Torte with Apple Filling and Truffle Cream
- For the truffle cream
- 100 grams Chocolate truffle (with Cointreau)
- 400 grams Whipped cream
- 2 packets whipped cream stabilizer
- For the cake
- 100 grams Pastry flour
- ½ packet Baking powder
- 75 grams sugar
- 1 packet Vanilla sugar
- 3 eggs
- 2 tablespoons vegetable oil
- 1 tablespoon Vinegar
- For the filling
- 2 tablespoons sugar
- 1 packet vanilla pudding mix
- 2 teaspoons grated Orange peel
- 3 Apple
For the truffle cream, chop chocolate truffles, stir into cream over low heat, stir until truffles are melted and refrigerate until chilled through.
For the cake, grease springform pan and sprinkle with breadcrumbs. Preheat oven to 200°C (approximately 400°F). Combine flour, baking powder, sugar, vanilla sugar, eggs, oil and vinegar in a mixing bowl and beat with an electric mixer for about 1 minute. Pour batter into prepared pan and bake cake for about 20 minutes. Remove cake from pan to cool completely and replace springform ring around cake.
For the filling, mix pudding powder, about 500 ml (approximately 2 1/2 cups) water and sugar to a pudding and stir in orange zest.
Rinse, peel and grate apples and stir into pudding.
Let filling cool slightly, spread evenly over cake in ring and let cool completely.
Beat truffle cream mixture with the whip cream stabilizer until stiff and spread over filling in ring. Sprinkle grated chocolate over truffle cream and refrigerate torte until serving.