• Butter and lightly flour a 9’x13’ cake pan. Preheat oven to 350 degrees.
• In a stand mixer, with a paddle attachment, beat butter until smooth and fluffy- about 2 minutes. Stir in sugar and beat the mixture on medium high speed for about two minutes until the sugar crystals have fully dissolved into the butter. Scrape down the sides of the bowl. Beat in the eggs, one at a time until fully incorporated. On low speed add in the milk and ricotta and vanilla paste. Scrape down the sides of the bowl.
• Mix the flour, baking powder and baking soda and salt in a bowl. With the mixer on low, add in the flour mixture to the bowl, one cup at a time. Mix on low until he flour mixture is fully incorporated into the batter. Using a silicone scraper, spread batter into the prepared cake pan and level with an off-set spatula. Bake at 350 for about 20-25 minutes. Remove the cake from the oven and set on a wire rack to cool. Let cool for 10 minutes, loosen the edges of the cake with a knife then turn out of the pan.

For the Compote

• In a small bowl, combine sugar, ground ginger, cinnamon and fresh ginger. With clean hands, work the ginger into the sugar until well coated.
• Add the peaches to a small saucepan with the sugar and water . Cook on low until sugar has melted and the mixture begins to bubble. Stir often. Add the champagne or other liquid. Stir in the butter. Cook on low, partially covered, for 30 minutes until peaches are softened but not jammy.
• Stir frequently to prevent scorching. Spoon over vanilla bean cake with a dollop of the ricotta whipped cream, ice cream or yogurt to enjoy.

Ricotta Whipped Cream

• In the bowl of a stand mixer with a whisk attachment beat 1 cup of heavy whipping cream and sugar for 1 minute on medium low speed. One ether whipping cream begins to thicken increase speed to medium- beat of r30 seconds more. Add in ricotta, salt and vanilla bean paste and whip for 30 seconds more on high speed until soft peaks form. The cream should be pillowy and not firm. Chill until ready to assemble the dessert.