Tag: Rum

Tort – Jadwiga

I remember my mother making this as a no-bake tort using sponge fingers.

She called it tort Jadwiga.

I have not been able to find a recipe for this other than in my notes and now I wonder whether she called it after me!

Partly because I did not have any sponge fingers and partly because I wanted to make a round cake – I decided to make this by baking two round fat free sponges.

Three are 4 parts to the ingredients list:

  • Fat free sponges – I used a quick English style version
  • Juice of a large orange
  • Rum & Almond butter icing
  • Toasted flaked almonds to decorate.

Ingredients -Fat Free sponge

  • 4 eggs
  • 150g caster sugar
  • 150g self raising flour

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.
  • Gently fold in the flour.
  • Pour the mixture into the tins and bake for 25-30 minutes until golden.

Ingredients – Butter Cream

  • 110g unsalted butter
  • 50g ground almonds
  • 2 egg yolks
  • 2 tablespoons of rum
  • 300g icing sugar (approx)

Method – Butter Cream

  • Cream the butter with around half of the icing sugar.
  • Add the egg yolks and cream again till fluffy.
  • Add the ground almonds and the rum and whisk again.
  • Start adding the rest of the icing sugar until you have a thick butter cream.

Assembling the tort

  • Prick the top of each sponge with a skewer.
  • Place one of the sponges on the cake stand or plate you are going to use.
  • Using a spoon pour half the orange juice over the base of the tort.
  • Put a layer of the butter cream over the base.
  • Put the second cake on top and gently pour the rest of the orange juice over it.
  • Using a small spatula cover the top and sides with the rest of the butter cream.
  • Scatter the almond flakes over the edge of the top and around the sides of the tort.

 

 

Tea set by Royal Standard – Lyndale from the 1950s