Recipe: Peaches and Cream Cake

From: recipelink.com

Peaches and Cream Cake
Recipe By : Lee J. Verallo

Cake
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

Filling
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

CAKE:

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

Beat egg whites with the sugar and tartar 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.

FILLING:

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

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

Slice the cake and put in the filling.

FROSTING:

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

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.