桃子奶油蛋糕 Peach and Buttercream Cake

【材料】
A:2¾ 杯中筋面粉、发粉1茶匙、苏打粉1茶匙、盐½茶
匙、切片罐头桃子1½杯（滴干打成浆）、桃子汁¾杯
B:香草精2茶匙、橙皮绒1茶匙、软化牛油1杯、细糖¾杯、
鸡蛋3粒
【填料】
软化牛油1杯、糖粉4杯、桃子浆2汤匙、香草精½茶匙
【糖霜】
软化牛油2杯、糖粉8杯、桃子浆4汤匙、香草精1茶匙、粉
红色素1-2滴、橙色素1-2滴
【做法】
1. 先把烤炉预热至180℃，在3个9寸圆盘底部涂白
油，再撒上少许面粉。
2. 把面粉、发粉苏打粉及盐混合；另外把1杯桃子浆和
汁、香草精及橙皮茸混合备用。
3. 把牛油以电动搅拌器中速搅拌30秒钟；然后把糖粉
分次加入，每次¼杯，搅拌均匀后再搅拌2分钟。然
后逐个加入鸡蛋搅拌，跟着再分次加入粉料搅拌，
接着加入桃子混合料，搅拌均匀后在每个烤盘倒入2
杯面糊。
4. 入烤炉烤25-30分钟，以竹签插入鉴定熟度后，在
蛋糕模里冷却10分钟才脱出移到架子上继续冷却40
分钟。
5. 准备填料：牛油以电动搅拌器中速搅拌至发起，然
后加入糖粉搅拌，每次1杯、跟着加入桃子浆及香草
精，搅拌至细滑。
6. 把一层蛋糕放在转盘上，面向下，涂上¾杯的填
料，然后再盖上另一层蛋糕，重复步骤。再最后第
三层，蛋糕面向上，以剩余的填料薄薄涂抹满蛋糕
周围。
7. 准备糖霜：牛油以电动搅拌器中速搅拌至发起；然
后加入糖粉搅拌，每次1杯、加入桃子浆、香草精及
色素，搅拌至细滑。
8. 把糖霜装入挤袋，套上中型星形钻嘴。从底部1½寸
高处开始挤上糖霜，以紧密旋转方式挤出玫瑰花形
状，每个玫瑰花的直径约3寸，直到铺满周围和中央
为止，玫瑰花形可以重叠。

【Ingredients】
2 ¾ cups all-purpose flour, 1 tsp baking powder, 1 tsp baking
soda, ½ tsp salt, 1½ cups canned peach slices(drained and
puree), ¾ cup peach nectar or juice, 2 tsp vanilla, 1 tsp grated
orange zest, 1 cup butter(softened), ¾ cup castor sugar, 3
eggs
【Filling ingredients】
1 cup butter(softened), 4 cups icing sugar, 2 tbsp peach
puree, ½ tsp vanilla
【Frosting ingredients】
2 cups butter(softened), 8 cups icing sugar, 4 tbsp peach
puree, 1 tsp vanilla essence, 1 or 2 drops pink food color, 1 or
2 drops orange food color
【Method】
1. Heat oven to 180℃ .Grease bottoms and sides of three 9
inch round pans with shortening; lightly flour.
2. In mixing bowl, mix flour, baking powder, baking soda and
salt; pour 1 cup pureed peaches into small bowl; stir in
peach nectar, vanilla and orange zest.
3. In large bowl, beat butter with electric mixer on medium
speed 30 seconds, gradually add in icing sugar, about ¼
cup at a time, beating well after addition. Beat 2 minutes
longer. Add eggs, one at a time, beating well after each
addition. On low speed, alternately add flour mixture,
about one-third at a time, and peach mixture, beating just
until blended. Pour 2 cups batter into each pan.
4. Bake 25 to 30 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes; remove from pans to
cooling racks. Cool completely, about 40 minutes.
5. For filling: beat butter with electric mixer on medium
speed until creamy. Add icing sugar on low speed, 1 cup at
a time, until smooth. Fold in peach puree and vanilla.
6. Place 1 cake layer on cake plate, top side up. Spread ¾
cup filling over and then top with second layer top side
down; spread with remaining filling. Top with remaining
layer, top side up. Thinly frost side and top of cake with
remaining filling; set aside.
7. For frosting: In large bowl, beat butter with electric mixer
on medium speed until creamy. Beat in icing sugar on low
speed, 1 cup at a time, until creamy. Beat in peach puree,
vanilla and food color until smooth.
8. Fill piping bag fitted with large open star tip. Starting
about 1 ½ inches from bottom edge of cake, make center
of rosette flower by squeezing frosting in a tight circle.
Continue making concentric circles around center, to make
flower about 3 inches in diameter. Make flowers to cover
side of cake, staggering up and down around cake. Make
flowers on top of cake and fill in open spaces with wavy
lines.