Apricot torte - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
serves 8-10
| 3 |
med. |
eggs |
| 110 |
g |
golden caster sugar |
| 50 |
g |
ground almonds |
| 25 |
g |
cornflour |
| 2-3 |
drops |
almond extract |
| 800 |
g |
apricot halves in juice, drained |
| 1 |
tbsp |
brandy |
filling:
| 11 |
g |
sachet gelatine (vegetarian can be used) |
| 50 |
g |
golden caster sugar |
| 2 |
med. |
egg whites |
| 300 |
ml |
double cream |
|
|
icing sugar to dust |
|
|
Please note this recipe contains nuts
|
| 1. |
Line a 23 cm (9 ") spring clip baking tin with baking parchment. |
| |
| 2. |
Place the eggs and sugar in a large bowl over a pan of hot water. Whisk the mixture until thick
enough to leave a ribbon trail when the whisk is lifted out. Fold in the ground almonds, cornflour
and almond extract with 2 tbsp of hot water.
|
| |
| 3. |
Pour into the prepared tim and bake for 20 - 25 minutes or until sponge bounces back when lightly
touched in the centre. Leave to cool and then remove from the tin.
|
| |
| 4. |
Line a 20 cm (8 ") spring clip baking tin with clear film. Then using the base of the tin as a
guide, trim the sponge to fit the tin. Cut the sponge in half horizontally and place one half in
the base of the tin. Arrange enough apricots over the sponge to cover it, sprinkle over the brandy
and set aside.
|
| |
| 5. |
Now make the filling. In a small bowl sprinkle the gelatine over 3 tbsp cold water and leave
until spongy, then stand the bowl in a pan of hot water and stir until dissolved. If you are
using vegetarian gelatine then follow the packets instructions. Leave to cool.
|
| |
| 6. |
Place remaining apricots in a food processor with the caster sugar and blend until smooth.
Transfer to a bowl. Whisk the egg whites and cream in a separate bowl until just stiff.
Working quickly stir the cold gelatine into the puréed apricots, then fold in the cream and
egg whites. Pour the mixture into the tin over the apricot halves, and chill for 1 hour.
|
| |
| 7. |
Place the second sponge on top and chill for a further 2 hours. |
| |
| 8. |
Remove from the tin carefully, as it will be quite fragile, dust with icing sugar and serve.
|
| |
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