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Peach Torte

Course Dessert
Servings 12
Author Glenda Groff

Ingredients

Cake

  • 8 eggs separated
  • 1 tablespoon vanilla
  • 1/2 teaspoon cream of tartar
  • 1/3 cup THM Gentle Sweet
  • 1/2 cup THM Oat Fiber
  • 1/3 cup THM Whey Protein Powder
  • 1/2 teaspoon baking powder
  • 1/4 cup water

Filling

  • 8 ounces cream cheese
  • 3 tablespoons THM Gentle Sweet
  • 1 cup whipping cream
  • 1/2 teaspoon unflavored gelatin
  • 1/2 cup boiling water
  • 2 tablespoons xylitol orange Jello, sugar free
  • 3-4 peaches

Instructions

  1. Beat egg whites until frothy. Add cream of tartar, vanilla, and sweet mix. Beat until semi-stiff. Combine oat fiber, protein powder, and baking powder. Mix yolks with water. Blend into dry ingredients. Fold into egg whites. Line 3 9 inch round cake pans with parchment paper. Divide batter between the pans. Bake at 350 degrees for 8-10 minutes*. Cool. Soften gelatin in 1 tablespoon cream for 5 minutes. Heat until syrupy. Whip cream cheese and sweet mix together. Add cream. Start to whip while drizzling in the softened gelatin. Whip until peaks form. Layer cake on platter, 1/3 filling, peach slices, repeat twice. Stir together water and jello. Cool. Pour over peaches slices. Refrigerate. Serves 8-10.

    *cover the last 2-3 minutes if it is getting to dark on top.





**this is a crossover or combined fuel category. The cake recipe can also be used to make an amazing Boston Creme Pie with vanilla filling and a chocolate gauche.

This cake can be baked in a 12 x 15 baking pan. I bake it for 8 minutes and then cover it and bake 7 minutes longer. Otherwise it can become to dark on top and the center doesn’t get totally finished.

You can substitute fresh strawberries and strawberry xylitol jello for peaches and peach jello.