Blueberry and Peach Torte Recipe from Chef Jill Sandique

Its been a while since the last time I attended a cooking demo / class due to my super busy schedule:( Good thing, Ryan invited me yesterday with other bloggers to join a cooking demo at The Maya Kitchen Cooking Demo with Chef Jill Andique.

Chef Jill Sandique at the Maya Kitchen
Chef Jill Sandique at the Maya Kitchen

I arrived quite early (as usual) and I was happy to meet some of the local food writers and as well as the participants in the cooking demo. Heres the fun part, almost half of the participants are actually celebrating their friends “Bridal Shower”. Yes in a cooking class!! Cool Isn’t it?


Blueberry and Peach Torte

Fifteen minutes before the cooking demo started, Chef Jill finally arrived. It was the same Chef I met few years back when I enrolled in Heny Sison Culinary School where I learn my basic commercial baking with Chef Jill Sandique.

Chef Jill Andique Plating the Cake
Chef Jill Andique Plating the Cake

The first recipe she baked or us is her favorite Blueberry and Peach Torte – its a peach filled butter cake dessert, topped with blue berries and beautifully sliced peaches.

Ingredients:

  • 1¼ cup butter
  • 2 cups sugar
  • ½ teaspoon pure vanilla extract
  • 4 large eggs
  • 3 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • 2 cups heavy cream
  • 1/3 cup sugar
  • ½ teaspoon pure vanilla extract
  • canned peaches, sliced
  • canned blueberry filling
  • toasted almond flakes, for garnish

Blueberry and Peach Torte Finished Product
Blueberry and Peach Torte Finished Product

Procedure:

  1. Preheat oven to 350°F. Grease and line 3-nine inch round layer pans. Set aside.
  2. In a large mixing bowl, cream together butter, sugar and vanilla until light. Add the eggs, one at a time, mixing well after each addition.
  3. Meanwhile, sift together flour, baking soda, baking powder and salt. Add the dry ingredients into the creamed butter mixture alternately with the sour cream. Blend well.
  4. Pour into prepared pans and bake for 25 to 30 minutes or until done. Remove from oven and set aside for 10 minutes. Invert onto a cake rack and cool completely.
  5. In another bowl, whip the heavy cream. Gradually add the sugar and vanilla. Whip until fluffy. Chill until needed.
  6. To assemble, place a cake layer on a platter. Spread some whipped cream on the cake. Top with sliced peaches and blueberries. Repeat procedure until all the cake layers are used up. Garnish with more whipped cream and toasted almonds.
  7. Chill for at least 4 hours. Serve cold.

To keep everyone awake, we sampled a slice of Blueberry and Peach Torte and while the waiting for the butter cake base, she started preparing her next recipe >> Baked Penne with Eggplant and Sausage… checkout my next post:)

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