Rhubarb and Marzipan Torte
This beautiful rhubarb and marzipan torte is a feast for the eyes and the taste buds. Specially created for Renshaw Baking by Seasoned Cookery School: www.seasonedcourses.com
Uploaded by Renshaw Baking
- 155 g self-raising flour
- 20 g ground almonds
- 175 g golden caster sugar
- 175 g soft butter
- 3 medium eggs
- 1 pinch salt
- 300 ml double cream
- 100 g icing sugar
- 800 g rhubarb
- 100 g caster sugar
- 6 tbsp apricot jam
- 500 g Renshaw Original White Marzipan
- Green food colouring paste
- Syrup from the rhubarb
Renshaw products used
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Baking the sponge:
Wash then cut the rhubarb into enough 5cm pieces to decorate around ½ the torte. Slice them in half length ways so you have enough to finish the other half.
Bake in a 50°C oven for 2 hours until the rhubarb pieces are fairly dry.
Place the rest of the rhubarb in a pan with the caster sugar and stew until the rhubarb is soft. Drain and reserve the juice.
Butter and flour a 16cm hemisphere (domed) cake pan and a 16cm flan tin. Line a baking tray with parchment.
Using the all in one method, place all the cake ingredients in a bowl and beat well until light and fluffy.
Divide the cake mixture between the cake pan and flan tin.
Bake in a preheated 160°C fan oven for 25-30 minutes until a skewer inserted comes out clean. The flan will cook quickest. Remove and leave to cool.
Assembling the cake:
Whip the cream to soft peaks, sieve in the icing sugar and fold in the stewed rhubarb.
Place the flat cake on a serving plate. Carefully hollow out the domed cake then fill with the rhubarb cream, reserving a little for later.
Place the domed cake on top of the flan cake. Brush the cake with the apricot jam, then fill in any gaps with the reserved rhubarb cream, ensuring a smooth finish.
Knead the marzipan until soft and pliable. Blend in a small amount of green food colouring paste at a time to achieve a consistent colour.
Roll out the marzipan, dusting with a little icing sugar to stop it sticking.
Carefully place the marzipan over the dome, smooth down and trim the edges neatly.
Take the semi-dried rhubarb and stick the rhubarb to the marzipan using a little apricot jam.
Taking the reserved rhubarb syrup, place a spoonful on the top and let it drizzle down. Sprinkle with a little icing sugar.
Keep refrigerated until ready to serve. Enjoy!