Snacks & baking
Torte
A cake with a shortcrust or sweet pastry base topped with buttercream, typical of Central European patisserie, especially Austrian and German. Dense and moist, it is enjoyed at the end of a meal or with afternoon coffee.
Ingredients
Ingredients
Pâte sablée
Crème au beurre
Spices & seasoning
Optional extras
Instructions
- Preheat the oven to 180 °C. Mix the flour, icing sugar and salt, then work in the cold butter cut into cubes until the mixture resembles coarse sand.
- Add the egg and gather the dough without overworking it. Press it into the bottom of a buttered springform tin, prick it and bake blind for 12 minutes.
- For the sponge, whisk the eggs and sugar over a lukewarm water bath until the mixture triples in volume, then gently fold in the flour.
- Pour the sponge over the shortcrust base and bake for 25 minutes until a skewer comes out dry. Let it cool completely.
- For the cream, beat the softened butter with the icing sugar and milk until smooth and light.
- Spread the jam over the cooled sponge, then cover with the buttercream. Smooth with a spatula and sprinkle with hazelnuts if you like.
Variations and tips
Chocolate version. Add 30 g of unsweetened cocoa to the buttercream for an intense chocolate flavour.
No-cook cream. The buttercream is made without cooking, ideal for a festive torte prepared on the day.
More ideas
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French
French
French
Limousin
Breton
French
French
Original Ecomely recipe.