Lausanner Torte: A light cake with marzipan-krokant-chocolate sponge layers and a fluffy pastry cream filling
In the last post, I wrote about some cake ingredients: Brösel, Krokant, marzipan, and grated chocolate. Here is what I made with them. Prepare the layers the night before, the vanilla filling needs to be made fresh before assembly.
Lausanner Torte – Layers
Using a whisk, mix flour, Brösel, Krokant, and ground chocolate in a bowl.
Put the egg yolks and the marzipan in the bowl of a stand mixer with the whisk attachment and cream well, first at low speed to break up the marzipan, then on high speed to emulsify it with the yolks. If you’re making your own marzipan from almond paste, make it very soft.
In the meantime, whip the egg whites with the sugar until stiff.
With a whisk, vigorously whisk in 1/3 of the stiff egg whites into the egg yolk-marzipan foam. Then carefully fold in the remaining egg whites with the dry ingredients, a little bit at a time.
Spread equal amounts of batter on three prepared sheets of parchment paper in 10″ circles. Tear the cherries in half and spread them over one of the layers.
Bake all three layers in a preheated 425ºF oven for about 5 minutes until only light brown. After baking, immediately pull parchment sheets from the baking tray onto a tiled floor/granite counter (if possible) and let cool off. That way, the layers retain their moisture.
Butter Cookie Layer
To prevent the cake from soaking through and to make it easier to transfer the cake onto a serving platter once finished, a butter cookie layer is used as a base for the cake.
250g soft butter
250g powdered sugar
Cream together butter, sugar, and egg. Add milk and flour and beat in carefully, until homogeneous. Wrap in plastic wrap and place in fridge for 1-2 hours before rolling out. This amount of dough makes about 5 cookie layers, but it stores well in the freezer and can be used to line tarts, pies, etc.
Roll out about 200g of cookie batter into a 10″ circle, about 1/8″ thick (use a cake ring or springform to cut the circle out). Prick with a fork. Bake at 360ºF for about 5-7 minutes (check the oven frequently to prevent burning!)
4 egg yolks
60g cook’n’serve vanilla pudding powder
12.6g powdered gelatin63g warm water
4 egg whites
Bring 450g milk to a boil. Dissolve the pudding powder in 50g milk and whisk in the egg yolks. Dissolve the gelatin in the warm water. In the meantime, whip the egg whites with the sugar until stiff.
Once the milk is boiling, remove from the heat and vigorously whisk in the pudding-yolk mixture. While still very hot, whisk in the dissolved gelatin. Whisk in 1/3 of the stiff egg whites. Then fold in the rest of the egg whites with the whisk and carefully stir into a homogeneous cream.
Instead of this shortcut method, a regular Crème Pâtissière can be prepared, using the sugar to whip the egg whites.
To assemble the cake, peel the parchment paper off the cake layers, and cut them into perfect circles using a 2″ high cake ring or springform pan and a sharp knife. Place one layer (without cherries) upside-down on a cardboard (or aluminum) cake circle. Put the cake ring (or springform ring) around it.
Fill half of the (still hot!) vanilla cream into the ring, spreading it out homogeneously with an offset spatula. Sprinkle the cherry-topped layer lightly with Brösel and use another cardboard circle (or a cutting board, etc.) to flip it upside down and lay it into the cake ring. Fill the remaining vanilla cream into the ring. Top with the last layer, again flipped upside down. Spread red currant jelly or seedless raspberry jelly on the last layer and top with the flipped upside down butter cookie layer. Let the cake set at room temperature for about 4-6 hours.
In the meantime, prepare butter cream. Flip the cake upside down, cut it out of the ring, and decorate it with butter cream.