Brombeer -Stracciatella TorteA fresh combination of Fruits n Chocolate. Will be finished in seconds.
Things needed :
Eggs - 4
Sugar - 250 gm
Oil - 200 ml
Milk - 200 ml
Grated Chocolate (schokolade raspel) - 100 gm + 50 gm seperated
All purpose flour - 300 gm
Backing powder - 1 packet
Blackberry - 500 gm
Whipping cream - 600 gm (schlagsahne)
Vanilla sugar - 2 packet
Smetana (Schmand) - 200 gm
Preparation method :
Grease a spring form (26 cm) and keep aside.Preheat oven to 180 degrees.
Beat egg with sugar until they form thick cream.
Add oil & milk . Mix.
Mix Chocolate raspel(100 gm), flour & backing powder in a seperate bowl. Add this to the mix in 2 or 3 batches.
Pour the cake batter into the spring form , level the top with a spatula. Bake for 45 min. or until it is done.
After cake is done, let it cool down completely. Then cut it horizontally into halves ( for making 2 layer).
You can cut n level the top surface if needed.
Keep aside 15 - 20 blackberry for decoration.
Whip 200 ml cream adding vanilla sugar until stiff. Then add smetana(Schmand) & blackberries into this and combine well with spatula.
Pour this berry mix over the bottom layer.
Place the top layer above this .
Whip the rest 400 gm cream adding vanilla sugar. Add the rest 50 gm Grated Chocolate into this and mix .
Apply this cream uniformly all over the torte.
Decorate with blackberry,blueberry & Ribes .
oh yum!! the frosting looks delectable!
ReplyDeleteThat cake looks amazing and original! I love it! Thanks for sharing your recipe :)
ReplyDeleteThanks Nags & Karine !
ReplyDeleteHai your work is fantastic God bless you ,I have a Q for you in germany I often experience difficuties whipping cream with those schlag sahne coz they are 30 % how do you get it done at ease to peak???????
ReplyDeleteHi Anony,
ReplyDeleteonly schlagsahne works for me, the one comes in bottle melts soo fast.
i usually refrigerate schlagsahne, so it will be cold when I work with it.I use a spatula to scrap down the sides. also when I whipp it i move my hand back-forth rund n so ..feeling funny i m explaining like a kid ;)
but it could help you mayb . try to do it uniform...thats all i kno now
u r motiv enough to succeed ...so all the best :)
Thank you so much ,iloved tolearn you are a mallu with those mathi fry, and parotta tale, i love your simplicity and love for cooking ,i love cooking and baking too,well this time at work place one of my colleagues were poiying onto a recipe and talking of schlag sahne so she said her tip was to add butter and whip the schlag sahne,,, as to increase the butter content and helps making a creamier peaky icing/frosting,,What would you have to say about this,and how will a sahnestiff work with schlagsahne,what is your opinion .
ReplyDeleteHi Anony,
ReplyDeletehaha anony is a nice name for u. ya sahnesteif is one powder , which also helps to prevent sahne from melting, i think its starch .
Butter is thick so it gives firmness , actually I hav once recipe Butter cream torte where we use mainly butter for frosting.
its tough to say wot is good becuz lots of recipes with both. why dont u pick 2 recipes and try on weekends. especially its almost winter now & naturally all r craving for sweet n fat
c u around , good night :)
Yaya anony is nice, some time I feel you calling me antony:)))))))))) Will try and let you know in person when its done so,Thank you tonnes,Love you ,Take care.
ReplyDeleteCheers Sis,
Anonyyyyyyyyyyyyyyyyyyy