May 12, 2010

Peach Bavarian Cake

cake, convenience foods, peaches, Summer Desserts

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52 ratings

Prep time: 34 minutes
baking time 28 minutes
chilling time 2 hours 45 minutes Servings: 6 to 8

When I was sorting Grandma’s recipes, I found this one. She made it that night.

Ingredients

1/2 (2-layer) package yellow cake mix
1/4 cup water
1 envelope unflavored gelatin
1 cup peach nectar, heated
1/2 cup granulated sugar, divided
3 tablespoons lemon juice
1/2 teaspoon each grated lemon zest and ground mace
1/8 teaspoon salt
1 (15 1/4-ounce) can sliced peaches, chilled, drained
2 1/4 cups whipping cream, divided

Directions

1

Bake cake mix using package directions for an 8-inch cake pan.
2

Combine water and gelatin in a small bowl. Stir until gelatin is softened. Stir in peach nectar. Add 1/4 cup granulated sugar, lemon juice, lemon zest, mace and salt and mix well.
3

Chill, covered, until mixture is thickened, about 45 minutes. Stir in the peaches.
4

Combine 3/4 cup whipping cream and 2 tablespoons granulated sugar in a medium bowl. Beat until stiff peaks form.
5

Fold whipped cream mixture into peach mixture. Spoon into a lightly oiled 8-inch cake pan. Chill, covered, until firm, about 2 hours.
6

Combine remaining whipping cream and remaining granulated sugar in a medium bowl. Beat until stiff peaks form. Place cake on a serving plate. Unmold gelatin layer and place on top of cake. Spread whipped cream mixture over top and sides of cake. Chill until serving time.

Grandma's Secret Trick

Grandma's neighbor grew peaches, so Grandma often made this cake with fresh peaches. She boiled the peaches in water for a few seconds, then removed them and placed them in a bowl of cold water until cool enough to handle. She removed the peaches from the water and slipped off the skins, then sliced enough peaches to measure 2 cups.