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A Delicious and Original Blackberry Torte Recipe

Updated on December 2, 2013

Ready to slice

Source
Ready to taste
Ready to taste
Melting the chocolate
Melting the chocolate
The melted chocolate
The melted chocolate
Blackberries for the top soaking in the brandy/water liquid
Blackberries for the top soaking in the brandy/water liquid
One of the baked layers
One of the baked layers

Blackberry Torte Instructions

  • Prepare 3-9" round heavy duty layer cake pans: spray each pan lightly with Pam, line bottom of each with appropriately sized circles of parchment paper, either flour lightly or spray the parchment paper lightly with Pam.
  • Preheat the oven to 350 degrees

_____________________________

  • Before making the feather cake recipe, melt 8 ounces of semi-sweet baking chocolate and 2-1/2 ounces of unsweetened baking chocolate in double boiler top or melt in the microwave This should be melted and cooled before adding to the cake batter.
  • Soak 12-16 blackberries in 3 tablespoons blackberry brandy, to which 2 tablespoons of water has been added. We used 12 blackberries as we planned to cut the cake into 12 slices. Should smaller slices be desired, use 16 evenly spaced blackberries. Do not discard the soaking liquid as it will be added to the whipped cream mixture.


Feather cake recipe

  • Cream together:

1-1/2 cups thick sour cream (we used the cultured variety from the supermarket, Daisy actually but not the low fat)

1-1/2 cups sugar

  • Add: two eggs
  • Add: the melted chocolate
  • Add: dry ingredients that have been sifted or whisked together

1-1/2 teaspoons salt

3 cups regular flour

1-1/2 teaspoons baking powder

  • Add: add 1-1/2 teaspoons baking soda mixed in a little hot water (2 tablespoons)
  • When well mixed: add 1-1/2 teaspoons vanilla

Bake the layers for 30 minutes in the 350 degree oven. Do not over bake.

Preparing the layers: After cooling the layers on racks, slice off the domed top of each layer.


The whipped cream filling and frosting

Whip one pint of whipping cream until stiff. Add 1/3 cup brandy ... use the liquid from the berry soak and additional brandy to make the 1/3 cup. Add 6 tablespoons of powdered sugar and mix well. Note: Keep the whipped cream in the refrigerator as it tends to soften when at room temperature. Also, have the spreading utensils cold from the freezer for best results.

Preparing the bottom layer with filling
Preparing the bottom layer with filling
Adding plain berries to the bottom layer among the filling
Adding plain berries to the bottom layer among the filling
Place brandied berries near the top layer's edge
Place brandied berries near the top layer's edge
Finished torte, ready to slice
Finished torte, ready to slice

Assembling the torte and applying the whipped cream

Cut off a small corner of a quart-sized Ziploc bag and insert a tip of your choice. We used one that provided a rippled rope (No. 24). Fill bag with whipped cream mixture. Remember to keep chilled until ready to use.

Place a prepared layer (with dome cut off) on a decorative cake plate. Decorate the top as shown in the picture with desired amount of the whipped cream mixture (top picture at right) and place some 'unbrandied' berries on top (2nd picture at right).

Add another layer to the first and use spatula to cover with some of the whipped cream mixture.

Add the third layer and, again, use a spatula to cover the sides and top. Place berries near the edge, spacing them evenly. When cutting the cake, slice between each berry. If there is leftover whipped cream, use to further decorate between the berries.

Sprinkle 1/2 cup shaved semi-sweet baking chocolate in the center of the torte's top.

Additional information and suggestions

  • Keep the torte refrigerated
  • The feather cake recipe makes a delicious dessert and it is a stable cake, making it easy to work with
  • Rather than blackberries, dark cherries with kirsch makes an excellent torte ... also raspberries or strawberries ... just experiment with your favorite fruit and brandy flavors that go with the fruit
  • Make the torte when the desired fruit is in season
  • Can be served anytime of the year, for any occasion
  • Read through the recipe carefully before starting ... it is not a difficult dessert to make

Enjoy!!!

Comments

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    • pstraubie48 profile image

      Patricia Scott 4 years ago from sunny Florida

      Blackberries are an all time favorite of mine. So this has to be good. The pictures you have included are helpful. This sounds like a great combination of flavors and textures. After things calm down with the holidays I will be giving this a try.

      :) ps

    • wabash annie profile image
      Author

      wabash annie 4 years ago from Colorado Front Range

      Thanks so much for your comments. Although the torte is pretty easy to make, it does need your full attention when making it, especially the first time.

    • moonlake profile image

      moonlake 4 years ago from America

      Sounds wonderful. Voted up I love tortes.

    • wabash annie profile image
      Author

      wabash annie 4 years ago from Colorado Front Range

      Thanks so much, moonlake. The Hub Pages are an excellent source of interesting and delicious recipes.

    • wabash annie profile image
      Author

      wabash annie 4 years ago from Colorado Front Range

      Thanks so much, moonlake. We enjoy tortes also ... they are usually more moist than 'cakes'.

    • Fiddleman profile image

      Robert Elias Ballard 3 years ago from Zirconia, North Carolina

      Annie you have my heart!!~!:-) Love black berries, jelly or cobbler. Thank you for sharing this incredibly delightful hub.

    • wabash annie profile image
      Author

      wabash annie 3 years ago from Colorado Front Range

      Blackberries out of the patch, yum! As a child, we picked gallons but chiggers must like the berries too. We tied up the bottoms of our pan legs and put sulphur inside to discourage the little insects. Since we did not have running water, we worked hard to remove the sulphur.

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