When making a torcik you need time to let one layer set before starting on the next.
This torcik is composed of 3 layers
- Sponge cake base
- Sweet curd cheese with lemon jelly
- 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.
- 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)
- 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.
- 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.