Peachy liqueur dream cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 185 | grams | Unsalted butter |
| 2 | teaspoons | Grated orange rind |
| ¾ | cup | Castor sugar |
| 3 | Eggs | |
| 100 | grams | White chocolate melted in |
| Double boiler or microwave | ||
| (milk chocolate | ||
| Works too) | ||
| 2 | cups | S.r. flour |
| ¾ | cup | Water |
| 300 | millilitres | Thickened cream (that's 35% |
| Fat for non-Australian | ||
| Readers) | ||
| ¼ | cup | Icing sugar (not icing |
| Mixture) | ||
| ½ | cup | Ground hazelnuts (we used |
| Toasted, flaked almonds | ||
| Here) | ||
| Filling: | ||
| 2 | mediums | Peaches, chopped (we used |
| Canned ones) | ||
| 2 | tablespoons | Peach liqueur |
| 300 | millilitres | Thickened cream |
| ¼ | cup | Icing sugar |
Directions
Cake: Prepare deep 23cm round pan (grease and paper). Cream butter, rind and sugar until light and fluffy. Add 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 cup (325-350 F) for about 11/2 hours (until skewer comes out clean) Stand 5 min then turn out and cool Assembly: Split cake into three layers, sandwich with filling. Whip cream and icing sugar together until soft peaks form. Spread and decorate cake with cream. Press hazelnuts onto side of cake.
Filling: Combine peaches and liqueur in bowl for 30 min. Whip cream and icing sugar until soft peaks form. Fold in peach mixture.
Cake:
File