Easter Torte with Peach Filling and Raspberry Cream

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Easter Torte with Peach Filling and Raspberry Cream
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1 hr
ready in 5 h. 40 min.
Ready in


For the crust
120 grams Pastry flour
40 grams sugar
60 grams cold butter
1 egg yolk
butter (for greasing)
For the cake
2 eggs
70 grams sugar
50 grams Pastry flour
½ Baking powder
15 grams melted butter
butter (for greasing)
Pastry flour (for dusting)
For the filling and topping
1 can Peaches (825 grams)
9 sheets clear gelatin
500 grams Quark
200 grams cream cheese
2 egg yolks
75 grams sugar
2 tablespoons lemon juice
6 centiliters Apricot liqueur
200 grams Raspberry jam
500 milliliters Whipped cream
1 packet whipped cream stabilizer
5 tablespoons slivered almonds
150 grams colored Kogel mogel (for garnish)
How healthy are the main ingredients?
Whipped creamPeachcream cheesesugarsugarsugar

Preparation steps


For the crust, mix flour and sugar, mound on work surface and make a well in the center. Cut butter into small pieces and distribute in flour around well. Beat egg yolk and add to well in flour. Cut ingredients together with a knife until crumbly and knead by hand to a smooth dough. Form dough into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.


For the cake, grease bottom of springform pan with butter. Preheat oven to 180°C (approximately 350°F). Separate eggs and beat whites with 20 grams (approximately 2 tablespoons) sugar until stiff. In another bowl, beat egg yolks with 50 grams (approximately 1/4 cup) sugar and 2 tablespoons lukewarm water until creamy and fold in egg whites. Mix flour and baking powder, sift over egg mixture, fold in with a whisk and fold in melted butter. Pour batter into prepared pan and bake for about 25 minutes. Allow cake to cool in pan, then remove from pan.


For the crust, clean springform pan and grease again with butter. Roll out chilled dough on a floured surface to fit bottom of pan. Set dough in pan, prick several times with a fork and bake for about 15 minutes. Remove crust from pan and let cool.


For the filling, drain peaches, saving juice. Soak 8 sheets gelatin in cold water. Stir together quark, cream cheese, egg yolks, sugar, 100 ml (approximately 1/2 cup) peach juice, lemon juice and apricot liqueur and mix well. Disolve dripping-wet gelatin in a saucepan over low heat, stir in 2 tablespoons of the quark mixture to temper and stir gelatin mixture into remaining quark mixture. Stir filling with a whisk until smooth and refrigerate until partially set.


Strain raspberry jam through a sieve and spread about 1/3 over the crust. Cut cake in half crosswise and place bottom layer on top of crust. Place springform ring around crust and bottom cake layer. Beat 125 ml (approximately 1/2 cup) cream until stiff and fold into filling mixture. Cut peaches into quarters and arrange over cake in ring. Spread filling over peaches and smooth.Spread half of the remaining jam over cut surface of top cake layer, place top cake layer over filling and lightly press. Refrigerate torte for at least 3 hours.


For the topping, soak remaining gelatin sheet in cold water and squeeze well. Heat remaining jam in a saucepan and stir in gelatin sheet over low heat until dissolved. Beat 250 ml (approximately 1 1/4 cup) cream with whip cream stabilizer until very stiff. Stir about 2 tablespoons whipped cream into gelatin mixture to temper, then fold gelatin mixter into remaining whipped cream. Spread topping over torte. Toast almond slices in a dry frying pan and decorate sides of torte. Whip remaining cream until very stiff, transfer to a pastry bag with a round tip and pipe a grid pattern on top of torte. Garnish torte with colored egg candies and refrigerate until chilled through. Cut torte into pieces to serve.