Recipe: 00253 Title : Peachy Liqueur Dream Cake Author: Date : July 1995 _________________________________________________________________________ Cake: 185g unsalted butter 2 tsp grated orange rind 3/4 cup castor sugar 3 eggs 100g white chocolate melted in double boiler or microwave (milk chocolate works too) 2 cups s.r. flour 3/4 cup water 300 ml thickened cream (that's 35% fat for non-Australian readers) 1/4 cup icing sugar (not icing mixture) 1/2 cup ground hazelnuts (we used toasted, flaked almonds here) Filling: 2 med. peaches, chopped (we used canned ones) 2 tblsp peach liqueur 300 ml thickened cream 1/4 cup icing sugar Method: 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 C (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. -=-=-=-=-=-=-=- _________________________________________________________________________