Nusscreme Torte

Chocolate-flavoured whipped cream sand-wiched between light sponge cake layers, Nusscreme Torte (nooss-krem tohr-tuh) comes from the land of delicious cakes, Austria. Serve the cake zoith strong black coffee to brighten up your mid-morning break.

2 oz. plus

1 teaspoon butter, melted and cooled

4 tablespoons flour, sifted

5 eggs, separated

3 oz. castor sugar

3 tablespoons finely chopped walnuts

3 tablespoons finely chopped

Brazil nuts finely grated rind of

1 lemon

10 fl. oz. double cream

2 oz. icing sugar

1 tablespoon Creme de Cacao

2 oz. hazelnuts, finely chopped

Preheat the oven to warm 325 ‘F (Gas Mark 3, 170°C). Using the teaspoon of butter, grease a 9-inch round cake tin.

Sprinkle the tin with one tablespoon of the flour, tipping and rotating the tin to coat the sides and base evenly. Knock out any excess flour and set the tin aside.

In a large mixing bowl, beat the egg yolks and half the sugar together with a wire whisk or rotary beater until the mix- ture is pale and thick. Set aside.

In another large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form soft peaks. Gradually add the remaining sugar, beating constantly, and continue beating until the mixture forms stiff peaks.

Using a metal spoon, gently fold the egg white mixture into the egg yolk and sugar mixture. Set aside.

In a small mixing bowl, combine the remaining flour, the walnuts, Brazil nuts and lemon rind. Using the metal spoon, very carefully fold the flour mixture and the remaining butter into the egg and sugar mixture.

Spoon the batter into the prepared cake tin and place it in the centre of the oven. Bake for 25 to 30 minutes, or until the cake springs back when lightly pressed with a fingertip.

Remove the cake from the oven and leave it to cool in the tin for 10 minutes. Then turn it out on to a wire rack to cool completely.

Meanwhile, make the filling. In a large mixing bowl, beat the cream with a wire whisk or rotary beater until it is thick but not stiff. Add the icing sugar and Creme de Cacao. Continue beating until the cream mixture forms stiff peaks.

Using a sharp knife, slice the cake into two layers. With a flat-bladed knife, spread half of the filling on to the bottom half of the cake. Place the other half of the cake on top. Spread the remaining filling over the cake and sprinkle over the hazelnuts. Serve immediately.

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