Caramel Torte

I have all 3 parents coming over for Sunday Lunch, the main course is sorted so I’m turning my attention to pudding. Erik and I cook vicariously, that is we sit down and flick through cookbooks, saying ‘Oh that looks like a nice recipe’. Having done that we then don’t feel the need to actually cook it.

With hungry people to feed I have to get on with it, this recipe was found in a wonderful cookbook I found ‘The Monday Morning Cooking Club. This is a group of 6 friends in Sydney Australia and it is a wonderful book… so here goes.

Make this the day before you need it, assemble and store it in the fridge overnight and it will all meld together, the trick is keeping your paws off it!

Print Recipe
Caramel Torte
caramel Torte Featured Image
Cuisine British
Prep Time 30 Minutes
Cook Time 30 Minutes in 2 0r 3 batches
Servings
People
Ingredients
For The Dough
For The Caramel
Cuisine British
Prep Time 30 Minutes
Cook Time 30 Minutes in 2 0r 3 batches
Servings
People
Ingredients
For The Dough
For The Caramel
caramel Torte Featured Image
Instructions
Make The Dough
  1. Line with baking parchment all of the large, flat baking trays you have. Pop the oven on at 170C Fan/190C/325F/Gas 3
  2. In one large bowl add the sugar and the flour and mix. Drop the butter in on top of the flour and with your fingertips rub the butter in until you have a breadcrumb texture. If you are tied to your machinery then I’m sure that you could do this bit in a food processor.
  3. In a second bowl whip the cream until it just thickens, not all the way to whipped cream, do this by hand to have more control. Mix the whisked egg into the cream and add this mixture to the flour and butter. Combine just until this come together as a dough, don’t overwork it.
    breadcrumb texture
  4. Divide the dough into 9 pieces and roll each portion out to 1 or 2 mm – that’s uber-thin, a bit of a faff but worth it. Using a 24cm plate or cake tin base cut a circle out of each portion. Lift the dough onto your baking trays, getting as many as you can on each tray without overlapping. You may have to do this in more than one batch.
    roll uber thin
  5. Bake for 20-30 minutes, until golden brown. You will need to check as sometimes your oven has hot spots and some may cook quicker than others. Transfer to cooling racks and get on with the caramel.
    golden brown
Make The Caramel
  1. Tip the sugar into a saucepan - don't use a non-stick pan, as this tends to make the caramel go granular. Over a medium heat melt the sugar, swirling and not stirring until this reaches a golden caramel shade.
    golden caramel
  2. In another pan warm the milk, there is no need to boil it but warming makes the milk less ‘shocking’ when added to the hot caramel. Dissolve the bicarbonate of soda in the milk and then add the milk to the caramel bit by bit (take care it may spit) combine stirring all the time. Don’t worry if this seizes up, a little heat and it should go back to liquid. Bring to the boil until this mixture thickens.
    add milk
  3. Add the butter and vanilla and again stir until combines, this should give you a rich, glossy, sumptuous caramel. Set this aside to cool a little, you need a spoonable consistency. If you used this straight from the pan it would run off, if you waited until it is too cold it won’t sink into the pastry.
Assemble the Torte
  1. The layer up all 9 discs and finish off with more caramel. Cover the whole thing in clingfilm and pop it in the fridge to soak over night. Sounds odd, but what happens is some parts of the finished pudding are soft and other parts stay crisp.
  2. On the top layer whip up a little double cream, leaving it loose and unctuous. Sprinkle some roughly chopped toasted almonds and serve with a remainder of the caramel to pour over.
    caramel torte finished
Recipe Notes

I served this with scoops of caramel ice cream and a little more whipped cream.  Less is often more, but more is always morieish!

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7 Comments

  • Tottie from Tooting 26th August 2017 at 12:57 pm

    You’re so bad to tempt us like that!

    Reply
    • Mark 27th August 2017 at 8:42 am

      I always want to tempt you! Mx

      Reply
  • Dave 26th August 2017 at 6:36 pm

    Looks and sounds delicious.

    Reply
  • Rev Mother 27th August 2017 at 8:42 am

    This is a delicious and most impressive desert which I would give an A*.
    Totally delectable, a real party stopper.
    Well done my son.
    Love, Rev Mum x.

    Reply
    • Mark 28th August 2017 at 9:59 am

      If only my exam results were half a good. Still it is remarakable what comes to those who wait! Mx

      Reply
  • Bruce 27th August 2017 at 8:45 am

    I’m not at all sure about you sharing your cooking vicariously but on reflection you just might be right. However I have eaten this ‘directly’ and it was top hole and I look forward to the next time- just a word of caution, I couldn’t eat a whole one however I might try.
    Dad

    Reply
    • Mark 28th August 2017 at 9:58 am

      As always, thanks Dad! mx

      Reply

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