I was going through a box of old recipes from years ago and found this one hand written by me on the back of an old brochure.
I didn't remember ever making it .. but it was such an unusual method that I needed to try it .. and of course gluten free was the order!
(To make it regular - exchange the flours for 2/3 cup wheat flour and 1/3 cup cornstarch and leave out the xanthan gum)
Ingredients and Method
Mix 2 cups of sour cream, 1/3 cup sugar, 1 tsp vanilla --- Set aside
- 1/2 cup butter
- 1/2 cup sugar
- 1 tsp vanilla
- 1/2 tsp almond
- 6 egg yolks
Beat above butter , sugar and extracts - then add egg yolks one at a time beating well after each addition.
Add to butter mix the following dry ingredients (mix flours together before adding)
- 1/2 cup potato starch
- 1/2 cup white corn flour
- 1 tsp xanthan gum
- 1/4 tsp salt
Set mixture aside.
- 6 egg whites (at room temperature)
- 1/4 cup sugar
Beat egg whites until soft peaks form. Add the 1/4 cup sugar and beat until stiff.
Stir a small amount of the egg whites into the butter/flour mixture, then carefully fold the mixture into the beaten egg whites.
Pre-heat oven to 'high broil' - and move oven rack so that it is about 6 inches or so from top element.
Grease an 8" spring form pan. ( I don't have an 8", so I used my 10" - and adjusted the number of layers and the amount of batter in each layer)
- Spread a scant 1/2 cup of batter on the bottom on pan.
- Place pan under broiler and bake for 1 or 1 1/2 minutes until lightly browned .. Watch it carefully.
- Remove from oven and add another 1/2 cup of batter . Again broil under element. (if it browns too quickly lower your rack)
- Repeat this step until you have 5 layers.
- Now spread half the sour cream mixture over the fifth layer and broil 1 minute until set.
- Repeat the batter layers as before , 1/2 cup of batter, broil... another 5 more layers.
- Spread the remaining sour cream mixture over the top and broil 1 minute until set.
Let the torte cool for 15 minutes. Remover sides and let cool completely.
Pipe your favorite butter cream icing around the sides and cover top with a thickened fruit filling -- home made or bought. (I cooked 2 cups of frozen raspberries sweetened with sugar, strained it to remove seeds and then thickened it with cornstarch.)
I found that this torte (refrigerated) tasted better the third/fourth day than the day I made it so it is a great make-ahead dessert.