A classic peaches ‘n’ cream cake with a chocolate surprise.
Filling and Frosting
3 or 4 poached peaches
50 g confectioners’ sugar
2 cups heavy cream
¼ vanilla bean
1/3 heavy syrup
2 T and 2 tsp kirsch
Drain the poached peaches, then peel and remove pits and slice.
Combine sugar and cream into the mixer bowl and chill, along with the wire whip, until cold. Cut the vanilla bean and scrape out seeds into the cream, then whip the cream mix, slowly at first, then increasing speed until the frosting holds stiff peaks.
Cut the genoise into two layers, then brush the cut sides with the syrup. Fill with a thin layer of frosting and layer the sliced peaches in circles.
Then put another thin layer of frosting over the peaches. Return the top layer.
Then frost the cake, save about ½ cup for decorating, transfer that into a pastry bag and decorate.
Refrigerate until ready to serve.