1 c Cake flour, sifted
1 ts Baking powder
1/4 ts Salt
1/4 c Walnuts, finely chopped
1 cn Cling peaches (16 oz size)
1 pt Heavy cream
3/4 c Sugar
1/3 c Water
1 ts Vanilla
3 tb Cream sherry
3 Eggs
8 Walnuts, halved
Sift flour, baking powder and salt onto waxed paper;stir in chopped
walnuts. Lightly grease an 8x8x2 3/4 or springform pan. Beat eggs in a
medium size bowl with electric mixer at high speed until frothy. Beat in
sugar gradually and continue beating at high speed until mixture is very
thick and creamy, at least 5 minutes. Stir water and vanilla into egg
mixture. Gently fold in flour mixture. Pour batter into prepared pan. Bake
at 350F for 35 minutes or until center springs back when lightly touched
with fingertip. Cool in pan on wire rack 5 minutes. Loosen cake around
sides; release and remove ring; loosen from bottom; remove from pan. Cool
completely. Cut cake into 3 thin layers. Drain peaches; reserve syrup.
combine 3 tbsps. of the syrup with the sherry in a small bowl. Reserve 8
peach slices; chop remainder and add to sherry mixture. Beat cream in a
medium size bowl until stiff. Put bottom cake layer on serving plate. Spoon
half the sherry-peach mixture over layer; spread with 1 cup of the cream.
Repeat with second layer; top with remaining layer. Spread a layer of
whipped cream over top layer. Put remaining cream in a pastry bag fitted
with a star top. Pip out swirls on top, then garnish with reserved peach
slices and walnuts. Chill until ready to serve.
From
Yields
10 Servings