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My Gerbeaud Torta

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 20-24

Metric Cups

For the Layers

  • 12 egg whites
  • 16 tablespoons sugar
  • 16 tablespoons walnuts (ground)
  • 4 tablespoons flour

For the Caramelized Layers

  • 250 grams sugar
  • 1 tablespoon butter

For the Chocolate Layer

  • 200 grams dark chocolate
  • 120 grams butter

For the Buttercream

  • 12 egg yolks
  • 12 tablespoons sugar
  • 3 tablespoons coffee (strong)
  • 250 grams butter

For the Chocolate Icing

  • 200 grams dark chocolate
  • 100 grams butter
  • 1 tablespoon sugar
  • 1 tablespoon milk

For the Layers

  • 12 egg whites
  • 16 tablespoons sugar
  • 16 tablespoons walnuts (ground)
  • 4 tablespoons flour

For the Caramelized Layers

  • 9 ounces sugar
  • 1 tablespoon butter

For the Chocolate Layer

  • 7 ounces bittersweet chocolate
  • 4 ounces butter

For the Buttercream

  • 12 egg yolks
  • 12 tablespoons sugar
  • 3 tablespoons coffee (strong)
  • 9 ounces butter

For the Chocolate Icing

  • 7 ounces bittersweet chocolate
  • 4 ounces butter
  • 1 tablespoon sugar
  • 1 tablespoon milk

Method

My Gerbeaud Torta is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

LAYERS:

  • With mixer beat 12 whites while adding slowly 12 tablespoons of sugar.
  • Mix together flour and 16 tablespoons of walnuts and add slowly to the egg whites spoon by spoon when the egg whites have high peaks while the mixer is at the lowest speed, making sure the whites don't fall down too much.
  • Cut out baking paper in 5 circles diameter, 25cm or the size of your springform pan.
  • Heat oven to 160 degrees. Spoon 1/5 of the whites onto the paper and bake around 14-15 minutes.
  • Repeat 5 times, each time placing the whites back in the fridge. Remove the baking paper when they have slightly cooled and place the 5 of them next to each other on a new baking paper placed on the table.
  • CARAMELIZED LAYER:

  • Caramelize 250g of sugar with a tablespoon of butter on the stove top, constantly stirring 'till the sugar turns light golden brown.
  • Very quickly spread 1/5 of the sugar on each layer. You might not be able to cover the entire layer but it doesn't matter.
  • CHOCOLATE LAYER:

  • Melt 200g of chocolate and 120g of butter and quickly spread over the layers covered with caramelized sugar.
  • BUTTER CREAM:

  • With electric mixer beat together 12 egg yolks and 12 tablespoons of sugar until they turn light yellow. Put in a double boiler and while constantly stirring about 15 minutes add slowly during that time coffee.
  • Let the cream cool. Mix butter at room temperature couple of minutes and then mix with the cream.
  • Set aside 4 tablespoons of butter cream. Spread the cream over each layer and the top, and the 4 tablespoons on the sides.
  • CHOCOLATE ICING:

  • Put cake in the freezer for 15 minutes while melting 200g chocolate and 100g butter with 1 tbs milk and 1 tbs sugar.
  • Take cake out of the freezer and spread chocolate over it.
  • Chill in the refrigerator.
  • LAYERS:

  • With mixer beat 12 whites while adding slowly 12 tablespoons of sugar.
  • Mix together flour and 16 tablespoons of walnuts and add slowly to the egg whites spoon by spoon when the egg whites have high peaks while the mixer is at the lowest speed, making sure the whites don't fall down too much.
  • Cut out baking paper in 5 circles diameter, 25cm or the size of your springform pan.
  • Heat oven to 160 degrees. Spoon 1/5 of the whites onto the paper and bake around 14-15 minutes.
  • Repeat 5 times, each time placing the whites back in the fridge. Remove the baking paper when they have slightly cooled and place the 5 of them next to each other on a new baking paper placed on the table.
  • CARAMELIZED LAYER:

  • Caramelize 250g of sugar with a tablespoon of butter on the stove top, constantly stirring 'till the sugar turns light golden brown.
  • Very quickly spread 1/5 of the sugar on each layer. You might not be able to cover the entire layer but it doesn't matter.
  • CHOCOLATE LAYER:

  • Melt 200g of chocolate and 120g of butter and quickly spread over the layers covered with caramelized sugar.
  • BUTTER CREAM:

  • With electric mixer beat together 12 egg yolks and 12 tablespoons of sugar until they turn light yellow. Put in a double boiler and while constantly stirring about 15 minutes add slowly during that time coffee.
  • Let the cream cool. Mix butter at room temperature couple of minutes and then mix with the cream.
  • Set aside 4 tablespoons of butter cream. Spread the cream over each layer and the top, and the 4 tablespoons on the sides.
  • CHOCOLATE ICING:

  • Put cake in the freezer for 15 minutes while melting 200g chocolate and 100g butter with 1 tbs milk and 1 tbs sugar.
  • Take cake out of the freezer and spread chocolate over it.
  • Chill in the refrigerator.
  • Additional Information

    Best if made 3-4 days ahead of serving for the torta to set and the flavours to infuse.

    Best if made 3-4 days ahead of serving for the torta to set and the flavours to infuse.

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