1/2 cup apples - peeled, cored and diced
1/2 cup butter, softened
1 1/3/4 tablespoons brown sugar
2 eggs
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup white sugar
1 tablespoon butter
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 (15 ounce) can sliced peaches (not frozen), thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-in. round baking pans.
Mix apples, butter, brown sugar, eggs, vanilla, flour, baking powder and sugar, mixing thoroughly. Mix together egg mixture with flour mixture; stir into peach batter to form one mass.
Bake in preheated oven until it is that soft, about 15 to 20 minutes. Remove from oven and let cool to room temperature.
To make vanilla extract: Beat egg white in large bowl until stiff. Add butter, brown sugar, vanilla mixture and lemon zest. Beat until stiff; reserve. Beat whipped cream by spoonfuls into peach filling.
To make peach tart filling: Beat egg whites on medium speed until stiff; combine contents of two 7-inch round cakes into peach filling.
Bake uncovered in preheated oven until warm and slightly toasted on top, about 35 to 40 minutes. Remove from oven. Cool completely, refrigerate or freeze and use as needed. Garnish with peaches; serve as soon as possible.
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