Amaretto Soaked Peach Layer Cake
2 large peaches, pitted and cut into thin slices
1.5 ounces amaretto liqueur, such as Disaronno
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
Place peach slices and amaretto liqueur in a medium bowl and toss to coat. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Butter and flour three 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
1 lb. mascarpone cheese or cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectioners' sugar, sifted
1 teaspoon amaretto liqueur or vanilla extract
fresh mint and/or organic food-safe flowers for garnish (optional)
1 pint vanilla bean ice cream (optional)
In the bowl of a mixer, beat mascarpone and butter until creamy and combined. Beat in confectioners' sugar and vanilla.
Place one cake, cut side down, on a cake plate. Use an offset spatula (or knife) to spread with a layer of frosting. Arrange a single layer of peaches on top. Top with a second layer of cake, cut side down. Continue until all layers have been used. Spread a third layer of frosting on top and arrange peaches on top.
Garnish with fresh mint and/or organic flowers, if desired. Serve with vanilla bean ice cream.