The variations on this dessert are endless just switch out the fruit.
Ingredients
Cake
3 cups of unbleached flour
1 1/2 sticks on unsalted butter, diced and cold
2/3 cup cream
2 eggs, whisked
1/3 cup raw sugar
4 1/2 teaspoons baking powder
2 teaspoon melted butter
1 teaspoon salt
Filling
4 cups of peach slices
Juice and zest of 1 lemon
1/2 cup powder sugar
pinch of salt
Topping
2 cups of heavy cream
1/2 cup powder sugar
1 teaspoon vanilla extra
pinch of salt
Directions
Preheat oven to 425 degrees
Sift together dry cake ingredients.
Next cut in butter.
Now mix in eggs and enough cream to moisten.
Roll out dough on a floured surface, about 1/2 inch thick and cut into biscuits. Place on a parchment-lined cookie sheet and bake for about 10 to 14 minutes until golden.
Let cool and cut in half.
While biscuits are baking mix together the peach filling and set aside.
Right before putting dessert together whip together topping until firm.
Now assemble desserts, biscuit bottom, peaches, cream, top with top biscuit, cream, and peaches.