Peaches and Cream Torte
- 1 (9-ounce) package yellow cake mix*
Creamy Filling (recipe follows)
3 cups pitted and sliced Washington peaches
Glaze, optional (recipe follows)
Whipped cream or non-dairy whipped topping, optional
- Prepare yellow cake batter according to
package directions. Pour into greased 9-inch tart pan. Bake at
325°F 25 to 30 minutes or until wooden pick inserted near
center comes out clean. Cool 5 minutes in pan; invert onto rack
and cool completely.
- Spread Creamy Filling on cooled
cake. Arrange peach slices on filling.
- Spoon Glaze and pipe whipped cream
along outer edge of torte, if desired.
Makes 8 servings.
*One-half of 18.2 ounce packaged cake mix
may be used. Follow package directions for mixing batter.
Creamy Filling: Combine 1/4 cup granulated sugar, 2 tablespoons
corntarch and a dash of salt in medium saucepan. Stir in 3/4
cup milk. Cook and stir over medium to low heat until mixture
comes to a boil and thickens. Stir small amount of hot mixture
into 2 beaten large eggs; mix well and slowly pour egg mixture
into hot mixture. Cook and stir over low heat until mixture thickens.
Remove from heat and stir in 2 teaspoons vanilla extract. Cool;
cover surface with plastic wrap or waxed paper to prevent skin
from forming on top. Makes 1 cup.
Glaze: Heat 1/2 cup peach preserves until melted; strain
to remove fruit. Makes 1/4 cup.
Homemade Cake Version: Beat 2 egg yolks
and 2 tablespoons sugar in medium bowl until lemon-colored. Beat
2 large egg whites until soft peaks form; gradually add 3 tablespoons
granulated sugar and beat until stiff but not dry. Fold white
mixture into yolk mixture. Combine 1/2 cup all-purpose flour
and 1/2 teaspoon baking powder and mix well; fold into egg mixture.
Pour into greased 9 inch tart pan. Bake at 375°F 15 to 20
minutes or until wooden pick inserted near center comes out clean.
Cool 5 minutes in pan; invert onto rack and cool completely.
Complete topping per directions above.
Recipe provided courtesy of Washington State Fruit Commission
