Etagentorte (three-layer celebration torte)

Method

1. Whisk the eggs, sugar and salt together with an electric whisk on high speed for 5 to 6 minutes, until pale, thick and roughly tripled in volume. Sift the flour, cornstarch and baking powder over in three additions, folding in gently each time.
2. Divide the batter evenly between three lined 20 cm tins, or bake in one tin and split into three layers once fully cool, if you only have one tin.
3. Bake at 175°C for 14 to 16 minutes per layer, until each springs back when pressed and a skewer comes out clean. Cool completely.
4. Whisk the sugar, cornstarch and egg yolks into a little of the cold milk until smooth. Heat the rest of the milk until steaming, then whisk it in. Return to the pan and cook over low heat, whisking constantly, until it thickens to a stiff pudding, about 5 minutes. Stir in the vanilla. Press cling film onto the surface and cool completely to room temperature.
5. Beat the softened butter until pale and fluffy, then beat in the cooled pudding a spoonful at a time, until light and smooth.
6. Spread a thin layer of apricot jam over the first sponge layer, then spread a layer of buttercream over the jam. Repeat with the second layer, then top with the third.
7. Spread the remaining buttercream over the top and sides, smoothing with a palette knife. Press the toasted almonds around the sides if using.
8. Chill at least 2 hours before slicing, so the buttercream firms up enough for a clean cut.

Method in the Thermomix

Written for a TM5 or TM6, 2.2 litre bowl. This covers the buttercream’s pudding base; the sponge, assembly and frosting are the same as the hand method.

1. Milk, sugar, cornstarch and egg yolks into the bowl. Cook 8 min / 90 °C / speed 3, until thickened to a stiff pudding.
2. Stir in the vanilla. Mix 5 sec / speed 2. Press cling film onto the surface and cool completely, then beat into the butter by hand or with a stand mixer as in the hand method.

Notes

• Both the pudding and the butter must be at the same, room temperature before combining. Cold pudding into soft butter curdles the buttercream; warm pudding melts it. Cool the pudding fully and take the butter out well ahead of time.
• The jam layer under the buttercream is a small step with real payoff, adding a fruit note between the sponge layers that plain buttercream alone does not give.
• Chill properly before slicing. A torte cut while the buttercream is still soft smears rather than holding clean layers.
• It keeps for 4 days in the fridge, covered, and is best brought slightly back to room temperature before serving, since cold buttercream tastes duller.

Ingredient substitutions

• Apricot jam can be raspberry or cherry jam for a different flavour between the layers.
• Toasted sliced almonds on the sides can be omitted, or swapped for chocolate shavings for a different finish.
• For a chocolate version, replace 30 g of the flour in the sponge with 30 g of cocoa powder, and add 40 g of melted, cooled dark chocolate to the buttercream.
• A splash of rum or amaretto in the buttercream is a good, traditional addition for an adults-only version.

From Christoph Mayer

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