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Friday, November 26, 2010

Bluberry Torte

Bluberry Torte

Source : Delicious Cake by Amy Heng

Chocolate sponge cake
A. 250 gr eggs 
    125 gr caster sugar
    110 gr cake flour
      15 gr cocoa powder
      50 ml UHT milk
      15 gr ovalette
      65 gr corn oil
B.   1 tsp vanilla essence
     65 gr corn oil

400 gr blueberry pie filling
300 ml whipping cream
1 tsp gelatine powder ( mixed with 30 ml water)

For garnish
250 gr whipping cream

1. For cake : line and grease a 8" or 9" round cake tin. Preheat oven at 180'C.
2. In a mixer, whisk at high speed for 5 min all the ingredient (A). 
    Mixture should be thick and fluffy.
3. Turn to low speed and add in ingredient (B) and mix until just combined.
4. Pour batter into cake tin and bake for 35-40 min. 
    Invert cake for 5 min before turning over to cool completely. Slice cake into two.
5. Filling : Sprinkle the gelatine into the water and let it soak for 5 min. 
    Double boil until mixture is clear.
6. Whip up the cream until fluffy and spread over one layer of the cake. 
    Top with 180 gr of pie filling to the rest of the pie filling, add in gelatine mixture 
    of no. (5).
7. Repeat step no. 6. 
    Pipe rosette or shells on sides before putting on the filling on the centre. 
    Refrigerate until set before serving.

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