Peach Torte:Makes 2:Ingredients:2 x 2cm sponge or buttercake layer
1 packet lemon jelly
1 cup sugar
1 tin carnation evaporated milk (well chilled)
1 large tin sliced peaches, well drained keep juice
250g cream cheese
½ teaspoon almond essence
3 tablespoons lemon juice
Preparation:Line 2 x 20cm tins with foil to come up the sides.
Dissolve the jelly in 1 cup of juice from the peaches. Allow to cool.
Place the cake in the base of each tin. You can moisten the cake with a little sherry or juice.
Place cream cheese, sugar and almond essence into bowl and beat speed 3 for about a minute.
Add the cooled jelly. Mix well. Speed 3 approx 5 seconds.
Chill until partially set.
Whip the evaporated milk, using butterfly about 2 minutes speed 4, until thick and creamy.
Add the lemon juice. Mix 10 seconds speed 4.
The jelly mixture now needs to be added. I did this in a bowl so I am not sure if it will all fit in the
Pour half of the mixture onto the cake in each tin and smooth the top.
Chill until set. Remove from tin, remove foil and place on a plate.
Decorate with peach slices and cream.
Photos:Tips/Hints:My Mum used to make this in the dim dark ages.It is not a real torte but was pretty jazzy in those days.
You can use any tin fruit and jelly. eg canned or frozen strawberries and strawberry jelly.
This freezes well.
