When I learned one of my Thanksgiving guests was going to attempt a turducken (a chicken in a duck in a turkey), naturally I thought I needed to have a complement on the dessert side.
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| Peachcherryblue a/k/a Triple Threat. |
The problem: Cherpumple recipes (cherry, pumpkin, apple pie/layer cake) with fondant icing or buttercream frosting seemed absolutely gross to me. I just couldn’t see investing the time and energy into a layer cake that I wouldn’t eat.
So after several days thinking through which ingredients and cake pairings could work, I came up with what turned out to be a pretty fantastic fruity layer cake.
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| First layer was a little over full. |
I love cherry and blueberry together. And I think peach and blueberry are a pretty tasty pairing. So picking the fruit was easy.
For the cakes, I went with complementary flavors: For cherry, I chose French vanilla; for blueberry, the choice (thanks to a co-worker) was lemon; and for peach, the inspired choice (and because Betty Crocker makes it available), was butter pecan.
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| Pretty messy without a springform pan. |
The final piece of the pie was the frosting. I couldn’t imagine a heavy, butter-based frosting. But I understand why people choose thick, dense frosting… because you need something to cover up flubs or bind the layers together.
Around midnight, before I had to be up to prep for the big meal, I found this sour cream topping, a fluffy frosting that did a fairly decent job covering mistakes, but wasn’t heavy tasting or too sweet.
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| Plastic wrap to bind it. |
It’s hard to explain, but the flavors just worked.
Even the doubters (me included) had to admit it was a tasty combination.
So next time you’re looking for a challenging dessert to wow your guests, try what my father dubbed Peacherryblue. You won’t be disappointed.
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| More than halfway through, the structure started to fail. |
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| Then total collapse. Still delicious. |
Virtual Farmgirl 