Summary peaches and cream trifle style dessert cake.

Ingredients

• Jelly layer
• 1 x 40 g box Trotters Peach Flavoured Jelly
• 1 x 410 g can Rhodes Quality Peach Halves, drained and juice reserved
• Vanilla Cake
• 2 large eggs
• 1 egg yolks
• 5 ml vanilla essence
• 125 ml (½ cup) milk
• 60 g (¼ cup) plain yoghurt
• 300 g (2 cups) cake flour
• 225 g (1 cup) sugar
• 7.5 ml (1½ tsp) baking powder
• 2.5 ml salt
• 170 g butter, softened
• Cream
• 250 ml (1 cup) non-dairy cream, stiffly whipped

Method

1. Prepare the jelly layer by making the Trotters Peach Jelly as per package instructions.
2. Pour half of the jelly into the bottom of a round silicone cake mould and refrigerate to set.
3. Arrange the Rhodes Quality Peach Slices upside on the set jelly layer.
4. Pour over the remaining peach jelly and refrigerate until set.
5. To make the vanilla cake, place 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 breadcrumbs.
10. Beat in the egg mixture, one 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 middle of the cake comes out clean.
13. Remove from the oven and use a thin knife to poke holes into the sponge.
14. Pour the reserved Rhodes Quality Peach syrup over the sponge.
15. Transfer the cake to a wire rack to cool completely.
16. Slice the cake horizontally in half.
17. Remove ¼ of the cream and stir in the Rhodes Quality Peach Halves,
18. To assemble, spoon a layer of the whipped cream onto the set jelly.
19. Place the sponge onto the cream layer.
20. Add a layer of the cream mixed with the peaches and place the remaining sponge half on top.
21. Place the cake into the refrigerator until the cream has set.
22. Slide a spatula around the sides of the cake and slightly lift the jelly layer.
23. Turn the cake out onto a platter.
24. Spread the remaining cream around the cake to smooth the sides and decorate as desired.

Servings

Serves 10