|Shelled almonds||1 Cup (16 tbs) (Blanched)|
|Eggs||4 , separated|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs) (Scalded)|
|Flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Whipping cream||1 Pint|
|Canned peaches||29 Ounce (Drained)|
Place the almonds in the container of a blender or work bowl of a food processor fitted with the steel blade and process until finely ground.
Blend in the egg yolks and process until well mixed.
In a separate bowl cream the butter and sugar until fluffy and the sugar is dissolved.
Combine the cocoa with the hot milk, mixing well.
Beat into the butter mixture.
Stir into the almond-egg yolk mixture.
Add the flour and baking powder until well combined.
In another bowl beat the egg whites until soft peaks form.
Fold half into the egg yolk mixture.
Fold in the remaining whites until thoroughly blended.
Lightly grease two nine-inch cake pans and dust with flour.
Spread the cake mixture evenly over the bottom.
Bake at 350 degrees about fifteen to eighteen minutes.
Remove from pan and cool.
Whip the cream with the two tablespoons of sugar.
Spread half of the cream over one layer.
Top with the second layer and cover the entire cake with the remaining cream.
Arrange overlap ping peach slices around the cake.
Cover and refrigerate until ready to serve.