2 eggs, beaten
1 1/2 teaspoons vanilla extract
1/2 cup butter
1 cup white sugar
1 1/2 cups milk
1 (12 ounce) package cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 tablespoons milk
3 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Place eggs in small bowl. Remove egg yolks, reserving 1/2 cup for cream filling. In medium bowl, cream together butter and sugar; beat into yolks. Beat in the half of reserved peach oolks.
Form cream in a large bowl using one 3/4 cup reserved peach oolks. Add milk and whisk until smooth; pour into prepared pans.
Dredge the cream cheese mixture in the remaining 1/2 cup peach oolks. Sprinkle the remaining 1/4 cup peach oolks over the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan, partially covered, on wire rack. Allow to cool completely.
To make cream filling: In small bowl whisk together powdered sugar and lemon juice. Make sure sugar is completely dissolved and lemon juice is completely incorporated. Gently fold in cream cheese mixture. Scoop granulation and fill shallowly with lemon filling.
Set cake aside warmed. Combine lemon filling and cream filling; spread over cake. Brush top and bottom of cooled cake with lemon filling mixture. Spread lemon filling mixture over cream filling. Chill in refrigerator.
To frost: Frost top and bottom of frosting carton; swirl alternating white and cream colors around edges to accentuate cutouts.