RECIPE
Poh ’ s festival almond and fresh fruit torte
Torte Base 6 large egg whites , at room temperature 1⅓ cups ( 300g ) caster sugar 1½ cups ( 165g ) almond meal 1 teaspoon red wine vinegar 2 cups ( 500ml ) cream ½ cup ( 40g ) icing sugar 1 teaspoon vanilla bean paste OR natural vanilla extract
Filling Note : Slice fruit before making ganache 3 bananas , sliced into 5mm thick pieces 2 punnets strawberries , sliced into 5mm thick pieces 3 kiwifruit , peeled , halved , sliced into 5mm thick pieces
Ganache 100ml cream 100g dark chocolate , chopped
Method 1 . Preheat the oven to 140 ° C or 130 ° C fanforced . Line 3 baking trays with baking paper and draw a 20cm diameter circle on each sheet . Set aside .
2 . To make the torte base , beat the egg whites in a large clean mixing bowl ( preferably stainless steel or glass ) with an electric cake mixer until soft peaks form . Keep beating , gradually adding 1 tablespoon of the caster sugar at a time . Beat until the sugar is incorporated and you have a meringue with stiff peaks . Sprinkle with the almond meal and vinegar and gently fold into the meringue . Divide into 3 batches and spread evenly onto the trays using the drawn circles as a guide . Bake for 1 hour ( if using 2 levels of your oven , swap the trays at halfway time ) then switch the heat off and leave in the oven to cool completely - overnight is best . You may prep these up to a few days before and store in an airtight container .
4 . In a medium bowl combine the cream , icing sugar and vanilla and whip until stiff peaks form . Refrigerate until required .
5 . To make the ganache , heat the cream in a small saucepan over medium heat until bubbles begin to appear . Remove from the heat , add the chocolate and stir until all the chocolate is melted and the mixture is smooth . Be careful not to overboil the cream as it will separate and give you a lumpy ganache . Allow ganache to rest for 1-2 minutes then fill a small icing bag with a 2mm nozzle .
6 . Begin to assemble the torte by placing one of the bases onto a plate or cake stand . Spread one-third of the cream on and then fan out different types of the sliced fruit so the colour is nicely distributed . Zig zag one-third of the ganache over the first layer of cream and fruit . Repeat with another layer of the torte base , cream , fruit and ganache on the second and top layer . You may chill the torte for a short while but it is best to assemble it shortly before serving .
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