Spanish Brandy Torte with Apricots

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Spanish Brandy Torte with Apricots
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Health Score:
37 / 100
1 hr
ready in 3 h.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie523 cal.(25 %)
Protein7 g(7 %)
Fat32 g(28 %)
Carbohydrates46 g(31 %)
Sugar added24 g(96 %)
Roughage1.1 g(4 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.1 μg(6 %)
Vitamin E2 mg(17 %)
Vitamin K1.6 μg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.5 mg(13 %)
Vitamin B₆0 mg(0 %)
Folate10 μg(3 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C1 mg(1 %)
Potassium161 mg(4 %)
Calcium66 mg(7 %)
Magnesium20 mg(7 %)
Iron0.6 mg(4 %)
Iodine4 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids17.9 g
Uric acid11 mg
Cholesterol111 mg
Complete sugar29 g


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 filling
150 grams Ladyfinger
100 milliliters Peach liqueur
1 small tin Apricot
For the garnish
50 grams slivered almonds
75 grams sugar
1 Tbsp water
mint (for garnish)
How healthy are the main ingredients?
Whipped creamsugarsaltApricotmint

Preparation steps


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.