A very impressive torte that could be saved for a special occasion! You'll feel like a pastry chef, without all that fiddly schooling and years of effort! (Actually, it would be fun to spend your days baking and creating and tweaking desserts, don’t you think? Oh wait...I think I do that already!)
So although this is a little pedantic with a few processes, you are not actually baking anything, and you will thank me for it as you slice through the perfect layers of delicious cakery...enjoy.
Of course if this doesn’t take your fancy, you could always download the rest of the What’s for Dessert? ebook that this recipe features in. There is just bound to be something in there that will suit the occasion.
Happy Mother’s Day! (Get the kids to do this one...seriously mum.)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 150 Grams almonds blanched BUY
- 100 Grams raw caster sugar BUY
- 200 Grams unsalted butter cubed BUY
- 2 Teaspoons almond essence
- 1 Teaspoon vanilla bean paste BUY
- 3 eggs, separated
- 120 Grams +120g milk
- 3 Tablespoons rum or rum essence
- 1.5 packs Nice, Marie, shortbread biscuits or plain biscuits of choice (Americans, think cookies)
- 250 Grams mascarpone
- 250 Grams cream
- 20 Grams raw caster sugar BUY
- 1 Teaspoon vanilla bean paste BUY
- rose, rose petals, berries, chocolate flakes, edible flowers to garnish
Place almonds onto a lined oven tray and into a cold oven set to 200°C. Toast for 10 minutes exactly. Remove and cool slightly.
Place egg whites into Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3/MC off. Remove from bowl and set aside.
Place cooled almonds into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place the 100g sugar into Thermomix bowl add butter, almond essence and vanilla. Beat 30 sec/speed 4.
Whip 30 sec/Butterfly/speed 3. Scrape down sides of bowl and repeat.
Add egg yolks and beat 30 sec/Butterfly/speed 3. Remove Butterfly.
Add milled almonds and 120g milk and beat 10 sec/speed 5.
Fold egg whites through almond mixture with a spatula by hand.
Stir rum into remaining milk and arrange first layer of biscuits into a foil-lined tin 2 biscuits wide by 4 biscuits long. A loaf tin works well for this. Alternatively to make individual round ones, use a flat tray and just make little stacks using round biscuits.
Brush every biscuit with milk/rum mixture as you layer them.
Spread with a generous amount of filling between the layers.
Repeat layers of biscuits brushed with milk mixture, topped with the filling 4–5 times, ending with filling.
Wrap cake(s) and refrigerate 24 hours.
To make frosting, place mascarpone, cream, remaining sugar and vanilla into a clean Thermomix bowl and whip 20-30 sec/Butterfly/speed 4 or until soft peaks form.
Remove cake from tin and turn onto serving plate. Frost completely and garnish however you wish. Refrigerate a further few hours if possible. Slice to serve.
That's all the recipes!
No more recipes to load