1/2 cup and 2 tablespoons confectioners’ sugar
1/2 cup all-purpose flour
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup sugar
Cream Cheese Filling
1-8-oz. package cream cheese – softened
1-14 ounce can sweetened condensed milk
1/3 cup lemon juice (freshly squeezed)
Zest of one lemon
1 teaspoon pure vanilla extract
Topping and Glaze
1 Can of sliced peaches
1 Cup of fresh blueberries
Dr. Oetker Clear Cake Glaze (okay, I cheated a little, but I needed the shortcut)
1. Separate eggs; discard yolks or refrigerate for another use.
2. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups.
3. Place egg whites in bowl and let stand at room temperature for 30 minutes.
4. Meanwhile, sift confectioners’ sugar and flour together and set aside.
5. Add cream of tartar, vanilla and salt to egg whites; beat on high speed.
Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
6. Fold in flour mixture, 1/4 cup at a time.
7. Gently spoon into a greased and floured flan pan.
8. Cut through batter with a knife to remove air pockets.
9. Bake at 350 degrees F for 20-25 minutes or until cake springs back when lightly touched.
10. Immediately invert pan; cool completely before removing cake from pan.
For the Cream Cheese Filling:
11. Beat the cream cheese until fluffy.
12. Add the condensed milk, lemon juice, zest, and vanilla and process until
13. Transfer the filling to the fluted part of the cake.
14. Drain your canned peaches (save the juice for the glaze) and place them on top of your filling in circular pattern. Add the fresh blueberries in the center.
15. Make the fruit glaze according to the directions on the packet.
16. Allow to cool before serving