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A Delicious and Original Blackberry Torte Recipe
Ready to slice
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.
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