A dense sponge cake is ideal to soak up plenty of the Prosecco’s boozy goodness.
Go ahead and skip theboxed cake mixand make this delightful peach cake for your next birthday or celebration.
Prosecco Vs.
Credit: Andy Lyons
Champagne
You may have heard of Champagne cake before.
Champagne is only produced in the Champagne region of France.
Does the Alcohol Bake Out of Peaches & Cream Prosecco Cake?
Meanwhile, grease and flour three 8 11/2-inch round baking pans.
In a bowl combine flour, baking powder, and salt; set aside.
Make Cake Batter
Preheat oven to 350F.
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.
Divide Batter
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.
Bake Cake
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.
Make 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.
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.
2,000 calories a day is used for general nutrition advice.
