Shop Designs at Sugar Hit
Hello again everyone!
Shop the look here!
One Cake More
<co-author of this awesomeass piece of poetry 
What you'll need:
(I don't generally bother with scales and exact measurements, all of these are rough guild lines, add more or less as you see fit)
Savoiardi Fingers (sponge fingers)
150g/two heaped table spoons of mascarpone
one table spoon of regular soft cheese
Sugar
Peach Flavoured Tea/Alcohol*
Peach Jam (Recipe for Homemade Peach Jam here)
Squirty Cream
White Chocolate
1 Loaf tin/Rectangular Cake Tin
-
* I use both Peach Tea and Peach Flavoured Alcoholic drink to make this, but if you'd rather not use Alcohol, peach tea with sugar can be used instead.
-
Line your cake tin with clingfilm, with a decent amount hanging out of the tin so you can fold it over the cake.
In a big bowl, mix together the mascarpone, cream cheese and a few heaped tablespoons of peach jam. Add sugar to taste and mix in.
Then, in a smaller bowl, decant some peach tea (made with cold water) Add the peach flavoured alcohol. I use Breezer Spritzer in Peach, but anything 'peachy' will do. Then, add sugar until the mixture tastes sweet and not bitter.
Then, take a savoiardi finger and dip it in the mixture, making sure to get it thoroughly coated, but don't leave it in too long or it will get too soggy. dip the fingers one by one and line the bottom of the cake tin with it. Then, spoon half of the peachy cream mixture on top of the biscuits, covering them. Layer on more dipped biscuits, and spoon the remainder of the mixture on top of that, smoothing it over until you can't see any of the biscuits.
Then, squirt some cream on top of the cake, wrap it up in the clingfilm and stick it in the freezer for an hour.
After an hour, take the dessert out of the freezer and use the clingfilm to lift it out of the cake tin onto a plate. peel the film off it, using a spatula if necessary to lift it and get the clingfilm out from under it. Then, let it defrost in the fridge.
Once its defrosted, you have your dessert! To finish it off, grate some white chocolate curls on top of it. Then, take some of your homemade peach jam, and heat it up in a small bowl. Add a splash of warm water, mix it in, and you have a fruit compote to drizzle over your Peachy Cream Cake!
Recipe for Homemade Peach Jam
Making this delicious and unique jam is totally easy, and is lovely in desserts, with yogurt or on toast!
What You'll Need:
Cornstarch/Cornflour (same thing, different names)
Peaches, Either Fresh or tinned
Sugar
Lemon Juice
A Blender
a Jar
-
First, if using fresh peaches, Cut them in half and remove the peach pit. Then, Cut the halves into small chunks. They don't have to be neat, you'll be blending them later.
If using tinned peach slices, drain the juice and either cut the slices into smaller pieces or just stick straight into the blender*. Blend the peach chunks into a puree, then add a small splash of pure lemon juice. The juice will help turn the puree into jam, and keep it from going off! Then, add sugar to taste. Give the puree another blast until it is smooth.
*If you like your jam with a bit more sustenance, don't cut up the slices too small, and keep a few chunks out of the blender. When you've blended half of the peach chunks, add the leftovers and give them just a quick blend, that way you'll have a good mix of puree and peach pieces.
Next, stick a pan on the hob at a medium heat, and pour your mixture into it. Add a couple of tablespoons of cornstarch. The cornstarch is a thickening agent, mix it in and your peach puree should start to thicken up and look like proper jam!
(if your jam isn't thickening, add more cornstarch, but know that it might take some time to thicken, so don't add more until a good five minutes or so of stirring)
Keep mixing it, or it will get lumpy. When the jam is thick enough, turn off the heat and keep mixing. Once the jam has cooled, taste it and see if it needs more sugar. Then, spoon your jam into a glass jar or container and refrigerate.
There you go, your own homemade peach jam!!