Ben’s Message:

 Independence Day is a big holiday for everyone in the USA and I wanted to bake something that has some celebration in it.  Nothing says celebration like champagne, so why not a cake that has it inside?!  It is a light and fluffy cake and is perfect to bring to a 4^th of July party. 

This was the first layered cake I made and because I used a pan and not a ring, the cakes did not fit perfectly on top of each other.  So, I just shoved a bunch of frosting to fill in the gaps.  I mean who doesn’t like more frosting anyways!  Ha!

Recipe from: BHG Test Kitchen

Peaches & Cream Prosecco Cake

A dense sponge cake is ideal to soak up plenty of the Prosecco’s boozy goodness.

Hands On Time:

50 mins

Total Time:

4 hrs 15 mins

Servings:

12

Ingredients

Prosecco Cake

• 4 eggs
• 2 ¼ cup all-purpose flour
• 2 ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 ¼ cup sugar
• 1 cup milk
• ¼ cup butter
• ½ teaspoon almond extract
• 1 cup Prosecco or sparkling rosé

Fresh Peach Filling

• 4 medium ripe peaches, pitted and coarsely chopped
• ¼ cup Prosecco or sparkling rosé
• 2 tablespoon sugar

Whipped Cream Frosting

• 3 cup heavy cream
• ⅔ cup sour cream
• ½ cup sugar
• 2 teaspoon vanilla

Topping

• Sliced or chopped peaches
• Mint leaves

Directions

1. For cake: Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and flour three 8 × 1 1/2-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.