ケーキピア　レシピ

TORTE PAYSANNE

Easy Country-Style Torte

December 26, 2007

Swiss style torte with a crispy chocolate cookie bottom. To make a light plain batter for the top layer, beat egg yolks and egg whites separately until stiff. After baking, brush with syrup and glaze with marmalade.

●Preparation Tip

●Chocolate Batter
Photo #1 Photo #2	Sift together flour, almond powder, cocoa powder and sugar. Place chilled butter in a bowl. Fold in the sifted dry ingredients and mix with your hands. When partially blended, rub the dough between the palms of your hands and make it crumbly. (Photo #1) Place the crumb dough on the bottom of a pan, to a depth of 1cm. Lightly press the dough with the palm of your hand. (Photo #2) Bake in a preheated oven at 180 °C (365 °F) for 10 to 15 minutes until light brown.
●Plain Batter
Photo #1 Photo #2 Photo #3 Photo #4	Separate eggs. In a bowl, beat the egg yolks and half of the sugar (45g) until creamy. (Photo #1) In a bowl, beat the egg whites and the rest of the sugar (45g) until stiff. (Photo #2) Melt butter over low heat or by double boiling. Stir in the meringue (#2) and the sifted dry ingredients to the egg yolk mixture (#1), in that order, and mix lightly. Pour in the melted butter and stir carefully so as not to break the meringue foam. (Photo #3) Over the baked chocolate bottom, fill the round pan with the batter 4/5 full. (Photo #4) Bake in a preheated oven at 180 °C (365 °F) for about 40 minutes.
●Finish
Photo #1 Photo #2	Mix sugar syrup and cherry liqueur. While the cake is still hot, brush with the syrup (#1) generously. (Photo #1) Glaze the surface with marmalade. (Photo #2)