Peachy Cream Cake
|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)|
Grease and flour a 12-inch pizza pan; set aside.
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.