Peaches and Cream Torte Cake
- 8 servings
Courtesy of the Washington State Fruit Commission
- 1 package (9 oz/258 g) yellow cake mix*
- 2 eggs, separated
- ⅓ cup (75 mL) sugar
- ½ cup (125 mL) flour
- ½ tsp (2 mL) baking powder
- 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
- 3 cups (750 mL) pitted and sliced Washington peaches
- Glaze, optional
- Whipped cream or topping, optional
- ½ cup (125 mL) peach preserves
*One-half of 18.2 (515 g) oz packaged cake mix may be used. Follow package directions for mixing batter.
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.
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.
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.
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.
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).
Heat peach preserves until melted; strain. Makes ¼ cup (60 mL).
Spread creamy filling on cooled cake. Arrange peach slices on filling. Spoon glaze and pipe whipped cream along outer edge of torte, if desired.