Biscotten Torte

by Tenina Holder

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.)

Need

  • 150 g almonds, toasted
  • 120 g sugar
  • 200 g unsalted butter, cubed
  • 2 tsp almond essence
  • 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
  • 3 eggs, separated
  • 120 g +120g milk
  • 3 tbsp rum or rum essence
  • 1.5 packs Nice biscuits or plain rectangle biscuits of choice
  • 250 g mascarpone
  • 250 g cream
  • 20 g sugar
  • 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
  • Flake bar, crumbled or grated chocolate to garnish
  • Strawberries to garnish

Do

1  

Place cooled almonds into TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside.

2  

Place sugar into TM bowl and mill 10 sec/speed 10. Add butter, almond essence and vanilla. Beat 30 sec/speed 4.

3  

Insert Butterfly and whip 30 sec/Butterfly/speed 3. Scrape down sides of bowl and repeat.

4  

Add egg yolks and beat 30 sec/Butterfly/speed 3. Remove Butterfly.

5  

Add milled almonds and 120g milk and beat 10 sec/speed 5.

6  

In separate bowl, beat egg whites until stiff.

7  

Fold egg whites through almond mixture with a spatula by hand.

8  

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.

9  

Brush biscuits with milk mixture.

10  

Spread with 1⁄4 of the buttercream.

11  

Repeat layers of biscuits brushed with milk mixture, topped with the buttercream 4–5 times, ending with biscuits.

12  

Smooth edges and place any buttercream on top of the biscuits. Wrap cake in foil and refrigerate 24 hours.

13  

Place mascarpone, cream, sugar and vanilla into TM bowl and whip 20-30 sec/Butterfly/speed 4 or until soft peaks form.

14  

Remove cake from tin and turn onto serving plate. Remove foil and cover completely with whipped cream mixture. Garnish to taste. Refrigerate a further few hours if possible. Slice to serve.

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