CakePia Recipe
TORTE PAYSANNE
Easy Country-Style Torte 
World Traditional Recipe スイス
使用器具 泡立て器 ふるい・こし器 はけ 型 オーブン            

December 26, 2007
Swiss style torte with a crispy chocolate cookie bottom. To make a light plain batter for the top layer, beat egg yolks and egg whites separately until stiff. After baking, brush with syrup and glaze with marmalade.
instructions
●Preparation Tip
●Chocolate Batter

Photo #1

Photo #2
Sift together flour, almond powder, cocoa powder and sugar.

Place chilled butter in a bowl. Fold in the sifted dry ingredients and mix with your hands. When partially blended, rub the dough between the palms of your hands and make it crumbly. (Photo #1)

Place the crumb dough on the bottom of a pan, to a depth of 1cm. Lightly press the dough with the palm of your hand. (Photo #2)

Bake in a preheated oven at 180 °C (365 °F) for 10 to 15 minutes until light brown.

●Plain Batter

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Photo #4
Separate eggs. In a bowl, beat the egg yolks and half of the sugar (45g) until creamy. (Photo #1)

In a bowl, beat the egg whites and the rest of the sugar (45g) until stiff. (Photo #2)

Melt butter over low heat or by double boiling.

Stir in the meringue (#2) and the sifted dry ingredients to the egg yolk mixture (#1), in that order, and mix lightly.

Pour in the melted butter and stir carefully so as not to break the meringue foam. (Photo #3)

Over the baked chocolate bottom, fill the round pan with the batter 4/5 full. (Photo #4)

Bake in a preheated oven at 180 °C (365 °F) for about 40 minutes.

●Finish

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Mix sugar syrup and cherry liqueur.

While the cake is still hot, brush with the syrup (#1) generously. (Photo #1)

Glaze the surface with marmalade. (Photo #2)

Servings per Recipe Calories per Serving Ready In
one 15cm round pan  0kcal 120 minutes
Chocolate Batter
sugar 50g 
cake flour 50g 
almond powder 40g 
cocoa powder 10g 
butter 50g 
【Preparation】
- Dice butter and chill in the refrigerator.

Plain Batter
sugar 90g 
whole egg 100g 
cake flour 110g 
butter 40g 
【Preparation】
- Sift flour.

Finish
sugar syrup 70g 
cherry liqueur 30g 
marmalade 80g