Tuesday, December 28, 2010

Sekt Torte for Your New Year's Celebration


This torte is from the book my husband bought me called Großmutters Kleinen Gebäcke (Grandmother's Little Pastries). I made an Apple Dream Torte for the fall from this book and was saving this recipe for New Year's. It's a perfect dessert suggestion. It's light, not too sweet and perfect with champagne.

Sekt  Torte
Adapted from Großmutters kleine GebäckeGarant Verlag 2010



Ingredients:


For the Cake Layers

  • 2 eggs
  • 2/3 cup white granulated sugar
  • 1+1/2 teaspoons lemon extract
  • 1+1/2 cups flour
  • scant 1/2 cup corn starch
  • 2 teaspoons baking powder
  • 1+1/4 cup apricot marmalade

For the Sekt Cream

  • 1/4 cup white granulated sugar
  • 2/3 cup quark
  • 3/4 cup sekt
  • 6-7 leaves of white gelatin
  • 1+3/4 cups whipping cream
  • 1 cup of red and white grapes sliced in half

For the Covering

  • 1+1/3 cups whipping cream
  • 2 teaspoons cream of tartar
  • Brittle to sprinkle on top (you can use chocolate shavings, chopped nuts, sprinkles or whatever you like)
  • Red and white grapes for decoration sniped into small bunches
  • Simple sugar and white granulated sugar for dipping and coating grapes

Directions:

  • Line two 9 inch spring form pans with parchment paper. Preheat oven to  350 degrees F.
  • Beat the eggs, extract and sugar together until foamy.
  • Lightly whisk together the flour, cornstarch and baking powder.
  • Add the dry ingredients to the egg mixture and fold in.
  • Evenly divide the batter between the two pans and bake for about 25 minute or until slightly golden and a knife inserted in the middle comes out dry.
  • While the cake layers are cooling, heat up the apricot marmalade and strain out the big pieces.
  • When cake and marmalade have cooled, brush both layers with the marmalade.




  • Place one of the cake layers on a serving plate and encase it with a torte ring.
  • Soak the gelatin leaves in water according to the directions on the package, usually 5-7 minutes.
  • Beat together the quark and sugar, then add the sekt and mix until combined.
  • Remove gelatin leaves from water and add a little hot water to totally dissolve them and add gelatin to the quark mixture combining thoroughly.
  • Whip the cream and fold it into the quark mixture.
  • Add the quark/cream mixture to the torte ring and sprinkle the cut grapes evenly throughout.


  • Lay the second cake layer, marmalade side down on top of the quark/sahn mixture.
  • Refrigerate until firm.
  • Whip the cream with the cream of tarter until stiff. 
  • Cover the torte sides and top with the whipped cream.
  • Sprinkle the brittle on the torte.
  • Dip the grapes in simple syrup and roll in granulated sugar and drape them on the torte for further decoration.
  • Chill until ready to serve.

Yield = 8-10 slices


8 comments:

  1. What a lovely torte! Sounds like a cool book - even though I can't read German, I have cooked from an Austrian cookbook with a little help from Google translate and emails to my mother in law!!

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  2. That's really pretty, but I don't know what quark and sekt are!

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  3. This torte sounds wonderful! I really love the grapes here, would sure love to try!

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  4. This is so lovely and festive with really elegant flavors. Beautiful!

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  5. Woo hoo! The recipe, plus a little step-by-step action and a gorgeous German cake. Looks so lecker! Need to turn this bad boy into a cupcake on the double!

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  6. One more quicky question: Can you get Gelatin leaves in Germany? I have no seen them anywhere!

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  7. @dascupcake - Thanks! Yes gelatin leaves are available here in Germany. I found mine at Lidl but I think Aldi carries them as well. You can also try Kaufhof or Karstadt. Let me know if you can't find any. Great idea, btw to turn the sekt torte into a cupcake. The torte is incredible. My family gobbled it up in one sitting.

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