Festive Peach Passover Cake

• 1 lb. 13 oz. can cling peach slices
• 3/4 c. butter
• 1 c. Matzo meal or wafer crumbs
• 2 Tbsp. granulated sugar
• 3 c. sifted powdered sugar
• 1/2 c. egg yolks (5 or 6)
• 2 tsp. grated lemon rind
• 1 1/2 Tbsp. lemon juice
• 1 1/2 c. sour cream

1. Drain peaches very well.
2. Reserve a few slices.
3. Dice remainder.
4. Melt 1/4 cup butter.
5. Mix with Matzo meal and granulated sugar.
6. Reserve a few tablespoons mixture.
7. Press remainder on bottom of 8-inch spring-form pan or 8 x 1 1/2-inch layer cake pan with removable bottom.
8. Bake at 350u0b0 for 15 minutes or until lightly brown.
9. Cool.
10. Cream remaining butter; add powdered sugar gradually, beating until smooth and fluffy. Gradually beat in egg yolks, lemon rind and lemon juice.
11. Turn into pan over crust.
12. Top with diced peaches.
13. Lightly blend remaining lemon rind with sour cream.
14. Spread over peaches. Sprinkle with reserved Matzo meal mixture; garnish with reserved peaches.
15. Chill several hours until firm.
16. Remove sides of pan; place cake on serving platter.

butter, matzo meal, sugar, powdered sugar, egg yolks, lemon rind, lemon juice, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288512 (may not work)