Hummingbird Bakery Peach Meringue Cake T R L Recipes

MANTECADO DE COCO (COCONUT ICE CREAM)

Steps:

• Beat the sugar and yolks.
• Add hot milk and salt.
• Cook this over low heat until it thickens a bit.
• Add cold milk and coconut milk.
• Freeze in ice cream freezer or, as they do in Puerto Rico, freeze in a bowl or ice cube trays.

HUMMINGBIRD BAKERY PEACH MERINGUE CAKE T-R-L

Steps:

• In a mixing bowl, combine cake mix orange juice, egg yolks.
• Beat on medium speed four minutes.
• Pour into greased and floured 9-inch pans; set aside.
• In a mixing bowl, begin beating egg whites.
• When the whites begin to foam, add cream of tartar.
• Gradually beat in 1 cup of sugar, a little at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Spread the meringue evenly over cake batter.
• Bake for 35 minutes or until meringue is lightly browned.
• Cool in pans on wire racks (meringue will crack).
• Beat cream until in becomes thick.
• Add 1 cup confectioners' sugar and beat until stiff. (DO NOT over-beat because you will get butter).
• Fold in the 2 cups chopped sweetened peaches.
• Loosen edges of cakes from pans with knife.
• Using two large spatulas, carefully remove cake to serving plate, meringue side up.
• Carefully spread with about 1/2 of cream mixture.
• Arrange sliced peaches over cream mixture.
• Repeat layers. Store in refrigerator.