Torta Alemã
User Reviews
4.9
Torta Alemã
Description
Torta Alemã is a layered dessert built from milk-softened biscuits and a butter-sugar-cream filling, sometimes enriched with egg yolk and port wine. The biscuits create a delicate base and alternating layers, providing slight texture contrast against the creamy filling. After assembly, the dessert is chilled for several hours to firm up. The finishing touch is a chocolate ganache topping made from butter, chocolate powder, and heavy cream, enhancing the dessert with a rich chocolate layer. This dessert is best served cold after allowing adequate chilling time for the layers to meld.
The dessert is sweet with creamy and slightly boozy notes when port wine is included. The layering of biscuits and filling creates a smooth, sliceable texture, softened by the milk soak but retaining some firmness from chilling. The ganache adds a silky chocolate finish balancing the sweetness and buttery filling.
This chilled cake is suitable for dessert after meals, and its preparation allows it to serve several people. It can be frozen for longer storage but should be refrigerated at least six hours before serving to ensure the filling sets properly and the flavors develop fully.
Ingredients
For the biscuit base:
- 400 g Biscuits (or honey flavored graham crackers)
- milk to moisten the biscuits/crackers
For the filling:
- 250 g butter unsalted
- 200 g sugar
- 350 g cream whey-free
- 1 egg optional, yolk
- 1 tablespoon port wine optional
For the chocolate ganache topping:
- 1 tablespoon butter unsalted
- 4 tablespoons chocolate powder
- 200 g heavy cream
Instructions
- In a mixing bowl beat the butter and sifted sugar until you get a pale and fluffy cream.
- Add the yolk (if using) and incorporate it well into the mixture.
- Add the whey-free cream gradually until you get a homogeneous mixture and reserve.
- Add 1 tablespoon of port wine or liquor, if using mix well and set aside while we prepare the base.
For the cookie base:
- Prepare a deep dish with milk and a springform cake pan.
- Dip the cornstarch biscuits in the milk and arrange them in a layer at the bottom of the pan. You can also place some along the edge to form an upward crust.
- Divide the cream in 3 parts and spread 1/3 of it into an even layer. Follow with another layer of moistened biscuits and the next third of the cream, alternating in this way until you finish with a final layer of biscuits.
- Cover the pan with plastic film and place in the fridge until firm (at least 5 hours or overnight would be best).
For the chocolate ganache:
- Once set, it's time to prepare the chocolate topping. To do this, heat up the heavy cream in a saucepan on medium-low heat until it begins to bubble. Remove from the heat and stir in the chocolate powder, and butter and continue stirring until it thickens. Set aside to cool.
- Pour the chocolate ganache over the cake and serve cold.
Enjoy!
Notes
- For best texture, refrigerate the assembled dessert for at least 6 hours to allow layers to firm up.
- This dessert can be frozen for longer storage; thaw and refrigerate before serving.
User Reviews
Overall Rating
4.9
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