Peaches & cream cake
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Peaches & cream cake
  Peaches    Cakes    Creams  
Last updated 6/12/2012 12:48:58 AM. Recipe ID 10227. Report a problem with this recipe.
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      Title: Peaches & cream cake
 Categories: Cakes
      Yield: 10 Servings
 
      1 c  Cake flour, sifted
      1 ts Baking powder
    1/4 ts Salt
    1/4 c  Walnuts, finely chopped
      1 cn Cling peaches (16 oz size)
      1 pt Heavy cream
    3/4 c  Sugar
    1/3 c  Water
      1 ts Vanilla
      3 tb Cream sherry
      3    Eggs
      8    Walnuts, halved
 
  Sift flour, baking powder and salt onto waxed paper;stir in chopped
  walnuts. Lightly grease an 8x8x2 3/4 or springform pan. Beat eggs in a
  medium size bowl with electric mixer at high speed until frothy. Beat
  in sugar gradually and continue beating at high speed until mixture
  is very thick and creamy, at least 5 minutes. Stir water and vanilla
  into egg mixture. Gently fold in flour mixture. Pour batter into
  prepared pan. Bake at 350F for 35 minutes or until center springs
  back when lightly touched with fingertip. Cool in pan on wire rack 5
  minutes. Loosen cake around sides; release and remove ring; loosen
  from bottom; remove from pan. Cool completely. Cut cake into 3 thin
  layers. Drain peaches; reserve syrup. combine 3 tbsps. of the syrup
  with the sherry in a small bowl. Reserve 8 peach slices; chop
  remainder and add to sherry mixture. Beat cream in a medium size bowl
  until stiff. Put bottom cake layer on serving plate. Spoon half the
  sherry-peach mixture over layer; spread with 1 cup of the cream.
  Repeat with second layer; top with remaining layer. Spread a layer of
  whipped cream over top layer. Put remaining cream in a pastry bag
  fitted with a star top. Pip out swirls on top, then garnish with
  reserved peach slices and walnuts. Chill until ready to serve.
 




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Recipe ID 10227 (Apr 03, 2005)

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