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ann_oliver
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BAUM TORTE
This is my twist on an Austrian/German classic. In winter at Mistress Augustine’s it was a much loved Friday night winter special, so popular it was often sold before service started. Cooked just before service it was left on the warming bars and never reheated.
Making the crepes is a lot of work and when I recently made a Baum Torte for pictures for this recipe, I was reminded that whipping through the crepes when you have an 8-burner stove at your disposal makes short work of making the crepes. Nonetheless, when having friends for dinner I love a dessert that doesn’t require anything last minute. It is a big bonus and this dessert can even be prepared the day before, taken out of the fridge for a couple of hours before you want to put it in the oven…so what’s not to like?
AO 17 MAY 2024
the beauty of
in advance
serves 10
equipment
23 cm seamless cake tin
for the crepes
best made the day before
6 room temperature eggs warmed in hot water
50g caster sugar
135g melted but not hot butter
670g full cream milk warmed to 38°C
270g plain flour
Clarified unsalted butter for frying the crepes
note: it is important that everything be at the same temperature so that you have a smooth homogenous batter.
I make the batter in a 2l bucket with a lid using my Bamix.
Crack the eggs into the bucket and weigh in the sugar, work until foaming and incorporated and then slowly add the butter. Add the milk and flour alternately until incorporated. The batter should be smooth and lump free. If you are uncertain about flour lumps strain the batter. Cover with the lid and refrigerate overnight.
Cook the crepes with the clarified butter browning them on one side only. The torte is best assembled while the crepes are still warm.
for the baum torte
1 x 6 egg crepe batch
250g smooth traditional apricot jam
300g Callebaut K811 callets in a microwave proof piping bag
200g lightly roasted and crushed walnuts [1]
500ml quality pouring cream
20g soft unsalted butter for greasing the tin
approximately 30g Valrohna cocoa powder for dusting
2 x300ml pure cream for serving
to assemble
Cut 2 disks of baking paper to line the bottom of the tin with one of the disks. Butter the tin and secure the baking paper on the base, brushing the edges of the baking paper to ensure it does not stick.
Melt the chocolate in the microwave on very low temp in the piping bag until it is completely melted, snip the tip.
The jam is spread on the non-coloured side of the crepes. Spread three crepes with the jam. Place one crepe, brown side down [i.e. jam side up] in the centre of the tin. Cut the other two crepes in half and arrange on the edges of the tin. Sprinkle the crushed walnuts on top.
Repeat the process until the remaining three crepes and place them in the same manner on top. Cover with the remaining disk of baking paper, then with plastic food wrap and refrigerate until you are ready to cook.
THE ASSEMBLY PROCESS
THE FINAL ASSEMBLY
If you have made this in advance, take the torte out of the fridge at least two hours before you plan to cook it.
preheat oven to 175°C
Lift the paper disk and pour the cream over the top and down the side. Replace the baking paper disk and seal the tin tightly with aluminum foil.
Cook in the middle of the oven for 45 minutes and allow to stand for at least another 20-30 minutes before unmoulding.
UNMOULDED BEFORE DUSTING WITH COCOA
no
garnish
perfection
THE PERFECT DESSERT NO RIDICULOUS EMBELLISHMENT REQUIRED
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