Peaches and Cream Torte

Yellow Cake Mix Version:

1. Prepare yellow cake mix batter according to package directions.
2. Pour into greased 9-inch tart pan.
3. Bake at 325 for 25 to 30 minutes or until wooden pick inserted near center comes out clean.
4. Cool 5 minutes in pan; invert onto rack and cool completely.

Homemade Version:

1. Beat 2 egg yolks and 2 tablespoons sugar in medium bowl until lemon-colored.
2. Beat 2 egg whites until soft peaks form; gradually add 3 tablespoons sugar and beat until stiff but not dry.
3. Fold egg white mixture into yolk mixture.
4. Combine 1/2 cup flour and 1/2 teaspoon baking powder and mix well; fold into egg mixture.
5. Pour into greased 9-inch tart pan.
6. Bake at 375°F 15 to 20 minutes or until wooden pick inserted near center comes out clean.
7. Cool 5 minutes in pan; invert onto rack and cool completely.
8. Complete topping per directions above.

Creamy Filling:

1. Combine 1/4 cup sugar, 2 tablespoons cornstarch and dash of salt in a medium saucepan.
2. Stir in 3/4 cup of milk.
3. Cook and stir over medium-low heat until mixture comes to a boil and thickens.
4. Stir small amount of hot mixture into 2 beaten eggs; mix well and slowly pour egg mixture into hot mixture.
5. Cook and stir over low heat until mixture thickens.
6. Remove from heat and stir in 2 teaspoons of vanilla.
7. Cool; cover surface with plastic wrap or waxed paper to prevent skin from forming on top.
8. Makes 1 cup. Spread the filling on cooled cake. Arrange peach slices on filling.
9. Pipe whipped cream along outer edge of torte, if desired.