Peach Torte Recipe
Ingredients
| Non-stick vegetable spray coating | ||
| Cake flour | 2/3 Cup (16 tbs), sifted | |
| Powdered sugar | 1/4 Cup (16 tbs), sifted | |
| Egg yolks | 3 | |
| Salt | 1/4 Teaspoon | |
| Egg whites | 3 | |
| Vanilla | 1/2 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Peach juice | 1 16 Ounce | |
| Sugar | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Almond extract | 1/8 Teaspoon | |
| 1 1 1/2-ounce envelope dessert topping mix | ||
| Skim milk | 1/2 Cup (16 tbs) | |
Directions
Spray two 8x1 1/2-inch round baking pans with non-stick vegetable spray coating; line with waxed paper.
Set aside.
In a bowl combine flour and 1/4 cup powdered sugar; set aside.
Beat egg yolks on high speed of electric mixer about 6 minutes or till thick and lemon-colored.
Gradually add 1/4 cup powdered sugar and the salt, beating constantly.
Wash beaters thoroughly.
Beat egg whites, vanilla, cream of tartar, and 1/4 teaspoon almond extract till soft peaks form.
Gradually add the remaining 1/4 cup powdered sugar beating till stiff peaks form.
Gently fold yolk mixture into whites.
Sift flour mixture over egg mixture, 1/3 at a time, folding in gently just till blended.
Turn into the prepared pans.
Bake in a 325° oven about 20 minutes or till cakes spring back and leave no imprint when lightly touched. (Cakes will be light in color.) Invert cakes in pans; cool completely.
Remove cakes from pans; remove waxed paper.
Meanwhile, drain peaches, reserving 1/2 cup juice.
Coarsely chop peach slices; set aside.
In saucepan combine sugar and cornstarch.
Stir in the reserved peach juice.
Cook and stir till thickened and bubbly; cook and stir 1 to 2 minutes more.
Remove from heat.
Stir in peaches and 1/8 teaspoon almond extract.
Cover and cool.
Combine dessert topping mix and milk; beat with electric mixer till soft peaks form.
To assemble torte, place one cake layer on serving plate; spoon half of the peach mixture over cake.
Top with half of the dessert topping.
Add second cake layer.
Pipe or spread remaining dessert topping in a spiral atop cake.
Fill spiral with remaining peach mixture.
Chill.
Set aside.
In a bowl combine flour and 1/4 cup powdered sugar; set aside.
Beat egg yolks on high speed of electric mixer about 6 minutes or till thick and lemon-colored.
Gradually add 1/4 cup powdered sugar and the salt, beating constantly.
Wash beaters thoroughly.
Beat egg whites, vanilla, cream of tartar, and 1/4 teaspoon almond extract till soft peaks form.
Gradually add the remaining 1/4 cup powdered sugar beating till stiff peaks form.
Gently fold yolk mixture into whites.
Sift flour mixture over egg mixture, 1/3 at a time, folding in gently just till blended.
Turn into the prepared pans.
Bake in a 325° oven about 20 minutes or till cakes spring back and leave no imprint when lightly touched. (Cakes will be light in color.) Invert cakes in pans; cool completely.
Remove cakes from pans; remove waxed paper.
Meanwhile, drain peaches, reserving 1/2 cup juice.
Coarsely chop peach slices; set aside.
In saucepan combine sugar and cornstarch.
Stir in the reserved peach juice.
Cook and stir till thickened and bubbly; cook and stir 1 to 2 minutes more.
Remove from heat.
Stir in peaches and 1/8 teaspoon almond extract.
Cover and cool.
Combine dessert topping mix and milk; beat with electric mixer till soft peaks form.
To assemble torte, place one cake layer on serving plate; spoon half of the peach mixture over cake.
Top with half of the dessert topping.
Add second cake layer.
Pipe or spread remaining dessert topping in a spiral atop cake.
Fill spiral with remaining peach mixture.
Chill.
Chef
