Servings

12

Cook

30 min

I could not resist one last summery Sunday bake before autumn sets in properly. This raspberry torte is just the ticket to cheer everyone up on this rather cool and grey day, sunshine on a plate.

Raspberry Spiral Torte

INGREDIENTS
For the Pastry

120g plain flour

40g caster sugar

Pinch of salt

80g butter, cubed

1 medium egg, beaten

For the Sponge

5 egg yolks

5 egg whites

125g caster sugar

I lemon, grated rind only

125g plain flour

For the White Wine Cream

2 egg yolks

100g caster sugar

1 tbsp corn flour

125ml white wine

1 tbsp lemon juice

6 Gelatine leaves, soaked in cold water

400g double cream, beaten

To assemble and finish

1 jar of redcurrant jelly (225g)

500g raspberries

100g double cream

1 tbsp caster sugar

½ tsp vanilla essence

METHOD

For the pastry, sift the flour into a bowl, add the butter, salt and sugar and rub together until the mixture resembles fine breadcrumbs. Stir in the beaten egg and bring the pastry together with your hands until just combined. Try not to overwork the pastry. Wrap the pastry in cling film and refrigerate for 30 minutes.

Preheat the oven to 210C/190C fan. Line and grease a 25cm spring form with baking parchment. Roll out the pastry between parchment paper or cling film into a 25cm circle and use to line the base of your tin.   Prick the pastry several times with a fork and bake for 12 – 15 minutes or until the pastry is a golden brown. Remove from the tin and leave to cool on a wire rack but do not turn of the oven yet.

For the sponge cake, line a large Swiss roll tin with baking parchment.   Beat the egg whites in the bowl of your stand mixer or in a large bowl with an electric hand mixer, while slowly adding the sugar until soft peaks form. In a jug, stir together the egg yolks and lemon rind and gently stir the mixture into the egg whites. Carefully fold the flour into the egg mixture, working in thirds, until the flour is incorporated. Spread the mixture into the prepared tin and bake in the preheated oven for 8 – 10 minutes until golden and firm to the touch. Turn the sponge out onto a wire rack lined with baking parchment sprinkled with a little caster sugar. Leave to cool and only remove the parchment paper after the sponge has cooled completely.

For the wine cream, place the egg yolks, sugar and corn flour into a small saucepan and stir until smooth. In a jug stir together the white wine and lemon juice. Slowly and stirring constantly, beat the wine and lemon into the egg mixture. Again stirring constantly, heat the mixture until boiling. Remove from the heat and stir in the squeezed out pre-soaked gelatine until dissolved. Pour into a bowl to cool. As soon as the mixture starts to set, stir in the softly beaten double cream.

Place the pastry onto a serving dish. Spread over 2 tbsp of the red currant jelly and close the ring of the spring form around the pastry. Slightly heat the rest of the red currant jelly until it becomes a little more liquid and easier to spread.   Place the sponge onto a large cutting board and remove the baking parchment. Spread the sponge with a thin layer of the red currant jelly, then spread with two thirds of the wine cream but leaving about 2 cm free on one of the longer sides.

Cut the sponge into 4cm wide strips. Roll the first strip into a spiral and place into the centre of the pastry. Continue adding strips of sponge around the centre strip until all the sponge is used up and the spring clip edge is reached and filled. Spread the remaining wine cream over the top. Arrange the berries over the cream. Reheat the left over red currant jelly and brush over the Raspberries.

Chill the cake until set. Loosen the ring with a cook’s blowtorch or run a heated knife around the cake.

To finish, beat the cream with the sugar and vanilla essence until set and spread around the cake.

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