Layered Mango Grape Torte

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Layered Mango Grape Torte
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
ready in 3 h.
Ready in
Calories:
437
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories437 kcal(21 %)
Protein6.8 g(7 %)
Fat25.7 g(22 %)
Carbohydrates42 g(28 %)

Ingredients

for
20
For the cake
8 medium eggs
300 grams sugar
2 packets Vanilla sugar
300 grams Pastry flour
6 teaspoon Baking powder
250 grams melted butter
50 grams ground almonds
For the filling
1 packet ground white gelatin
200 milliliters Sparkling wine
1 Mango
50 grams sugar
1 packet Vanilla sugar
125 milliliters Whipped cream
For the cream
1 packet ground white gelatin
600 milliliters Whipped cream
2 packets Vanilla sugar
For decorating
50 grams slivered almonds
1 Mango
500 grams green Grape
1 packet Glaze
125 milliliters Sparkling wine
30 grams sugar
How healthy are the main ingredients?
Whipped creamGrapesugarWhipped creamalmondsugar

Preparation steps

1.

For the cake, bake 2 separate cakes following these instructions twice. Separate 4 eggs and beat egg whites until stiff. Beat egg yolks with 150 g (approximately 3/4 cup) sugar and 1 packet vanilla sugar until fluffy. Fold egg whites into egg yolk mixture. Mix 150 g (approximately 1 1/4 cups) flour with 3 teaspoons baking powder, sift over egg mixture and fold in with a whisk. Mix 125 g (approximately 1/2 cup) butter into batter. Spread batter in a rimmed baking sheet lined with parchment paper.  in a lined baking tray. Sprinkle with 25 g (approximately 4 tablespoons) almonds.

2.

Bake cake in oven preheated to 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for 10-12 minutes. Invert pan to remove cake to a tea towel sprinkled with sugar. Remove parchment paper from cake and let cool. Repeat with remaining cake ingredients to bake a second cake. From the cakes, cut out two large squares 28 x 28 cm (approximately 11 x 11 inches) and two small squares 14 x 14 cm (approximately 5 1/2 x 5 1/2 inches).

3.

For the filling, stir gelatin into 4 tablespoons champagne and let soak. Peel mango, remove pit and puree pulp with sugar, vanilla sugar and remaining champagne. Dissolve gelatin according to package instructions. Stir about 3 tablespoons mango puree into gelatin to temper, then stir gelatin mixture into remaining mango puree. Refrigerate filling mixture until partially set. Beat cream until stiff and fold into filling. Spread about 2/3 of the filling on one large cake square. Spread remaining filling on one small cake square.

4.

For the cream, stir gelatin into 4 tablespoons cold water and let soak. Dissolve gelatin according to package instructions. Beat cream and vanilla sugar until thickened, add lukewarm gelatin mixture and beat until completely stiff. Spread about 1/3 of the cream over filling on large cake square, top with remaining large cake square and cover layered cake squares on all sides with cream. Layer small cake squares together, place on top of large cake squares and cover on all sides with cream. Refrigerate torte until chilled through.

5.

For decorating, toast almonds in a dry skillet and spread on a plate to cool. Peel mango and cut into slices from the pit. Rinse and halve grapes. Decorate torte with mango and grapes. Prepare glaze with champagne, 125 ml water and sugar according to package instructions, spread over fruit on torte and let set. Sprinkle border of torte with toasted almonds. Cut torte into pieces to serve.

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