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Still Life with Peaches
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La Belle Cuisine
Individual Georgia Peach
Ice Cream Cakes
Preparation: 1 hour and 50 minutes plus
baking, cooling and freezing times
1 1/2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted
3/4 cup granulated sugar
3 large egg yolks
1/2 teaspoon almond extract
1/2 cup milk
Peach Ginger Glaze:
1 1/2 cups peach preserves
3 tablespoons Cognac or brandy
2 tablespoons finely chopped
Fresh Peach Ice Cream:
2 cups peeled and finely chopped
1/2 cup granulated sugar, divided
1/4 cup light corn syrup
4 egg yolks
1 1/2 cups half-and-half
1 cup heavy cream, divided
1/2 teaspoon vanilla [or
1 cup finely ground gingersnaps
[We use Amaretti cookies.]
3 unpeeled small, ripe peaches,
cut into 1/8-inch slices
Make the butter cake:
1. Position a rack in the center of the oven and preheat to 350 degrees F.
Line the bottom of a 15 1/2-by-10 1/2-inch jelly roll pan with aluminum
foil, leaving a 2-inch overhang on the short ends of the pan. Butter the
aluminum foil and the sides of the pan. Lightly dust the bottom and
the pan with flour and tap out the excess.
2. Sift together the flour, baking powder and salt. In the 4 1/2-quart
ing bowl of a heavy-duty electric mixer using the paddle attachment,
the butter for 2 minutes, at medium speed or until creamy. Add
the sugar and
continue beating for 2 minutes, or until the mixture is
light in texture and
color. One at a time, beat in the egg yolks, beat-
ing for 30 to 40 seconds
after each egg yolk is added. Scrape down
the side of the bowl frequently
with a rubber spatula to keep the
batter even-textured. Blend in the
3. On low speed, alternately add the sifted mixture in 3 additions
with the milk in 2 additions, beginning and ending with the sifted mixture.
4. Scrape the batter into the prepared pan. Smooth the top with a
rubber spatula. Bake the cake for 18 to 22 minutes, or until the surface of
cake springs back when lightly touched. Transfer the pan to a wire
and cool for 10 minutes. Using the foil edges as handles, lift the
the pan and set it on a wire rack to cool completely.
Make the Peach Ginger Glaze:
5. In a small saucepan combine the peach preserves and Cognac. Cook
over medium-low heat, stirring constantly with a wooden spoon until
mixture comes to a boil. Remove from the heat and strain the
a medium-mesh sieve into a bowl. Remove 1/2 cup
of the glaze and set aside
to glaze the cakes. Add the chopped ginger
to the remaining glaze and set
aside for cake assembly.
Make the ring molds:
6. Cut eight 11 3/4-by-2 1/2-inch strips out of stiff paper (unused
manila folders work well). Bring the short ends of each strip together,
lapping by 1/2 inch, and tape the outside seams with masking tape.
ring molds should be approximately 2 3/4 inches in diameter.
Line the molds:
7. Using a 2 3/4-inch round cookie cutter or one of the prepared ring
molds, cut out 8 rounds of the butter cake. Using 1/2 cup of the
peach glaze, brush cakes with glaze. Line a baking sheet
with aluminum foil and place the cake rounds on it. Place one ring
mold over each cake round so
that the mold touches the bottom
of the baking sheet.
Make the ice cream:
8. Place the peaches in a large saucepan. Add 1/4 cup sugar and the
corn syrup and place over medium heat. Stir until the sugar melts and the
peaches are heated through, about 4 minutes. Pour into a large bowl
9. In a medium bowl, whisk together the egg yolks and remaining sugar
10. In a heavy, large non-corrosive saucepan, bring the half-and-half
1/2 cup heavy cream to a gentle boil. Remove the pan from the heat.
Gradually whisk about 1 cup of the hot cream mixture into the beaten
yolks until blended. Return this mixture to the saucepan. Continue
over medium-low heat, stirring constantly with a flat-edged
for 2 to 4 minutes, or until the custard has thickened
slightly. It is done
when you can run your finger down the back of
spoon and a
path remains for several seconds.
Do not let the custard
come to a boil.
11. Remove the pan from the heat. Pour the custard through a medium-
mesh sieve into the peach mixture. Transfer three-fourths of the
peach mixture to a food processor fitted with the metal blade and purée
until smooth. Pour the purée back into the remaining peach mixture. Add
vanilla and remaining 1/2 cup cream and whisk to blend. Cover
the custard with plastic wrap [to prevent a skin from
refrigerate until cold, at least 2 hours.
12. Scrape the chilled custard into the container of an ice cream
and freeze according to the manufacturer’s instructions.
Assemble the cakes:
13. Spoon the freshly churned ice cream evenly into each cake mold,
filling to within approximately 1/2 inch from the top of the mold.
freezer until firm, about 2 hours.
Unmold and garnish the cakes:
14. Remove the molds from the freezer and gently peel the tape off the
seams. Carefully remove the molds from the cakes. Gently pat the gingersnap
[or Amaretti] crumbs around the sides of each cake,
covering them evenly from the top edge
to the bottom. Top the
cakes with fanned, thinly sliced peaches. Warm the
Glaze until thinned. Drizzle over
fanned peach slices. Serve
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Orange-Almond Cake with Peaches and
Amaretto Whipped Cream
We All Scream for Ice Cream
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