Fresh peach torte

Fresh peach torte



  • 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.

Fresh peach torte
Average rating: 3.4 of 5, total votes: 8
Cook. Time: PT1H20M
Total Time: PT1H20M

Cause of complaint:

Related ingredients:
sugar, cream cheese, stick margarine, can eagle brand condensed milk
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