Episode 147 - Raspberry Bavarian Torte - 7-22-14 - The Aubergine Chef HD

Here's a chilled torte to get you through the hot summer. This was a fun cake we made in school and the rich flavorful bavarian cream was welcome nostalgia for me. There are lots of ways to switch up the flavors of this torte - primarily by using a different puree. Remember that tropical purees need to be boiled first as they contain an enzyme that breaks down gelatin. I hope you enjoy!

Ingredients

For decorating paste
Powdered sugar 4 Ounce
Unsalted butter 4 Ounce
Egg whites 4 Ounce (at room temperature)
All purpoase flour 4 Ounce
Red food coloring 2 Drop
For cake
Vinegar 1/2 Tablespoon
Egg white 4 1/2 Ounce (5 Standard)
Powdered sugar 7 Ounce (Divided)
Egg yolks 4 1/2 Ounce (6 Standard)
Vegetable oil 1 3/4 Ounce
All purpose flour 5 Ounce
Baking powder 1/8 Ounce
Water 3/4 Ounce
Vanilla extract 1/4 Ounce
For bavarian cream
Whipping cream 9 3/4 Ounce , whipped
Water 1 1/2 Ounce
Granulated gelatine 3/8 Ounce
Egg yolk 4
Granulated sugar 2 1/2 Ounce (Divided)
Whole milk 5 Ounce
Raspberry puree 5 Ounce
For glaze
Raspberry puree 3 Ounce
Water 2 Ounce
Gelatine 1/8 Ounce

Directions

GETTING READY

1. Preheat the oven to 350 F.

MAKING

For decorating paste

2. In a mixer take powdered sugar, egg whites and butter. Mix it all well. Drop in all purpose flour gradually. Beat it all together until it forms a smooth paste.

3. Divide the paste in two halves. To one portion, add in red color and mix it well. Let both the colored and uncolored paste rest for half an hour at room temperature.

4. Spread the red paste as thin as possible on a silicon mat.

5. Create ribbons as seen in the video.

6. Freeze the paste for an hour. Layer it with the uncolored paste and spread it evenly. Bake the paste for about 7 minutes at 325 to 400 F. Cool it down completely.

7. Place a parchment paper over the decorating paste and flip it over the sheet pan. Cut the edges off and the cut the decorating paste into 2 inch strips.

For Vanilla chiffon cake

8. Coat the bowl of stand mixer with vinegar.

9. Whip together egg whites with 3 1/2 Ounce granulated sugar, until it forms soft peaks. Set it aside.

10. In another mixing bowl, take egg yolk and beat it with granulated sugar (do not let granulated sugar sit in egg yolk for long without mixing) until everything comes together and the mixture when dropped back keep its ribbons form for about 7 seconds before merging with the rest of the batter.

11. While the mixer is on, try adding vegetable oil from the sides of the mixer and whip until everything comes together well.

12. Meanwhile mix all purpose flour and baking powder to make a dry mix in a separate bowl. In another ramekin mix vanilla extract with water and to make a liquid mix, set it aside.

13. Drop half the amount of dry ingredients to the yolk in stand mixer, whip it together. Pour half the amount of liquid mix and beat everything well.

14. Repeat the same to incorporate the remaining dry mix and the remaining liquid mix. Fold everything to make a good paste.

15. Gradually fold in beaten egg whites in three batches to the yolk and flour paste to prepare a light batter.

16. Drop this batter to a greased and parchment paper lined cake tin. Bake the cake for about 40 to 45 minutes or until the cake tests done.

For Raspberry bavarian cream

17. Add gelatine to water and let it hydrate. Heat it briefly so that everything gets well dissolved. Keep it aside.

18. Whisk egg yolks with 1 1/4 ounces of granulated sugar. Set it aside.

19. Also boil milk with the remaining sugar.

20. Gradually drizzle milk to the egg yolks and continue stirring. Place the yolk and milk back to the stove and cook until the creme anglaise coats the back of the spoon or reaches a temperature of 108 F (Do not let it scramble).

21. Cool the creme anglaise in ice to stop coking and when its cool enough, add the raspberry puree and mix everything well. Strain it through a sieve. Strain the melted gelatin to this and mix to incorporate everything well.

22. Place the creme anglaise back on ice and continue to cool it further for a bit more. Fold in the whipped cream in 3 to 4 batches and set this cream aside.

FINALISING

23. Slice off the top and bottom and slice the cake in 3 parts.

24. Take a springiform pan (or a prepared pan with slideable bottoms), place a layer of cake at the base. Line the sides of the pan with the decorating paste (as seen in the video).

25. Pipe the bavarian cream carfully into the space between the cake and the decorating paste ring. Then scoop large dollops of cream over the cake. Level it with a spatuala.

26. Gently place the other cake layer over the cream. Press it down so that cream comes upto occupy the space between decorating paste and cake.

27. Pour the remaining cream on top and layer it. Freeze the cake for about 8 hours or overnight.

28. Prepare the glaze by warming water with gelatin and mixing it with the raspberry puree. Pour the glaze over the cake and spread it evenly. Let it set for 30 to 40 minutes ate room temperature.

29. Gently slide the cake out. Use blow torch to loosen the side, if you face a lot of resistance.

SERVING

30. Slice and serve the torte. Enjoy!

Tip-

You could boost the flavors of the torte by soaking the cake layers in flavored simple syrup and then putting a layer of jam on top.

Recipe Summary

Difficulty Level: Medium
Servings: 8

Nutrition Facts

Serving size

Calories 665Calories from Fat 327

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol

Sodium 113 mg4.71%

Total Carbohydrates 68 g22.7%

Dietary Fiber 1 g4%

Sugars 41 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet