Thursday, September 17, 2009

Fruit Torte Sheet Cake

With fresh fruit readily available at this time of is a fairly simple way to prepare a fresh fruit torte for a large group. I was given this recipe by my friend Wendy several decades ago...and have prepared it just as it is many times.


  • 1 Angel Food Cake Mix
  • Fresh Fruit (peaches, blackberries and raspberries...or add strawberries, blueberries and kiwi)
  • glaze
  • whipping cream


  • 1 1/2 cups fruit juice (peach, pineapple, etc.)
  • 2 tablespoons corn starch
  • 1/4 cup sugar
  • 1 tablespoon lemon juice


  • Mix cake according to directions; spread in sheet cake sized pan (lined with parchment paper) and bake for 15 minutes. Cool. Remove from pan.
  • Prepare glaze by combining ingredients and microwaving on Medium/High until thickened and clear...stirring every minute. Cool.
  • Spread half of glaze on base.
  • Arrange sliced fruit on glaze-topped cake.
  • Spread with remaining glaze.
  • Refrigerate.
  • Serve with whipped cream.

    Optional Method #2 :
    When making fruit flans in round pans, I always add a custard layer...and so I decided to use the same custard as a base for the fruit on the sheet cake. Spread custard over sheet with fruit...spread with glaze...decorate as desired.

  • 1 package vanilla pudding and pie filling (3 1/4 oz.)
  • 1 1/2 cups milk
  • 500 ml. cream cheese, softened
  • 1 cup whipping cream, whipped


  1. Cook vanilla pudding according to directions.
  2. Cool slightly, then beat in softened cream cheese until smooth.
  3. Cool completely.
  4. Fold in whipped cream.

    This custard is enough for two fruit stores well in the freezer.