Peach Gateau Genevieve
|Whipping cream||450 Milliliter (Scant 2 Cups)|
|Powdered sugar||60 Gram, sifted (Scant 1/2 Cup)|
|Unsweetened cocoa powder||30 Gram, sifted (1/4 Cup)|
|Canned peach slices||8 3⁄4 Ounce (1 Can, 248 Gram)|
|Semi-sweet chocolate||7 Ounce (200 Gram)|
|Powdered sugar||225 Gram, sifted (1 3/4 Cup)|
|Butter||15 Gram (1 Tablespoon)|
|Chopped pistachio nuts||1 Tablespoon|
Prepare Chocolate Cake and cut into 3 layers.
To make filling and decoration, whip cream with half the powdered sugar until stiff; divide into 3 portions.
Add remaining powdered sugar and cocoa powder to 1 portion; spread over bottom cake layer.
Halve peach slices and arrange all but 2 slices over second cake layer.
Mix second portion of whipped cream mixture with maraschino; spread over peaches.
Top with third cake layer.
To make frosting, melt chocolate with powdered sugar, water and butter in a double boiler over low heat.
Stir until smooth; spread evenly over top and sides of cake.
Put remaining whipped cream mixture into a pastry bag fitted with a fluted nozzle.
Decorate cake with swirls of piped cream, reserved peach slices cut into segments and pistachios.
Serving size: Complete recipe
Calories 4303 Calories from Fat 2096
% Daily Value*
Total Fat 237 g365%
Saturated Fat 149 g745.2%
Trans Fat 0 g
Cholesterol 675.1 mg225%
Sodium 175.2 mg7.3%
Total Carbohydrates 528 g175.9%
Dietary Fiber 30.1 g120.4%
Sugars 472.2 g
Protein 20 g39.4%
Vitamin A 47.5% Vitamin C 12.8%
Calcium 41% Iron 65.9%
*Based on a 2000 Calorie diet