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Date Posted: 06:01:45 10/24/02 Thu
Author: S
Subject: Torten layered cake

Experienced bakers will be surprised by the ingredients in this cake
-- there's no butter or milk.

The simple recipe is nothing more than equal amounts of cornstarch
and self-rising flour folded into well-beaten eggs, flavoring and
sugar.

When baked,the cake has a spongy texture that easily soaks up the
liqueur without becoming too mushy.Fruit and liqueur combinations
should depend on your imagination,but to help you start things out,
here are a few suggestions:cherries with brandy;peaches with
amaretto;blueberries with white creme de cacao;and chocolate
ganache with Irish Cream whiskey.

Cake:

4 eggs
1 1/2 cups sugar
2 tablespoons lemon juice
3/4 cup self-rising flour
3/4 cup cornstarch
3 tablespoons Dutch baking cocoa (optional,for chocolate cake)

Filling:

2 15-ounce cans fruit of your choice,drained with liquid reserved
1/4 cup sugar
1 tablespoon cornstarch
Approximately 1/2 cup liqueur of your choice(appropriate varieties
include Irish Cream whiskey,fruit-flavored liqueurs,brandy or rum)
1/4 cup to 1/3 cup apricot preserves (or flavor of your choice)

Topping:

3 cups heavy whipping cream
3 tablespoons powdered sugar
Maraschino cherries,with stems

Make the cake:Preheat oven to 340 degrees(if you do not have a
digital display on your oven,approximate or just use 350 degrees).
Lightly grease a 9-inch springform pan.Line the bottom with
parchment paper that has been cut to fit, and grease again.

Beat eggs until they are foamy.Slowly add 1 1/2 cups sugar; beat
until sugar is thoroughly combined and mixture is pale yellow.Pour
in lemon juice,but don't mix.

Sift flour and cornstarch over eggs;gently fold into egg mixture,
incorporating lemon juice as you do.Spoon into springform pan and
bake 35 minutes,or until slightly brown and puffy -- test with a
toothpick all the way through to make sure cake is baked; the
toothpick should have a few crumbs attached.The finished layer will
be approximately 1 1/2 inches high.

Remove from pan and cool on wire rack.(Cake may be wrapped well and
frozen at this point).

When cool,divide into 3 1/2-inch-thick layers,cutting horizontally
and removing the top layer first.

Make the filling:Place 1 cup reserved liquid from fruit in a
saucepan with cornstarch and 1/4 cup sugar.Stir to combine evenly
and make sure all the lumps are out of the cornstarch. Bring to a
boil and cook,stirring constantly,for 1 minute.Remove from heat
and allow to cool.

Make the topping:Beat together heavy whipping cream and powdered
sugar.Set aside.

Assemble the dessert:Place bottom cake layer on a plate. Sprinkle
with liqueur or liquor of your choice.Using a pastry bag and a large
star tip, pipe a puffy,wavy line around the top edge of the cake
layer.(If you want to be fancy,pipe shells or stars).In the center
of this circle of whipped cream,spread a few spoonfuls of fruit and
a few spoonfuls of fruit glaze,being careful not to melt the whipped
cream.Add a puff of whipped cream in the center,to help support the
cake.

Place second layer on top of the first.Spread with apricot
preserves.Pipe another line,or decoration,around the edge of the
cake layer.Fill the center with a puff of whipped cream.

Top with third cake layer.Sprinkle more liqueur onto layer. Pipe
another whipped cream edge around the top.Spoon remaining fruit and
glaze(you may not need to use all the glaze)into the middle.

Optional step:Frost sides of cake with whipped cream.

Variation:Make a chocolate torten:Place bottom layer on a plate.
Sprinkle with liqueur of your choice.Spread with chocolate ganache
(see recipe above).Using a pastry bag and large star tip, pipe a
thick,wavy line of whipped cream,or a series of shells or stars
around the layer's edge.Pipe a puff of whipped cream in the middle.

Place second layer atop first.Spread with apricot preserves.Pipe
whipped cream edge around layer.Pipe a puff of whipped cream in the
middle.

Top with third layer.Sprinkle with liqueur.Cover with ganache (if
you wish,frost entire cake with ganache).Pipe decorative puffs of
whipped cream around top.Sprinkle with chopped chocolate. Top with
maraschino cherries.

Variation:Make a combined cake:Spread bottom and top layers with
both chocolate ganache(recipe above)and fruit;cherries are a good
choice for this cake.

Serves 12.

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