Blueberry Cream Torte
|All-purpose flour||160 Gram (1 Cup)|
|Butter||6 Tablespoon, cut into small pieces (80 Gram)|
|Sugar||3 Tablespoon (40 Gram)|
|Ice water||2 Tablespoon|
|Blueberries||1 Pound (500 Gram)|
|Orange flavored liqueur||2 Tablespoon|
|Unflavored gelatin||1⁄2 Ounce (Two 0.25 Ounce Envelope)|
|Water||50 Milliliter (1/4 Cup)|
|Whipping cream||450 Milliliter (2 Cup)|
|Powdered sugar||50 Gram, sifted (1/2 Cup)|
|Red currant jelly||250 Gram (3/4 Cup)|
|Toasted sliced almonds||100 Gram (1 Cup)|
To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in sugar, egg yolk and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 425°F (220°C).
On a floured surface, roll out dough to cover bottom of an 8- or 9-inch (20- or 23-cm) spring-form cake pan.
Place dough in pan; pierce all over with a fork.
Bake 15 minutes or until golden.
Cool on a rack.
To make topping, wash and dry blueberries.
Put into a medium bowl and sprinkle with liqueur; cover and let stand 30 minutes.
Dissolve gelatin in water over low heat.
Remove from heat; cool slightly.
Whip cream with powdered sugar in a medium bowl until stiff.
Fold in cooled gelatin and three-fourths of the blueberries.
Return cooled pastry round to cake pan.
Arrange blueberry mixture evenly on top of pastry.
Cover with remaining blueberries.
Warm red currant jelly and pour over fruit.
Refrigerate until set.
Remove cake from pan.
Sprinkle sides with almonds.