Torcik – with Bottled Blackcurrants

This torcik is a variation on two that I made previously with different fruits and bases.

When making a torcik you need time to let one layer set before starting on the next.

This torcik is composed of 3 layers

1. Sponge cake base
2. Sweet curd cheese with lemon jelly
3. Drained bottled blackberries in blackcurrant jelly

• For the base I used a kefir sponge cake which I cut into thin slices.
• I adjusted the ingredients in the lemon/cheese mixture from previous ones and did not use egg whites.
• I used real fruit juice Polish jellies and bottled blackcurrants.

Ingredients

• 500g twaróg or yoghurt cheese (you could use full fat cream cheese)
• 200g icing sugar
• 100g butter
• 4 yolks
• 1 packet of lemon jelly
• 1 packet of  blackcurrant jelly
• *
• Thin slices of sponge cake – I used my kefir sponge cake
• *
• Blackcurrants drained from a jar of bottled blackcurrants (keep the juice)

Method

• Use a 25cm diameter loose bottomed or spring-form tin.
• Lightly rub the base and sides with some butter.
• Using thin slices of sponge cake make a layer on the base of the tin.
• *
• Dissolve the lemon jelly in 150ml of boiling water and leave to cool.
• The tricky bit is having the jelly at the right temperature to use.
• *
• Cream together the butter and icing sugar.
• Add the egg yolks, one by one, alternating with the twaróg.
• Mix thoroughly.
• Gently mix in the cool jelly.
• Pour the mixture over the sponge base.
• Level the top.
• Leave to set – best in the fridge – for at least 3 hours.
• *
• Mix up the blackcurrant jelly as per the instructions with 500ml of boiling water.
• Leave the jelly to cool.
• *
• Arrange the drained blackcurrants over the lemon layer.
• Gently put the blackcurrant jelly over the blackcurrants – use one spoon to pour this over the back of a second spoon.
• Leave it to set again in the fridge – can take several hours.
• Take great care when removing the torcik out of the tin.

Coffee set & plates – Counterpoint by Royal Doulton  from 1973 – 1987.

Note

• Next time I would pour several tablespoons of the juice over the sponge base.
• Here I put a little of the the juice on the serving plate and let it soak in before serving.