Best Peachy Walnut Torte Recipes

WALNUT BLITZ TORTE

Steps:

• In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate., Meanwhile, in a large bowl, cream the butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk and mix well. Spread into two greased and floured 9-in. round baking pans; set aside., In a small bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in 1 cup nuts. Spread meringue evenly over batter. Sprinkle with remaining nuts. , Bake at 325° for 35-40 minutes or until meringue is browned and crisp. Cool on wire racks for 10 minutes (meringue will crack)., Carefully run a knife around edge of pans to loosen. Remove to wire racks; cool with meringue side up. To assemble, place one cake with meringue side up on a serving plate; carefully spread with custard. Top with remaining cake. Refrigerate until serving.

PEACHY WALNUT TORTE

Steps:

• Place 1/4 cup of walnuts in small bowl and set aside.
• Place remaining walnuts in another small bowl and add the butter and sugar, mix well with fork and press the walnut mixture firmly into the bottom of an 8" springform pan.
• In a large bowl, with an electric mixer on med. speed, beat the cream cheese and sugar sub. until smooth.
• Remove half of the cream cheese mixture to a med. bowl and whisk in the raspberry yogurt--spread evenly over the walnut crust.
• Place in the freezer for 1 hour, or until firm.
• Add the peach yogurt and food coloring to the remaining cream cheese, cover and refrigerate.
• When the rasp. layer has firmed, spoon the peach mixture over it. Freeze for 2 1/2 hours, or until firm.
• When ready to serve, arrange the peach slices around the edge and place raspberries and reserved walnuts decoratively on top.

AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM

Steps:

• Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper.
• Dust the pans with flour and shake out any excess.
• Preheat oven to 350°F.
• In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes).
• In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine.
• Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently.
• In another bowl, with clean beaters, beat the egg white just to stiff peaks.
• Gently and gradually fold the whites into the yolk mixture.
• Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles.
• Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently.
• Cool in pans on racks for ten minutes.
• Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks.
• Remove and discard parchment paper and allow layers to cool completely.
• Make the Coffee Whipped Cream:.
• In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved.
• Add remaining cream and confectioner's sugar and beat until cream forms stiff peaks.
• This will provide enough whipped cream to fill the two layers and to garnish the top.
• You can place the cream for the top in a pastry bag and decorate the top with rosettes.
• Garnish with the toasted walnut halves.

PEACH WALNUT CRUMB CAKE

Steps:

• Preheat oven to 350°F For the Topping, mix walnuts, flour, brown sugar and spices in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• For the Cake, mix flour, cream of tartar, baking soda and salt in small bowl; set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and sour cream on low speed just until blended. Gradually beat in flour mixture until blended. Spread evenly in greased 13x9-inch baking pan. Drain peach pieces on paper towels. Arrange peaches over top of batter, pressing in slightly. Sprinkle with topping mixture.
• Bake 45 to 50 minutes or until cake pulls away from sides of pan and topping is browned. Cool in pan on wire rack.
• Tip: Substitute 2 cans (15 ounces each) peach slices, drained well and cut into 1-inch pieces, for the fresh peaches.

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.