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Noti's torte recipe (grillazs torta)

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Rating:

4/ 5 stars 4 Votes
  • Cuisine: Hungarian
  • Serves 10

You will need a 21cm x 31cm slab pan. Use breadcrumbs from 3-day-old bread, not the dried variety, or the cake will be gritty.

Ingredients

120g (¾ cup) whole almonds, chopped
465g caster sugar
1 tbs potato or cornflour
25g (¼ cup) dark cocoa powder
1½ tsp baking powder
1 tbs instant coffee granules
200g ground almonds
25g (⅓ cup) stale breadcrumbs
10 eggs, separated

Cream icing
600ml thickened cream
75g (1/3 cup) caster sugar
1 tbs dark cocoa powder
1 tbs instant coffee granules
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Preparation

To make icing, using an electric mixer, whisk cream to soft peaks. Add remaining ingredients and whisk until combined. Refrigerate.

To make praline, place almonds on a lined oven tray. Place 165g sugar in a small pan over medium heat. Cover and cook, shaking pan occasionally, for 6 minutes or until golden. Pour over almonds and set aside until hard. Break into pieces and process in a food processor until coarsely ground. Set aside.

Preheat oven to 150°C. Grease and line the base and sides of a 21cm x 31cm slab pan. Sift flour, cocoa and baking powder into a bowl. Stir in coffee, ground almonds and breadcrumbs. Using an electric mixer, whisk egg yolks in a large bowl with remaining 300g sugar for 5 minutes or until pale and fluffy. Fold in almond mixture. Whisk egg whites to soft peaks. Working in 3 batches, fold egg whites into cake mixture. Pour into prepared pan. Bake for 1 hour and 10 minutes or until a skewer inserted into centre comes out clean.

To assemble cake, cut cake horizontally into 3 layers. Place 1 layer on a platter, spread with one-third of the icing, then scatter with one-third of the praline. Repeat twice more with remaining cake, icing and praline. Serve.

DRINK St Stephan’s Crown Tokaji Aszú (500ml, $32)

As seen in Feast magazine, Issue 9, pg56.

Photography by Alan Benson.

If you enjoyed this Noti's torte recipe (grillazs torta) then browse more Hungarian recipes, dessert recipes, cake recipes, baking recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
03 Feb 2013 04:12 AEST
Fran
Tottenham
stability
impressed with this cake however found I needed to use two layers - 3 layers tended to "slide" - Not sure what I was doing wrong ( should I have whipped the cream in the icing longer or "set" it in the fridge?) however 2 layers gave the cake the stability required.
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