Fresh sliced peaches and whipped creamfill and top this ‘cake-mix-easy’ torte.
Recipe: Peaches and CreamTorte
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
Makes 8 servings.
*One-half of 18.2 ounce packaged cake mixmay be used. Follow package directions for mixing batter.
Creamy Filling:Combine 1/4 cup granulated sugar, 2 tablespoons corntarch anda dash of salt in medium saucepan. Stir in 3/4 cup milk. Cookand stir over medium to low heat until mixture comes to a boiland thickens. Stir small amount of hot mixture into 2 beatenlarge eggs; mix well and slowly pour egg mixture into hot mixture.Cook and stir over low heat until mixture thickens. Remove fromheat and stir in 2 teaspoons vanilla extract. Cool; cover surfacewith plastic wrap or waxed paper to prevent skin from formingon 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 mediumbowl until lemon-colored. Beat 2 large egg whites until softpeaks form; gradually add 3 tablespoons granulated sugar andbeat until stiff but not dry. Fold white mixture into yolk mixture.Combine 1/2 cup all-purpose flour and 1/2 teaspoon baking powderand mix well; fold into egg mixture. Pour into greased 9 inchtart pan. Bake at 375°F (190°C) 15 to 20 minutes or untilwooden pick inserted near center comes out clean. Cool 5 minutesin pan; invert onto rack and cool completely. Complete toppingper directions above.
Recipe provided courtesy of WashingtonState Fruit Commission.
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