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Ingredients
- Sponge Cake:
- 3 large eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Whipped Cream:
- 3 teaspoons (.25 ounces or 1 packet) unflavored gelatin
- 1/4 cup hot water
- 16 ounces/500ml heavy whipping cream (36% butterfat)
- 2 tablespoons confectioners' sugar
- 1 tablespoon cocoa powder
- Almond Filling:
- 2.65 ounces/75g butter
- 1 1/2 tablespoons honey
- 1 tablespoon milk
- 2.65 ounces/75g sugar
- 5.3 ounces/150g sliced almonds
- Caramel Filling:
- 7 ounces/200g (half of a 400g-can) masa krówkowa or make your own
- Ladyfinger Layer:
- 12 About 12 ladyfingers, breaking some if necessary to fit
- Garnish:
- Semisweet chocolate for chocolate-curl garnish
Details
Adapted from keyingredient.com
Preparation
Step 1
*To make your own masa krówkowa:*
Heat oven to 425 degrees. Empty the contents of 1 (14-ounce) can sweetened condensed milk into an ovenproof dish, sprinkle the top lightly with kosher salt and tightly cover the dish with foil. Create a water bath by placing the covered dish in a larger roasting or casserole dish and filling it with water until it reaches 3/4 of the way up the side of the covered dish. Bake for 60 to 90 minutes, checking every 30 minutes to make sure the water bath level is still 3/4 up the side of the dish, and adding more hot water, as needed. The filling is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness. Let cool to room temperature before using.
*To make the sponge cake:*
Lightly coat the bottom of an 8-inch spring form pan with cooking spray. Heat oven to 325 degrees. In a medium bowl, beat the eggs and 1/2 cup sugar until thickened, this can take 5 to 10 minutes (mine never got to Anna's instructions of "light and fluffy" even after 10 minutes, but it did thicken). In a small bowl, whisk together the 1/2 cup flour and baking powder. Fold flour-baking powder mixture into the egg-sugar mixture carefully so as not to deflate the volume. Pour into the prepared pan and bake for 20 minutes or until a toothpick tests clean. Start checking at 15 minutes. Remove from oven and let cool completely in the pan on a wire rack. When cool, unmold the cake and cover with plastic wrap until you're ready to assemble the torte. Wash the spring form pan and dry it well because you will use it to assemble the torte.
*To make the almond filling:*
While the cake is baking, in a small saucepan, combine 2.65 ounces/75g butter, 1 1/2 tablespoons honey, 1 tablespoon milk, and 2.65 ounces/75g sugar and heat over medium heat until all the ingredients are dissolved. Add the 5.3 ounces/150g sliced almonds and bring to a boil, stirring the entire time. Remove from the heat and let cool to room temperature, but not so cold that it won't spread.
*To make the stabilized whipped cream:*
Dissolve gelatin in 1/4 cup hot water. Meanwhile, in a medium bowl, beat the cream at high speed until it starts to thicken. Add the confectioners' sugar and beat to combine. Then, pour the warm (but not hot) gelatin in a thin stream down the side of the bowl into the cream and whip until combined. Divide the whipping cream in half and mix 1 tablespoon cocoa powder into one portion of cream. Set in refrigerator until ready to assemble the torte.
*To assemble:*
Line the bottom and sides of an 8-inch spring form pan with parchment paper. Place the sponge cake layer in the bottom of the pan. Spread with the caramel, then the crunchy almond filling, and the cocoa-flavored whipped cream. Place ladyfingers on top of cocoa whipped cream, breaking ladyfingers to fit, if necessary. Then spread with plain sweetened whipped cream and garnish with chocolate curls made with a vegetable peeler. Refrigerate at least 8 hours or overnight.
When ready to serve, remove the collar from the spring form pan. Place a large spatula between the torte and the parchment paper on the bottom of the torte and lift and transfer it to a serving plate. Remove the parchment paper from around the sides of the torte. While the torte is still cold, slice into serving pieces, wiping the knife after each cut. Place the slices on plates and serve at room temperature. Refrigerate any leftovers promptly.
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