Capuchin Torte
This torte recipe for advanced bakers calls for skill and familiarity with baking. Its name comes from the wedge shape of the torte base, which is reminiscent of the garb of the order of Capuchin monks.
Ingredients
Ingredients for 1 Torte (10in (26 cm) diameter)
- Basic nut batter
- 1 cup less 3 tbsp 100 g Raspberry marmalade
- 3 tbsp 4 cl Raspberry liqueur
- 9 oz 250 g Raspberries
- For the Chocolate Cream
- 1⅔ cups 400 ml Heavy cream
- 3 Egg yolks
- 5 oz 150 g Milk couverture chocolate
- 2.5 oz 70 g Dark couverture chocolate
- 1 Sheet gelatin
- ¼ cup 6 cl Raspberry liqueur
- For the Bavarian Cream
- 3 Egg yolks
- ⅓ cup 70 g Granulated sugar
- 1 Vanilla bean
- 4 tsp 2 cl Raspberry liqueur
- 2 Sheets gelatin
- 1¼ cups 300 ml Whipped cream
- For the Chocolate Glaze
- 3.5 oz 100 g Dark couverture chocolate
- 7 tbsp 100 ml Heavy cream
- For the chocolate glaze boil the heavy cream briefly and melt the chopped chocolate in it. Let cool somewhat and glaze the torte.
Instructions
- Prepare the chocolate cream on the day before.
- Mix the cream and egg yolks.
- Mix in a double boiler until it reaches 158 °F (70 °C) and the mixture has thickened slightly.
- Add cold water to the gelatin, remove excess water, and dissolve in the warm cream.
- Chop up the chocolate and melt in the cream.
- Mix with an immersion blender for 5 minutes, then chill for 24 hours.
- On the next day, prepare the nut batter according to the recipe, bake a torte, and cut it horizontally three times.
- Brush one torte base with raspberry marmalade.
- Set another torte layer on top and saturate with raspberry liqueur.
- Mix the cooled cream with raspberry liqueur and whip like whipped cream.
- Place a third of the cream in the middle of the torte and spread half the raspberries on top.
- With the two remaining torte layers, cut a wedge shape, so that the torte can be rolled into a cylinder without it overlapping.
- Set the third torte base on top.
- Spread another third of the cream and the rest of the raspberries on the torte.
- Roll the fourth layer into a cone as well and set on top.
- Make sure that the lower cone is a little flatter than the upper one, so that a pretty dome is created.
- Smooth the rest of the cream on top and chill for 1 hour.
- For the Bavarian cream, beat egg yolks with granulated sugar and the pulp of the vanilla bean in a double boiler until creamy.
- Add water to the gelatin, remove excess, dissolve in warmed raspberry liqueur, and stir into the cream.
- Let cool somewhat and then fold in the whipped cream.
- Let set for half an hour in the refrigerator.
- Smooth the Bavarian cream on the Capuchin torte, creating a pretty dome.
- Chill for another 2 hours.
Notes / Tips / Wine Advice:
If your freezer is large enough, it is best to freeze the cake for 10 minutes before glazing it. This way glazing will be no problem.