This not-too-sweet Almond Peach Torte is a wonderful summertime dessert. Crisp layers holding the peach-filled whipped cream. The top layer holds a thinner layer of whipped cream and is decorated with radiating slices of peaches.
Do this first!
Preheat oven to 375°.
Chill a large mixing bowl and the beaters.
Drain a 13 oz. can sliced peaches. Reserve juice. Drain an 8-¾ oz can of crushed pineapple.
Reserve juice.
The mixing process for the Almond Peach Torte biscuit.
Step 1. Sift all-purpose flour and measure 2 ½ cups into a medium bowl. Stir into the flour;
- ½ cup finely chopped almonds,
- ½ teaspoon salt,
- ⅓ cup sugar,
- With a pastry cutter, cut in ¾ cup soft butter.
Add ⅓ cup toss mixture with a fork to moisten the flour mixture. Form into a ball by hand.
Step 2.. Divide: The flour ball into 3 equal parts. Press each ball evenly into the bottom of an 8-inch ungreased cake pan.
Step 3. Bake for 10-12 minutes in a preheated 375° oven, until lightly browned. Remove to wire racks to cool completely.
Step 4. Drain 1- 8-oz. can of crushed pineapple. Set peach slices aside. Reserve juice.
Step 5. Reserve 8 pretty slices of the drained remaining peaches. Chop them coarsely and mix in the drained pineapple.
Step 6: In a chilled mixing bowl, beat heavy whipping cream to stiff peaks, gradually adding ¼ cup granulated sugar and ¼ teaspoon almond extract. Reserve I cup whipped cream in a separate bowl.
Step 7: Lightly fold the drained chopped peaches and the drained crushed pineapple into the whipped cream.
To assemble theAlmond Peach Torte.
Remove one torte from the cake pan and place of a serving platter. With a pastry brush, lightly brush the torte with some of the reserved peach juice. Spread with ½ of the whipped cream and fruit mixture. Repeat with a second torte layer. For the third torte, lightly brush with peach juice, spread with the 1 cup of reserved plain whipped cream, and garnish with the 8 pretty reserved slices around the outer edge of the torte, in a wagonwheel-spoke fashion.
Put the reserved peach and pineapple juice in a small saucepan. Bring to a boil and reduce by half. Turn the heat to low. Add 1 TBSP. of corn starch dissolved in a very small amount of water. Mix into the reduced juice and cook until a drizzle consistency is reached. Cool. Drizzle over the peaches on the top of the almond peach torte and down the sides.
Cover lightly with plastic wrap and chill for at least 3 hours.
Cut the almond peach torte into 8-12 slices.