Ingredients

Servings 8

• 1 lb all-purpose flour
• ⅝ lb butter
• ⅝ lb sugar
• 2 eggs
• package baking powder
• 3 white peaches
• 2 ½ oz starch
• 2 cups milk
• 1 half cup limoncello (Italian lemon liqueur)
• 1 lemon
• 1 package vanilla powder (or vanilla extract)
• 7 oz whipped cream
• salt

Preparation

20 minutes preparation + 40 minutes cooking

Peel the peaches; stone them, dice finely and collect in a soup plate, sprinkling with sugar (2 level spoonfuls) and liqueur. Leave the peaches steeping in the marinade and, meanwhile, with the flour, yeast, half of the remaining sugar, the butter, finely grated lemon rind, the eggs whisked with a pinch of salt and some spoonfuls of warm milk, make a soft dough. Beat carefully, then pour into a greased, medium-sized oven-dish and bake in a preheated oven at 350°F for about 40 minutes. Separately, in the meantime, prepare a cream by thickening the milk over moderate heat after mixing into it the rest of the butter and the sugar, the vanillin, and the starch. Slowly bring the liquid to the boil, stirring constantly, let it simmer for an instant, then, with the heat off, mix in the drained peaches. When cooked and still warm, cut the cake in half, sprinkle with the sieved peach marinade and fill with the cream. Lay the other half on top of the cream, gently press down the surface of the cake and cover in soft iced whipped cream.