cup granulated sugar
cups unsalted butter, softened
teaspoons vanilla essence or 2 teaspoons vanilla extract
teaspoons baking powder
(15 1/4 ounce) cans peaches packed in heavy syrup (drained)
cup reserved peach syrup from the can peach
cup granulated sugar
(4 1/2 ounce) boxes of store bought vanilla meringue cookies or 9 ounces of homemade meringue cookies
cups heavy cream plus 4 tbsp granulated sugar or 16 ounces store bought whipped cream
cups dulce de leche
For the cake: In a bowl beat eggs. Mix in sugar, butter, and vanilla. Then, Sift the baking powder, salt and flour into the batter. Pour the batter into a 13 by 9 inch rectangular greased cake pan or 2 or 3 round 8 inch cake pans. Bake at 355 degrees F. For 25 minutes or until the cake is fully done.
For the syrup: On a stove top at medium heat in a saucepan pour 1 cup of peach syrup, 1 cup of water, and 1 cup of sugar. Stir until dissolved. Stir until dissolved once it leads to a boil remove from the stove top and reserve until ready to use.
For the meringue: Chop the meringue cookies into small chunks and reserve until ready to use.
For the whipped cream: If you are making the whipped cream from scratch pour 4 tbsp of sugar and 2 cups of heavy cream. Then whisk until the cream reaches stiff peaks. Set aside and refrigerate. If you are using store bought whipped cream reserve until ready to use.
Assembling the cake: Once the cake has fully cooled divide 3 layers. Use the middle layer for the cake base and baste 1/3 cup of the reserved peach syrup. After that spread an even layer of the dulce de leche onto the cake, sprinkle 1/4 portion the chopped meringue cookies, spread a generous amount of whipped cream, and spread 2/3 cup of peaches. Top with the 2nd cake layer and repeat. For the 3rd layer baste 1/3 cup of the syrup and frost the entire cake with the remainder of whipped cream, sprinkle rest of the chopped meringue cookies all over the entire cake, and garnish the top with the remainder of sliced peaches.
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 large egg white
In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.
Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.