|
Peaches and Cream Cake #1
Author/Submitted by: "Lee J. Verallo" <ax@DURIAN.USC.EDU.PH>
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 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
Directions:
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.
| 
