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Blackberry Frangelico Torte
12 oz. hazelnuts, toasted and peeled
2/3 C. flour
1 stick unsalted butter, softened
1 1/3 C. sugar
12 large eggs, separated, plus 3 additional egg whites
2 T. Frangelico
1 1/4 t. salt
1 1/4 lbs. or 20 frozen oz. blackberries, or 1 1/2 pints frozen blackberries
1/4 C. sugar
2 T. corn syrup
White chocolate buttercream (see note):
1 lb. (4 sticks) unsalted butter, softened
3/4 C. plus 1 tablespoon granulated sugar
3 T. water
1/2 T. corn syrup
1 egg white
1/2 t. salt
1/2 t. vanilla extract
12 oz. white chocolate, melted
Preheat oven to 350°F.
Butter four round 9-inch cake pans and line with parchment paper. Pulse
hazelnuts in food processor until finely chopped (do not allow nuts to form a
paste), then stir together with flour in large bowl.
Beat together butter and half the sugar until pale and fluffy. Add yolks one at
a time. Beat in Frangelico, and then fold in nut mixture by hand.
In a clean bowl with mixer set on medium speed, beat egg whites with salt until
they hold stiff peaks. Add remaining sugar and increase speed until whites hold
stiff peaks. Fold in 1/4 of the whites to lighten the batter, then work in the
remaining whites gently but thoroughly. Divide the batter into the prepared pans
and smooth the tops. Bake until the center is set and the top is pale golden, 15
to 20 minutes. Cool cake in pan on a rack.
To make blackberry coulis: In a heavy saucepan over moderate heat, combine the
ingredients and reduce the mixture by one-third. Stir occasionally so the
mixture does not scorch. Remove from heat and strain to remove all seeds. Cool
the sauce to room temperature.
To make the buttercream frosting: Cream the butter until light and fluffy. Set
Combine sugar, water and corn syrup in a saucepan. Boil to 240°F., brushing down
the sides of the pan. Do not stir.
While the syrup is boiling, whip the eggs, egg whites, salt and vanilla on low
speed to combine. Remove the syrup from the heat, wait about 10 seconds, then
gradually pour the hot syrup into the egg mixture, adding it in a steady stream
between the whip and the side of the bowl, with the mixer at medium speed.
Increase to high speed and whip until cold.
Reduce to low speed and gradually mix in the whipped butter. Remove the mixing
bowl from the machine. Place one-third of the butter mixture in a separate bowl
and quickly mix in the melted chocolate to temper. Still working quickly, add
this to the remaining buttercream.
To make blackberry mousse: Combine 2 cups of buttercream with 1/2 cup coulis.
To assemble the torte: Remove the parchment paper from the cooled cake layers
and place one layer on a serving plate. Using a pastry brush, paint the cake
with Frangelico and spread 1/3of the coulis on top. Place the next layer on and
paint the cake with Frangelico again. Spread the buttercream over this layer
just to the edge of the cake and top with another cake layer. Paint more
Frangelico and top with a layer of the blackberry mousse. Finally, to with the
last layer of the torte and buttercream. Mask the sides of the torte with
hazelnuts and pipe rosettes of mousse on top.
Note: Commercially made buttercream frosting can be substituted.