Sherry Torte with Fruit
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 453 kcal | (22 %) | ||
| Protein | 5.5 g | (6 %) | ||
| Fat | 27.7 g | (24 %) | ||
| Carbohydrates | 45 g | (30 %) |
Ingredients
- For the cake
- 175 grams candied Fruit
- 100 grams dried Fruit
- 50 grams raisins
- 50 grams Currants
- 100 milliliters sherry
- 200 grams Margarine
- 250 grams sugar
- 1 packet Vanilla sugar
- 1 pkg vanilla extract
- 1 generous pinch salt
- 1 generous pinch cinnamon
- 6 medium eggs
- 375 grams Pastry flour
- 150 grams Cocoa
- 1 packet Baking powder
- 150 milliliters milk
- For the crust
- 125 grams Pastry flour
- 1 generous pinch Baking powder
- 10 grams Cocoa
- 50 grams sugar
- 1 packet Vanilla sugar
- 100 grams butter
- For the nougat cream
- 400 grams chocolate hazelnut spread
- 500 grams softened butter
- 175 grams powdered sugar
- 1 packet Vanilla sugar
- 4 egg yolks
- 150 grams Raspberry jelly
- 4 Tbsps sherry
- For decoration
- Dark chocolate (candies in holiday shapes)
- powdered sugar (for dusting)
Preparation steps
For the cake, dice the candied and dried fruit small. Cover in sherry and soak overnight together with the raisins and currants. Beat the margarine until smooth, then gradually add the sugar, vanilla sugar, vanilla extract, salt, cinnamon and eggs. Sift the flour with cocoa and baking powder and gradually stir into the batter alternating with the milk. Finally, stir in the soaked fruit.
Line the bottom of two springform pans (28 and 18 cm diameter) (approximately 11 and 7 inches) with parchment paper. Spread the batter in the two baking pans, smooth the surface and bake in a preheated convection oven at 170°C (approximately 325°F) for 30-45 minutes. Loosen from the pans, and turn out onto a wire rack covered with parchment paper. Remove the baking paper from the bottom of the cakes and leave to cool fully. Cut each cake twice horizontally to form 3 layers.
For the crust, mix the flour with baking powder, cocoa, sugar and vanilla. Cut the butter into pieces, add and mix everything quickly into a smooth dough. Roll out between 2 sheets of parchment paper and line the bottom of a springform pan (28 cm diameter) (approximately 11 inches). Prick the dough with a fork, place the springform pan ring around it and bake in a preheated oven at 220°C (approximately 425°F) for about 15 minutes. Immediately after baking, loosen the crust from the pan and allow to cool.
For the nougat cream, stir the chocolate-hazelnut spread in a bowl over a hot water bath until smooth. Allow to cool slightly and spread 3 tablespoons on the crust. Beat the butter until creamy. Stir the chocolate-hazelnut spread into the butter. Add the powdered sugar and vanilla sugar, then gradually stir in the yolks until a smooth cream has formed. Place the bottom of the large cake layer on the crust. Warm the raspberry jelly in a pan. Spread the bottom layer with some raspberry jelly and 3 tablespoons of the hazelnut spread.
Brush the second large cake layer with 2 tablespoons of sherry, some raspberry jelly and 3 tablespoons of the chocolate hazelnut cream. Repeat for the final layer, then thinly coat the outside of the cake with nougat cream. Using the same method, layer the smaller cake.
Place the smaller cake on top of the larger one and coat with the remaining cream. Refrigerate for 2-3 days. Decorate the cake with star and Christmas tree chocolate shapes. Dust with powdered sugar and serve.
