Guest Post #3: Creamy Peach Dulce de Leche Trifle

Hi everyone, can you believe it? Finally, I am this close to Graduation (Imagine me pinching my pointer finger with my thumb) 😀 – And with graduation comes performances, baking, class parties, baking, muck up days and lots of baking!

Before I graduate though, here I am ploughing through my workload because before every beautiful part of life, comes this hideous, clawing at your neck part known as my final exams. Eep! And because I cannot bake my butt off right now, I would like you to enjoy a huge range of wonderful guest posters especially chosen just for you! 

So close to the end of school, I can taste it! Au revoir mes cheris!

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Surely, you would remember Paula from Vintage Kitchen Notes right? A while back now, she guest posted for me, creating this beautiful Brown Butter Pound Cake w/ Fig Compote dessert!

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Paula is one of the most creative bloggers I have the pleasure of knowing, with her professional photography style and some of the best dishes I have ever seen and could never hope to make! 🙂

That is why it is so nice to have Paula back again, with another pound cake dessert (she really does love that cake!) but completely twisted into a gooey trifle perfect for summer! Thanks Paula 😀

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Hello there! How do you all feel about a peach trifle, with whipped cream, dulce de leche and peach pound cake? Well, you´re in luck then, because that´s what I brought today.

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It´s a mild winter over here, as it has been the last years, but stone fruits are terribly seasonal, unless you want them mushy and flavorless, so I made a point of canning white and yellow peaches last summer. For this kind of situation.

How can I come over to Uru´s and not bring dessert?! I mean, the girl constantly points us towards decadence, from a chocolatey proposal to jumbo fudge cookies, even nutella filled marshmallows, yes, you heard that last one right.

(***ngawwww so sweet*** – CCU)

So this crazily talented teenager and her readers, deserved the best I could offer. Period.

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I decided on this creamy peach dulce de leche trifle for several reasons.

The first is Uru´s love of peaches as she stated in this peach rosewater mini tarts post and in a comment she left me in the peach chutney one. The second is because I wanted to share something from where I live, Argentina, and this is the trifle version of a very old and traditional dessert called postre chaja, which later morphed into everybody´s birthday cake at one point, vanilla layer cake from a box, filled with whipped cream, dulce de leche and canned peaches. Unless you´re very young that is, then you probably got cupcakes.

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And third, at the time I made this dessert it was our Independence Day here, July 9, and even though winter makes for blah celebrations, a little patriotism and enthusiasm was needed on my part.

I was inspired by the way David Lebovitz described this dessert while writing about dining in Sydney no less. He was so interested in it, it got me thinking if I had become so used to it, read: bored by it, that it´s flavors had been lost along the way.

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First I kind of complicated the recipe a bit by making a peach pound cake. Then I took a shortcut and used whipped cream. The original one uses pastry cream from what I read in old cookbooks. I´m a big advocate when it comes to homemade pastry cream, but I wanted something you could actually make, as in, right now.

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Change the peach pound cake to a regular one, even store-bought, and you´ve got some sensational creamy peach dulce de leche trifles in no time.

I love trifles. They sound sophisticated, look great on glasses, they´re a crowd pleaser, you can make different ones at the same time for your picky eaters at home, and you use whatever you have lying around. Can´t beat all those reasons together.

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For those of you enjoying summer right now who need a dessert without an oven, simply grill some fresh peaches and use any plain cake you like from your favorite bakery. If you, like me, are stoically surfing some despicable humid, grey winter days, this is a very welcome burst of summer days to come.

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The pound cake is good on it´s own too. But it´s very dense, because I like it soaked in the peach syrup, so it needs to hold itself. You can bake your favorite vanilla cake and use it too.

And you know what you can do with leftover creamy peach dulce de leche trifle? A smoothie you will never forget. Add some milk, blend it all together and be happy.

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Creamy Peach Dulce de Leche Trifle

Cake adapted from: Baking for All Occasions, by Flo Braker

Makes: 6 servings

Ingredients:

Peach Pound Cake:

  • 1 cup (225g) unsalted butter, at room tº
  • 1 ½ cups (300g) sugar
  • 1 cup canned peaches, pureed (measure them whole first)
  • 5 large eggs
  • Scant 2 cups (255g) cake or all purpose flour, sifted

Trifles:

  • 3 cups (about) broken pieces of peach pound cake
  • 1 ¼ cups double cream
  • 1 cup dulce de leche
  • 3 cups (about) peaches in vanilla bean syrup or fresh peaches

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Method:

Peach Pound Cake:

  1. Preheat oven to 180ºC / 350ºF.
  2. Butter and flour, or spray, an 8-inch springform cake pan.
  3. In a large bowl, beat butter until creamy. Add sugar gradually, beating on high speed for 3 or 4 minutes.
  4. Add eggs, one at a time, beating for a minute after each addition. Beat in the peach puree.
  5. Add sifted flour in two additions, beating at lowest speed, or mixing with a spatula.
    postre chaja Marshmallow fudge3
  6. Pour into prepared pan and bake for 50 to 60 minutes, or until a tester inserted comes out clean
  7. . Let cool completely on wire rack.

Trifles:

  1. Beat cream to medium peaks.
  2. Add dulce de leche and carefully mix with a spoon until you have a marbled cream.
  3. Have ready serving glasses. Add some 2 or 3 tablespoons of cream to each glass. Top with some cake pieces, and then some peaches with 1 or 2 tablespoons of syrup.
  4. Repeat layering until you reach the top of the glasses. The amount of layers depends on the size of the glasses.
  5. You can also make one large trifle in a big serving bowl, and serve it family style.
  6. Keep refrigerated until ready to eat.

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Notes:

  • These trifles can be adjusted to whatever ratio of ingredients you like the most. If you´re using fresh peaches, make the trifles a few hours ahead of time, to give the cream a chance to soak up the cake.
  • I used this recipe for peaches in vanilla bean syrup. You will have leftover cake.

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I swear, am I the only one who is finding it really hard to not lick their screen? Because tell me, seriously 😉
Paula, as always you have outdone yourself with these incredible desserts full of lip smacking DDL and bursting with summery peach flavour! 

Thank you so much for guest posting today and I know you definitely want to see more of Paula (if she has just been introduced to you :D) so feel free to go and gorge yourselves on her delicious recipes over at Vintage Kitchen Notes!

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51 Comments

  13. Hester @ Alchemy in the Kitchen says:

    I don’t think your final exams are anything to worry about. You work hard so I’m sure you will sail through with flying colours. Looking forward to all that baking. Meanwhile Paula has done you proud with this unusual trifle. Good luck over the course of the exams. Hx

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  31. A_Boleyn says:

    Sounds like a wonderful dessert to make for a few friends or just for yourself and very quick to assemble as long as you have a few things on hand already like the cake and dulce de leche. That reminds me, I have to make another batch as I used up the last of it yesterday. 🙂

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  36. Nancy @ gottagetbaked says:

    Ohmahgawd Paula, you always outdo yourself, girl! I want this trifle soooooo much – every element sounds amazing on its own but put ’em together…it’s blowing my mind. And the idea of making this into a milkshake is brilliant – I’d throw in some vanilla ice cream and be an extremely happy woman. Fabulous guest post/pairing, Paula & Uru!

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  43. john@kitchenriffs says:

    We have loads of fresh, ripe peaches at the moment, so of course we’re over doing it with them! But there’s still room for another recipe, and this looks wonderful. Great guest post – thanks so much.

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