No-Bake Peaches and Cream Cake
Luscious, rich, creamy and delicious. If you like the combination of peaches and cream, you will love this cake!
Ingredients
For the Simple Syrup:
- 1 cup White wine, dry I used a Yellowtail chard. Not exactly dry, but worked well.
- 1/2 cup White sugar, granulated
- 1/4 cup Brandy I used E&J VSOP Grand Blue.
- 1/2 tsp. Almond extract
For the Cake:
- 2 cups Heavy cream
- 6 Tbsp. Powdered, confectioners sugar, divided
- 1 cup Creme Fraiche
- 1 tsp. Almond extract
- 1 15 oz. Ricotta cheese
- 1 Tbsp. Lemon zest, from about 1 lemon
- 3 lbs. Ripe peaches, this depends on the size of peaches. Halve, remove pits, cut into thin slices.
- 1/2 cup Peach Preserves
- Ladyfingers, 24 to 28, or enough to fit snuggly in a 9 inch square pan.
Instructions
To Make the Simple Syrup:
- Put wine and sugar in a small saucepan. Simmer over medium heat to dissolve sugar, then turn off the heat. Stir in brandy and almond extract. Set aside to cool.
To Prepare the Cake:
- Put heavy cream in a mixing bowl with 3 Tbsp. powdered sugar. With a hand mixer or whisk, whip the cream until soft peaks form, then gently mix in the creme fraiche. Add almond extract and stir to combine. Taste for sweetness. Adjust if necessary.
- Put the ricotta in a separate bowl. Add the remaining 3 Tbsp. powdered sugar and the lemon zest. Stir to combine.
- Put peach slices in a bowl. Add the peach preserves and toss to coat.
To Build the Cake:
- Place a 9 inch square pan on a rimmed baking sheet. Dip 12 to 14 ladyfingers, one at a time, into the syrup coating both sides. Arrange snuggly on the bottom of the pan. Dollop half the ricotta over the ladyfingers and spread evenly.
- Add a layer of peach slices, using half the peaches. Spoon half of the whipped cream mixture over everything and smooth with a spatula.
- Dip remaining ladyfingers in the syrup and arrange over the cream. Repeat the process with the last of the ricotta and another layer of peach slices. Finish with the remaining whipped cream mixture and smooth with a spatula. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- To serve, cut into squares or scoop with a large spoon.