Swedish windmill torte
Ingredients/Lbs. Ozs./Method
Decorations: prepare one day in advance
Marzipan: enough to make 26 6-in. circles Melted chocolate, milk or dark or white
Roll out marzipan to 1/8-in. thick. Cut into 6-in. circles and place on parchment paper to dry overnight. The next day, brush circles with melted chocolate and let dry. Cut circles into 8 triangles (see diagram below). Put aside until needed.
Chocolate sponge cake:
Whole eggs 4 lbs.
Sugar 4 lbs.
Emulsifier 2-1/2 oz.
Salt 2 oz.
Milk powder 2 oz.
Cake flour 3 lbs. 4 oz.
Combine. Using a wire whip, mix at 4th speed of 4-speed mixer until blended, about 5 minutes.
Baking powder 2 oz.
Cocoa powder, sifted 4 oz.
Set mixer at 1st speed and gradually add to above mixture until blended. Set mixer at 3rd speed and mix for 3 minutes.
Vanilla Butter
Add to above at 1 st speed until incorDorated.
Hot water 8 oz.
Vegetable oil 8 oz.
Fold into- above mixture by hand just until fully blended.
Raspberry jam, Chocolate Bavarian cream, Rum-flavored sugar syrup--enough to coat 26 7-in. round cakes
Icing--enought to ice 26 7-inc. round cakes
Chocolate buttercream--enough to coat 26 7-in. round cakes
Instructions: Scale about 8 ozs. batter into each of 26 paper-lined 7-in. cake pans. Bake at 350·F for 30 minutes. Keep layers in freezer until you need them. Cut each layer into three even layers. Brush each layer with rum-flavored sugar syrup. On the first layer spread the raspberry jam. Place 2nd layer on top of first, spread 2nd layer with Bavarian cream and place 3rd layer on top. Ice entire cake with a thin layer of chocolate buttercream icing. Refrigerate cake for 10 minutes. Remove cake from refrigerator and place on an icing screen. Pour melted chocolate ganache over entire cake and let dry.
When cake is dry, score top with a knife, dividing cake into eight equal portions to match the marzipan triangles. Pipe a line of chocolate buttercream along the scored marks. Pipe a rosette of chocolate buttercream across the center of each scored section from the middle of the cake to the edge. Place a marzipan triangle on a line of buttercream so the triangle leans against the rosette (the marzipan should be slightly elevated). After all of the triangles are in place, pipe a chocolate buttercream rosette in the center of the torte and top rosette with a red cherry. Yields 26 tortes.
Note: You can color the white marzipan for special effects. You can experiment with different fillings and liquors.
