Layered mango grape torte
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 437 kcal | (21 %) | ||
| Protein | 6.8 g | (7 %) | ||
| Fat | 25.7 g | (22 %) | ||
| Carbohydrates | 42 g | (28 %) |
Ingredients
- 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
Preparation steps
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.
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).
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.
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.
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.