German Biskuit Peaches and Cream Torte

I love learning different baking techniques. I am not much of a cook (it’s too fickle, I don’t do “dashes of this and that”, I need the detail right down to the molecule!), but I find joy in baking.

When I was a little girl, and people asked me what I wanted to be when I grew up, I would answer assuredly, “I want to be a Grandma and bake cookies”. As I had the best grandmothers in this universe, why not aspire to have the best job in this world? It is a noble goal, I know. It will require time, unyielding perseverance, heartache, patience, endurance, love and lots of burnt pastries. I might not reach my goal for another 30 years, but the best things in life never come easy, am I right?

So may I introduce to you, the “German Biskuit Peaches and Cream Torte”. Oma (my mother-in-law) and I had a delightful baking session. We were so pleased with the result that we simply had to share. This cake is not for the faint of heart, but with one bite, you will be rejuvenated!

 

 

Biskuit:

90 g butter

6 eggs

175 g sugar

150 g flour

 

Filling:

3 medium peaches (fresh or canned 300 g), cubed

2 medium peaches for decoration

1.5 pkg of gelatine

750 ml whip cream

3 tbs peach or apricot jam

1 tbs water

¼ cup pistachios, finely chopped

 

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Instructions for the cake:

1. Preheat the oven to 180 C (355 F). Prepare 23cm (9-inch) spring form pan by greasing and flouring the bottom of the cake pan. (Do not grease the sides of the spring form.)
2. Gather and measure all ingredients
3. Melt butter and set aside.
4. Next, separate eggs yolks and egg whites into two separate bowls. Set egg yolks aside.

TIP: The egg yolks will be creamed in a bowl with a handheld mixer set on top of a small pot (a water bath). Ensure the bowl is large enough to whip the eggs as well as stable enough to be set inside/on top of the pot.

5. Beat the egg whites until soft peaks form. Set aside egg white mixture.
6. Prepare a “water bath”. Fill a small pot with a few inches of water and place on stovetop (medium heat).
7. Set egg yolk bowl on top of the water bath and add sugar.
8. Whip the egg yolks and sugar with a hand held mixer until mixture is thick and creamy.
9. Remove the creamy egg mixture from the water bath.
10.  Sift flour into the creamy egg mixture and add butter. DO NOT STIR.
11. Take 1/3 of the egg white mixture and gently fold them into the creamy egg yolk mixture.
12. Gently but thoroughly fold in remaining egg white mixture with a rubber spatula. Be careful not to over mix.
13. Transfer Biskuit batter to prepared pan and smooth the mixture with a spatula.
14. Place the cake into the oven and let bake for 25-30 minutes or until toothpick comes out clean.
15.  Let cool for one hour. Turn cake upside down onto cooling rack.

Instructions for cake assembly and whip cream filling:

1. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter.  (The thirds do not need to be 100% even as the filling will cover any unevenness.)

TIP: Lay two pieces of parchment paper on cake stand, with edges slightly overlapping. The parchment paper will catch any crumbs or drips while decorating. Once cake is complete, firmly but gently pull the pieces away from the cake.

2. Place the peaches in a large bowl. Boil a kettle of water and pour water over peaches. This will allow for easy peeling.
3. Peel the peaches and chop the peaches.
4. Prepare the gelatine according to package instructions.
5. Whip the cream until firm peaks form.

TIP: Add 1-2 tbsp of sugar to whip cream for slightly sweeter taste. Feel free to add 1/2 tsp of vanilla as well!

6. Add the gelatine mixture to whip cream mixture and mix until just combined. Reserve 1/3 of whip cream mixture. (This will be used to “ice” the cake).
7. Fold in peaches to remaining 2/3 whip cream mixture.
8. Spread a thick coat of the peaches and cream whip mixture between each individual cake layers.
9. Ice the outside of the cake with the remaining 1/3 whip cream mixture.
10. Heat the jam with 1 tbsp of water in the microwave. Set aside.
11. Decorate the top of the cake with last peaches. Drizzle jam mixture over top.
12. Sprinkle pistachios on top and on sides of cake.
13. Give yourself a pat on the back. You made it!