Chocolate and Elderberry Cream Torte

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Chocolate and Elderberry Cream Torte
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Health Score:
4,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
7 h.
Preparation

Ingredients

for
1
For the red cream
150 grams Crème fraiche
4 sheets red gelatin
45 grams powdered sugar
100 grams Elderberry juice (from a health food store)
4 centiliters Maraschino liqueur
2 tablespoons lemon juice
125 grams Whipped cream
For the white cream
150 grams Crème fraiche
4 sheets clear gelatin
25 grams powdered sugar
100 grams elderflower syrup (from a health food store)
1 teaspoon lemon juice
125 grams Whipped cream
To brush cake
3 centiliters Maraschino liqueur
For garnish
300 grams Whipped cream
1 packet whipped cream stabilizer
candied Lilac
10 grams grated Chocolate
mint
For the base
1 Shortcrust pastry
50 grams Cherry jam
For the cake
3 eggs
100 grams sugar
4 tablespoons cornstarch
2 tablespoons Pastry flour
2 tablespoons cocoa powder
2 tablespoons vegetable oil (plus more to grease pan)
How healthy are the main ingredients?
Whipped creamWhipped creamsugarChocolatemintegg

Preparation steps

1.

For the cake, grease the bottom of a springform pan.

2.

Separate eggs and beat yolks with half of the sugar until fluffy.

3.

Beat egg whites until creamy, sprinkle with remaining sugar and continue beating until stiff.

4.

Fold egg whites into egg yolk mixture with a spoon.

5.

Mix flour, cornstarch and cocoa powder, sift over egg mixture and thoroughly fold into batter with oil with a whisk.

6.

Spread batter into prepared pan and smooth top. Bake cake in oven preheated to 175°C (approximately 350°F) until cake tests done with a toothpick, 25-30 minutes.

7.

Remove cake from oven and let cool slightly. Carefully loosen cake from pan with a thin knife. Invert pan to remove cake and let cake cool on a wire rack for at least 2 hours. 

8.

Cut cooled cake crosswise two times into three layers.

9.

For the red cream, soak red gelatine in cold water. Mix creme fraiche, powdered sugar, elderberry juice, maraschino liqueur and lemon juice. Dissolve gelatin in a small saucepan over low heat and stir into elderberry mixture. Beat cream until stiff and fold into elderberry mixture.

10.

Refrigerate red cream until it begins to gel, about 30 minutes.

11.

For the white cream, soak clear gelatin in cold water.

12.

Mix creme fraiche, powdered sugar, elderflower syrup and lemon juice. Dissolve gelatin in a small saucepan over low heat and stir into elderflower mixture. Beat cream until stiff and fold into elderflower mixture.

13.

Refrigerate white cream until it begins to gel, about 30 minutes.

14.

For the base, place shortcrust in springform ring. Spread cherry jam over shortcrust. To assemble torte, place a chocolate cake layer into ring, soak cake layer with 1 cl (approximately 2 teaspoons) Maraschino liqueur and spread red cream over cake layer. Repeat layering with remaining cake layers, liqueur and portions of white cream, ending with white cream on top. Refrigerate torte for at least 3 hours to set.

15.

Remove springform ring from torte. Beat cream with whip cream stabilizer until stiff and spread over torte. Place remaining whipped cream into a pastry bag with a star tip and pipe 12 rosettes around top edge of torte. Top cream rosettes with candied lilac flowers and mint leaves. Sprinkle grated chocolate over torte to serve.