peach and rum mini cake

It's that time of the year again when our peach tree is rewarding us with the prettiest peaches. Now, those bigger peaches are not from my garden, they are store bought. Together however, they paint a pretty picture. Peach cakes are a staple for the the month of August, and what pairs better with peaches than rum and brown sugar?! This combination brings all the feels of a cozy, warm afternoon on the porch, as well as all the wonderful late summer memories.

RECIPE

for the cake batter:

• 3 whole eggs

• 2 Tbs bourbon vanilla sugar

• 2/3 cup brown sugar

• pinch of salt

• 1 stick butter, soften

• 1/2 cup half and half

• 1 1/2 cups all-purpose flour

• 1 Tbs baking powder

• 1 large ripe peach, thinly sliced

for soaking:

• 2 Tbs sweet peach ice tea

• 4 Tbs rum

• 3 Tbs caramel sauce

for the filling:

• 4 Tbs peach jam

for the cream:

• 125 ml cold heavy cream

• 3 Tbs brown sugar

• 3 Tbs dark cocoa

• 1 Tbs whip cream stabilizer

INSTRUCTIONS

1. Preheat the oven to 360 degrees F, convection setting.

2. Brush a 9 inch springform pan with butter and coat with parchment paper, then set aside.

3. To make the cake batter combine the eggs, sugars and salt in a medium-sized bowl. With the help of a mixer, mix on medium speed for 4 minutes or until the composition becomes light and fluffy.

4. Add the butter and the half and half and mix again until incorporated.

5. In a separate bowl, combine the flour and the baking powder. With the help of a wooden spoon, fold this mixture into the egg mixture.

6. Pour the cake batter into the previously prepared pan and spread in an even layer.

7. Arrange the peach slices on top in a single layer.

8. Bake the cake for about 35-40 minutes or until the toothpick inserted in the middle comes out clean.

9. For the soaking place all the ingredients together in a small sauce pan and heat up just until the caramel starts to melt.

10. Remove the cake pan from the oven, set on a plate and pour the soaking liquid evenly on top.

11. Allow for the cake to cool off completely and then remove from the pan.

12. Using a cookie cutter, cut three 4 inch cakes out of the 9 inch cake.

13. In a medium-sized bowl, beat the heavy cream with sugar, cocoa and the stabilizer for 3-4 to minutes or until whip cream consistency is reached.

14. Spread an even layer of peach jam and cream on 2 of the cakes. Reserve the cake without jam and cream for the top. Arrange in 3 tiers.

15. Coat the cake with the remaining cream and refrigerate overnight.