|
2 3/4 cups All-purpose Flour
2 Tablespoons Sugar
1/2 cup cold Butter, cut up
3 Eggs, separated
3/4 cup Peach preserves or Strawberry preserves or Raspberry preserves
3/4 cup Sugar
1/2 cup finely chopped Almonds
1 1/2 teaspoons Baking Powder
1/2 cup Milk
1/3 cup Cooking Oil
1 teaspoon Vanilla
1/8 teaspoon Cream of Tartar
2 cups Peaches or Strawberries or Raspberries (fresh, frozen, or canned)
|
|
|
Preheat oven to 350 degrees. In a medium bowl combine 1&1/2 cups of the flour, 2 tablespoons sugar, and 1/4 teaspoons salt. Using a pastry blender, cut in butter until pieces are the size of peas. Stir together 1 of the egg yolks and 1 tablespoons water. Sprinkle over flour mixture and toss with a fork to combine(mixture will be crumbly). Press crumb mixture on the bottom and up sides of a greased 9X2-inch round cake pan or springform pan. Spread 1/4 cup of the preserves over the bottom crust; set aside. For batter, in a large bowl combine remaining 1-1/4 cups of flour, the 3/4 cup sugar, almonds, baking powder, and 1/2 teaspoons salt. In a small bowl combine remaining 2 egg yolks, milk, oil, and vanilla. Add to flour mixture, stirring just until combined;set aside. In a med. mixing bowl beat egg whites and cream of tartar with an electric mixer on med. to high speed until stiff peaks form(tips stand straight). Fold egg whites into flour mixture. Pour into crumb-lined pan. Bake about 45 minutes or until cake springs back when lightly touched and a toothpick inserted comes out clean. Cool on a wire rack 15 minute. Remove from pan; finish cooling on wire rack. Place cake on serving plate, crust side down. Spread top of cake with the remaining preserves. Arrange fruit atop cake. Heat remaining preserves over low heat until melted. Drizzle over fruit. Serve with whipped cream.
|
