Peaches & Cream Cake

Peaches & Cream Cake

Gently heat: 3/4 cup milk, 2 tbsp butter and 1/2 tsp lemon zest. Until butter melts (dont boil) set aside 

Sift together 1&1/2 cups sifted Hungarian Flour, 1&1/2 tsp baking powder and tsp salt. 

Beat 3 eggs until very light, Continue to beat eggs and gradually add 1&1/2 cups sugar total beating time about 2 minutes. 

Quickly add flour mixture to egg mixtures and fold in gently. 

Add milk mixture to the batter and pour it into two 9 cake pans, greased and floured. Bake 350 degrees for 30 minutes, until golden and toothpick comes out clean. Cool completely. 

Whip 2 cups fresh cream with 1 heaping Tbs sugar. 

Peel and thinly slice 6 cups High Country Orchards fresh peaches. Coat with lemon juice to prevent browning. Sprinkle with 2 to 3 tsps sugar. 

Assemble cake by first spreading a thin layer of whipped cream on the bottom of the first cake layer. 

Place cake layer on cake plate, cream side DOWN. 

Spread a thin layer of whipped cream on top of cake. There should be enough to nestle fresh Palisade peaches into it. Layer in sliced fresh peaches. 

Spread more whipped cream over peaches and place 2nd cake layer on top of peaches and cream layer.

Cover entire Cake with whipped cream. Arrange and spiral sliced High Country Orchardss fresh peaches on top to make another full layer of peaches. Chill 3 to 4 hours or overnight. 

Let cake sit at room temperature for 15 minutes before serving.