A Torte is a rich, multilayered cake that's filled with Whipped Cream, Butter Cream, Mousse, Jam or Fruit.
They are cooled and glazed or garnished.
They're usually baked in a Springform Pan.
They can be made with little or no flour, with ground nuts or breadcrumbs.
They can also be topped with Meringue and sliced Almonds.
|This is my Pampered Chef Springform Pan with a Tempered Glass Base.|
It's my favorite Springform Pan.
Here's what you'll need:
Preheat the oven to 325 degrees.
A 9" in diameter X 2 3/4" High.
Springform Pan (Sides and Bottom Buttered Well with Cold Butter)
Stand Mixer with a Whisk Attachment
An Electric Hand Mixer
Cake Ingredients :
1 2/3 Cups Raw Shelled Pistachios
6 Large Eggs, separated.
1/8 tsp Salt
3/4 C Granulated Sugar, divided.
The Zest of 1 Lemon grated on a Rasp.
Pistachio Pastry Cream Filling:
1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Fold in 1 1/2 C Finely Ground Unsalted, Raw Pistachios.
Combine until Creamy Smooth.
Refrigerate and use as needed.
In a Food Processor:
Pistachios in two batches until they are finely ground like the texture of Cornmeal. Don't over process.
In a Stand Mixer on Low Speed with a Whisk Attachment:
Beat just until combined on Low Speed.
Increase Speed to Medium.
Beat to Soft Peak.
Gradually add 6 TBS Sugar and continue beating on Medium Speed to Stiff Peak consistency.
In a Medium Bowl with an Electric Hand Mixer:
Remaining 6 TBS Sugar
Beat for 4 minutes until thick and pale.
Fold in Lemon Zest by hand.
Fold this mixture into the Egg Whites with a Large Silicone Spatula.
Fold in the Pistachios in 3 additions just until incorporated.
Don't over work the batter.
Spoon into the Cake Pan.
Tap it on a flat surface to release any air bubbles.
Bake 40 minutes.
It should begin to pull away from the pan and a toothpick in the center
should come out clean.
Remove the Pan to a Rack and cool for at least 15 minutes.
Release the sides of the Springform Pan.
Allow it to Cool Completely.
Transfer the Cake to a Large Serving Platter
Use a long Serrated Bread Knife to Slice the Cake in half horizontally.
Set the top aside.
Spread the Bottom with a thick layer of Pistachio Pastry Cream.
Add the top layer and Frost it with additional Pastry Cream.
Peace in the Kitchen!