Fresh sliced peaches and whipped cream
fill and top this 'cake-mix-easy' torte.
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 (160°C) 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 (190°C) 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.
