Tort Melba – Fat Free Sponge

• This tort – layer cake – mimics  a pêche melba – peach melba dessert .
• It is a recipe for a fat free sponge cake, sandwiched with a filling made from yoghurt cheese or cream cheese and puréed tinned peaches plus a thick raspberry sauce.
• I used an English quick style version of the sponge cake.

Ingredients -Fat Free sponge

• 4 eggs
• 150g caster sugar
• 150g plain flour
• 2 teaspoons of baking powder

Method – Fat Free sponge

• Pre-heat the oven to GM4 – 180°C
• Grease and line the base of  two 18cm diameter baking tins.
• In a bowl whisk the eggs and caster sugar until they are pale and creamy.
• Sift the flour and the baking powder together.
• Gently fold in the flour.
• Pour the mixture into the tins and bake for 25-30 minutes until golden.
  
• Leave to cool completely.

Ingredients -Filling

• Tin of peaches
• 200g of yoghurt cheese or cream cheese
• 1-2 tablespoons of icing sugar

Method – Filling

• Drain the peaches from the juice/syrup.
• Save the juice.
• Chop the peaches and then purée them.
• Mix together the yoghurt cheese and the puréed peaches.
• Add the sugar – do not make it too sweet.

Ingredients – Raspberry Sauce

• 100g of raspberry jam
• 50ml of water

Method – Raspberry Sauce

• Put the jam and water into a small saucepan.
• Heat gently and stir with a wooden spoon.
• Heat until the sauce is thick and smooth.
• Leave to cool.

Assembling the cake

• Place one of the cakes onto a serving plate or stand.
• Prick the cake with a wooden skewer.
• Sprinkle half the peach juice over the cake.
• *
• Spread half the raspberry sauce over the cake.
• Spread the peach filling on the cake. (You might not need all of it)
• Drizzle the rest of the raspberry sauce on the filling.
• *
• Prick the other cake with a wooden skewer.
• Place the second cake on top.
• Sprinkle the rest of the peach juice over the cake.
• *
• Dust with icing sugar before serving.

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Note

• There is more than enough filling with this size cake.
• You might try using some to slightly cover the sides of the cake as well.
• This modern spreading of the icing is called “semi-naked”.