Layered Peach Cream Cake

Ingredients:

**For the Base:**
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup butter, melted
– 1 tsp baking powder
– 2 large eggs
– 1 tsp vanilla extract

**For the Peach Filling:**
– 4 cups diced peaches (fresh or canned)
– 1/2 cup granulated sugar
– 2 tbsp cornstarch
– 1/4 cup water (if using fresh peaches)

**For the Cream Layer:**
– 2 cups heavy whipping cream
– 1/2 cup powdered sugar
– 1 tsp vanilla extract

**For the Topping:**
– 1/2 cup crushed graham crackers or digestive biscuits

Instructions:

1. **Prepare the Base:**
– Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
– In a mixing bowl, combine the flour, sugar, melted butter, baking powder, eggs, and vanilla extract. Mix until smooth.
– Pour the batter into the prepared baking pan and spread it evenly.
– Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.

2. **Prepare the Peach Filling:**
– In a medium saucepan, combine the diced peaches, sugar, cornstarch, and water (if using fresh peaches).
– Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. This should take about 10-15 minutes.
– Remove from heat and let it cool completely.

3. **Prepare the Cream Layer:**
– In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

4. **Assemble the Cake:**
– Spread the cooled peach filling over the cooled cake base.
– Gently spread the whipped cream over the peach filling.
– Sprinkle the crushed graham crackers or digestive biscuits evenly over the top.

5. **Chill:**
– Refrigerate the assembled cake for at least 2 hours before serving to allow the layers to set and the flavors to meld.

6. **Serve:**
– Cut into squares and serve chilled.

Enjoy your delicious layered peach cream cake!