Swedish Torte Divine

The torte began its long life as an Italian torta meaning “a round cake or bread.” Also, the word torte means cake in German but the real flair the torte offers is a kind of European exotica in after-dinner culinary pleasure.

At first, both cake and torte appear to be quite similar, however, it is when you sink your fork into this beauty and take your first bite that there is indeed, a startling difference between the two. One is light and airy, while the other is quite heavy. That’s because one is made using flour with various icing flavors, while the other provides a very rich and intensely zingy culinary experience and can have a real kick to it. Both play a game of tug-of-war on your pallet and vex your mind until it is begging for ever more of this fine dessert classic.

Ingredients

½ cup butter
1 cup sugar
4 egg yolks
1 cup flour
½ cup potato starch flour
1 tsp baking powder
¼ tsp salt
1 tsp vanilla
1 tsp milk
Breadcrumbs

Vanilla Custard

1 cup heavy cream
4 egg yolks
3 tablespoons potato starch flour or 2 tablespoons cornstarch
2 tablespoons sugar
4 teaspoons vanilla sugar or 2 teaspoons vanilla extract

Assembly

200-gram raspberry jam (high quality)
2 cups (480ml) heavy whipped cream
10 ounces (300g) marzipan
Green, yellow, and red food coloring
Powdered sugar for dusting
Purchase marzipan rose and leaves for garnish or extra marzipan and red food coloring to make your own

Preparation

Preheat the oven to 350°F (175°C)
Butter a 2-liter round baking pan
Toss in plenty of breadcrumbs to cover the bottom and sides of the pan and shake them around to ensure all surfaces are covered
Place the eggs and sugar in the mixing bowl and beat on high speed until light-colored and fluffy
Blend the baking powder and the flour together, and carefully fold them into the egg and sugar to the mixture until its thoroughly blended
Pour the batter into the prepared baking pan and bake in the lower portion of the oven, for about 40 minutes or until golden and a toothpick comes out clean
Let the cake cool slightly in the pan, before turning it out onto a rack to cool completely