Peach Cake

Ingredients

• 6 eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 1/4 tsp baking powder
• 2 cups heavy cream
• 1/3 cup condensed milk
• 3 oz softened cream cheese
• 15 oz canned peach slices in syrup ((coarsely chopped))

Instructions

1. 1

   Preheat oven 350°F. Line and lightly grease a 17x11 sheet pan with parchment paper. Set aside. Beat eggs and sugar for 10 minutes over high speed until pale and thick. Whisk in the flour and baking powder moving the whisk in one direction.

2. 2

   Pour into the prepared pan and bake 20 minutes.

3. 3

   TO MAKE CREAM: In a large bowl beat the cream until firm peaks form (3 minutes.) In a separate bowl beat the cream cheese first then add condensed milk and mix into the whipped cream. Set aside.

4. 4

   Slice cake in half and soak each layer with 4 Tablespoons of the syrup from the canned peaches (spongey side up.) Place on a serving plate and top with half of the peaches.

5. 5

   Frost with half of the cream and top with the remaining peaches followed by the sponge layer. Frost the outside and garnish with additional peach slices and dried poppy seeds if desired. Refrigerate at least 4 hours before serving.