For this week I made a Palomo Torte; a European cake that is made with fruit and nut joconde, pistacio dacquoise and layered with Mascarpone cream mousse. Below is the recipe for this torte. I know it seemed like a lot but the finished torte was just delish! Promise! :)
Torte Components:
29 oz strawberry- raspberry gelée
1 Fruit and Nut Joconde, fully baked (1 half sheet)
34 2/3 oz Pistachio dacquoise
5 lb Mascarpone cream mousse
1 Almond biscuit (1 half sheet)
7 .5 fl oz Simple syrup
2.5 fl oz Strawberry liqueur
2 oz Strawberry purée
Tart glaze, as needed (flavored with strawberry purée)
1 Fruit and Nut Joconde, fully baked (1 half sheet)
34 2/3 oz Pistachio dacquoise
5 lb Mascarpone cream mousse
1 Almond biscuit (1 half sheet)
7 .5 fl oz Simple syrup
2.5 fl oz Strawberry liqueur
2 oz Strawberry purée
Tart glaze, as needed (flavored with strawberry purée)
Procedure:
1. Prepare the strawberry gelée and pour it into 4 silicone molds or pie tins, slightly smaller than the 7-inch torte rings being used. Freeze until needed.
2. Lightly oil and sugar four 7-inch torte rings. Place on a paper-lined sheet pan.
3. Cut the joconde into 2-inch wide strips the length of the sheet pan. Fit the strips tightly into the rings. Place the dacquoise in the bottom of each ring.
4. Spread a small amount of the Mascarpone cream mousse into a thin layer on the dacquoise.
5. Cut the Almond Biscuit into four 7-inch rounds and place on the cream.
6. Combine the simple syrup, strawberry liqueur and purée. Moisten the cake with the strawberry syrup. Cover with a small amount of cream.
7. Unmold the frozen Strawberry gelée by simply pressing it out of the silicone molds, or by briefly placing the pie tins on a heat source, until the disks comes free. Place the coulis in each ring.
8. Cover with the remaining Mascarpone cream mousse and level to the rim of the ring.
9. Freeze until well chilled, approximately 2 hours.
10. Coat the surface of the tortes with strawberry glaze. Chill until firm then remove the rings. Place the tortes on cake boards. Garnish with chocolate decorations, fresh strawberries and pistachios.
2. Lightly oil and sugar four 7-inch torte rings. Place on a paper-lined sheet pan.
3. Cut the joconde into 2-inch wide strips the length of the sheet pan. Fit the strips tightly into the rings. Place the dacquoise in the bottom of each ring.
4. Spread a small amount of the Mascarpone cream mousse into a thin layer on the dacquoise.
5. Cut the Almond Biscuit into four 7-inch rounds and place on the cream.
6. Combine the simple syrup, strawberry liqueur and purée. Moisten the cake with the strawberry syrup. Cover with a small amount of cream.
7. Unmold the frozen Strawberry gelée by simply pressing it out of the silicone molds, or by briefly placing the pie tins on a heat source, until the disks comes free. Place the coulis in each ring.
8. Cover with the remaining Mascarpone cream mousse and level to the rim of the ring.
9. Freeze until well chilled, approximately 2 hours.
10. Coat the surface of the tortes with strawberry glaze. Chill until firm then remove the rings. Place the tortes on cake boards. Garnish with chocolate decorations, fresh strawberries and pistachios.
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| i just took this one out from the freezer. |
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| a slice of my palomo torte. |
