| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
All newly t, Dessert |
1 |
Servings |
INGREDIENTS
| 3 |
|
Egg yoks |
| 1/3 |
c |
Water |
| 1 |
ts |
Lemon rind |
| 1/2 |
ts |
Vanilla |
| 1 |
c |
Sugar |
| 2 |
tb |
Lemon juice |
| 1 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 3 |
|
Egg whites |
| 2 |
|
Fresh peaches |
| 1 1/2 |
c |
Milk; divided |
| 2 |
tb |
Butter |
| 1/3 |
c |
Flour |
| 1 |
pn |
Salt |
| 1/3 |
c |
Sugar |
INSTRUCTIONS
CREAM FILLING
Combine egg yolks, water, lemon rind and vanilla. Add sugar, reserving 1
tablespoon, then blend well. Add lemon juice, then the flour, salt and
baking powder. Stir well. Beat the 3 egg whites withr eserved 1 tablespoon
of sugar until stiff. Fold one third of egg whites into the batter then add
the rest. Pour into two greased and floured 8 inch layer cake pans lined
with wax paper. Bake at 325 for 35-40 minutes; cool
To make filling, heat 1 cup of milk and butter in a saucepan. In a bowl,
combine the flour, salt and sugar. Then add 1/2 cup cold milk into dry
ingredients and stir until smooth. Slowly add some of the hot milk into the
bowl. Pour filling back into the saucepan and cook, stirring until thick.
Fill cake and frost, garnishing with sliced peaches or other fruit dipped
in lemon juice and whipped topping, if desired.
Recipe by: Quick 'N" Easy Home Cooking Posted to MC-Recipe Digest V1 #730
by L979@aol.com on Aug 9, 1997
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