Peaches and cream, trifle-style dessert cake.
1. Prepare the jelly layer by making the Trotters peach jelly according to the package instructions.
Ingredients
Instructions
2. Pour half of the jelly into the bottom of a round silicone cake mould and chill until set.
3. Arrange the Rhodes Quality Peach Slices upside down on the set jelly layer.
4. Pour the remaining peach jelly over and refrigerate until it sets.
5. To prepare the vanilla cake, put the eggs, egg yolks, vanilla, milk, and yoghurt into a bowl.
6. Whisk to combine.
7. Sift the flour, baking powder, and salt into the bowl of an electric mixer.
8. Add the sugar and stir to combine.
9. Add the butter and beat with the paddle attachment until it resembles breadcrumbs.
10. Beat the egg mixture in, half at a time, until evenly blended.
11. Pour into a round cake pan that has been sprayed with non-stick spray.
12. Bake in an oven preheated to 180°C for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.
13. Take it out of the oven and use a thin knife to prick holes into the sponge.
14. Pour the reserved Rhodes Quality Peach syrup over the sponge.
15. Transfer the cake onto a wire rack to cool completely.
16. Cut the cake horizontally through the centre.
17. Remove ¼ of the cream and stir in the Rhodes Quality Peach Halves.
18. To assemble, spoon a layer of the whipped cream over the set jelly.
19. Place the sponge on top of the cream layer.
20. Add a layer of the cream mixed with the peaches and place the remaining sponge half on top.
21. Put the cake in the fridge until the cream has set.
22. Slide a spatula around the edges of the cake and gently lift the jelly layer.
23. Turn the cake out onto a serving platter.
24. Distribute the remaining cream evenly over the cake to smooth the sides and decorate as desired.
