Fudge torte

Fudge torte

Layers of creamy fudge and cake

Ingredients

  •  7 lrg Eggs separated
  •  150 g Castor sugar
  • 150 g Self raising flour
  • 1 Recipe Creamy fudge (on web site under candy)
  • 37 g sugar
  • 20 g butter
  • 20 ml Fresh cream

Method

  • With an electric mixer mix egg yolks and halve the castor sugar until pale and thick.
  • Mix the egg whites and add the remaining halve of the castor sugar  and mix until soft peek.
  • Fold in the yolks to the egg whites and sift the flour onto the mixture. Fold in the flour.
  • Spread onto 7 different baking sheets lined with baking paper. 
  • Bake  at 220 ºc until golden brown 5 to 7 minutes.
  • Cool on a cooling rack.
  • Make the Fudge and allow to cool just a bit.
  • Spread onto the layers of cake and pile them up.
  •  put a flat surface on top with a slight weight just to make it level and refrigerate for 30 minutes. 
  • Cut the cake round and turn upside down put baking paper around it about 1 cm higher than the cake. Make sure the paper is tight around it.
  • Pour a layer of fudge on top about 5 mm thick.
  • Refrigerate over night.
  • For the topping Boil together on medium heat the sugar, Butter, and cream. Mix in the nuts and spread on baking paper on a baking sheet and bake at 180ºc until slightly brown. Allow to cool a bit and slice in 12 slices allow to cool completely.
  • The next day remove the paper and divide in 12 slices place a shortbread ball covered in chocolate on each slice, place a slice of the nutty topping on each slice at a angle as illustrated in the picture.
  • Serve cold
  • Make 1 20 cm 12 slice cake
  •  

Written by:  - 18 Aug, 2019  
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