Bourbon Peach Shortcake

• Produce

  • 4 cups Peaches

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 cup Flour
  • 4 tbsp Icing sugar
  • 1 1/4 cup Sugar
  • 5 tsp Vanilla
  • 2 tsp Vanilla extract, pure

• Dairy

  • 2 tbsp Butter
  • 2 cups Whipping cream

• Beer, Wine & Liquor

  • 1/4 cup Bourbon

Found on rockrecipes.com

Description

Directions

• Line the bottom of an ungreased 9 inch springform with parchment paper. Preheat oven to 350 degrees F.
• In the bowl of an electric mixer with the whisk attachment in place, add the eggs, sugar and vanilla extract. Beat at high speed until the mixture is very light and foamy and about tripled in volume. About 10 minutes.
• Remove the bowl from the mixer and very gently fold in the flour, a little at a time. I like to sprinkle the flour over the surface of the batter a little a t a time and gently fold in with a rubber spatula.
• Remove about a cup of this batter and stir the melted butter. Then fold the butter and batter mixture gently back into the cake batter in the bowl.
• Pour the batter into the prepared pan and bake at 350 degrees for 40-45 minutes or until the cake springs back at the center and a wooden toothpick inserted in the center comes out clean.
• Cool completely on a wire rack.
• When completely cool, cut the cake in half horizontally with a sharp serrated bread knife.
• Toss all ingredients together in a glass bowl. Cover and leave to marinate for a couple of hours, occasionally tossing the fruit gently with a rubber spatula.
• After a couple of hours, strain the peaches trough a sieve or colander but RESERVE THE JUICE!
• Simply beat the whipping cream, icing sugar and vanilla extract in the bowl of an electric mixer until firm peaks form.
• Lay the cut layers of cake flat on a flat surface, cut side up and drizzle the reserved juice from the peaches all over the cake halves. Let the cakes sit there for 10-15 minutes to absorb the juices and bourbon.
• Place one of the cake layers onto the serving plate and spread on about 1/3 of the whipped cream.
• Evenly spread about 2/3 of the drained marinated peaches on top of the cream.
• Spread on another 1/3 of the whipped cream and then add the next layer of cake.
• At this point you can dust the top of the cake with icing sugar if you like.
• Add the final 1/3 of the whipped cream to the centre of the cake top and then add the final 1/3 of the peaches.
• Your cake will be ready to serve immediately but store it in the fridge if serving later.