PEACH - Regal Rosewater Peach Layercake
Updated: Jul 19, 2021
There was no question that Princess Peach’s recipe was going to be a cake: the Nintendo 64 classic Super Mario 64 begins with Mario receiving a letter from Princess Peach, who has invited him to the castle to enjoy a cake she baked. The cake in question is actually seen at the end of the game – its multi-tiered design and white frosting inspired the overall look of this recipe! There is also a mission in Paper Mario which involves Princess Peach baking a cake, and a board in the original Mario Party called “Peach’s Birthday Cake!” Cakes sure seemed to show up a lot in Princess Toadstool’s N64 days…
A white, multi-tiered layercake is also perfect for a wedding – and numerous Mario games just so happen to involve Peach in a wedding gown, including Super Paper Mario and Super Mario Odyssey!
The cake and the frosting are both flavoured with just a hint of rosewater, fitting the delicate Princess’s pink and flowery persona. And of course, I had to include peaches in the cake: delectable, sweet peach jam is sandwiched between each layer, and the cake is decorated with some fresh peaches on top!
5 cups cake flour
1 tbsp baking powder
1 tsp baking soda
2 tsp salt
1 cup unsalted butter
3 cups granulated sugar
½ cup vegetable oil
10 egg whites
3 tsp pure vanilla extract
2 tsp rosewater
2 cups whole milk
1 cup sour cream
A few drops of pink food colouring
1 cup diced and peeled peaches
½ cup sugar
3 tbsp water
1 tbsp honey
2 tsp lemon juice
Rosewater Cream Frosting:
2 cups heavy cream
1 cup powdered sugar
½ tsp rose water
½ tsp pure vanilla extract
Yellow peaches, sliced
Rainer cherries, stems removed
Fresh strawberries, tops removed
Preheat oven to 350°.
Prepare three circular cake pans of differing sizes: a small, medium, and large. Spray each one with cooking spray and dust with flour, then lay a parchment paper round in the bottom.
In a large bowl, sift together flour, baking powder, baking soda, and salt. In a separate medium bowl, stir together the milk and sour cream.
Cream together butter and sugar in a stand mixer fitted with the paddle attachment. Stream in vegetable oil until smooth.
Add egg whites, vanilla extract, and rosewater, scraping down edges as needed.
Add half of the flour mixture to the mixer on low speed. Gradually pour in milk mixture, and then add the remaining flour mixture. Add a few drops of food dye until desired colour is achieved.
Evenly pour into the prepared cake pans and bake in the preheated oven for about 45 minutes (you may need to leave the largest pan in for an extra 5-10 minutes).
For peach jam:
Add diced peaches, sugar, water, honey, and lemon juice to a medium saucepan and simmer over medium heat for about 5-10 minutes.
Blend with an immersion blender for about a minute, until slightly smoother but still chunky. Cook for a few more minutes until reduced and syrupy. Transfer to a bowl and refrigerate until needed.
Whip together whipping cream, icing sugar, and rosewater in a stand mixer fitted with the whisk attachment. Transfer to a piping bag.
Remove cakes from pans and level the tops by cutting off the "dome" with a serrated knife.
Spread a layer of peach jam in the centre of the largest cake, but do not spread all the way to the edges - you want the jam to be fully covered by the next smallest layer. Repeat with the next layer until a stack of three cakes is formed.
Pipe icing all over cakes and smooth with an offset spatula. Top with whipped cream and fresh peaches, cherries, and strawberries.
Elements of this recipe were created with the help of my generous patrons! If you'd like to help me create future recipes, consider supporting me on Patreon!