Layered Peach Lemonade Sponge Cake with Crushed Pecan Crust

PPecan Lemonade Peach (2)

National Day of Challenge – 8/18-24:   Layered Peach Lemonade Sponge Cake with Crushed Pecan Crust  

If you want summer sumptuous, you simply must try this!

Is it a cake? Is it a pie?  We can’t really decide.  It looks like a cake, but has crust like a pie.  You make it and decide.  It’s worth it!

Combining lemonade, pecan and peach pies from this week’s National Day of choices, we wrapped them all together using the phenomenal Biscoff cookie, and created a light and tasty masterpiece perfect for a summer dessert.  We encourage you to try something new with this week’s National Day of Challenge, too!

We really appreciate all of our followers and thank you for your kind remarks and encouragement as we strive to bring you tasty and do-able delectables.

PPecan Lemonade Peach (5)

Our recipe for this week’s Peach Lemonade Chiffon Pie is  below, but first…here’s this week’s list of National Day of choices.

For the week 8/18-24 National Day of…

  • August 20-National Lemonade Day & Chocolate Pecan Pie Day
  • August 21-National Pecan Torte Day
  • August 22-National Spumoni & Eat a Peach Day
  • August 24-National Peach Pie Day

Ciao for Now!

V & K

PS:  We will be posting our Baker’s Challenge early next week, so stay tuned.

PPecan Lemonade Peach (8)Battinburg Cake’s Layered Peach Lemonade Sponge  Cake with Crushed Pecan Crust

Serves 10-12

Pecan Sponge Cake

  • 2 small eggs
  • 1 cup chopped toasted pecans
  • ½ cup all purpose flour
  • ½ cup sugar
  • 1/2 teaspoon baking powder

Preheat the oven to 350 degrees F.  Grease and flour the bottom of a 10-inch springform pan.

Toast pecans in the oven and cool.  Pulse pecans in a food processor until it forms a flour. Add to the food processor and beat the eggs with sugar for about 5-7 minutes. Add the flour and baking powder.  Pulse gently just until mixed (less than a minute so you don’t get the gluten going).

Pour batter into prepared springform pan and bake for 15 minutes. Set aside to cool.

Peach Chiffon Filling:

  • 1 ½ cup vanilla yogurt
  • 1 ½ cup heavy cream
  • 7 large peaches (or 1 (15 oz) can peaches in own juices NOT syrup)
  • 5 tablespoons powdered sugar, sifted
  • 6 teaspoons gelatin
  • 1/3 cup hot water
  • About 30 biscuit cookies (we used Biscoff)

Cut peaches into small pieces and set aside.

Mix gelatin with hot water in a small bowl. Whisk together very well and let it cool. Put the yogurt into a medium bowl and pour the cooled gelatin into the yogurt.  Mix very well with an electric mixer until smooth. (If you don’t mix well, you will have large clumps of gelatin in your filling…yuk).

In a separate bowl, beat together the heavy cream and powdered sugar until set up. DO NOT OVERBEAT. Gently fold the heavy cream into the yogurt/gelatin mixture.  Add peaches and fold together quite gently.

Line the springform pan with the cookies to form a “fence”; pushing the cookies into the outside edge of the sponge cake so the cake is inside the cookie rim. Then pour the yogurt cream into the pan.  Refrigerate for about 30-40 minutes or until very firm.

Lemonade Cream

  • 1 cup evaporated milk
  • 1 cup frozen lemonade concentrate
  • 1 package (8 oz) cream cheese at room temperature, cut into chunks
  • 1 small package instant lemon pudding mix

Combine evaporated milk and lemonade concentrate in a blender. Blend until well mixed.  Add cream cheese chunks, one at a time, blending until smooth after each addition.  Add pudding mix. Blend until smooth.  Pour over the cooled yogurt mixture. Chill overnight. Once chilled, decorate the cake with sliced, fresh peaches, mint, and whipped cream.

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