PASSOVER--Peach Icebox Cake

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* Exported from MasterCook *

 

Peach Icebox Cake

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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2 1/3 cups whole almonds -- blanched or unblanched

1 cup granulated sugar

6 large egg whites

1 pinch salt

1 cup mascarpone cheese -- (8 ounces)

1 cup heavy cream

3 tablespoons confectioner's sugar

1 teaspoon pure vanilla extract

1 tablespoon peach schnapps

CARAMEL PEACH SAUCE:

4 large ripe peaches -- (about 1 3/4 pounds)

3/4 cup sugar

1/2 cup water

 

Preheat oven to 350°. Trace two 8-inch circles on each of two 12-by-16-inch

pieces of parchment paper with a pencil. Place each piece, pencil marks down, on

a baking sheet.

 

In the bowl of a food processor, finely grind almonds and all but 1 tablespoon

of sugar, about 1 minute. Transfer to a large bowl.

 

In the bowl of an electric mixer fitted with the whisk attachment, beat egg

whites and salt until soft peaks form, about 1 minute. Add remaining tablespoon

of sugar, and beat for 30 seconds.

 

Fold 2 egg whites into almonds and sugar until well combined. Fold in remaining

4 egg whites until just incorporated.

 

Divide the mixture evenly among the four traced circles. With an icing or rubber

spatula, spread mixture to edge of circles. Bake until lightly browned and a

cake tester comes out clean, 20 to 25 minutes, switching baking sheets from top

to bottom oven shelves twice while baking for even browning. Remove from oven,

and transfer cakes, still on the parchment, to wire racks for 3 minutes. Peel

off parchment, and return cakes to wire racks to cool completely.

 

In the bowl of an electric mixer fitted with the whisk attachment, combine

mascarpone, heavy cream, confectioners’ sugar, and vanilla extract . Beat,

beginning at low speed and increasing to medium high, until mixture is thick and

fluffy, about 1 1/2 minutes. This cream can be prepared up to 4 hours in advance

and refrigerated until you?re ready to assemble the cake.

 

Place one cake layer right side up on a serving plate. Brush lightly with peach

schnapps, and spoon a quarter of the mascarpone cream on top. Spread to within

1/2 inch of the edge. Spread a third of the peach purée (reserved when making

caramel peach sauce) to cover the cream. Repeat twice, assembling two more

layers. Place the last cake layer on top, and press down gently so mascarpone

cream and peach purée flow to the edges. Brush the top with the remaining peach

schnapps, and spread remaining mascarpone cream over the top. Insert four or

five cake testers into the cake, and lay plastic wrap on top to cover cake

without touching it. Refrigerate for 1 hour or overnight.

 

When ready to serve, remove the plastic wrap and cake testers. Lift peach pieces

out of the sauce, and arrange on top of the cake. Serve remaining sauce on the

side, or spoon over cake slices.

 

Caramel Peach Sauce:

Bring a medium saucepan of water to a boil. Meanwhile, prepare an ice-water

bath. Place peaches in boiling water for 1 to 2 minutes, remove with a slotted

spoon, and transfer to ice-water bath. Remove skin, and cut peaches in half.

Remove and discard pits, and slice each half into 6 wedges.

 

Combine sugar and 1/2 cup water in a small saucepan; cover, and cook over

medium-high heat until sugar is completely dissolved, 3 to 4 minutes. Uncover,

reduce heat to medium low, and cook until sugar turns medium amber, about 15

minutes. While cooking, wipe down sides of pan several times with a pastry brush

dipped in cold water to prevent crystals from forming.

 

Working quickly, remove pan from heat, and stir in peach wedges with a wooden

spoon. Return saucepan to heat, and continue cooking, stirring occasionally,

until the peaches are soft, about 5 minutes.

 

Remove peaches and sugar syrup from heat, and let cool slightly. Transfer half

the mixture to a medium bowl, and set aside. Transfer the other half to the bowl

of a food processor, and puree until smooth, about 30 seconds.

 

Add half the purée (about 3/4 cup) to the caramelized sliced peaches. Cover with

plastic wrap, and refrigerate until the cake is served. Reserve the remaining

purée to assemble the cake.

 

 

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Per Serving (excluding unknown items): 524 Calories; 36g Fat (58.9% calories

from fat); 12g Protein; 44g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol;

57mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 0 Non-Fat

Milk; 6 1/2 Fat; 2 Other Carbohydrates.

 

NOTES : Unblanched almonds produce a more finely textured and lighter-colored

cake.

 

From www.marthastewart.com

Nutr. Assoc. : 0 0 0 0 0 0 0 5403 0 0 4390 0 0