Servings

12

Cook

12 min

This is a light and fresh tasting torte and perfect for a Sunday afternoon tea or for dessert. I was given fresh peaches and used them to make this cake but feel free to make this with fresh peaches if you wish.   To make it easier the recipe uses tinned peaches.

Nuts & Peaches Delight

INGREDIENTS
For the Sponge
  • 3 large egg whites
  • 150g icing sugar
  • 3 large eggs
  • 20g cocoa powder
  • 40g plain flour
  • ½ tsp baking powder
  • 10g corn flour
  • 70g ground roasted hazelnuts
  • 70g ground almonds
  • 25g unsalted butter, melted plus extra for greasing
For the Peach Filling
  • 250g tinned peaches (about 2 cans), drained weight and the juices reserved
  • 100g caster sugar
  • 6 gelatine leaves, soaked for 10 minutes in cold water (see Notes)
  • 475ml double cream
  • 1 tsp vanilla essence
  • 100g peaches, chopped into small cubes
For the Peach Mirror
  • 1½ gelatine leaves (3g), soaked for 10 minutes in cold water
  • 110ml of reserved peach juice
  • A few drops of orange food colouring
For the Chocolate Collar
  • 60g dark chocolate (64% cocoa solids)
  • 20g milk chocolate
  • 25g roasted chopped hazelnuts
To Decorate
  • 80ml double cream
  • ½ tbsp icing sugar
  • ½ tsp vanilla essence
  • 10 – 12 peach slices
METHOD
  1. To make the sponges, preheat the oven to 180C/160C fan. Grease one 23cm and two 20cm round tins and line the base with baking parchment.
  2. In a large clean bowl, beat the egg whites with 50g of the icing sugar until stiff but not dry.
  3. In a separate bowl, beat the whole eggs with the remaining 100g of icing sugar until thick and pale.
  4. Sift together the cocoa powder, flour, baking powder and corn flour and stir in the hazelnuts and almonds.
  5. Fold the dry ingredients into the egg mixture until combined then gently fold in the egg whites.
  6. Stir 2 tbsp of the batter into the melted butter then fold the mixture back into the batter until combined.
  7. Divide the batter between the tins and bake in the preheated oven for 8 – 12 minutes until firm to the touch and a skewer inserted into the centre comes out clean.
  8. Turn the sponges out onto a cooling rack and leave to cool completely.
  9. For the filling, place the peaches with the sugar into a blender and blend to a smooth puree.
  10. Heat 3 tbsp of the reserved peach juice until just below boiling. Add the squeezed out gelatine leaves and stir until dissolved. Leave to cool to room temperature.
  11. Beat the double cream with the vanilla essence until thick but still creamy.
  12. Stir the gelatine into the peach puree then fold in the cream and the chopped peaches.
  13. Place the larger sponge onto a serving plate and enclose with a close fitting cake ring.
  14. Spread the sponge with a third of the cream and top with a smaller sponge.
  15. Spread with another third of the cream.
  16. Trim the third sponge to 17cm and place over the cream. Spread with the remaining cream and level the top with a pallet knife.
  17. Refrigerate for 2 – 3 hours to set.
  18. To make the mirror, heat 2 tbsp of the peach juice and stir in the squeezed out gelatine.
  19. Add the remaining juice to the gelatine mixture and add a few drops of orange food colouring.
  20. Pour the mixture over the cake and return the cake to the fridge for another 1 – 2 hours until set.
  21. Remove the cake ring from the cake. (I use a cook’s blowtorch to loosen the cake from the ring).
  22. To make the chocolate collar, place a baking sheet in the freezer for about 20 minutes.
  23. Break the dark chocolate into a microwave bowl and melt in 30-second bursts. Cut the milk chocolate into small pieces and add to the melted chocolate. Stir until melted and combined.
  24. Use a piece of Acetate or a strip of baking parchment the circumference of the cake tin and height of the cake.
  25. Place the Acetate or baking parchment over the cold baking sheet.
  26. Spread the chocolate over the Acetate or parchment strip and sprinkle with the hazelnuts. Leave until just setting. The chocolate will turn matt in colour and you should be able to touch it without it coming off on your hand but don’t let it set hard.
  27. Gently press the collar around the cake and leave to set in the fridge. Once set, carefully peel the paper or acetate off.
  28. To decorate, beat the cream with the sugar and vanilla essence until stiff but still spreadable.
  29. Spoon the cream into a piping bag fitted with a star nozzle and pipe rosettes around the top of the cake.
  30. Top each rosette with a peach slice.

Note: I have used Dr. Oetker Diamond Leaf Gelatine. If you are using a different brand, please refer to the manufacturer’s instructions.

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