Tuesday, November 22, 2011

red currant torte.

bitter orange

cinnamon & nuts

red currant capsule

cream cheese cloud


a tiny special occasion cake.

well, my occasion was an excess of red currants.
hence, the cake.

a perfect size for a small company.
the looks of this elegant torte,
will astound everybody.

red currant torte

makes one cake, 18 cm in diameter

pâte brisée:

20g butter
12g powdered sugar
dash tsp vanilla extract
pinch of salt
30g all-purpose flour
orange marmalade

nut layer:
50g hazelnuts, roasted and ground
50g granulated sugar
35g eggs
dash of cinnamon

raspberry jam

red currant capsule:

40g egg yolks (of two eggs)
20g sugar
20g marzipan
1/8 tsp vanilla extract

60g egg whites (of two eggs)
40g sugar
pinch of salt

70g flour

15g butter, melted

75g red currants

cream cheese filling:

175g cream cheese
 50g granulated sugar
1/2 tsp vanilla extract
2 leaves of gelatine (4g)
50g heavy cream, liquid
150g heavy cream, whipped

preheat oven to 180 degrees celcius.
make pâte brisée: 
cream butter, sugar, eggs, vanilla and salt.
add flour, blend well.
chill before rolling it out.
roll out in a round shape, around 18 cm in diameter. 
 cut out with a cake ring.
pork with a fork to avoid air pockets in the dough.
bake for 7-8 minutes or until golden brown.
in the meantime prepare the nut filling:
combine all ingredients.

wait for your pâte brisée to cool slightly. 
spread with orange marmalade.
seal the cake ring with paper to avoid a leaking of the nut filling.

cook your nut filling until it has reached around 70-80 degrees celcius.
pour onto your baked pâte brisée and into the cake ring.
bake for around 12 minutes or until browned and firm to the touch.

while baking, prepare the red currant capsule:
in two bowls, divide egg whites and yolks. 
add the listed ingredients to each.
weigh the flour and melt the butter, set aside.
first, beat the egg yolk mixture until light and frothy.
then beat the egg whites until they are stiff and form soft peaks.
with a spatula, carefully fold in the egg whites to the egg yolks.
when they are fully incorporated, add the flour, then the butter.
lastly, fold in the red currants.
spread on a baking sheet, barely 5-10 mm in height.
turn up your oven to 210 degrees celcius.
bake your capsule for 7-9 minutes, or until it is golden brown and springs back to the touch.
remove from the oven and let cool.

when cooled, cut out with cake ring to the proper size.
you should be able to cut out two circles.
spread raspberry jam onto the nut filling. 
place one capsule onto it.
press down slightly.
have the other capsule handy.

now prepare the cream cheese filling:
soak your gelatine leaves in cold water.
whip your cream. set aside.
cream your cream cheese with the sugar, vanilla and liquid cream over a warm water bath.
remove from the warmth.
take your gelatine out of the water, and liquefy it in the microwave and quickly stir into your cream cheese mix.
fold in you cream.
take half of your cream mixture and spread into your cake ring onto the capsule.
place the other capsule on top and press down firmly.
add the rest of the cream and spread evenly.
now take the tip of a knife, palate or the rounded side of a spoon and tap the surface of the cake to make riffles.
let the cake firm up at least two hours in the refrigerator, then dash with cinnamon and decorate with red currants.


you may prepare everything that is baked a day in advance, just make sure to wrap plastic wrap around them.

i used orange marmalade in the first step. 
if i would make the cake again, i would use raspberry jam or some sweet jam.
the red currants are tangy enough, the cake does not need more bitterness.

instead of using cream cheese, feel free to substitute with mascarpone or another full fat cheese.