Peach Torte

I only make this once a year when it is peach and raspberry season. It is so light and fresh the perfect thing for a hot summer day or a neighborhood barbecue. Everyone will sing your praises after eating this. This is often my sons birthday cake since he is born in late August and he loves fruit.

Prepare 2 torte pans, spray with baking nonstick spray. Line with wax paper. Prepare cake mix as directed. My favorite is Golden Vanilla by Betty Crocker when I can find it. It has a lighter flavor than traditional yellow.

Step one: Pour 1/2 of batter in each prepared torte pan. Bake at 350° for 10-12 minutes. Until golden brown on top. Invert onto plates, remove wax paper, cool uncovered completely. Not covering this will toughen up the crust a bit to hold the filling.

Step two: Meanwhile. In small sauce pan combine sugar and cornstarch, mix well. Add juices, mix well to remove all lumps. Cook over medium high heat, bring to boil. Stir constantly until turns clear, boil one minute. Cool to room temperature.

Step three: Wash and rinse raspberries, let dry on paper towel. Peel peaches, remove pit, slice. A perfectly ripe peach skin will peel off easily. Sprinkle peaches with fruit fresh if desired, to prevent browning.

Step four: Combine pudding and milk mix well. Let set at room temp.

Step five: When cakes are cool top with pudding smooth out to edges. Arrange fruit on top of filling.

Step six: Pour glaze over fruit, smooth out to edge, brush on sides with pastry brush. Cover peaches well to prevent browning.

Chill in refrigerator for 1 hour. Serve with whipped cream. This makes two tortes. They will disappear within 24 hours.

Ingredients
  • 1 classic yellow cake mix prepared
  • 3-4 fresh peaches peeled sliced
  • 1 pint fresh raspberries rinsed drained dried
  • Filling
  • 1 small package cheesecake flavored pudding
  • 1½ cup milk
  • Glaze
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ½ cup orange juice
  • ½ cup white grape juice
  • 1 tablespoon lemon juice
Instructions
  1. Prepare 2 torte pans, spray with baking nonstick spray.
  2. Prepare cake mix as directed. Pour ½ in each prepared torte pan.
  3. Bake at 350 degrees for 12 minutes. Until golden brown on top.
  4. Invert onto plates cool uncovered completely.
  5. In small sauce pan combine sugar and cornstarch, mix well.
  6. Add juices, mix well to remove all lumps.
  7. Cook over medium high heat, bring to boil.
  8. Stir constantly until turns clear, boil one minute.
  9. Cool.
  10. Combine pudding and milk mix well. Let set at room temp.
  11. When cakes are cool top with pudding smooth out to edges.
  12. Arrange fruit on top of filling.
  13. Pour glaze over fruit, smooth out to edge. Cover peaches well to prevent browning.
  14. Chill in refrigerator for 1 hour.
  15. Serve with whipped cream.
Notes
Using classic cake mix instead of pudding in the mix cakes creates a sturdy cake to support the fruit and glaze.
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