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1 Di's Jatz Cracker and Walnut Torte

2 Baking - sweet recipes
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Di's Jatz Cracker and Walnut Torte

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Ingredients

12 slice(s)

Vinegar Wash

  • 1 litre water
  • 50g white vinegar

Torte

  • 5 egg whites
  • 1 Pinch salt
  • 320g caster sugar
  • 36 Jatz crackers
  • 75g walnuts

Mascarpone Cream

  • 100g Mascarpone
  • 150g cream
  • 60g icing sugar
  • 1tsp vanilla essence
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  • 6
    45min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
  • 9
5

Recipe's preparation

    Vinegar Wash
  1. To ensure your bowl and butterfly are free of any greasy residue, with butterfly in bowl, add one litre of water and 50g of white vinegar and cook for 10 minutes, 100°C, speed 3.
  2. Tip water out and dry bowl with a clean teatowel.
    3. Torte
  3. Preheat fan forced oven to 180°C and grease and line a 20cm springform cake pan.
  4. Whip egg whites with pinch of salt for 3 minutes, speed 4, MC off.
  5. Place a medium sized container onto the lid and weigh in 320g caster sugar.
  6. With MC off, slowly add one spoonful of sugar at a time through the hole in the lid over 5 minutes, speed 4, 37°C.
  7. Scrape down sides and do a further 30 seconds, speed 4. You should have a glossy thick meringue. If the mix is still grainy, continue mixing for an additional 1-2 minutes, speed 4.
  8. Remove butterfly and transfer meringue to a separate bowl.
  9. Without washing bowl, add Jatz crackers to bowl and blitz for 15 seconds, speed 5. Scrape down sides of bowl with spatula.
  10. Add walnuts to bowl and blitz a further 5 seconds, speed 5. Scrape down sides of bowl with spatula.
  11. Return meringue to bowl and using a spatula mix the cracker/nut mixture through the meringue.
  12. Pour torte mixture into prepared springform pan and bake for 30 minutes, or until torte is crisp on top and sides are starting to come away from pan.
  13. Leave to cool for 10 minutes before removing springform pan from the base.
  14. Rinse and dry bowl.
    15. Mascarpone Cream
  15. With butterfly in bowl, add all Mascarpone Cream ingredients to the bowl and beat for 30-40 seconds, speed 4. Check thickness at 30 seconds. Beating for too long will make the cream curdle.
  16. Once torte is completely cool, cover torte with the Mascarpone Cream and top with flake, fresh fruit or walnuts.
  17. Enjoy!
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Such a tasty quick cake to make. One of my...

    Submitted by Zoeleikha on 20. February 2022 - 22:12.

    Such a tasty quick cake to make. One of my favourites. This recipe is fine to halve. Use 3 egg whites
    I also cook mine at 160 fan force.

    246867

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