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Apricot Torte

Name: Apricot Torte
Total time: 2 h 30 min
Yield: 8
Cuisine: French
Ingredients: 3 medium free range eggs; 50g ground almonds; 110g golden caster sugar; 25g cornflour; 2-3 drops almond extract; 1 tbsp brandy; 800g apricot halves in juice, drained; Filling:; 50g golden caster sugar; 11g sachet vegetarian gelatine/agar flakes; 2 medium free range egg whites; 300ml double cream; Icing sugar to dust

A very impressive torte to serve with afternoon tea. Wheat and gluten free.

Customer Rating:
4.5

(2 votes)

Posted by: Rhona
On: 03/02/2009

Cuisine

French

Time

> 2 hrs

Skill Level

Confident

Serves

Courses etc.

Desserts

You will need

Ingredient	Add
3 medium free range eggs	Available only in our Edinburgh shops	More products
50g ground almonds		More products
110g golden caster sugar		More products
25g cornflour		More products
2-3 drops almond extract		More products
1 tbsp brandy
800g apricot halves in juice, drained
Filling:
50g golden caster sugar
11g sachet vegetarian gelatine/agar flakes		More products
2 medium free range egg whites
300ml double cream	Awaiting stock	More products
Icing sugar to dust		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Line a 23cm spring clip baking tray with parchment paper.
Place the eggs and sugar in a large bowl over a pan of hot water.
Whisk the mixture until thick enough to leave a ribbon trail when the whisk is lifted out.
Fold in the ground almonds, cornflour and almond extract with 2 tbsp hot water.
Pour into the prepared tin and bake for 20-25 mins or until sponge bounces back when lightly touched in the centre.
Leave to cool and then remove from the tin.
Line a 20cm spring clip baking tin with clear film.
Then using the base of the tin as a guide, trim the sponge to fit the tin.
Cut the sponge in half horizontally and place one half in the base of the tin.
Arrange enough apricots over the sponge to cover it, sprinkle over the brandy and set aside.
Now make the filling.
In a small bowl sprinkle the gelatine over 3 tbsp cold water and leave until spongy, or as per box instructions if using vegetable gelatine.
Leave to cool.
Place the remaining apricots in a food processor with the caster sugar and blend until smooth.
Transfer to a bowl.
Whisk the egg whites and cream in a separate bowl until just stiff.
Working quickly stir the cold gelatine into the pureed apricots, then fold in the cream and egg whites.
Pour the mixture into the tin over the apricot halves and chill for 1 hour.
Place the second sponge on top and chill for a furher 2 hours.
Remove from the tin carefully, as it will be quite fragile, dust with icing sugar and serve.