PARTY PEACH ANGEL CAKE

2 env. unflavored gelatin
1/2 c. cold water
6 egg yolks, slightly beaten
3/4 c. sugar
1/4 tsp. salt
1/2 c. lemon juice
2 c. crushed peaches
6 egg whites, stiffly beaten
3/4 c. sugar
1/4 tsp. almond extract
10 inch angel food cake

Soften gelatin in cold water 5 minutes or until ready to use. In heavy saucepan mix egg yolks, 3/4 cup sugar, salt and lemon juice. Cook over low heat, stirring constantly, until mixture coats spoon. Remove from heat and add gelatin. Stir well until gelatin dissolved. Place in pan of cold water to cool while preparing peaches:

Peel, pit and cut ripe peaches into chunks, then mash with potato masher. Fold peaches into custard and chill until just begins to set. Break angel food cake into bite size pieces.

Lightly oil a 10 inch angel food cake pan. Cover bottom with a layer of cake bits, set aside. When custard mixture is ready, beat egg whites and almond extract until light and frothy. Gradually add 3/4 cup sugar slowly while beating constantly at high speed on electric mixer. Egg whites should be stiff and glossy. Fold egg whites into custard mixture lightly but thoroughly.

Cover the cake in pan with the custard mixture. Alternate layers of cake with custard until pan is filled. Shake pan after each layer of custard. When pan is filled, drop from a height of several inches onto counter two times to pack cake. Chill 6 hours or overnight.

At serving time run warm spatula around edge of pan and tube. Turn cake onto large plate. Whip 1 cup whipping cream with 2 tbsp. sugar and 1/4 tsp. almond extract until stiff. Spread over cake like frosting. Garnish with fresh peach slices and mint.