Dessert Wine Torte - Revision history

Drimble Wedge at 04:32, 11 October 2011

2011-10-11T04:32:00Z

Drimble Wedge at 05:00, 10 October 2011

2011-10-10T05:00:33Z

Drimble Wedge at 04:59, 10 October 2011

2011-10-10T04:59:51Z

Drimble Wedge at 04:59, 10 October 2011

2011-10-10T04:59:38Z

Drimble Wedge at 04:58, 10 October 2011

2011-10-10T04:58:47Z

Drimble Wedge: Created page with "Recipe by SwissArmyWife Wikified by Drimble Wedge ==Cake== 6 eggs 150g Caster Sugar 1t orange zest 150g almond ..."

2011-10-10T04:44:38Z

Created page with "Recipe by SwissArmyWife Wikified by Drimble Wedge ==Cake== 6 eggs 150g Caster Sugar 1t orange zest 150g almond ..."

New page

Recipe by [[:category:SwissArmyWife's Recipes|SwissArmyWife]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]

==Cake==
6 eggs
150g [[Caster Sugar]]
1t orange zest
150g almond flour

Separate 4 of the eggs and set aside 2T of sugar. Whip the remaining eggs, yolks and zest to the ribbon stage. Fold in almond flour. Whip egg whites with sugar until stiff, fold into main batter. Cook in a 23cm lined tin at 160 oC for 1 hour. When cold split in half.

Mousse filling;
3T water
2T gelatin
300ml cream
2T rum
4 egg yolks
125g caster sugar
150ml dessert wine
Place water and gelatin into a small bowl, stand 5 mins, then dissolve in a bain marie, cool slightly. Whip cream and run to a soft peak. Put yolks and sugar whisk unitl pale and creamy. Place into a double boiler and add wine, continue to whisk over the heat until thick and mousse like. Take off the heat and keep whisking until really thick, then put the bowl into an ice bath, keep whisking until cool. Add the gelatin and cream, fold together. Pour mousse over cake base and chill 30 mins, top with cake top and chill overnight.

Topping;
450ml cream
125g flaked almonds
180g green grapes (frosted if you are keen)
Icing sugar
Whip cream and cover the cake, top and sides. Press almonds around the sides and top the cake with a ring of grapes (which can be frosted if you like) dust with icing sugar and mark top with a diamond pattern.

← Older revision		Revision as of 04:32, 11 October 2011
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−	Recipe by [[:category:SwissArmyWife's Recipes\|SwissArmyWife]] Wikified by [[User:Drimble Wedge\|Drimble Wedge]]<br><br>[[Category:Alcohol]][[Category:Almond]][[Category:Baking]][[Category:Desserts]]	+	Recipe by [[:category:SwissArmyWife's Recipes\|SwissArmyWife]] Wikified by [[User:Drimble Wedge\|Drimble Wedge]]<br><br>[[Category:Alcohol]][[Category:Almond]][[Category:Baking]][[Category:Cake]][[Category:Desserts]]

	[[image:Dessertwinetorte.png]]		[[image:Dessertwinetorte.png]]

← Older revision		Revision as of 05:00, 10 October 2011
Line 1:		Line 1:
−	Recipe by [[:category:SwissArmyWife's Recipes\|SwissArmyWife]] Wikified by [[User:Drimble Wedge\|Drimble Wedge]]<br><br>[[Category:Almond]][[Category:Baking]][[Category:Desserts]]	+	Recipe by [[:category:SwissArmyWife's Recipes\|SwissArmyWife]] Wikified by [[User:Drimble Wedge\|Drimble Wedge]]<br><br>[[Category:Alcohol]][[Category:Almond]][[Category:Baking]][[Category:Desserts]]

	[[image:Dessertwinetorte.png]]		[[image:Dessertwinetorte.png]]

← Older revision		Revision as of 04:59, 10 October 2011
Line 1:		Line 1:
−	Recipe by [[:category:SwissArmyWife's Recipes\|SwissArmyWife]] Wikified by [[User:Drimble Wedge\|Drimble Wedge]]<br><br>[[Category:~~Almonds~~]][[Category:Baking]][[Category:Desserts]]	+	Recipe by [[:category:SwissArmyWife's Recipes\|SwissArmyWife]] Wikified by [[User:Drimble Wedge\|Drimble Wedge]]<br><br>[[Category:Almond]][[Category:Baking]][[Category:Desserts]]

	[[image:Dessertwinetorte.png]]		[[image:Dessertwinetorte.png]]

← Older revision		Revision as of 04:59, 10 October 2011
Line 1:		Line 1:
−	Recipe by [[:category:SwissArmyWife's Recipes\|SwissArmyWife]] Wikified by [[User:Drimble Wedge\|Drimble Wedge]][[Category:Almonds]][[Category:Baking]][[Category:Desserts]]	+	Recipe by [[:category:SwissArmyWife's Recipes\|SwissArmyWife]] Wikified by [[User:Drimble Wedge\|Drimble Wedge]]<br><br>[[Category:Almonds]][[Category:Baking]][[Category:Desserts]]

	[[image:Dessertwinetorte.png]]		[[image:Dessertwinetorte.png]]

@@ Line 1: / Line 1: @@
-Recipe by [[:category:SwissArmyWife's Recipes|SwissArmyWife]]  Wikified by [[User:Drimble Wedge|Drimble Wedge]]
+Recipe by [[:category:SwissArmyWife's Recipes|SwissArmyWife]]  Wikified by [[User:Drimble Wedge|Drimble Wedge]][[Category:Almonds]][[Category:Baking]][[Category:Desserts]]
 ==Cake==
-eggs
+* 6 eggs
-g [[Caster Sugar]]
+* 150g [[Caster Sugar]]
-t orange zest
+* 1t orange zest
-g almond flour
+* 150g almond flour
 Separate 4 of the eggs and set aside 2T of sugar. Whip the remaining eggs, yolks and zest to the ribbon stage. Fold in almond flour. Whip egg whites with sugar until stiff, fold into main batter. Cook in a 23cm lined tin at 160 oC for 1 hour. When cold split in half.
-Mousse filling;
+==Mousse filling==
-T water
+* 3T water
-T gelatin
+* 2T gelatin
-ml cream
+* 300ml cream
-T rum
+* 2T rum
-egg yolks
+* 4 egg yolks
-g caster sugar
+* 125g [[Caster Sugar]]
-ml dessert wine
+* 150ml dessert wine
-Place water and gelatin into a small bowl, stand 5 mins, then dissolve in a bain marie, cool slightly. Whip cream and run to a soft peak. Put yolks and sugar whisk unitl pale and creamy. Place into a double boiler and add wine, continue to whisk over the heat until thick and mousse like. Take off the heat and keep whisking until really thick, then put the bowl into an ice bath, keep whisking until cool. Add the gelatin and cream, fold together. Pour mousse over cake base and chill 30 mins, top with cake top and chill overnight.
 Whip cream and cover the cake, top and sides. Press almonds around the sides and top the cake with a ring of grapes (which can be frosted if you like) dust with icing sugar and mark top with a diamond pattern.