I’ve made this torte for order so I haven’t had a chance to try the final product but all the elements taste fantastic and the feedback from the person who ordered it was great!
• 500g fresh or frozen raspberries
• 3 tsp gelatine dissolved in 62ml ( ¼ glass) of hot water
• 165g sugar – or less
• 1tbsp lemon juice
• 2 tsp potato starch or corn starch mixed with 1tbsp of cold water
Mix raspberries with sugar in a small pot. Cook on a medium heat until sugar is fully dissolved. Add lemon juice, potato or corn starch dissolved in water, mix well, bring to the boil and take off the heat. Push all or half – if you like pips in your filling – through the sieve. Add water with the gelatine and mix well – in case of any lumps; pass the gel quickly through the sieve again.
Cool and put to the fridge for a few hours.
You can prepare the raspberry gel the day before.
• 4 large eggs
• 200ml milk
• 170 ml sunflower oil or rapeseed oil – tasteless oil
• 330g brown sugar – I’ve added less – about 250g
• 1tsp vanilla extract
• 200g flour
• 80g good quality cocoa
• ½ tsp baking soda
• 1 ¼ tsp baking powder
All ingredients should be at room temperature
Prepare 20cm (8 inch) round spring form. Line with baking paper – only the bottom part.
In a large bowl, whisk gently eggs, add milk, oil, sugar and vanilla extract – mix until well amalgamated.
Sift all dry ingredients into the second bowl (flour, cocoa, soda, baking powder).
Put dry ingredients into the wet ones and mix well using balloon whisk – do not use hand mixer!
Pour the mixture into the baking tin and bake for about 60 mins in 170 C – check the cake with a wooden or metal skewer, cake is ready when the skewer is dry.
Take the cake out of the oven and leave it to cool.
The cake will rise with a ‘bump’. Cut the ‘bump’ off, crumble and leave it aside.
• 500g mascarpone cheese (2 packs) cold
• All raspberry gel prepared earlier on
Mix mascarpone with a spoon to loosen it up. Add raspberry gel and mix until smooth. You can mix all in your kitchen mixer or by using hand mixer, but be careful – if you overwork mascarpone it’ll get liquidly.
• 120g raspberry jam
• 1tsp gelatine dissolved in 2tbsp of hot water
Put jam into a small pot. Heat it up, bring to a boil, stirring constantly. Take off the heat, add gelatine and cool in the fridge – don’t let the gelatine fully set or you won’t be able to spread it on the cake!
Cut the cake into three layers.
Divide raspberry filling into three bowls.
You can soak cake layers with raspberry liquor or raspberry vodka mixed with water but it’s not necessary.
Spread 1/3 of filling on the bottom cake layer, cover with the middle cake layer and more filling. Cover with the top cake layer.
Spread the rest of the filling around the cake and on the top.
Cover torte sides with the crumbed cake. Make a 2cm edge using crumbs around the top layer – it’ll prevent the raspberry glaze flowing down.
Let the cake set for a while.
Pour cold raspberry glaze on the top of the cake.
Decorate with fresh raspberries, chocolate shavings etc.
I hope that you’ll enjoy it!
recipe source: http://www.mojewypieki.com/przepis/tort-czekoladowo—malinowy/eng