Almond and fresh fruit torte
Poh
Masterchef Australian host & global Almonds ambassador
Ingredients
Torte base
- 6 large egg whites, at room temperature
- 1⅓ cups (300g) caster sugar
- 1½ cups (165g) almond meal
- 1 teaspoon red wine vinegar
- 2 cups (500ml) cream
- ½ cup (40g) icing sugar
- 1 teaspoon vanilla bean paste OR natural vanilla extract
Filling
- 3 bananas, sliced into 5mm thick pieces
- 2 punnets strawberries, sliced into 5mm thick pieces
- 3 kiwifruit, peeled, halved, sliced into 5mm thick pieces
I usually fill the layers with a mixture of kiwi, banana and strawberries for a nice variety of colours, acidity and textures but just one type of fruit can also be terrific. Note: The fruit needs to be sliced before the ganache is made
Ganache
- 100ml cream
- 100g dark chocolate, chopped
Method
Special Equipment: electric cake mixer
Preheat the oven to 140°C or 130°C fan-forced. Line 3 baking trays with baking paper and draw a 20cm diameter circle on each sheet. Set aside.
To make the torte base, beat the egg whites in a large clean mixing bowl (preferably stainless steel or glass) with an electric cake mixer until soft peaks form. Keep beating, gradually adding 1 tablespoon of the caster sugar at a time. Beat until all the sugar is incorporated and you have a meringue with stiff peaks. Sprinkle with the almond meal and vinegar and gently fold into the meringue. Divide into 3 batches and spread evenly onto the trays using the drawn circles as a guide. Bake for 1 hour if you are using 2 levels of your oven, swap the trays at halfway time) then switch the heat off and leave in the oven to cool completely – overnight is best. You may prep these up to a few days before and store in an airtight container.
In a medium bowl combine the cream, icing sugar and vanilla and whip until stiff peaks form. Refrigerate until required.
To make the ganache, heat the cream in a small saucepan over medium heat until bubbles begin to appear. Remove from the heat, add the chocolate and stir until all the chocolate is melted and the mixture is smooth. Be careful not to overboil the cream as it will separate and give you a lumpy ganache. Allow ganache to rest for
1-2 minutes then fill a small icing bag with a 2mm nozzle.
Begin to assemble the torte by placing one of the torte bases onto a plate or cake stand. Spread one-third of the cream on and then fan out different types of the sliced fruit so the colour is nicely distributed. Zig zag one-third of the ganache over the first layer of cream and fruit. Repeat the process with another layer of the torte base, cream, fruit and ganache on the second and top layer. You may chill the torte for a short while but it is best to assemble it shortly before serving.
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