Peachy Raspberry Torte
|Egg whites||4 (at room temperature)|
|Cream of tartar||1⁄8 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Fresh raspberries||1 Cup (16 tbs)|
|Slim pastry cream||1 Cup (16 tbs)|
1 Preheat the oven to 275°Fahrenheit.
2 Grease a large baking sheet with butter and lightly dust with flour.
3 Using a 7-inch saucepan cover, mark 2 circles on the prepared baking sheet.
4 In a large bowl, beat egg whites until foamy.
5 Add in the cream of tartar.
6 Add in honey and vanilla and beat until stiff peaks form.
7 Evenly divide the mixture between the circles on the baking sheet.
8 Spread the mixture neatly to the edges of circles.
9 Bake on the middle shelf of the oven for 40 to 45 minutes.
10 Allow the meringues to cool before removing from the baking sheet.
11 Just before serving, peel the peaches, pit, and chop them.
12 In a medium-size bowl, add peaches, along with raspberries and pastry cream.Mix well.
13 On the first meringue, put half of the fruit mixture spreading to the edges.
14 Arrange the second meringue on top and spread with the remaining fruit mixture.
15 Serve at once.