6 sheets orange cake
2 cups white sugar
4 tablespoons vegetable oil
2 egg yolks, beaten
1 cup packed light brown sugar
1/4 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 (8 ounce) can crushed pineapple, drained
1 (16 ounce) can whole kernel corn, undrained
1 cup fresh peaches, pitted and sliced (optional)
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, brown sugar, orange juice, orange zest, orange zest, orange zest, orange zest, orange zest, orange zest, orange zest, lemon extract, pineapple, corn and peaches.
Place the whipped cream on a large cookie sheet. Spread the orange filling mixture with 1/4 cup peaches, starting with 1 layer. Arrange peaches on top of the orange filling. Drop the remaining peaches on top of the orange filling to prevent sticking. Roll the orange filling mixture in the butter mixture. Spread over the peaches.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until pastry is golden brown.