Peachy Liqueur Dream Cake Recipe
Servings: 1
Ingredients
- 185 gm Unsalted butter
- 2 tsp Grated orange rind
- 3/4 c. Castor sugar
- 3 x Large eggs
- 100 gm White chocolate melted in
- Â Â Double boiler or possibly microwave
- Â Â (lowfat milk chocolate Works too)
- 2 c. S.r. flour
- 3/4 c. Water
- 300 ml Thickened cream (which's 35%
- Â Â Fat for non-Australian Readers)
- 1/4 c. Icing sugar (not icing Mix)
- 1/2 c. Grnd hazelnuts (we used
- Â Â Toasted, flaked almonds Here)
- 2 med Peaches, minced (we used Canned ones)
- 2 Tbsp. Peach liqueur
- 300 ml Thickened cream
- 1/4 c. Icing sugar
Directions
- Cake: Prepare deep 23cm round pan (grease and paper). Cream butter, rind and sugar till light and fluffy. Add in Large eggs one at a time, beating well after each addition. Beat in cooled chocolate. Stir in sifted flour and water in two batches. Spread into pan, cook at 160-180 c. (325-350 F) for about 11/2 hrs (till skewer comes out clean) Stand 5 minutes then turn out and cold
- Assembly: Split cake into three layers, sandwich with filling. Whip cream and icing sugar together till soft peaks form. Spread and decorate cake with cream. Press hazelnuts onto side of cake.
- Filling: Combine peaches and liqueur in bowl for 30 minutes. Whip cream and icing sugar till soft peaks form. Mix in peach mix.
- Cake:
Adding to Planner
