Servings

12

Cook

45 min

When I thought about how to finish the top of this cake I never imagined it would turn out this stunning colour. The cake actually tastes quite light and delicate and would be lovely for any special occasion. Don’t be put off by the long list of ingredients or the many layers, it is not as difficult as it seems and should you need any help or if you have any questions, I am only a click away.  Do allow plenty of time, there is a lot of chilling involved and I would recommend to start this cake the day before.

Apricot Pistachio Torte

INGREDIENTS

For the Almond sponge

60g ground almonds

40g icing sugar

3 egg yolks, size M

4 egg whites, size M

45g caster sugar

60g plain flour, sifted

20g butter, melted

For the Pistachio Sponge

2 egg yolks

40g pistachio paste (see basics)

65g caster sugar

2 egg whites

30g plain flour

30g ground almonds

10g butter, melted

20g pistachios, chopped

For the Apricot Filling

2 tins of Apricot Halves in light syrup (each tin 234g drained)

100g icing sugar

6 leaves of gelatine, soaked

For the Yoghurt Mousse

200g plain yoghurt

45g caster sugar

3 leaves of gelatine, soaked

1 sprig of thyme

2 egg yolks

170ml double cream

For the Apricot topping

1 tin of Apricot Halves in light syrup (234g drained)

50g icing sugar

3 leaves of gelatine, soaked

For the apricot mirror

100ml reserved apricot juice

1½ leaves of gelatine

To Decorate

120 ml double cream

¼ tsp vanilla essence

15g caster sugar

50g pistachios, chopped

METHOD

Preheat the oven to 200C/180C fan. Base line and grease the sides of a 25cm spring form tin.

For the almond sponge, place the almonds, icing sugar and egg yolks into a mixing bowl and with an electric whisk, beat until thick and creamy. In a separate clean bowl whisk the egg whites with the caster sugar until stiff peaks form. Fold a third of the egg white mixture into the egg yolk mixture, then gently fold in the remaining egg whites. Carefully fold in the flour until just combined. Mix one tbsp of the mixture into the melted butter then gently fold the melted butter mixture into the batter. Pour the batter into the prepared tin and bake for 10 – 12 minutes, until firm to the touch. Line a cooling rack with baking parchment, sprinkled with a little caster sugar and turn the sponge out onto the parchment lined rack. Remove the base lining paper and leave to cool.

Turn down the oven to 190C/170C fan. Base line and grease the sides of a 25cm spring form tin.

For the pistachio sponge, place the pistachio paste, egg yolks and 30g of the sugar into a mixing bowl and, with an electric hand beater, beat until creamy. In a clean bowl, beat the egg whites with the remaining 35g of sugar until stiff peaks form. Fold one third of the egg whites into the egg yolk mixture. Add the remaining egg whites and carefully fold in. Then add the flour and almonds and continue folding until incorporated. Lastly fold in the melted butter, pour the mixture into the prepared tin and sprinkle with the chopped pistachios. Bake for 15-20 minutes until firm to the touch. Turn the sponge out onto a cooling rack lined with baking parchment sprinkled with a little sugar. Take off the backing paper and leave to cool.

For the apricot filling, drain the apricots in a colander reserving the juice. Place the apricots in a blender with the icing sugar and blend until pureed. Heat 2 tbsp of the apricot puree and 1tbsp of the juice until just below boiling, take off the heat and stir in the squeezed out gelatine. Stir until dissolved, leave to cool a little then stir 3 tbsp of the apricot puree into the gelatine mixture. Pour the gelatine mix into the apricot puree and stir to combine.

Place the ring of a 23cm spring form onto a serving plate. If necessary, cut the pistachio and almond sponges to fit the ring, using the spring form base as a template.   Place the pistachio sponge into the ring on the serving plate. Pour the apricot puree over and place the almond sponge on top. Press down lightly and refrigerate.

Make the yoghurt mousse. In a small saucepan mix a third of the yoghurt with 15g of the sugar. Add the sprig of thyme and the squeezed out gelatine. Gently heat over a low heat until the gelatine dissolves, turn the heat down to very low and leave the mixture to infuse for 10 minutes. Strain through a colander than add the rest of the yoghurt. The mixture should just be barely warm.

Mix the egg yolks with the remaining 30g of sugar in a heatproof bowl and place over a pan of barely simmering water. Heat the egg mixture until it reaches 60C, take it of the heat and beat with a whisk until thick and creamy. Beat the cream until slightly thickened. First mix the egg mixture into the yoghurt than the cream. Pour onto the almond sponge, smooth with a pallet knife and refrigerate for at least 2 hours until set.

For the apricot topping, drain the apricots in a colander reserving the juice. Place the apricots in a blender with the icing sugar and blend until pureed. Heat 2 tbsp of the apricot puree and 1tbsp of the juice until just below boiling, take of the heat and stir in the squeezed out gelatine. Stir until dissolved, leave to cool a little then stir 3 tbsp of the apricot puree into the gelatine mixture. Pour the gelatine mix into the apricot puree and stir to combine. Pour the mixture over the yoghurt layer and return to the fridge to set for another 1 – 2 hours.

For the mirror, heat 30ml of the reserved juice until just below boiling. Take of the heat and stir in the squeezed out gelatine. Leave to cool a little than add the remaining juice. Carefully spoon over the top of the cake and tilt a little until level. Return to the fridge and leave to set completely.

To decorate, beat the cream, vanilla essence and sugar in a bowl until soft peaks form. Using a cook’s blowtorch, briefly heat the outside of the ring surrounding the cake to help it release. Remove the ring and, using a pallet knife, spread the outside of the cake with the cream. Press the chopped pistachios over the cream.

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2 Comments on "Apricot Pistachio Torte"

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Ian
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Amazing

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