Blueberry Cream Torte Recipe
This Blueberry Cream Torte will make your taste buds crave for more! It is the perfect choice for Dessert. Fruits is the main ingredient in this Blueberry Cream Torte. You owe me a thanks for sharing this recipe.
Ingredients
Generous 1 cup (160 g) all-purpose flour
Pinch of salt
6 tablespoons (80 g) butter, cut in small pieces
3 tablespoons (40 g) sugar
1 egg yolk
2 to 3 tablespoons ice water
Topping:
1 lb. (500 g) blueberries
2 to 3 tablespoons orange-flavored liqueur
2 envelopes unflavored gelatin
Scant 1/4 cup (50 ml) water
Scant 2 cups (450 ml) whipping cream
Scant 1/2 cup (50 g) powdered sugar, sifted
3/4 cup (250 g) red currant jelly
1 cup (100 g) toasted sliced almonds
Directions
To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in sugar, egg yolk and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 425°F (220°C).
On a floured surface, roll out dough to cover bottom of an 8- or 9-inch (20- or 23-cm) spring-form cake pan.
Place dough in pan; pierce all over with a fork.
Bake 15 minutes or until golden.
Cool on a rack.
To make topping, wash and dry blueberries.
Put into a medium bowl and sprinkle with liqueur; cover and let stand 30 minutes.
Dissolve gelatin in water over low heat.
Remove from heat; cool slightly.
Whip cream with powdered sugar in a medium bowl until stiff.
Fold in cooled gelatin and three-fourths of the blueberries.
Return cooled pastry round to cake pan.
Arrange blueberry mixture evenly on top of pastry.
Cover with remaining blueberries.
Warm red currant jelly and pour over fruit.
Refrigerate until set.
Remove cake from pan.
Sprinkle sides with almonds.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in sugar, egg yolk and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 425°F (220°C).
On a floured surface, roll out dough to cover bottom of an 8- or 9-inch (20- or 23-cm) spring-form cake pan.
Place dough in pan; pierce all over with a fork.
Bake 15 minutes or until golden.
Cool on a rack.
To make topping, wash and dry blueberries.
Put into a medium bowl and sprinkle with liqueur; cover and let stand 30 minutes.
Dissolve gelatin in water over low heat.
Remove from heat; cool slightly.
Whip cream with powdered sugar in a medium bowl until stiff.
Fold in cooled gelatin and three-fourths of the blueberries.
Return cooled pastry round to cake pan.
Arrange blueberry mixture evenly on top of pastry.
Cover with remaining blueberries.
Warm red currant jelly and pour over fruit.
Refrigerate until set.
Remove cake from pan.
Sprinkle sides with almonds.
