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.
Adapted from Großmutters kleine Gebäcke, Garant Verlag 2010
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
- 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