Savor the exotic flavors with this Peach and Passion Fruit Torte, a divine creation that marries the sweet juiciness of peaches with the tangy zest of passion fruit. Each layer of this torte is a testament to the art of baking, combining a moist, zesty cake with a creamy, fruit-infused filling, all topped with a vibrant passion fruit glaze.
Why You’ll Love This:
This torte is a celebration of flavors and textures. The light, citrus-infused sponge pairs beautifully with the rich, creamy filling, dotted with succulent peach pieces. The passion fruit glaze adds a bright, tropical touch that cuts through the richness, offering a refreshing finish. It’s a perfect balance of sweet, tart, and creamy.
Perfect Occasion:
This torte is ideal for summer gatherings, brunches, or as an elegant dessert at dinner parties. Its tropical flavors make it a standout choice for celebrations or as a special treat during the warmer months.
Decoration Tips:
- Adorn the top with a sprinkle of chopped nuts for added texture.
- Place Raffaello balls or similar coconut-almond confections for a sophisticated look.
- Garnish with fresh peach slices or edible flowers for a burst of color.
- Serve each slice with a dollop of whipped cream or a side of extra passion fruit sauce for those who want an extra fruity kick.
Sponge Base:
- 80g soft butter
- 180g sugar
- 1 packet vanilla sugar
- 2 large eggs
- 220ml lukewarm milk
- 240g flour
- 1 tsp baking powder
- 2 tsp lemon zest
Cream Filling:
- 250g mascarpone
- 200ml cream
- 250g low-fat quark
- 70g powdered sugar
- 2 tsp lemon zest
- 4 tsp San-Apart or 3 packets cream stiffener
- 2 tbsp white chocolate shavings
- 200g diced canned peaches
Passion Fruit Glaze:
- 190ml passion fruit juice
- 1 packet vanilla dessert sauce powder (no-cook)
Decoration:
- Chopped nuts
- Raffaello or similar
Instructions:
- Preheat the oven to 175°C (fan setting). Line a springform pan with parchment paper.
- Cream together butter, sugar, vanilla sugar, and lemon zest. Incorporate eggs one at a time. Mix in milk. Briefly stir in flour and baking powder. Pour batter into the prepared pan and bake for 25-30 minutes. Allow to cool.
- For the cream, whip cream, quark, mascarpone, powdered sugar, lemon zest, and cream stiffener. Set aside 3-4 tbsp for decoration. Fold diced peaches and chocolate shavings into the remaining cream. Spread over the cooled base.
- For the glaze, whisk together passion fruit juice and dessert sauce powder. Pour over the cream layer and smooth out.
- Decorate with the reserved cream, Raffaello balls, and chopped nuts. Chill in the fridge for at least 4 hours or overnight.
Enjoy this tantalizing tropical torte and its delightful fusion of flavors!
