Date torte with strawberry cream
- Oven
- 180 °C180 °C (350 °F)
Ingredients
Cake layers
- 4 eggs
- 200 g light brown sugar7 oz light brown sugar
- 200 g dates, chopped7 oz dates, chopped
- 100 g dark chocolate, chopped3½ oz dark chocolate, chopped
- 125 g plain flour4½ oz plain flour
- ⅓ tsp salt
Filling
- 4 dl double (heavy) cream1⅔ cups double (heavy) cream
- 1 can tinned strawberries, large can
Topping
- 150 g dark chocolate5½ oz dark chocolate
- 2 tbsp butter
- 2 tbsp double (heavy) cream
- 1 tbsp golden syrup (or light corn syrup)
- ½ tsp salt
Method
Cake layers
- Heat the oven to 180°C fan and grease two round cake tins.Heat the oven to 350 °F fan and grease two round cake tins.
- Chop the dates and chocolate and toss them with 1 tsp of the flour.
- Whisk the eggs and brown sugar together well.
- Fold in the flour with a spoon, then the dates, salt and chocolate.
- Divide between the tins and bake for 15–20 minutes. Leave to cool.
Filling
- Pour about 5 tbsp of the strawberry juice from the can over each cake layer.
- Drain the strawberries in a sieve and mash them roughly.
- Whip the cream and fold in the strawberries.
- Spread the cream over one layer and put the other layer on top.
Topping
- Put everything in a pan and melt together over a gentle heat.
- Pour over the torte.
- Keep the cake in the fridge for at least 3 hours before serving.
As she wrote it
Döðluterta m/jarðab. rjóma.
Botnar:
4 egg - 200gr. púðursykur
200gr. döðlur - 100gr. sax. dökkt súkk.
125gr. hveiti - 1/3 tsk. salt.
180°c blást.
2Ø botnar. sax. döðlur + súkkul.
bl. 1 tsk. hveiti sm. við. þeyta egg
+ púðurs. vel. Bl. hveiti m/sleif
svo döðlur, salt + súkkul. Baka
15-20 min.
Á milli =
4 dl. rjómi - 1 stór dós
jarðaber.
Hella ca. 5 msk. af
jarðab. safa yfir báða botn.
Hella j. berjum í sigti og stappa
gróflega, þeyta rjóma og bl. j. berj
út í síðan dreifa yfir botn
Ofaná =
150gr. dökkt súkkul.
2 msk. smjör - 2 msk. rjómi
1 msk. sýróp - 1/2 tsk. salt.
Bl. öllu
í pott, vægan hita. Hella yfir tertuna
Geyma minnst 3 klst.