|Non-stick vegetable spray||1 Tablespoon|
|Sifted cake flour||2⁄3 Cup (10.67 tbs)|
|Sifted powdered sugar||1⁄4 Cup (4 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Canned peach slices in juice||16 Ounce (1 Can)|
|Almond extract||1⁄8 Teaspoon|
|Dessert topping mix||1 1⁄2 Ounce (1 Envelope)|
|Skim milk||1⁄2 Cup (8 tbs)|
Spray two 8x1 1/2-inch round baking pans with non-stick vegetable spray coating; line with waxed paper.
In a bowl combine flour and 1/4 cup powdered sugar; set aside.
Beat egg yolks on high speed of electric mixer about 6 minutes or till thick and lemon-colored.
Gradually add 1/4 cup powdered sugar and the salt, beating constantly.
Wash beaters thoroughly.
Beat egg whites, vanilla, cream of tartar, and 1/4 teaspoon almond extract till soft peaks form.
Gradually add the remaining 1/4 cup powdered sugar beating till stiff peaks form.
Gently fold yolk mixture into whites.
Sift flour mixture over egg mixture, 1/3 at a time, folding in gently just till blended.
Turn into the prepared pans.
Bake in a 325Â° oven about 20 minutes or till cakes spring back and leave no imprint when lightly touched. (Cakes will be light in color.) Invert cakes in pans; cool completely.
Remove cakes from pans; remove waxed paper.
Meanwhile, drain peaches, reserving 1/2 cup juice.
Coarsely chop peach slices; set aside.
In saucepan combine sugar and cornstarch.
Stir in the reserved peach juice.
Cook and stir till thickened and bubbly; cook and stir 1 to 2 minutes more.
Remove from heat.
Stir in peaches and 1/8 teaspoon almond extract.
Cover and cool.
Combine dessert topping mix and milk; beat with electric mixer till soft peaks form.
To assemble torte, place one cake layer on serving plate; spoon half of the peach mixture over cake.
Top with half of the dessert topping.
Add second cake layer.
Pipe or spread remaining dessert topping in a spiral atop cake.
Fill spiral with remaining peach mixture.