After some looking I saw that most of the cookbooks were American cookbooks just translated into German, and that wasn't exactly what I wanted. Then I found Kleine Torten: Wochenend & Festtages. Which roughly translates to Small Tortes: Weekends and Holidays. The pictures and layout automatically caught my eye and five minutes later, I owned a copy.
The torte I chose is perfect for summer. It's light, fluffy, and a perfect dessert or snack!
Adapted and Translated from: Kleine Torten: Wochenend & Festtages, by: Jacquline Böttecher
For the Cake:
1/4 tsp. Vanilla
1/2 tsp. Baking Powder
Preheat the oven to 350 degrees F, and place parchment paper at the bottom of a 7 inch springform pan.
Separate eggs, and combine sugar and egg whites. Whip the whites until stiff peaks form, then fold in yolks and vanilla. In a separate bowl, combine flour, starch, and baking powder. Sprinkle the mixture over the eggs and fold completely.
Pour the mixture into the pan and bake for 23 minutes, or until skewer inserted into the center of the cake comes out clean. Remover from pan and cool on a wire rack.
For the Filling:
Zest and juice of 1 lemon
1 1/4 Tbs. Gelatin
4 Tbs. Water
200 g Cream
1/2 tsp. Vanilla
Wash the rhubarb and then cut into small chunks. Place the cut rhubarb, sugar, vanilla, lemon zest, and lemon juice in a large pan. Cover the pan and cook on low heat until the rhubarb is soft, about 20 to 30 minutes. Meanwhile put the water in a small dish, and sprinkle in the gelatin. Do not stir! Leave the gelatin to soak for 5 min.
Once the rhubarb is ready, pour 400ml of the rhubarb into a medium bowl. Stir in the gelatin until fully dissolved, then set aside to cool.
While the rhubarb mixture is setting and cooling, place the cream into another medium bowl, and whip until stiff peaks form. Once the rhubarb is fully cooled fold it into the cream.
2 Tbsp. Raspberry Jam (for brushing onto cake)
Sugar (to add to the cream)
Ladyfinger or wafer cookies (optional)
Take the finished cake and cut it into two different layers, and cut the top so that it is flat. (Great video on how to cut a cake here.)
Take the bottom layer of the finished cake and put it back into a clean 7 inch springform pan. Next, brush the raspberry jam onto the cake. Then, pour the finished filling on top of the cake, then place the next layer of cake on top of the filling. Place in the refrigerator for 4 hours.
After 4 hours, take the cake out of the fridge and remove the torte from the pan. Whip up the cream, then add sugar to taste. Frost the torte with the cream. Keep refrigerated, and serve within 4 days.
Place extra cream in a pastry bag to create any designs on the torte you might want.
Line the outside to the torte with the cookies/wafers.
So that's it! It might seem like a lot, but it didn't take me that long. Hope you all have a great week!
Until next time!