Peaches and Cream Torte Cake

Washington State Fruit Commission
  • 8 servings

Ingredients

  • Cake (Mix)

    • 1
      package, 9 oz/258 g yellow cake mix*

  • Cake (Homemade)

    • 2
      eggs, separated
    • ⅓ cup
      (75 mL) sugar
    • ½ cup
      (125 mL) flour
    • ½ tsp
      (2 mL) baking powder

  • Creamy Filling

    • ¼ cup
      (50 mL) sugar
    • 2 tbsp
      (30 mL) cornstarch
    • Dash of salt
    • ¾ cup
      (175 mL) milk
    • 2
      eggs, beaten
    • 2 tsp
      (10 mL) vanilla

  • Peach Filling

    • 3 cups
      (750 mL) pitted and sliced Washington peaches
    • Glaze, optional
    • Whipped cream or topping, optional

  • Glaze

    • ½ cup
      (125 mL) peach preserves

Instructions

  1. Cake (Mix)

    1. Preheat oven to 325 F (160 C). Prepare yellow cake batter according to package directions. Pour into greased 9 inch (2 L) tart pan. Bake 30 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan; invert onto rack and cool completely.

  2. Cake (Homemade)

    1. Preheat oven to 375 F (190 C). Beat egg yolks and sugar in medium bowl until lemon-coloured. Beat the egg whites until soft peaks form; gradually add sugar and beat until stiff but not dry. Fold white mixture into yolk mixture. Combine flour and baking powder and mix well; fold into egg mixture.
    2. Pour into greased 9 inch (2 L) tart pan. Bake 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.

  3. Creamy Filling

    1. Combine sugar, cornstarch and salt in medium saucepan. Stir in milk. Cook and stir over medium-low heat until mixture comes to a boil and thickens. Stir small amount of hot mixture into beaten eggs; mix well and slowly pour egg mixture into hot mixture.
    2. Cook and stir over low heat until mixture thickens. Remove from heat and stir in vanilla. Cool; cover surface with plastic wrap or waxed paper to prevent skin from forming on top. Makes 1 cup (250 mL).

  4. Glaze

    1. Heat peach preserves until melted; strain. Makes ¼ cup (60 mL).

  5. To assemble

    1. Spread creamy filling on cooled cake. Arrange peach slices on filling. Spoon glaze and pipe whipped cream along outer edge of torte, if desired.
Notes

*One-half of 18.2 oz (515 g)  packaged cake mix may be used. Follow package directions for mixing batter.