Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup white chocolate chips
- 1/2 cup raspberry jam
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter and set aside.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Melt the white chocolate chips in a double boiler or microwave-safe bowl. Once melted, add it to the mixing bowl and beat until well combined.
5. Gradually add the flour and salt to the mixing bowl, beating until just combined.
6. Pour the batter into the prepared springform pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the torte to cool completely in the pan.
9. In a small saucepan, heat the raspberry jam over low heat until it becomes thin and spreadable.
10. Remove the torte from the springform pan and place it on a serving plate.
11. Spread the raspberry jam over the top of the torte.
12. In a separate mixing bowl, whip the heavy cream and vanilla extract until stiff peaks form.
13. Spread the whipped cream over the raspberry jam layer.
14. Garnish with fresh raspberries and white chocolate shavings.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 365
Fat: 20g
Saturated Fat: 12g
Cholesterol: 90mg
Sodium: 85mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- Instead of white chocolate chips, you can use dark chocolate chips or milk chocolate chips.
- Instead of raspberry jam, you can use strawberry jam or blackberry jam.
- Instead of heavy cream, you can use whipped topping or whipped coconut cream.
Variations:
- Add chopped nuts to the batter for a crunchy texture.
- Use a different fruit jam for a different flavor profile.
- Add a layer of fresh raspberries between the raspberry jam and whipped cream layers.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter once the flour is added, or the torte will become tough.
- Use a serrated knife to cut the torte for clean slices.
Storage instructions:
- Store the torte in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the torte chilled.
Presentation ideas:
- Dust the top of the torte with powdered sugar before serving.
- Serve the torte with a dollop of whipped cream and fresh raspberries on top.
Garnishes:
- Fresh raspberries
- White chocolate shavings
- Powdered sugar
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the torte is too dry, try adding a tablespoon of milk to the batter before baking.
- If the torte is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the torte in the refrigerator to prevent bacterial growth.
Food history:
- Torte is a traditional European cake that originated in Austria.
- White chocolate was invented in Switzerland in the 1930s.
Flavor profiles:
- Sweet
- Creamy
- Tart
Serving suggestions:
- Serve the torte as a dessert after a dinner party or special occasion.
- Bring the torte to a potluck or picnic.
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