Ingredients
- 2 tablespoon peach jello
- 2 tablespoon peach jello
- 12 ripe peaches, peeled and cut into small pieces
- 2 tablespoon granulated sugar (or less) depending on how ripe the peaches are
- 2 tablespoon lemon juice
- 4 tablespoon peach jello, dissolved in 4 tablespoons hot water
- 2 tablespoon peach jello
- 12 ripe peaches, peeled and cut into small pieces
- 2 tablespoon granulated sugar (or less) depending on how ripe the peaches are
- 2 tablespoon lemon juice
- 4 tablespoon peach jello, dissolved in 4 tablespoons hot water
- 3 cup heavy whipping cream
- 3 tablespoon powdered sugar
Preparation
Baking Directions:
Add 2 tablespoons peach jello (the dry powder) to the batter of your favorite yellow layer cake and make into 4 layers.
Freeze the layers for easier icing and assembly of cake.
An hour or 2 is fine.
For the filling:Mix peaches, sugar, lemon juice and peach jello in a medium-sized bowl.
Set aside.
For the icing:Pour 1 cup of the heavy whipping cream and powdered sugar into chilled mixing bowl with chilled whisk.
Whip until stiff.
Gently fold remaining whipped cream (2 cups) into peach filling.
Put filling between frozen cake layers, leaving about a 1-inch space around the edge.
Assemble, leaving the top layer for the plain whipped cream.
Cover outside of cake with plain whipped cream and top with any leftover peach filling.
Serving Directions:
This cake is best if made 1-day ahead.
