Peach Pistachio Torte

Peach Pistachio Torte
Peach Pistachio Torte. Lora Wiley-Lennartz
    95 mins

Another gorgeous dessert torte recipe I adapted from one found in a German cooking magazine. Perfect for ripe seasonal peaches. 

What You'll Need

  • 2 large eggs, separated
  • 3/4 cup plus 1/4 cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup plus a scant 1/2  cup corn starch
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 6 medium sized peaches
  • 1 cup plus 4 tablespoons  water
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon apricot liqueur or juice
  • 2 tablespoons crème fraîche or sour cream
  • 1/3 cup chopped raw pistachios

How to Make It

Preheat the oven to 350 degrees C. Grease a 10" springform pan.

Place the egg whites and 2 tablespoons of water in a mixing bowl and whip at high speed. Sprinkle in the 1/3 cup white granulated sugar and the teaspoon of pure vanilla extract. Stop whipping when the mixture forms stiff peaks.

Lightly beat the egg yolks and add them and 1/3 cup cornstarch, the flour and the baking powder to the egg whites.

Turn the mixer down to the lowest speed and mix until just combined.

Spread the mixture out evenly onto the bottom of the greased pan and bake for 10 minutes until golden brown.

Wash the peaches, cut in half and remove their pits. Cut half of the halves into wedges and set aside. Place the rest of the peach halves in a saucepan with 1 cup water. Cook the peaches for 5 minutes, just until they begin to soften, then puree them. If you have an immersion blender, you can puree the peaches right in the pan. If not, remove them, transfer to a food processor or blender and then transfer the puree back into the saucepan.

Add the freshly squeezed lemon juice, 1/4 cup white granulated sugar and cook over  medium heat.  Sprinkle the scant 1/2 cup of cornstarch  into the peach puree mixture and cook for another few minutes. Add the apricot liquor and the ground cinnamon. After 2 minutes remove from heat and let cool completely. If the cornstarch becomes lumpy, use an immersion blender or food processor to smooth out the puree.

When the mixture has cooled, fold in the crème fraîche or sour cream and chill for 30 minutes.

Remove the torte crust from the pan. Using a serrated knife, carefully cut the crust in half horizontally. Place the bottom half on a serving plate. Remove the cooled mixture from the refrigerator and spread a layer of the peach cream onto the bottom torte layer. Spread the remaining peach cream over the top and sides forming a dome shape.

Arrange the reserved peach slices over the top of the torte, sprinkle with pistachio pieces and serve. Refrigerate if not serving immediately.