1. Prepare three 6-8inch round baking trays and pre-heat the oven on 160c
2. Mix the Madeira Cake Mix with the prosecco, water and oil until it forms a smooth batter.
3. Split the mix equally between the prepared trays and bake for 18-22 minutes.
4. Remove from the oven and allow to stand for 10-15 minutes before tipping out onto a cooling wire.
5. Remove cakes from the trays; cool completely on wire racks over a shallow pan or tray. 6. Using toothpick or meat fork, poke the sponges and slowly pour additional prosecco over cakes. Wrap the cakes with cling film and chill for 2-4 hours.
7. For the filling, chop the peaches in different sized cubes from 0.5cm to 1cm.
8. Pour over the Prosecco and sugar, and set aside from 3-4 hours.
9. Using potato masher or a fork, mash into a coarse mixture. If there is too much excess liquid, discard or use for soaking the sponges.
10. For the frosting, mix double cream, sour cream, sugar, and vanilla with the mixer on medium until stiff peaks form; set aside.
11. Assembling: place one sponge on your serving plate. Add Frosting around the edge to form a barrier and fill in with half of the peach filling. Top with the second cake layer; repeat the frosting process and add the remaining peach filling. Top with the third cake layer. Spread the top and sides with the frosting.
We had lots of frosting left so we made an extra thick frosting layer on top because we can never get enough! To decorate, add pipe the frosting and add wedges of peaches or nectarines.
This new recipe is perfect to bake and enjoy over the Summer or any special occassion. Combining prosecco and peaches to create that lovely, summery Bellini flavour.