I’d like to hear some thoughts on this..

[Matthew.Taylor]

Ok, so for a little over a year, I’ve been working on a recipe. A very peach-forward cake. I haven’t been able to focus too much on it this summer, due to family losses, but I haven’t given up on the idea. These are the components:

 

1. A classic French Genoise sponge forms the base. Whether it will be composed of two layers, or one sponge sliced in two, I haven’t decided yet.

 

2. the filling is a French pastry cream, flavored with peach purée and cognac. I’ve made a test-run of this just today, and am waiting for it to cool to taste it.

 

3. frosting is stabilized whipped cream, with some being mixed with raspberry purée to make a criss-cross pattern on top.

 

4. A crunchy feullitine, flavored with cinnamon and all-spice. Maybe crushed into medium sized chunks and spread around half-way up the sides.

 

5. Now we come to the difficult part. It’s Genoise so it needs a flavoring liquid soak. Classic Genoise is mostly tasteless, serving as a vehicle for the flavoring liquid. I have two potential options. One is a simple homemade peach liquor. This is a classic. But a part of me wants to do something different.

 

I found a recipe for a tippel called a Peach shrub. I would like to flavor it with some cinnamon and all-spice. The original recipe calls for ginger, but I replaced it with all-spice. This really appeals to me as a soaking liquid for some reason.

 

I’d love to hear you guys thoughts on this idea. Is there anything I’m missing? Any advice?

[JeanneCake]

Would you consider adding sliced/diced peaches in the filling?  Peach can an elusive flavor so a concentrated syrup can help boost the flavor.  I'd suggest a judicious use of spice though; you don't want to overpower the peach so maybe cinnamon in only one element?  Maybe in the feuilletine?  Possibly infuse some thyme into the peach syrup with allspice?