8 ounces) frozen whipped topping, thawed


1 can (15-1/4 ounces) sliced peaches, well drained and patted dry


--------------------------------------...





Add the dry gelatin mix to the cake batter; mix well. Line two 9-inch cake pans with waxed paper and coat with nonstick cooking spray; add the batter and bake according to the package directions. Let cool.


Place one cake layer upside down on a platter. Spread with 1/3 cup raspberry preserves. Place the second cake layer upside down over the bottom layer and spread the remaining 1/3 cup raspberry preserves over the top. Frost the sides of the cake with the whipped topping.


Top with the sliced peaches and serve, or cover loosely and keep chilled until ready to serve.

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