Author Topic: Black Sapote Torte  (Read 2238 times)


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Black Sapote Torte
« on: March 25, 2014, 07:14:05 PM »
Black Sapote Torte

serves 12 people

2 1/2 cups black sapote(chocolate pudding fruit) pulp
270g butter
1 1/2 cups castor sugar
6 eggs
2 1/4 cups self-raising flour
3/4 cup plain flour
3 teaspoons bicarb of soda
3/4 cup milk

 cups icing sugar
250g unsalted butter
1 cup mashed black sapote
3/4 cup Kahlua
1 teaspoon vanilla

4 cups port 60ml cherry brandy
4 cloves
1 cinnamon stick
1 vanilla bean


Cream butter and sugar. Beat eggs and add very slowly. Mix well. Stir in half sifted flour, half milk and half black sapote then repeat. Add bicard of soda. Place mixture into 3 greased 25cm round cake tins and cook for approximately 35 - 40 minutes.Remove from oven and let cool on rack.Layer each cake with frosting and sliced tamarillos reserving 6. Decorate top and base cake with remaining frosting and fionish with remaining tamarillos sliced lengthways.

For Frosting: Cream butter and icing sugar until fluffy. Gently add black sapote and Kahlua.

For Poached Tamarillos: Remove skin of tamarillos, leaving on the stalk. Place in saucepan with all ingedients, simmer for 120 minutes and let cool in stock.
« Last Edit: March 25, 2014, 07:21:24 PM by dongeorgio »


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