As a continuation of the special series on Food Network Canada week 2 was a challenge for cakes. This week, Jacqui Keseluk‘s winning cake contains layers of peaches and rich cream cheese flavour, with a crust layer of graham crackers and a layer of cheesecake and vanilla cake. This cake dual is topped with a peach filling.
This multi-Layered Peach Cake (Rockin Peach Cake) isn’t what I expected actually, as I envisioned 2 different cake layers with a distinctive peach filling in the middle, where the actual case is a cheesecake in the center with the vanilla cake surrounding it, and a bottom of the graham cracker crust – then all covered in peach filling topping.
The cake itself is about 8 inches and since I’m in a family of 2, I can’t eat the entire cake at once. So, I actually cut the cake into quarters and just thawed out a quarter at a time and froze the rest in it’s original tray and all… with a freezer Ziploc bag over it. It seems to do the trick. It’ll be eaten soon, but just not all in one sitting.
The actual taste of the cake isn’t too peachy. It’s got a lot of the brandy caramel sauce flavour to it, which isn’t bad, but I think it does take a bit away from the peach. I don’t actually think it’s brandy though – as it’s for families… maybe it’s just a little burnt from caramelizing the peaches. Regardless, it’s just a little bit bitter, and you barely notice when you enjoy the cake altogether (all the layers – not dissected)
This cake is quite delicious, but it’s not a light and fluffy cheesecake, but it’s not a dense and hard one either. It’s stiffer than the fluffy ones which makes it quite admirable on my scale for cheesecakes – as it was still soft and creamy. The amount of work that went into making this cake is definitely worth me purchasing it again for a special occasion (with more guests in the house). For what it is, I don’t think I’ll be spending all that time making it – especially with it being so convenient in my freezer isle at Superstore.
I am undecided if I wanted Jacqui to win. I really like cheese cakes and vanilla cakes as a combo, but it just wasn’t what I was expecting. I think runner up Melissa Lam and her Banana Chocolate Cake should be a featured cake as well. It should be so moist and delicious, even though I’m allergic to bananas, it would have been something I would’ve purchased just to try as well.
Anyway, the great thing about this peach bliss cake is the fact I don’t need to bake it! I just need to thaw it out for 2 hours (even though I defrosted my quarter of the cake longer – as it was still a tad frozen in the center), but I got to enjoy right away. I do like hot/warm cakes, but this would be a nice refreshing treat in the summer time. I’m just not loving this Peach cake, but I may have to make it at home with her recipe as it may have changed from her original – Multi-Layer Peach Cake.
Currently, my favourite would be Glo McNeill’s Luscious Lemon Pudding Cakes