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

INGREDIENTS:

Raspberry mousse

6 egg white OR 16 oz heavy whipping cream

3-4 tablespoons raspberry preserve (I find exceptional wild, seedless preserve)

Crème Pâtissiere (vanillla cream)

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 

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 everything and make the dough that we divide into 3 parts, to bake 3 sheets.

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

Bake for 15 min, at 350F.

MY NOTE

One can use only black walnuts, almonds, hazelnuts or pecans are not good for this kind of dough.

I am making the dough, and putting it in 3 ziploc bags. 

I am making vanilla cream and start baking (15-20 min) one layer of walnut dough. It is very friable as it gets colder, so I get out of the oven, put some vanilla cream, and get the next layer in the oven, for 15-20 min. 

Another vanilla cream on top. 

Another bake 15-20 min layer, another vanilla cream.

 

 

Vanilla cream  (crème pâtissière),  in between layers of walnut sheets

 

 

 

 

  

Add vanilla (patissier) 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 patissier cream,  (recipe follow) in between layers.

Raspberry mousse

Whip 6 egg whites (optional)+ 1 tablespoon sugar, until became stiff, 

OR whip Heavy Whipping Cream (16 0z) until 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
 
INGREDIENTS:

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* /  


METHOD:

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