Peach Torte Recipes

FRESH PEACH TORTE

Steps:

• Heat oven to 350 degrees.
• Sift flour, baking powder and salt; set aside.
• Add butter and sugar to the bowl of a large stand mixer (or use a hand mixer) and mix on medium speed until light yellow in color (a few minutes should do the trick).
• Add the sifted ingredients to the bowl, mix gently, then add eggs and mix until just combined.
• Transfer batter to an ungreased 9" spring-form pan and spread evenly.
• Cover batter with peach slices (arrange however you wish). Sprinkle with the remaining tablespoon of sugar, lemon juice, and cinnamon.
• Bake until a cake tester comes out clean in the center and the cake is golden, 45-50 minutes. Remove from oven and cool, then unmold from pan. Serve with whipped cream, creme fraiche, or more sliced peaches.

FRESH PEACH TORTE

Steps:

• Combine flour and salt.
• Cut in butter.
• Stir in sour cream.
• Press into bottom of a springform pan.
• Bake 20 minutes at 375 degrees F.
• Arrange peaches over base when it is ready.
• Pour mixed topping ingredients over peaches and return to oven.
• Bake 60 minutes at 375 degrees F.

PEACHES AND CREAM TORTE

Steps:

• In a small bowl, combine graham cracker crumbs and brown sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Drain peaches, reserving syrup in a 2-cup measuring cup. Add enough water to measure 1-1/2 cups. In a large saucepan, combine 1/4 cup sugar and cornstarch; stir in syrup mixture until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature, stirring occasionally., Meanwhile, in a large bowl, beat cream cheese and remaining sugar until smooth. Beat cream until stiff peaks form; fold into cream cheese mixture. , Spread half of the cream cheese mixture over crust. Top with half of the peach mixture; repeat layers. Sprinkle with reserved crumb mixture. Cover and refrigerate for 8 hours or overnight. Remove sides of pan before slicing.

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

PEACH AND CREAM CHEESE TORTE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
• Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
• Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
• Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.

PEACH TARTE TATIN

Steps:

• Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
• Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
• Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.

PRETTY PEACH TART

Steps:

• Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy, 5-7 minutes. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Place on a baking sheet. Bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds., Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream.

PEACH TORTE

Steps:

• Grease a 13 X 9 pan. Preheat oven to 350°F.
• Beat sugar with oil until thoroughly incorporated. Beat in eggs, one at a time. Add juice and vanilla extract.
• In a separate bowl, combine flour with baking powder and salt. Add to sugar mixture, and stir.
• Pour into prepared pan. Press peaches into batter in 3 rows - about 12 slices per row. Bake about 45 minutes, or until cake tests done.

BARB'S FRESH PEACH TORTE

Steps:

• Set aside 1/2 cups of graham cracker crumbs. Add melted butter and sugar to the rest of the graham cracker crumbs and press into an 8-inch square baking pan.
• Chop peaches.
• Heat marshmallow until soft over double boiler and mix in peaches. Remove from heat and stir in cool whip.
• Pour into lined pan.
• Top with the reserved 1/2 cups graham cracker crumbs.
• Chill about 2 hours.

FROZEN PEACH TORTE WITH ALMOND CRUST

Steps:

• Preheat oven to 375°F. Coarsely chop nuts with brown sugar, flour and salt in processor. Add butter; process until nuts are finely chopped. Press half of mixture over bottom of 9-inch diameter spring-form pan with 2 3/4-inch-high sides. Press remaining half of mixture over bottom of 9-inch-diameter cake pan. Bake until crusts are golden, about 20 minutes. Transfer to racks; cool completely. Break crust in cake pan into crumbs.
• Place 1 tablespoon water in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended. Set bowl over saucepan of simmering water; whisk constantly until mixture registers 160° on candy thermometer, about 4 minutes. Remove bowl from over water. Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts. Let stand until mixture is cool but not set, whisking occasionally, about 10 minutes. Beat cream in large bowl until soft peaks form. Fold yolk mixture into cream.
• Spread 1/3 of mousse over crust in springform pan. Sprinkle half of chopped peaches over. Sprinkle half of crumbs over peaches. Drop 1/3 of mousse by tablespoonfuls over peaches, spacing evenly. Spread mousse carefully over, covering crumbs. Sprinkle with remaining chopped peaches and crumbs. Carefully spread remaining mousse evenly over. Cover and freeze overnight. (Can be made 3 days ahead. keep frozen.)
• Mix peach slices and powdered sugar in medium bowl. Let stand 15 minutes. Using knife, cut around pan sides to loosen torte. Release pan sides; transfer torte to platter. Arrange peaches in concentric circles atop torte. Let stand at room temperature 30 minutes and serve.

SOUR CREAM PEACH KUCHEN

Steps:

• In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. , Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. , Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.