Brazilian Peach Cake
serves 8 
 
6   eggs
3 cup  sugar
4 cup  all-purpose flour
2 tsp  baking powder
1 cup  milk
  for filling:
2 can  sweetened condensed milk
1 large  can peaches
1 can  vanilla icing
 
preheat the oven to 350 degrees. lightly grease a 9-by-13-inch cake pan. 
in a mixing bowl, beat the eggs with an electric mixer until pale yellow. 
add the sugar and beat well. sift the flour with the baking powder. add to 
the mix. beat well, then beat in the milk. beat batter on medium speed for 
5 minutes. pour into the prepared pan. bake for 45 to 60 minutes, until a 
cake tester inserted into the center comes out clean. allow to cool 
slightly. for the filling, heat the milk in a small saucepan just to a 
simmer. simmer for 45 minutes, stirring, so it gets slightly hardened. 
stir in the peaches. gently slice off a thin layer of the top of the 
cake. pour the milk-peach mixture into the cake. replace with the layer of 
cake. cover with canned vanilla icing. 
 
points of perfection you could also make this as a layer cake, in three 
9-inch round cake pans. in this case, spread the filling between the 
layers and on the top of the cake. 
 
you may omit the canned frosting and sift confectioners' sugar over the 
top of the cake. 
 
store leftover cake in the refrigerator for up to three days. 
 
source: clipping-cooking digest 
posted by: diane spangenberg <span...@shaw.ca> 
from ann in fla 
 
 
-- 
(ID: 2404) Mirror: rec.food.recipes: Thu, Jun 2, 2005


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