Servings

10 - 12

Cook

45 min

This was a special request from my husband who likes plum and apple cakes but couldn’t decide so I used both in this Torte. Do allow plenty of time for chilling. The flavours in this cake do develop so I like to make this cake a day before.

Apple & Plum Torte

INGREDIENTS
For the Sponge
  • 4 large eggs, separated
  • 40 + 40g caster sugar
  • Pinch of salt
  • 1 tsp vanilla essence
  • 65g plain flour
  • 80g ground almonds
For the Apple Filling
  • 450g dessert apples (I used Cox)
  • 200ml apple juice
  • 1 tbsp lemon juice
  • ½ pack of vanilla pudding
  • 1 tbsp of caster sugar
For the Plum Filling
  • 500g plums
  • 170ml apple juice
  • 2 gelatine leaves, soaked in cold water for 10 minutes
  • 1 tsp almond essence
  • 2 tbsp icing sugar
For the Yoghurt Cream
  • 250g plain yoghurt
  • 2 tbsp caster sugar
  • 1 tsp vanilla essence
  • 4 gelatine leaves, soaked in cold water for 10 minutes
  • 300ml double cream
To Decorate
  • 250ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla essence
  • 1 gelatine leaf, soaked in cold water for 10 minutes
  • 1 apple
  • 2 tbsp lemon juice
  • 2 plums
  • 50g toasted, flaked almonds
  • 20g chopped pistachios
METHOD
  1. For the Almond sponge, grease and line a 20cm round springform with baking parchment. Preheat the oven to 190C/170C fan.
  2. In a large bowl, beat the egg yolks with 40g of the caster sugar until thick and pale.
  3. In a separate clean bowl, beat the egg whites with 40g of caster sugar and the salt until thick and glossy.
  4. Fold a third of the egg whites into the egg yolk mixture until combined. Add the remaining egg whites and sift over the flour. Add the almonds and gently fold everything together until combined.
  5. Pour the batter into the prepared tin and bake in the preheated oven for 30 – 40 minutes until a pale golden brown and firm to the touch.
  6. Turn the sponge out onto a cooling rack and leave to cool completely before slicing it in three even slices horizontally.
  7. For the Apple Filling peel, core and dice the apples and toss in the lemon juice.
  8. Stir 2 – 3 tbsp of the apple juice into the pudding powder until smooth then stir in the sugar.
  9. Place the apples and the remaining apple juice into a small saucepan and simmer for 4 minutes until cooked but still have some bite. Drain the apples, reserving the juice.
  10. Return the juice to the pan and bring to a simmer. Stir in the prepared pudding mixture and simmer for 1 minute.
  11. Remove the pan from the heat and stir in the apples. Set aside to cool completely.
  12. To make the Plum Filling, cut the plums in half, remove the stones and then cut into slices.
  13. Place the plums in a saucepan with the apple juice, lemon juice and sugar and simmer for 5 – 10 minutes depending on the ripeness of the plums until soft.
  14. Take the pan of the heat and stir in the squeezed out gelatine. Set aside to cool completely.
  15. For the Yoghurt Cream, beat together the yoghurt, sugar and vanilla essence.
  16. Dissolve the squeezed out gelatine in 2 tbsp of hot water and leave to cool for 5 minutes before stirring into the yoghurt. Chill until just beginning to set.
  17. Beat the cream until thick and creamy and fold into the yoghurt mixture.
  18. To assemble the cake, place a sponge onto a serving plate and enclose with a cake ring. Spread over the plum mixture and half of the yoghurt cream.
  19. Top with the second sponge then spread with the apple mixture and finally the remaining yoghurt cream.
  20. Place the last sponge over the top, wrap in cling film and chill in the fridge for at least 4 hours, better still overnight.
  21. To decorate, dissolve the gelatine in a tablespoon of hot water and leave to cool for a few minutes.
  22. Beat the cream with the sugar and vanilla essence until beginning to thicken. Slowly and with the beaters running on low, add the gelatine to the cream.
  23. Turn up the speed and continue beating until the cream is thick but still spreadable.
  24. Spoon 4 – 5 tbsp of the cream into a piping bag fitted with a star nozzle and set aside.
  25. Spread the top and sides of the cake with cream then press the almond flakes around the outside of the cake.
  26. Pipe rosettes around the top of the cake and sprinkle with the chopped pistachios.
  27. Core and slice the apple and toss in the lemon juice. Stone and slice the plum.
  28. Arrange the fruit slices decoratively over the top of the cake.

Note: I have used Dr.Oetker Diamond Leaf Gelatine and Dr.Oetker Vanilla Pudding. If you are using a different brand, please refer to the manufactures instructions.

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