- TM 6
- TM 5
- TM 31
- TM 21
Ingredients
Vinegar Wash
- 1 litre water
- 50g white vinegar
Torte
- 5 egg whites
- 1 Pinch salt
- 320g caster sugar
- 36 Jatz crackers
- 75g walnuts
Mascarpone Cream
- 100g Mascarpone
- 150g cream
- 60g icing sugar
- 1tsp vanilla essence
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
To ensure your bowl and butterfly are free of any greasy residue, with butterfly in bowl, add one litre of water and 50g of white vinegar and cook for 10 minutes, 100°C, speed 3.
Tip water out and dry bowl with a clean teatowel.
Preheat fan forced oven to 180°C and grease and line a 20cm springform cake pan.
Whip egg whites with pinch of salt for 3 minutes, speed 4, MC off.
Place a medium sized container onto the lid and weigh in 320g caster sugar.
With MC off, slowly add one spoonful of sugar at a time through the hole in the lid over 5 minutes, speed 4, 37°C.
Scrape down sides and do a further 30 seconds, speed 4. You should have a glossy thick meringue. If the mix is still grainy, continue mixing for an additional 1-2 minutes, speed 4.
Remove butterfly and transfer meringue to a separate bowl.
Without washing bowl, add Jatz crackers to bowl and blitz for 15 seconds, speed 5. Scrape down sides of bowl with spatula.
Add walnuts to bowl and blitz a further 5 seconds, speed 5. Scrape down sides of bowl with spatula.
Return meringue to bowl and using a spatula mix the cracker/nut mixture through the meringue.
Pour torte mixture into prepared springform pan and bake for 30 minutes, or until torte is crisp on top and sides are starting to come away from pan.
Leave to cool for 10 minutes before removing springform pan from the base.
Rinse and dry bowl.
With butterfly in bowl, add all Mascarpone Cream ingredients to the bowl and beat for 30-40 seconds, speed 4. Check thickness at 30 seconds. Beating for too long will make the cream curdle.
Once torte is completely cool, cover torte with the Mascarpone Cream and top with flake, fresh fruit or walnuts.
Enjoy!
Vinegar Wash
Torte
Mascarpone Cream
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
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Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Such a tasty quick cake to make. One of my favourites. This recipe is fine to halve. Use 3 egg whites
I also cook mine at 160 fan force.
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