4 - eggs
2 1/4 - cups all-purpose flour
2 1/4 - teaspoons baking powder
1/2 - teaspoon salt
2 1/4 - cups sugar
1 - cup milk
1/4 - cup butter
1/2 - teaspoon almond extract
1 - cup Prosecco or sparkling rose
FRESH PEACH FILLING
4 - medium ripe peaches, pitted and coarsely chopped
1/4 - cup Prosecco or sparkling rose
2 - tablespoons sugar
WHIPPED CREAM FROSTING
3 - cups heavy cream
2/3 - cup sour cream
1/2 - cup sugar
2 - teaspoons vanilla
Sliced or chopped peaches
For cake: Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and flour three 8 1 1/2-inch round baking pans. In a bowl combine flour, baking powder, and salt; set aside.
Preheat oven to 350 degrees F. In an extra-large bowl beat eggs with a mixer on high 5 minutes or until thickened and light. Beat on medium an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. (Batter will be light and fluffy.) Beat in flour mixture on medium-low until just combined.
In a small saucepan heat and stir milk and butter until butter melts. Add to batter, beating until combined; beat in almond extract. Divide batter among prepared pans.
Bake 25 minutes or until a wooden toothpick inserted near centers comes out clean. Transfer pans to a wire rack; cool 10 minutes. Remove cakes from pans; cool completely on wire racks over a shallow pan or tray. Using a long-tine meat fork, poke cakes all over. Slowly pour Prosecco over cakes. Wrap in plastic wrap; chill 2 to 24 hours.
For fresh peach filling: In a large bowl combine peaches, Prosecco, and sugar; stir well. Let stand, covered, 30 minutes, stirring occasionally. Using a potato masher or fork, mash into a coarse mixture.
For whipped cream frosting: In an extra-large bowl beat heavy cream, sour cream, sugar, and vanilla with mixer on medium until stiff peaks form; set aside.
Place one cake layer on a serving plate. Spread with half the fresh peach filling. Top with second cake layer; spread with remaining peach filling. Top with third cake layer. Spread top and sides with frosting. To serve, top with sliced peaches and mint leaves.