I have the Wedding Cake Book by Dede Wilson. She has a recipe for Bellini Cake. It's not actually in the cake but the filling. She makes a basic white cake, then washes the layers with peach eau-de-vie or peach schnapps liqueur. Then she fills the layers with the following filling:
Champagne Peach Filling:
(From the book) This filling depends on the quality of the peaches and jam, as mentioned above (Use ripe or fresh-frozen peaches and a good jam with a high fruit content-look for peaches first on the label. Cheaper jams will list sugar first). The champagne does not have to be expensive, but I do recommend a brut, or the overall result will be too sweet. I tested the recipe with Freixenet, which can be bought by the split (small bottle). This can be made up to 4 days ahead.
Makes 6 cups
3 cups peach jam (36 oz)
3 cups diced peaches (either freshly peeled or IQF, defrosted and drained)
1 tablespoon unsifted cornstarch
2 tablespoons cold water
1/3 cup champagne
Combine the jam and the diced fruit in a heavy-bottomed, nonreactive saucepan. Cook over a low heat, stirring, until it simmers and continue cooking for 10 minutes. The mixture will reduce and thicken.
Meanwhile, dissolve the cornstarch in the water. Stir this mixture into the hot fruit. Raise the heat and boil for one minute. Remove from the heat. Stir in the champagne. Cool completely and store in an airtight container in the refrigerator. When chilled the filling firms, and it spreads easily over the cake layers.