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1 Blonde Torte Caprese and Raspberry Sauce

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Blonde Torte Caprese and Raspberry Sauce

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Ingredients

8 portion(s)

Blonde Torte Caprese

  • Rind 2 Lemons
  • 250 grams almonds
  • 250 grams white chocolate
  • 100 grams sugar
  • 200 grams Butter
  • 1 tbsp cornflour
  • 6 eggs
  • 1 tbsp baking powder
  • 30 grams Lemon Cello or juice of 1 Lemon

Raspberry Sauce

  • 500 grams fresh or frozen raspberries
  • 300 grams sugar
  • 100 grams water
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Recipe's preparation

    Blond Torte Caprese

  1. Pre Heat oven 180o

    Lightly grease and line a 22-24cm spring-form tin.

    Place lemon rind into TM bowl grate10 sec sp 9 - set aside.

     

    Add almonds into  TM bowl and mill 4 - 8 seconds sp7.




    Place chocolate into TM bowl and grate for 5 - 10 sec sp 8 - set aside



    Add to chocolate and lemon zest.


    Place remaining ingredients into TM bowl and mix for 20 seconds  sp 7


    Add Chocolate, almonds and lemon zest to TM bowl and mix 30 sec sp 6

    Pour mixture into a prepared  tin  and bake for approximately 1 hour or until skewer comes out clean.

    Let cool in tin for 5 - 10 minutes and turn out onto a wire rack.


    Dust with icing sugar and serve with  Raspberry Sauce and TM Mascarpone Cheese (EDC page 19).

    2. Raspberry Sauce

  2. Place raspberries and sugar into TM bowl and cook 10min Varoma sp 2, measuring cup out.


    Strain through nut bag (optional)


    Pour into a sterilized jar, this will keep in the fridge for around 2 weeks.

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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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  • I made this on the weekend

    Submitted by Kirrihug on 9. October 2014 - 15:55.

    I made this on the weekend and must say it's absolutely delicious!!  And it got better with age too. (Just had afternoon tea with the last piece 5 days later!) I made raspberry coulis from the edc to go with it. Dusted with icing sugar, served with dollop cream.  so yum! Highly recommend this blonde version of torta caprese! The only issue I had was cooking time. Think I baked it for approx 1.5hrs until I was satisfied it was cooked through. Thankle you for posting this version Leisa!  Love

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