As a self-proclaimed foodie, I’ve been on a mission to find the perfect peach pie recipe. I’ve had many versions—from the traditional, fruit-packed kind to a naked peach pie—and none of them were ever quite right. Until, that is, I came across this recipe via The Chef Next Door, which I found on ‘Rachael Ray.’ Call me a sucker for a peach-flavored dessert, but I couldn’t resist.
If there’s one thing I’ve learned since getting into baking, it’s that you can’t really get too complicated with a recipe. There’s a lot more to it than just following directions, and that’s why I love recipes like this. This recipe is so simple, it’s like “not needing to measure anything” and you still end up with a beautifully layered and decorated cake!
This peach bellini cake recipe is not only stunning, it’s also easy to make and super delicious! The cake is filled with a sweet peach filling, covered in swirled peach, white chocolate, and vanilla cheesecake frosting. The flavors are divine, but the cake is so easy to make and the end result is a showstopper. Taste the rainbow!
This peach and bellini pie is an easy layered dessert recipe for guests. If you like bubbles, you will love this cake. It’s basically a cake turned into a peach bellini cocktail. It has a slightly spicy Bellini cocktail flavor, and it is moist and chewy. To make it, you need the usual basic cake ingredients, but add some special ingredients, like prosecco and canned peaches. This fruit cake is perfect for summer or special occasions like birthdays. So why not do it the next time you get the ladies together for Sunday brunch?
How to make a prosecco cake
First, blend the wet ingredients in a blender for a few minutes until smooth. Meanwhile, mix the dry ingredients and add to the wet mixture. Melt the butter in the hot milk and pour it into the stagnant mixture with a whisk. Add the almond extract and continue whisking for a few minutes.
The mixture is then poured into three pans and baked until cooked. When the cakes come out of the oven, pierce them with a skewer and dip them in Prosecco.
Peach filling preparation
The peach filling is made by mixing canned peaches and sugar. If your peaches are already sweet, you can omit the sugar.
– You can use fresh peaches for this recipe if you don’t want to use canned peaches. Cook the sliced peaches in sugar to make a compote. This will be your topping.
– Any sparkling wine (including champagne) can be used instead of prosecco. If you want to do it without alcohol, use non-alcoholic sparkling fruit wine.
– Turn them into miniature cupcakes by making Peach Bellini Cupcakes. Simply bake the batter in the muffin tins until cooked through. Remove part of the crust, add the peach filling and brush with the glaze.
– Make sure you don’t over mix the batter or you will end up with a dense cake.
How to store peach pie Bellini
Leftover cake can be kept in the fridge. The cake layers can be baked ahead of time, wrapped in plastic and stored in the freezer. Let them thaw at room temperature and prepare them on the day of serving.
The peach filling and glaze can be made the day before and stored in the refrigerator. Let it come to room temperature before applying the glaze.
Place the eggs in a blender and beat for 5 minutes until light and fluffy. Add the sugar and beat for another 5 minutes.
Meanwhile, mix the flour, baking powder and salt. Gradually add this mixture to the egg and sugar mixture while beating and continue to beat for 5 minutes.
Meanwhile, heat milk and butter together until melted.
Slowly pour this mixture into the blender while it is still beating, then add the almond extract.
Divide the mixture between three 22 cm (or 9 inch) diameter baking pans and bake for 25-30 minutes at 180°C or 350°F.
Remove and allow to cool completely. Prick the tarts with a skewer, then pour 250 ml of Prosecco over them and leave them for 30 minutes.
Meanwhile, mix the peaches with 2 tablespoons of sugar and 50 ml Prosecco and set aside for 20 minutes.
For the glaze: put all the ingredients for the glaze in a bowl and beat until stiff peaks form.
Now put the cake together. Place the first layer on a rack or plate, then add half the peaches. Add the second layer of cake, then the remaining peaches and the final layer.
Finally, sprinkle the cake with the glaze and serve.
If you want to frost the cake on a cake stand, place four strips of parchment paper on top. They’re easy to remove when you’re done with the frosting, and it keeps the cake stand from getting dirty.Summer is the perfect time to make a beautiful, refreshing dessert that will cool you down on a hot evening. Peach bellinis are a classic summer drink, but they are also a delicious dessert.
Peach bellinis are a lot like peach cobbler, but with a little more alcohol, and a little less vegetables. But just as peach cobbler is usually made with peaches instead of apples, peach bellinis are usually made with peaches instead of pears..
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