Peaches and Cream Torte Cake - Taste USA

Peaches and Cream Torte Cake

  • Duration
  • Serving 8 servings

Courtesy of the Washington State Fruit Commission 

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 

Further informations

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

Directions

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.

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.

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).

Glaze

  • 1

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

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.

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