Spanish Brandy Torte with Apricots
- 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 Whipped cream
- 2 packets Bourbon vanilla powder
- 100 milliliters Brandy
- 50 grams powdered sugar
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.
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.
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.