For the filling:
For the filling, stir together the mascarpone, quark and icing sugar until smooth. Let the espresso cool, combine it with the Amaretto and refrigerate the mixture until you’re ready to use it.
Preheat the oven to 180°C top/bottom heat. Line a springform pan (16 cm diameter) with parchment paper.
Separate the eggs. In a bowl, beat the egg whites with 1 pinch salt until stiff while gradually drizzling in half the sugar. Beat together the egg yolks and remaining sugar for about four minutes until you have a creamy, light-coloured mixture.
Sift together the flour, cocoa powder, starch and baking powder. In two batches, fold the egg whites into the egg yolk mixture. Sift the flour over the egg mixture, also in two batches, and carefully but quickly fold in. Transfer the mixture to the prepared springform pan and bake it in the preheated oven for 30 to 40 minutes until golden-brown. Test with a toothpick to determine when the cake is done.
Remove the cake from the oven, let it cool for 5 to 10 minutes and carefully loosen it from the pan using a small, sharp knife. Let it cool completely on a wire rack and cut it in half horizontally. Soak the two halves with the cold espresso-Amaretto mixture.
Place the first half on a cake platter and spread the top with one third of the mascarpone cream. Dust with cocoa powder. Place the second cake half on top and again spread the top with one third of the cream. Cover the sides of the torte with a thin layer of the cream and refrigerate for about 30 minutes. Remove the torte from the fridge, spread with the remaining cream and smooth out the surfaces.
In the meantime, make the chocolate shavings. Melt 150 g milk chocolate couverture in a bain marie. Using a rubber spatula, spread a thin, layer of melted chocolate onto a non-coated baking sheet or marble pastry board and smooth out the surface. Keep the baking sheet in a cool place until the chocolate has almost completely hardened, then use a ceramic scraper to make chocolate curls and refrigerate.
Decorate the torte with the chocolate curls and dust with cocoa powder. It’s best served cold.
This beautiful recipe has been created by Maggie Bear and is the perfect family treat.
Prep-Time: 40 minutes
Cooking Time: 50 minutes
Setting Time: 4 hours
1 packet Carême Sour Cream
150g caster sugar
180g egg yolks (approximately 10 free-range eggs)
80ml lemon juice
Finely grated zest of 1 lemon
300ml double cream
300ml thickened or single cream
100g egg whites
200g caster sugar
1. Pre-heat the oven on Intensive Bake at 160°C with a baking tray placed on shelf position 1.
2. Roll the sour cream pastry into a round sheet approximately 3mm thick then line a greased loose based flan tin (approximately 20cm x 5cm), allow the edge of the pastry to come above the tin by 5mm.
3. Dock the pastry evenly with a fork and place into the refrigerator to chill for 15 minutes.
4. Beat the sugar, yolks, lemon juice and grated zest until smooth and the sugar has dissolved.
5. Mix together the double and single cream then fold into the lemon mixture, leave to stand for 10 minutes to allow any large bubbles to settle.
6. Pour the lemon mixture into the pastry lined tin and place into the oven on the pre-heated tray.
7. Bake for 40 minutes, the custard filling should be partially set with a firm enough crust to hold the meringue.
8. To prepare the meringue topping: use an electric mixer to whisk the egg whites to soft peaks on medium speed, approximately 3-5 minutes. While mixing, gradually add the caster sugar and continue to whisk until a thick stable meringue has formed, then using a spatula fold in the cornflour.
9. Remove the tart from the oven and spoon on the meringue topping, starting around the edges working towards the middle.
10. Return to the oven and bake for a further 15-20 minutes until the meringue is evenly browned and custard is set with a slight wobble, the internal temperature should be between 80°C- 85°C if reading with a food thermometer.
11. Remove from the oven and cool to room temperature in the tin on a wire rack.
12. When set enough to handle, carefully remove the tart from the tin and return to the wire rack to cool completely, allowing 3-4 hours depending on the temperature in the room. The filling should be set and have the consistency of ripe brie.
1. Using a hot knife - slice into equal portions and serve with crème fraîche
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Ingredients (serves 2)
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