Pro Baker Anna Olson Makes FROZEN MAPLE WALNUT TORTE Live!
Professional Baker Anna Olson Makes FROZEN MAPLE WALNUT TORTE Live! Check out the recipe below so you can bake along with Anna!
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Recipe
Gluten-free
Serves 12 (Makes one 9-inch/23 cm torte)
Prep Time: 40 minutes, plus freezing
Cook Time: 75 minutes
Ingredients
Maple Walnuts:
1¼ cups (125 g) walnut pieces
¼ cup (60 mL) pure maple syrup
Meringue:
4 large egg whites, room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
Filling and Assembly:
2½ cups (625 mL) whipping cream
⅔ cup (160 mL) pure maple syrup
1 tsp vanilla extract
Directions
1. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2. For the maple walnuts, toss the walnut pieces with the maple syrup and spread in a
single layer on the baking tray. Toast for about 15 minutes, until browned. Cool the nuts
on the tray and then roughly chop them by hand. Turn down the oven to 275°F (135°C).
3. For the meringue, using a dark marker, trace three 8-inch (20 cm) circles on the
parchment paper, leaving 1 inch (2.5 cm) between the circles. (Use two sheets of
parchment paper and two baking trays, if needed.) Turn the sheet(s) over.
4. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg
whites at high speed until foamy. With the motor still running, pour in the granulated
sugar and whip until the egg whites hold a stiff peak when the beaters are lifted. Whip in
the brown sugar quickly.
5. Dollop and spread the meringue over the three circles, to just a ½ inch (1.2 cm)
inside the edge of each circle (the meringue will expand as it bakes). Bake for about an
hour, until crisp (a fair bit of browning is OK). Allow to cool completely on the trays
before assembling. Remove the parchment paper.
6. For the filling, using electric beaters or a stand mixer fitted with the whip attachment,
whip the cream to medium peaks and fold in the maple syrup, vanilla and all but 3 Tbsp
(45 mL) of the chopped maple walnuts.
7. Grease a 9-inch (23 cm) springform pan and line it with parchment paper. Place one
meringue disc at the bottom of the pan and spread it with a third of the cream. Top with
the second meringue disc and another third of the cream. Repeat once more with the
remaining meringue and cream and then sprinkle the top layer with the reserved 3 Tbsp
(45 mL) chopped maple walnuts. Freeze overnight, loosely covered.
8. An hour before you plan to serve the torte, transfer it from the freezer to the fridge.
The meringue layers will soften slightly, allowing for easier slicing. The torte will keep,
well wrapped, in the freezer for up to 2 weeks.
Notes
When warmed slightly in the fridge, this simple frozen torte slices easily to reveal the
textures of creamy semifreddo and crunchy meringue within. A few fresh berries on the
plate add just the right amount of colour, or you can prepare the Raspberry Coulis (page
XX) and spoon some alongside each slice.
The challenge with many baked meringue recipes is to keep the meringue from
browning. In this case, because the meringue has brown sugar in it, tinging it brown
already, the browning is actually expected and adds a caramel flavour that
complements the maple syrup.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
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Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#Live #OhYum
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Gluten-free
Serves 12 (Makes one 9-inch/23 cm torte)
Prep Time: 40 minutes, plus freezing
Cook Time: 75 minutes
Ingredients
Maple Walnuts:
1¼ cups (125 g) walnut pieces
¼ cup (60 mL) pure maple syrup
Meringue:
4 large egg whites, room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
Filling and Assembly:
2½ cups (625 mL) whipping cream
⅔ cup (160 mL) pure maple syrup
1 tsp vanilla extract
Directions
1. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2. For the maple walnuts, toss the walnut pieces with the maple syrup and spread in a
single layer on the baking tray. Toast for about 15 minutes, until browned. Cool the nuts
on the tray and then roughly chop them by hand. Turn down the oven to 275°F (135°C).
3. For the meringue, using a dark marker, trace three 8-inch (20 cm) circles on the
parchment paper, leaving 1 inch (2.5 cm) between the circles. (Use two sheets of
parchment paper and two baking trays, if needed.) Turn the sheet(s) over.
4. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg
whites at high speed until foamy. With the motor still running, pour in the granulated
sugar and whip until the egg whites hold a stiff peak when the beaters are lifted. Whip in
the brown sugar quickly.
5. Dollop and spread the meringue over the three circles, to just a ½ inch (1.2 cm)
inside the edge of each circle (the meringue will expand as it bakes). Bake for about an
hour, until crisp (a fair bit of browning is OK). Allow to cool completely on the trays
before assembling. Remove the parchment paper.
6. For the filling, using electric beaters or a stand mixer fitted with the whip attachment,
whip the cream to medium peaks and fold in the maple syrup, vanilla and all but 3 Tbsp
(45 mL) of the chopped maple walnuts.
7. Grease a 9-inch (23 cm) springform pan and line it with parchment paper. Place one
meringue disc at the bottom of the pan and spread it with a third of the cream. Top with
the second meringue disc and another third of the cream. Repeat once more with the
remaining meringue and cream and then sprinkle the top layer with the reserved 3 Tbsp
(45 mL) chopped maple walnuts. Freeze overnight, loosely covered.
8. An hour before you plan to serve the torte, transfer it from the freezer to the fridge.
The meringue layers will soften slightly, allowing for easier slicing. The torte will keep,
well wrapped, in the freezer for up to 2 weeks.
Notes
When warmed slightly in the fridge, this simple frozen torte slices easily to reveal the
textures of creamy semifreddo and crunchy meringue within. A few fresh berries on the
plate add just the right amount of colour, or you can prepare the Raspberry Coulis (page
XX) and spoon some alongside each slice.
The challenge with many baked meringue recipes is to keep the meringue from
browning. In this case, because the meringue has brown sugar in it, tinging it brown
already, the browning is actually expected and adds a caramel flavour that
complements the maple syrup.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#Live #OhYum
