Raspberry Peach Layers Recipe
This Raspberry Peach Layers recipe is easily right at the top of my most loved recipe list. The Raspberry Peach Layers is made with Fruits which can be easily found at any grocery store. This Raspberry Peach Layers is so tasty that I cannot resist serving it as a Dessert often. Trust me, you must try this Raspberry Peach Layers recipe.
Ingredients
2 cups heavy cream, divided
1/4 cup butter
1/2 cup whole wheat pastry flour
1/2 cup unbleached white flour
3/4 teaspoon baking soda
1 teaspoon baking powder
6 egg yolks
2 eggs
1/3 cup honey
1 1/2 teaspoons vanilla extract
2 tablespoons honey
2 cups fresh raspberries
3 large peaches, peeled, pitted, and chunked
Directions
Preheat oven to 350°F.
Butter and flour 2 9-inch layer cake pans.
In a small saucepan, heat together 1/4 cup cream and butter until butter has melted.
Set aside to cool slightly.
Sift together whole wheat pastry flour, unbleached white flour, baking soda, and baking powder 3 times.
In a large bowl, beat egg yolks, eggs, and 1/3 cup honey for 10 minutes.
Beat in vanilla.
Fold in flour and cream-butter mixtures.
Turn into prepared pans, and bake on middle shelf of oven for about 15 minutes, or until tops spring back when pressed lightly with fingertips.
Cool for 10 minutes in pans, and then turn out onto wire racks to cool completely.
In a medium-size bowl, beat 1 3/4 cups cream and 2 tablespoons honey until soft peaks form.
When ready to serve, spread half of the whipped cream on 1 cake layer.
Top with half of the raspberries and half of the peaches.
Place the other layer on top, spread with remaining whipped cream, and decorate with remaining fruit.
Butter and flour 2 9-inch layer cake pans.
In a small saucepan, heat together 1/4 cup cream and butter until butter has melted.
Set aside to cool slightly.
Sift together whole wheat pastry flour, unbleached white flour, baking soda, and baking powder 3 times.
In a large bowl, beat egg yolks, eggs, and 1/3 cup honey for 10 minutes.
Beat in vanilla.
Fold in flour and cream-butter mixtures.
Turn into prepared pans, and bake on middle shelf of oven for about 15 minutes, or until tops spring back when pressed lightly with fingertips.
Cool for 10 minutes in pans, and then turn out onto wire racks to cool completely.
In a medium-size bowl, beat 1 3/4 cups cream and 2 tablespoons honey until soft peaks form.
When ready to serve, spread half of the whipped cream on 1 cake layer.
Top with half of the raspberries and half of the peaches.
Place the other layer on top, spread with remaining whipped cream, and decorate with remaining fruit.
