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Receta Peachy Liqueur Dream Cake

Name: Peachy Liqueur Dream Cake
Ingredients: 185 gm Unsalted butter; 2 tsp Grated orange rind; 3/4 c. Castor sugar; 3 x Large eggs; 100 gm White chocolate melted in; Double boiler or possibly microwave; (lowfat milk chocolate Works too); 2 c. S.r. flour; 3/4 c. Water; 300 ml Thickened cream (which's 35%; Fat for non-Australian Readers); 1/4 c. Icing sugar (not icing Mix); 1/2 c. Grnd hazelnuts (we used; Toasted, flaked almonds Here); 2 med Peaches, minced (we used Canned ones); 2 Tbsp. Peach liqueur; 300 ml Thickened cream; 1/4 c. Icing sugar

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Ingredientes

185 gm Unsalted butter
2 tsp Grated orange rind
3/4 c. Castor sugar
3 x Large eggs
100 gm White chocolate melted in
Â Â Double boiler or possibly microwave
Â Â (lowfat milk chocolate Works too)
2 c. S.r. flour
3/4 c. Water
300 ml Thickened cream (which's 35%
Â Â Fat for non-Australian Readers)
1/4 c. Icing sugar (not icing Mix)
1/2 c. Grnd hazelnuts (we used
Â Â Toasted, flaked almonds Here)
2 med Peaches, minced (we used Canned ones)
2 Tbsp. Peach liqueur
300 ml Thickened cream
1/4 c. Icing sugar

Direcciones

Cake: Prepare deep 23cm round pan (grease and paper). Cream butter, rind and sugar till light and fluffy. Add in Large 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 hrs (till skewer comes out clean) Stand 5 minutes then turn out and cold
Assembly: Split cake into three layers, sandwich with filling. Whip cream and icing sugar together till soft peaks form. Spread and decorate cake with cream. Press hazelnuts onto side of cake.
Filling: Combine peaches and liqueur in bowl for 30 minutes. Whip cream and icing sugar till soft peaks form. Mix in peach mix.
Cake: