WALNUT TORT WITH RASPBERRY MOUSSE (tort de nuci cu spuma de zmeura)

Dough ingredients:

8 tablespoons fine grind walnuts = 2 cups (loosely packed)
2 cups flour
11 tablespoons (=1 Stick+3tablespoons) of unsalted butter
2 yolks
6 tablespoon sugar  
¼ tsp baking soda

Mix every think and make dough that we divide in 3 parts, to bake 3 sheets.

Each part will be stretch on a buttered, floured, on the springform pan, or a pizza pan.

Bake for 15 min, at 350F.

 vanilla patisiere cream (recipe follow)

As hot, as it is, immediately move to a flat plate (these sheets are very brittle when are cold) and put some vanilla patisiere cream,  (recipe follow) in between layers.

Raspberry mousse
Whip 6 egg whites + 1 tablespoon sugar, until became stiff,
Add 2 tablespoons VERY GOOD raspberry preserve and fold into whipped egg white.

Top the entire tort with a lot of raspberry mousse, and some fresh raspberry.

 This is ABSOLUTELY, the best Vanilla cream that I am use it, from many, many recipes that I found and tried over the years.

 Crème Pâtissiere

6 large egg yolks 
1 large egg / 
3/4 cup + 2 Tablespoons sugar /  
3 Tablespoons cornstarch /  
3 Tablespoons all-purpose flour /
 3 cups whole milk/
 3 Tablespoons unsalted butter /  
2 teaspoons vanilla extract* /  


1. Mix together the egg yolks, egg and 2 tablespoons of the sugar.
2. Add the cornstarch and flour to the egg mixture and using a whisk, mix until smooth and pale yellow. Set aside.
3. Combine the milk and remaining 3/4 cup of sugar in a saucepan. Set it over medium high heat and stir until the milk begins to steam.
4. Whisking constantly, add half of the hot milk to the egg yolk mixture and stir until smooth.
5. Pour the combined mixture back into the saucepan and bring to a boil, whisking rapidly to prevent any scorching.
6. Remove from the heat and stir in the butter and vanilla.

Nom : Louis la Vache
Lieu : Paris, France



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