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Full Online Book HomeLearning KitchenDesserts - Peach Melba Angel Cake
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Desserts - Peach Melba Angel Cake Post by :dmkapke Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1101

Click below to download : Desserts - Peach Melba Angel Cake (Format : PDF)

Desserts - Peach Melba Angel Cake

4 medium peaches, peeled and pitted
1 (14 oz) can Eagle Brand Condensed Milk (not evaporated)
1/2 cup cold water
1 teaspoon almond extract
1 (4-serving size) package instant vanilla pudding mix
2 cups ( pint) Borden Whipping Cream, whipped
1 (14 oz) prepared angel food cake, cut into cubes
Red Raspberry preserves

Chop 2 peaches. In a large bowl, combine condensed milk, water and extract. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream then chopped peaches and cake cubes. Pour into 9 inch springform pan. Chill 4 hours or until set.

Before serving, slice remaining peaches; arrange on top with preserves.

This is a very pretty dessert with the sliced peaches in a sunburst pattern with fresh raspberries in the center and the preserves drizzled over the peaches.

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3 eggs 1/4 teaspoon salt 1/4 teaspoon vanilla 3/4 cup granulated sugar 3/4 cup packaged complete buttermilk pancake mix 1 tablespoon light or dark rum 4 large peaches peeled, pitted, and chopped (4 cups) or one 16-ounce package frozen unsweetened peach slices, thawed, drained, and chopped 1 cup whipping cream 1/2 cup granulated sugar Preheat oven to 400° F. Grease and flour a 15x10x1-inch jelly-roll pan; set aside. In a large mixing bowl beat eggs, salt, and vanilla with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on

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60 sponge-cake-type ladyfingers (from three 3-ounce packages - *use the ones that are split in half*) 2 3/4 cups chilled whipping cream (preferably heavy cream) 4 ounces unsweetened chocolate, chopped 1/4 cup granulated sugar 1 cup plus 2 tablespoons powdered sugar 1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1 ounce semisweet chocolate, grated Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over