Fresh peach torte

Fresh peach torte

Ingredients/Components

• sugar - 2 c
• vanilla - 1/2 tsp
• salt - 1/8 tsp
• slivered almonds, toasted - 2 Tbsp
• white vinegar - 1 tsp
• cream, whipped - 2 c
• eggs whites - 6 item
• fresh peaches, sliced and sprinkled with sugar - 1 item

How to make fresh peach torte:

Day Before: Preheat oven to 275°. Beat eggs with salt until frothy. Add sugar 2 tablespoons at a time, then add vinegar and vanilla. Beat 10 minutes. Cut 2 (9-inch) circles from brown paper. Spread 1/2 of meringue on each circle. Place circles on cookie sheet. Bake for 1 hour. Let cool in oven. When cool, store in covered container.

Twenty minutes before serving, drain peaches on paper towel. Place 1 meringue layer on cake plate, removing paper. Spread with 1/2 of cream; top with 1/2 of peaches. Top with second meringue layer. Spread with 1/2 of cream. Arrange peaches in a pinwheel pattern on top of cream. Sprinkle with almonds. Cut with a long sharp knife into 12 pieces.

Recipe categories: Desserts, Pies and tarts, Low sodium.