10 - 12


45 min

This cake is Gluten free, light and delicious. You could easily add some Easter eggs to turn it into a cake fit for your Easter table.

Almond & Cranberry Torte

For the Almond Sponge
  • 4 eggs, separated
  • 150g caster sugar
  • pinch of salt
  • 1 tbsp corn flour
  • 1 tsp vanilla essence
  • 75g skinned ground almonds
  • 75g skin on grounds almonds
For the Cranberry Filling
  • 4 gelatine leaves, soaked in cold water (see Notes)
  • 400g fresh or frozen cranberries (I used frozen)
  • 160g caster sugar
  • 80ml orange juice
  • 3 tbsp rum (optional)
For the Yoghurt Mousse
  • 200g plain yoghurt
  • 45g caster sugar
  • 1 tsp vanilla essence
  • 3 gelatine leaves, soaked in cold water (see Notes)
  • 2 egg yolks
  • 170ml double cream
To Decorate
For the Almond Sponge
  1. Preheat the oven to 200C/180C fan. Grease and line the base of a 20cm spring form with baking parchment.
  2. Beat the egg yolks with the sugar until pale and fluffy.
  3. In a separate clean bowl whisk the egg whites with the salt and cornflour to a soft peak.
  4. Fold a third of the egg whites and the vanilla essence into the egg yolk mixture.
  5. Spoon the remaining egg white onto the mixture followed by the almonds and carefully fold everything together.
  6. Pour the mixture into the prepared tin and bake in the preheated oven for 20 – 30 minutes until golden and firm to the touch.
  7. Leave to cool in the tin for 10 minutes before removing the cake and placing it on a cooling rack lined with baking parchment and sprinkled with sugar, to cool completely.
  8. Once the cake has completely cooled, cut the cake in three horizontally.
For the Cranberry Filling
  1. Line two 20cm sandwich or round shallow tins with cling film.
  2. Place the cranberries with the sugar into a saucepan and gently heat. Cook the cranberries until they burst and begin to thicken. This will take about 10 minutes or so.
  3. Add the orange juice and the rum. If you don’t want to use alcohol replace the rum with orange juice.
  4. Take the cranberries of the heat and stir in the squeezed out gelatine until dissolved. Let the mixture cool to room temperature before dividing the cranberries between the tins and placing them in the freezer for 2 hours.
For the Yoghurt Mousse
  1. In a small saucepan mix a third of the yoghurt with 15g of the sugar. Add the vanilla essence and the squeezed out gelatine.
  2. Gently heat over a low heat until the gelatine dissolves. Remove from the heat and then add the rest of the yoghurt. The mixture should just be barely warm.
  3. 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.
  4. Beat the cream until slightly thickened. First mix the egg mixture into the yoghurt than the cream.
To Assemble the Cake
  1. Place the bottom sponge onto a serving plate and enclose with a suitable ring (a spring form ring or cake ring).
  2. Remove the cranberry filling form the form and place on the sponge. Top with half of the yoghurt mousse.
  3. Top with the middle sponge and repeat with the second cranberry filling and the remaining yoghurt mousse.
  4. Top with the third almond sponge, cover in cling film and refrigerate for at least 2 hours.
  5. Break the white chocolate into a microwave proof bowl and heat in short bursts until melted. Pour into a piping or small freezer bag and set aside.
  6. Remove the cake from the fridge and take of the ring at least an hour before decorating
  7. IMG_4383
  8. Pour the Chocolate Glaçage over the top and sides of the cake.
  9. Snip of the tip of the piping bag and while the glaze is still wet pipe dots of white chocolate randomly over the top of the cake. Using a toothpick draw through the white chocolate to create the swirls and leave to set.
  10. Cut a 20cm strip of baking parchment and pipe on small flowers of white chocolate. Leave to set.
  11. When the chocolate glaze on the cake and the white chocolate flowers have set, press the chocolate flowers onto the sides of the cake.
  12. Keep the cake refrigerated and remove from the fridge half an hour before serving.

Notes: I have used Dr.Oetker Diamond Leaf Gelatine. If you are using a different brand please refer to the manufactures instructions.



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