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Spanish Brandy Torte with Apricots

Spanish Brandy Torte with Apricots
456
calories
Calories
1 hr
Preparation
3 h.
Ready in
advanced
Difficulty

Ingredients

for 12 pieces
For the crust
200 grams Pastry flour
1 pinch Salt
75 grams Powdered sugar
125 grams cold Butter (chopped)
For the cream
6 sheets white Gelatin
750 grams Whipping cream
2 packets Bourbon-vanilla sugar
100 milliliters Brandy
50 grams Powdered sugar
For the filling
150 grams Ladyfinger
100 milliliters peach liqueur
1 small tin Apricot
For the garnish
50 grams Sliced almonds
75 grams Sugar
1 tablespoon Water
Mint leaf (for garnish)
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Preparation steps

1

For the crust, mix flour, salt, powdered sugar and butter and knead to a smooth dough. Cover and refrigerate for about 30 minutes. Place dough on 26 cm (approximately 10-inch) diameter parchment paper and roll out dough into a round. Place dough with parchment paper on the springform pan bottom. Prick the dough several times with a fork. Bake in preheated 190°C (approximately 375°F) oven for about 15 minutes. Cool on a wire rack.

2

For the cream, soak the gelatin in cold water. Whip the cream until almost stiff, gradually adding the vanilla sugar. Dissolve gelatin according to package directions. Stir in brandy and powdered sugar. Fold in the whipped cream. Place ladyfingers in a shallow dish and soak with peach liqueur. Drain the apricots, reserving a few for garnish. Place the crust in a cake ring.

3

Pour a third of cream mixture on the crust. Top with half of ladyfingers and apricots. Top with another third of the cream mixture then remaining apricots and ladyfingers. Finish with the remaining cream mixture. Refrigerate about 2 hours. Meanwhile, spread almonds in parchment paper lined baking pan. Cook sugar and water in a small pan until caramelized. Pour over the almonds and let stand until firm. Break brittle into pieces. Garnish cake with reserved apricots, brittle and mint leaves.