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TORTA MADRILENA

Ingredients:

Crust

2 pc puff pastry crust (12" x 14")

Cashew Wafer

3/4 cup egg whites from MAGNOLIA BROWN EGGS
1/2 tsp cream of tartar
1 cup sugar
1-1/2 cups finely chopped cashew nuts
1/2 tsp vanilla extract

Cream Filling

8 pc MAGNOLIA BROWN EGGS use egg yolks only (reserve 3/4 cup whites for cashew wafer)
2 cups sugar
2/3 cup MAGNOLIA ALL PURPOSE FLOUR
2 tbsp unflavored gelatin, dissolved in 1/2 cup water
5 cups MAGNOLIA FULL CREAM MILK
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM

Chocolate Coffee Cream

1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
200 grams semi-sweet chocolate, chopped
2 tbsp SAN MIG BARAKO 3-in-1 COFFEE
1 (225 g) bar MAGNOLIA GOLD BUTTER SALTED, cut up
1/2 cup slivered almonds or chopped cashew

Procedure:

  1. Preheat oven to 400°F. Place puff pastry crusts on cookie sheets.
  2. Prick the crusts well with a fork. Bake for 15 minutes then lower the oven temperature to 375°F. Bake for another 15 minutes or until golden brown. Set aside to cool.
  3. Line a 12" x 14" baking pan with aluminum foil. Heavily grease and flour pan.
  4. Preheat oven to 325°F.
  5. Beat egg whites and cream of tartar until bubbles are fine. Add sugar and continue beating until stiff. Fold in vanilla and cashew. Spread into 2 12" x 14" rectangular pans. Bake for 15 - 20 minutes or until golden brown.
Prepare the cream filling: Combine sugar, flour, egg yolks, gelatin and milk in a thick saucepan. Cook while stirring over low heat, until thick. Let cool. Fold in cream. Set aside. To prepare the chocolate cream: Heat cream (do not boil). Add semi-sweet chocolate and instant coffee. Stir to blend well. Cool and chill mixture. Cream butter until fluffy. Add powdered sugar. Set aside. Beat chilled cream mixture until volume has increased. Fold in creamed butter. Set aside in the refrigerator. To assemble: Place a puff pastry crust into a serving platter. Add alternately layers of cream filling and cashew wafers. Cover the remaining puff pastry. Frost the entire torte with chocolate coffee cream. Decorate with chocolate curls and almonds or cashew. Makes 24 bars
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