Rum and Blackcurrant Torte
Rum and Blackcurrant Torte
 Prep Time ~ 1 hr | Cooking Time ~ 20 mins |
 Approx Cost ~ £3.80 |  Difficulty ~ Easy |
 Freeze ~ No |  Serves ~ 10 |
Tip ~ If you do not have any rum for this recipe, use brandy or sherry.
Ingredients
Cake mixture:
75g / 3oz self raising flour
3 tablespoons cocoa powder
4 eggs
75g/ 3oz caster sugar
To finish:
2 tablespoons rum
4 tablespoons blackcurrant conserve
284ml / 10floz double cream whipped
50g / 2oz flaked almonds toasted
2 - 3 tablespoons cocoa powder for sprinkling
You will need 2 x 23cm / 9 inch sandwich cake tins
Method
- First make the cakes - sift together the flour and cocoa powder. Whisk the eggs and sugar together in a large bowl until the whisk leaves a trail.
- Fold in the flour and cocoa mixture.
- Divide this cake mixture between two greased and base lined sandwich tins, and bake in a preheated oven, 200C, Gas 6 for 15 - 20 minutes or until springy to the touch. Cool.
- Place one cooled sponge on a plate and drizzle over half the rum. Leave for 10 minutes until absorbed, then spread with 3 tablespoons of the conserve and one third of the cream.
- Drizzle the remaining rum over the second sponge and place on top of the base. Leave for 10 minutes.
- Reserve 3 tablespoons of cream for decoration; use the rest to coat the top and sides of the cake.
- Press the almonds onto the sides of the cake. Chill for 30 minutes.
- Lightly mark the cake top into 10 sections and using a piping bag fitted with a star nozzle, pipe a rosette of cream on each portion and fill with remaining conserve.
- Dust the centre of the cake with cocoa powder.