BLACK AND WHITE TORTE

Recipe's preparation

PREHEAT OVEN TO 180 DEGREES

LINE A BAKING TRAY ( 250MM X 300MM ) MAKING SURE TO HAVE PAPER HANGING OUT AT BOTH ENDS ( TO USE AS HANDLES AFTER COOKING)

MAKE 600ML VANILLA BEAN CUSTARD FROM EDC AND ALLOW TO COOL TO ROOM TEMPARATURE, APPROX 1 HOURPRESS GLAD WRAP ONTO THE SURFACE OF THE CUSTARD TO STOP A SKIN FORMING.

THOROUGHLY CLEAN AND DRY TM BOWL, INSERT BUTTERFLY, ADD 4 EGGS WHITES AND CREAM OF TARTAR AND WHISK SPEED 4/ UNTIL FIRM PEAKS FORM, SET ASIDE INTO A LARGE MIXING BOWL

 INSERT BUTTERFLY INTO TM BOWL ADD 4 EGG YOLKS, 125G SUGAR AND WARM WATER, MIX SPEED 4/1MIN,30 SEC.

REDUCE TO SPEED 3 AND SLOWLY ADD IN SR FLOUR AND CORNFLOUR. IF YOU HAVE ENDED UP WITH FLOUR ON YOUR BUTTERFLY, STOP TM AND SHAKE BUTTERFLY INTO TM BOWL TO REMOVE FLOUR.

REINSERT BUTTERFLY AND WHISK SPEED 3/ 1MIN,30 SEC.

REMOVE BUTTERFLY AND SCRAPE CAKE MIXTURE GENTLY INTO STIFFENED EGG WHITES AND MIX GENTLY THROUGH BY HAND TO INCORPORATE TOGETHER.

GENTLY POUR INTO LINED BAKING TRAY AND SMOOTH OVER WITH THE BACK OF A SPOON

BAKE FOR 10-15 MINS OR UNTIL A SKEWER INSERTED INTO THE CENTRE OF THE CAKE COMES OUT CLEAN.

WHILST SPONGE IS COOKING, CLEAN AND DRY TM BOWL AND ADD 250 GR ROOM TEMPERATURE BUTTER, PROCESS SPEED 3 UNTIL SOFT. WITH BLADES CONTINUING TO TURN ON SPEED 3, SLOWLY ADD THE COOLED CUSTARD, ONE SPOONFUL AT A TIME, UNTIL INGREDIENTS INCORPORATED, APPROX 1 MIN.

PUT A SHEET OF BAKING PAPER ON A HEATPROOF CUTTING BOARD OR YOUR BENCH COUNTER AND SPRINKLE REMAINING PREMILLED SUGAR ONTO BAKING PAPER.

WHEN SPONGE IS COOLED, TAKE OUT OF TIN AND INVERT ONTO SUGARED BAKING PAPER.

LIGHTLY SPRAY WATER ONTO THE TOP SHEET OF BAKING PAPER AS THIS WILL ALLOW SPONGE TO RELEASE EASIER.

GENTLY REMOVE TOP SHEET OF BAKING PAPER SO THE BOTTOM OF THE SPONGE IS NOW EXPOSED, GENTLY DRIZZLE 80 GRAM ALCOHOL ( RUM IS GOOD) ALL OVER THE SPONGE, ALLOWING IT TO SOAK IN FOR 2 MINUTES.

GENTLY SMEAR THE CRANBERRY JELLY ALL OVER THE TOP OF THE CAKE.

GENTLY SMEAR 2/3'S OF THE COOLED CUSTARD ONTO THE TOP OF THE JELLY

WITH THE LONGEST SIDE OF THE CAKE FACING YOU, SLICE THE CAKE INTO 5 EQUAL STRIPS

GENTLY ROLL FIRST STRIP UP TO FORM A CIRCLE AND PLACE THIS (STANDING UPRIGHT) ON THE CENTRE OF YOUR CAKE DISH, PICK UP NEXT STRIP AND HOLDING IT UPRIGHT, PUT AROUND THE FIRST CIRCLE, CONTINUING THIS WITH EACH OF THE REMAINING STRIPS EXPANDING THE CIRCLE DIAMETER WITH EACH STRIP.

PUSH INTO SHAPE TO FORM A CIRCLE, NOW SPREAD WITH REMAINING BUTTER CREAM ( BUTTER/CUSTARD COMBO) DECORATE AND ENJOY.