Loganberry Torte
|
4 stars -
2 reviews
preparation time: 25 minutes cooking time: 45 minutes difficulty: Easy serves: 4 oven: 180°C |
Ingredients
- 4 eggs, separated
- 100g (4oz) caster sugar
- 25g (1oz) cocoa powder
- 50g (2oz) fresh white breadcrumbs
- 100g (4oz) ground almonds
- 60ml (4 tbsp) loganberry jam
- 150ml (¼ pint) double cream, whipped
- Fresh loganberries or raspberries
- Cocoa powder to dust
- Grease and line a 20cm (8") round cake tin.
- Beat the egg yolks and sugar until thick and fluffy.
- Sieve the cocoa powder into the breadcrumbs.
- Fold into the egg yolks.
- Whisk the egg whites in a large, dry bowl until they are fluffy and stiff.
- Fold half the egg whites into the cake mixture taking care not to deflate the meringue.
- Fold in the almonds followed by the remaining egg whites.
- Put the mixture into the prepared cake tin.
- Bake in the oven for 45 minutes.
- Cool in the tin for a few minutes, and then turn onto a wire rack to cool.
- Split the cake in half horizontally.
- Spread one layer of the cake with the jam, and then with half the whipped cream.
- Pipe the remaining cream on the top of the cake and garnish with loganberries, or raspberries.
- Dust the cake with cocoa powder.