I love Florentine biscuits and I adore Belgium Gianduja chocolates. Here I combined both in this lovely torte, which also happened to be my birthday cake.
Gianduja Florentine Torte
For the Pastry
- 250g plain flour
- 75g caster sugar
- Pinch of salt
- 125g unsalted butter, chilled and cubed
- 1 tsp vanilla essence
- 1 medium egg
For the Florentine Topping
- 100ml double cream
- 75g caster sugar
- 50g of mixed candied fruit, chopped
- 100g flaked almonds
For the Praline Filling
- 2 gelatine leaves, soaked for 10 minutes in cold water (see Notes)
- 400g of set praline (see Basics)
- 500ml double cream
- 200g double cream
- 1 tbsp icing sugar
- ½ tsp vanilla essence
- To make the pastry, place the flour, sugar, salt and butter in a food processor and pulse until you have fine breadcrumbs.
- Add the vanilla essence and egg and pulse again until just combined. Tip the mixture out onto a worktop and bring everything together with your hands. Wrap the pastry in clingfilm and refrigerate for 30 minutes.
- Make the Florentine topping. Place the cream and sugar into a small saucepan and bring to a boil. Add the chopped candied fruit and the almonds and stirring all the time, let it simmer for 2 minutes. Set aside to cool for 10 minutes.
- Preheat the oven to 200C/180C fan. Divide the pastry in two, rewrap one half and set aside in the fridge.
- Grease and line a 25 cm springform with baking parchment. Roll out the remaining pastry into a thin 25cm circle, place into the tin and prick all over with a fork.
- Bake in the preheated oven for 12 minutes. Leave to cool on a cooling rack.
- Roll out the remaining pastry into a thin 25cm circle and place into the relined springform. Prick the pastry all over with a fork and bake in the preheated oven for 10 minutes.
- Remove the tin from the oven and spread the Florentine topping over the pastry. Return the tin to the oven for another 8 minutes.
- Remove the springform ring and cut the still warm pastry with a damp knife into 16 even slices. Leave to cool.
- To make the praline filling, cut the praline into cubes. In a saucepan, bring the cream to a boil. Remove from the heat and stir in the squeezed out gelatine and the praline. Stir until the praline has melted and the mixture is smooth. Set aside to cool.
- Place the plain pastry onto a serving plate and enclose with a close fitting cake ring.
- Spread with the cooled filling and smooth the top. Refrigerate for a minimum of 4 hours until set.
- To finish, beat the cream with the sugar and vanilla until stiff but still spreadable.
- Spoon the cream into a piping bag fitted with a star nozzle and pipe 16 rosettes around the top of the cake.
- Arrange the cut Florentine pastry slices over the top.
Note: I have used Dr. Oetker Diamond Leaf Gelatine. If you are using a different brand, please refer to the manufactures instructions.