My Gerbeaud Torta is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
LAYERS
With mixer beat 12 whites while adding slowly 12 tablespoons of sugar.
Mix together flour and 16 tablespoons of walnuts and add slowly to the egg whites spoon by spoon when the egg whites have high peaks while the mixer is at the lowest speed, making sure the whites don't fall down too much.
Cut out baking paper in 5 circles diameter, 25cm or the size of your springform pan.
Heat oven to 160 degrees. Spoon 1/5 of the whites onto the paper and bake around 14-15 minutes.
Repeat 5 times, each time placing the whites back in the fridge. Remove the baking paper when they have slightly cooled and place the 5 of them next to each other on a new baking paper placed on the table.
CARAMELIZED LAYER
Caramelize 250g of sugar with a tablespoon of butter on the stove top, constantly stirring 'till the sugar turns light golden brown.
Very quickly spread 1/5 of the sugar on each layer. You might not be able to cover the entire layer but it doesn't matter.
CHOCOLATE LAYER
Melt 200g of chocolate and 120g of butter and quickly spread over the layers covered with caramelized sugar.
BUTTER CREAM
With electric mixer beat together 12 egg yolks and 12 tablespoons of sugar until they turn light yellow. Put in a double boiler and while constantly stirring about 15 minutes add slowly during that time coffee.
Let the cream cool. Mix butter at room temperature couple of minutes and then mix with the cream.
Set aside 4 tablespoons of butter cream. Spread the cream over each layer and the top, and the 4 tablespoons on the sides.
CHOCOLATE ICING
Put cake in the freezer for 15 minutes while melting 200g chocolate and 100g butter with 1 tbs milk and 1 tbs sugar.
Take cake out of the freezer and spread chocolate over it.
Chill in the refrigerator.
LAYERS
With mixer beat 12 whites while adding slowly 12 tablespoons of sugar.
Mix together flour and 16 tablespoons of walnuts and add slowly to the egg whites spoon by spoon when the egg whites have high peaks while the mixer is at the lowest speed, making sure the whites don't fall down too much.
Cut out baking paper in 5 circles diameter, 25cm or the size of your springform pan.
Heat oven to 160 degrees. Spoon 1/5 of the whites onto the paper and bake around 14-15 minutes.
Repeat 5 times, each time placing the whites back in the fridge. Remove the baking paper when they have slightly cooled and place the 5 of them next to each other on a new baking paper placed on the table.
CARAMELIZED LAYER
Caramelize 250g of sugar with a tablespoon of butter on the stove top, constantly stirring 'till the sugar turns light golden brown.
Very quickly spread 1/5 of the sugar on each layer. You might not be able to cover the entire layer but it doesn't matter.
CHOCOLATE LAYER
Melt 200g of chocolate and 120g of butter and quickly spread over the layers covered with caramelized sugar.
BUTTER CREAM
With electric mixer beat together 12 egg yolks and 12 tablespoons of sugar until they turn light yellow. Put in a double boiler and while constantly stirring about 15 minutes add slowly during that time coffee.
Let the cream cool. Mix butter at room temperature couple of minutes and then mix with the cream.
Set aside 4 tablespoons of butter cream. Spread the cream over each layer and the top, and the 4 tablespoons on the sides.
CHOCOLATE ICING
Put cake in the freezer for 15 minutes while melting 200g chocolate and 100g butter with 1 tbs milk and 1 tbs sugar.
Take cake out of the freezer and spread chocolate over it.
Chill in the refrigerator.
Additional Information
Best if made 3-4 days ahead of serving for the torta to set and the flavours to infuse.
Best if made 3-4 days ahead of serving for the torta to set and the flavours to infuse.
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