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Peaches and Cream Cake #1

Author/Submitted by: "Lee J. Verallo" <ax@DURIAN.USC.EDU.PH>
Servings: 1
Categories: Cakes / Desserts


1/2  Cup  Butter, softened
1  Cup  Sugar
6  Large  Egg Yolks
1/2  Cup  Water
2  Cups  All-Purpose Flour
2  Teaspoons  Baking Powder
6  Large  Egg Whites
1  Teaspoon  Vanilla
1/2  Teaspoon  Cream Of Tartar
1  Cup  Sugar

1 1/2  Cups  Evaporated Milk
1/2  Cup  Sugar
1  Teaspoon  Vanilla
2    Egg Yolks
1/2  Cup  Cornstarch, melted in water
8  Ounces  Cream Cheese, softened
12  Ounces  Cream, chilled
1  Cup  Peaches, chopped

1. CAKE: Cream butter, sugar and eggs till light and fluffy. Add water alternately with flour and baking powder. Set aside.

2. Beat egg whites with the vanilla, tartar, and sugar until soft peaks form. Fold the whites with the batter. Pour in a nine inch pan. Bake in a pre-heated oven at 350F. Bake for about 50 minutes or until cake tester comes out clean. Cool.

3. FILLING: Cook until thickened in a double boiler the first 5 ingredients. Cool well.

4. Beat in cream cheese with the cooled custard. Blend well. Add cream and peaches.

5. Slice the cake and put in the filling.

6. FROSTING: Blend or chop finely three or four slices of peaches. Set aside.

7. Put to high speed chilled whipped cream. Gradually add confectioners sugar to taste. Blend in the peaches. Frosting should be a little stiff. Ice cake top and sides. Arrange remaining peaches on top. Decorate with red and green cherries. Brush with melted apricot jam to achieve shiny effect. Best when refrigerated a few hours.

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