Russian Style Torte with Mascarpone Coffee Cream
- For the cake
- 5 eggs
- 160 grams Pastry flour
- 20 grams cornstarch
- 180 grams sugar
- 1 tablespoon Vanilla sugar
- 1 generous pinch Orange zest
- For the mascarpone coffee cream
- 250 milliliters Whipped cream
- 8 sheets silver gelatin
- 500 grams Mascarpone
- 50 milliliters brewed, chilled Mocha bean
- 150 grams sugar
- 2 centiliters Vodka
Preheat the oven to 180°C (approximately 350°F).
For the cake: Separate the eggs, whip the egg whites with 1/2 the sugar until very stiff. Whisk the egg yolks with the remaining sugar, orange zest and 4 tablespoons hot water until creamy, fold in the egg whites then fold in the sifted flour and cornstarch. Line 3 (22 cm) (approximately 8 inches) springform pans with parchment paper, fill each with 1/3 of the batter, smooth the surface and bake for about 20 minutes.
For the mascarpone coffee cream: Chop some candied fruit, if desired. Toss with 1 tablespoon vodka and let marinate for 1-2 hours.
Soften the gelatin in cold water.
Whip the cream. Combine the mascarpone, mocha, sugar and vodka (or fruit mixture, if using). Squeeze the excess water from the gelatin, melt in a saucepan with 2 tablespoons of mascarpone mixture then stir into the remaining mascarpone mixture. Gently fold in the cream.
Place 1 cake layer on a cake platter, place a cake ring around the cake, spread 1/2 of the filling over the cake, top with the second layer and the remaining filling. Place the remaining cake layer on top, pressing in gently and chill for at least 2 hours. Remove the cake ring and garnish the top with chocolate sprinkles.
To serve: Whip the cream and powdered sugar until stiff, transfer to a piping bag with star tip and use to decorate the cake. Peel the kiwi, quarter and slice. Peel the mandarin orange and divide into segments. Decorate the cake with the fruit and chill until ready to serve.