Ingredients
cake
- 250 grams raw sugar
- 200 grams Butter, Softened
- 250 grams Self Raising Flour
- 4 --- eggs
- 100 grams cream, Not low fat
- 1 teaspoon Vanilla Paste /extract
Custard filling
- 1 lemon, zest only
- 95 grams raw sugar
- 50 grams cornflour
- 500 grams Milk
- 4 eggs
Pastry
- 1 sheet ready made puff pastry sheet
- 1/4 Cup raspberry jam
Icing
- 200 grams icing sugar
- 40 grams Milk
- 2 drops Red food colouring
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 170C
Grease and line a square baking pan, close to the size of the pastry sheet.
1. Add sugar to
"Closed lid" . With MCin place, blitz 20secs/ sp9 Scrape.
2. Add butter and cream 40secs/sp 4. Scrape.
3. Add remaining ingredients.
4. Blitz sp5/30 seconds. Scrape and repeat. If mixture splits, add 1 TBLSPN extra flour.
5. Spread mixture into prepared pan.
Bake in preheated oven for 50-60 minutes or until cooked when tested.
Leave in the tin for 15 minutes before cooling on a rack. - 1. Add lemon to "Closed lid" .
2. Blitz sp 9/20 secs
3. Scrape and add remaining ingredients.
4. Cook 90C 7 mins/sp4
5. Transfer to a bowl and cover with greased cling wrap to stop a skin forming. - 1. Place thawed pastry sheet onto a tray and bake in a 200C oven for about 10 minutes..until golden and puffed. Leave oven on.
2. Cool slightly on tray, then split in half through the centre.
3. Return the 2 halves to the oven and bake a further 5 minutes.
4. Cool on tray. - 1. Cut cooled cake into 3 layers (see picture).
2. Spread 4 tablespoons custard evenly onto cut cake surface.
3. Spread a generous dollop of jam onto pastry sheet, and layer jam side up onto cake/custard layer.
4. Continue layering in this fashion until you get to the last layer of cake. - 1.Combine all ingredients in
"Closed lid" and blitz sp4/10seconds. Scrape and repeat. It should be a nice pouring consistency.
2. Pour over top cake layer allowing to run down side of the torte.
3. Decorate with a few Maraschino cherries if desired (optional) or a few fresh cherries.
4. Chill until ready to serve.
Store in the fridge.
Cake
Custard filling
Pastry
Assembly.
Icing
Tip
This torte takes time.
The cake can be made a day before and then assembled.
This recipe comes from my Mum's recipe collection and has been translated from the German by me.
Enjoy..!
And please rate 🙏
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
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.
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