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Peachy Cream Cake Recipe
|Almond paste||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Teaspoon|
|Chocolate syrup||1⁄2 Cup (8 tbs)|
|Canned sliced peaches||15 Ounce (1 Can)|
|Whipping cream||1⁄2 Pint (1 Cup)|
|Chocolate syrup||2 Tablespoon|
|Halved maraschino cherries||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3633 Calories from Fat 1973
% Daily Value*
Total Fat 224 g344.4%
Saturated Fat 121.6 g608.2%
Trans Fat 0 g
Cholesterol 1140 mg
Sodium 860.5 mg35.9%
Total Carbohydrates 358 g119.2%
Dietary Fiber 20.9 g83.6%
Sugars 262.4 g
Protein 41 g81%
Vitamin A 99.8% Vitamin C 18.1%
Calcium 89.3% Iron 71.9%
*Based on a 2000 Calorie diet
Preheat oven to 350°F (175°C).
In a large mixer bowl, mix almond paste, egg yolks and butter or margarine.
Beat until light.
Mix in flour and baking powder.
Add 1/2 cup chocolate syrup.
In a small mixing bowl, beat egg whites until stiff.
Fold into chocolate mixture.
Spread batter in prepared pan.
Bake 12 to 15 minutes or until done.
Cool in pan.
Drain peaches, reserving 1/4 cup syrup.
In a small bowl, whip cream and reserved peach syrup until soft peaks form.
Spread on cooled cake.
Drizzle with 2 tablespoons chocolate syrup.
Top with drained peaches and maraschino cherries.
Cut into wedges.