Peachy Keen Torteau

Peaches are my fruit-of-the-moment. With juices running down my hands, I love peaches au naturel. Sliced and stewed, seared and carmelized or in a brand new torteau, peach desserts are always welcome in the summer months. I created this torteau in hopes it would do double duty for me. Filled with shingled peaches, a smaller version was baked in a wafer pan. A half sheet is currently resting in the fridge awaiting its fate as the bottom layer of a peach and caramel birthday cake for Mr. Josh. I am pretty sure he doesn't read Dirt Cake, so the surprise is not ruined. This torteau is so moist, satisfying a craving for cheesecake, birthday cake, buttermilk, and custard all at the same time. Stud the torteau with an array of stone fruits, or bake as is. The cake is great straight out of the fridge a la leftover pizza, or room temperature with ice cream.

Peach Torteau

8 eggs
250 grams granulated sugar
50 grams dark brown sugar
235 grams fromage blanc (small container)
225 grams plain cream cheese
150 grams buttermilk
235 grams melted butter
50 grams honey ( orange blossom is always pleasant)
50 grams corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
280 grams all purpose flour
2 peaches halved and sliced thinly

1. In the bowl of a standing mixer fitted with a whip attachment begin whipping eggs, sugar and brown sugar on medium speed.
2. Place fromage blanc, cream cheese, and buttermilk in a blender. Pulse together until smooth.
3. Add honey, corn syrup and vanilla to melted butter. Stream into the blender.
Continue blending until perfectly smooth.
4. Sift together the salt, baking powder and flour.
5. The eggs should be pale and voluminuous, stream in the cheese mixture.
6. Remove the bowl from the mixer and stir with a spatula to ensure a homogenous mixture from top to bottom.
7. With a balloon whisk begin gradually adding the sifted flour, being sure to incorporate the flour fully without overmixing.

For a sheet of torteau pour the batter into a half sheet pan lined with a silpat.
Bake for 15 minutes until just set and slightly golden brown on the outermost edges.

For a peach centered individual cake pour the batter into a pan sprayed small teflon pan. Lay shingled peaches atop the batter and sprinkle the peaches with sugar. The fruit will sink into the center during baking.
Bake for 8 minutes or until just set and slightly golden brown on the outermost edges.