Tangerine Dream Torte

This delightful tangerine dream torte is a luscious dessert that promises to captivate your senses with its delightful layers and citrusy notes. Perfect for special occasions or a fancy treat, this recipe combines a buttery crust with a zesty orange jam, and a decadent cream filling, all finished with a delightful chocolate jelly layer. The contrasting textures of the crumbly sand dough, smooth cream, and a delicate chocolate glaze create a symphony of flavors. The use of fresh oranges infuses the torte with a vibrant freshness, perfectly balanced by the richness of butter and cream. Although it may seem complex, this recipe breaks down each step clearly, guiding you through the process with ease. This torte takes patience and attention to detail, but the result is a stunning and delectable masterpiece that will be the highlight of any dessert table. Serve it chilled to enhance the refreshing taste, and enjoy the compliments coming your way. Here's how you can bring this beautiful creation to life in your own kitchen.

Ingredients

For the Sand Dough:

• 300 g unsalted butter
• 4 egg yolks
• 150 g sugar (6 tbsp)
• 1 tsp baking powder
• 4 cups all-purpose flour (250 ml cup capacity)
• Zest of 1 orange
• 1/2 tsp turmeric

For the Orange Jam:

• 4 large oranges
• 100 g sugar

For the Cream:

• 250 ml heavy cream (35%)
• 150 g sugar
• 4 egg whites
• 300 g butter
• 2 tsp vanilla sugar

For the Chocolate Jelly:

• 100 g white chocolate (preferably orange-flavored chocolate)
• 1/4 tsp turmeric
• 150 ml heavy cream (35%)
• 1 tsp gelatin

For Decoration:

• Almond flakes
• Dark chocolate
• Toppings of your choice

Preparation Time

• Total time: 120 minutes

Step-by-Step Instruction

1. Prepare the Sand Dough: Begin by creaming the room temperature butter with the sugar and egg yolks until the sugar dissolves. Add the orange zest to the butter mixture.

2. Sift in the baking powder and turmeric, then mix until well combined.

3. Gradually incorporate the flour, one cup at a time, kneading by hand into a soft, non-sticky dough.

4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

5. Divide the dough into approximately 6 equal parts, or as desired.

6. Roll each portion between parchment paper to your preferred thickness. My preference was a thin roll.

7. Cut the dough using a plate as a template for a 24 cm diameter circle. I made 6 discs of this size.

8. Bake each disc at 200°C (390°F) for about 8 minutes, reducing the time slightly for each subsequent disc. Ensure they are golden, not brown.

9. Prepare the Orange Jam: Grate the zest of 3 oranges, then peel all 4 oranges, removing as much pith and membrane as possible, leaving just the segments.

10. Place the segments in a pot, sprinkle with sugar, blend, and simmer on low heat for 20 minutes, stirring occasionally. Blend again after cooking.

11. Spread the jam evenly over the baked discs, treating each individually.

12. Prepare the Cream: In a double boiler, beat the egg whites with sugar until stiff peaks form. Meanwhile, gently heat the heavy cream with 50 g sugar.

13. Slowly pour the hot cream into the egg whites while whisking continuously in the double boiler until the mixture resembles a thick custard. Allow to cool to room temperature.

14. Separately, beat the butter until fluffy and gradually incorporate the cooled cream mixture.

15. Chill in the refrigerator until firm, then spread the cream over the jam-coated discs.

16. Stack the discs carefully, aligning them properly to form the torte. Be gentle as these discs are fragile.

17. Spread cream around the sides, then refrigerate to set.

18. Prepare the Chocolate Jelly: Dissolve the gelatin in the heavy cream and allow to bloom.

19. Melt the chocolate, stirring in turmeric, using either a double boiler or microwave.

20. Heat the bloomed gelatin until fully melted and mix with the melted chocolate. Stir until smooth and allow to cool to room temperature.

21. Pour the chocolate jelly evenly over the torte's top.

22. Decorate the sides with crushed crumbs from leftover dough, and sprinkle with almond flakes and melted dark chocolate.

23. Refrigerate the torte to allow it to firm up completely.

24. The torte weighs approximately 3 kg and is rich in flavor, offering a creamy, moist experience with every bite.

Tips

• Ensure even layers: Use a spatula to spread each layer evenly for a uniform appearance.

• Gentle handling: Take care when transferring the fragile discs to maintain their shape.

• Refrigeration is key: Allow enough time for chilling between steps to achieve the best texture.

Nutritions

• Calories: Approximately 450 kcal per slice
• Protein: 5 g
• Fat: 30 g
• Carbohydrates: 40 g

Variations

• For a nutty twist: Add almond or hazelnut flour to the dough for extra flavor.

• Dietary swaps: Use dairy-free cream and butter alternatives for a lactose-free version.

• Add spices: Experiment with cinnamon or cardamom for an added depth of flavor.

Serving Suggestions

• Pair with: A glass of sparkling wine or a cup of herbal tea for an elegant experience.

• Side dishes: Fresh fruit salad or a scoop of light sorbet for a refreshing contrast.

Best Places

• Pasticceria Marchesi – A delightful pastry shop known for its classic treats. Location: Via Montenapoleone 9, Milan, Italy.

• Café Central – Enjoy the legendary Viennese flair with decadent tortes. Location: Herrengasse 14, Vienna, Austria.

• Cova Montenapoleone – Serves exquisite pastries and coffees in a luxurious atmosphere. Location: Via Montenapoleone 8, Milan, Italy.

• Pierre Hermé – Known for their creative and high-quality pastries. Location: Rue Cambon, Paris, France.

• Demel – Offers renowned Vienna-style cakes and pastries. Location: Kohlmarkt 14, Vienna, Austria.

• Angelina – Famous for its Mont-Blanc and hot chocolate. Location: Rue de Rivoli, Paris, France.

• Confiserie Sprüngli – Renowned for their luxury Swiss chocolates and pastries. Location: Bahnhofstrasse 21, Zurich, Switzerland.

• Café Tortoni – Buenos Aires’ iconic café known for its delightful desserts. Location: Avenida de Mayo 825, Buenos Aires, Argentina.

• Pastelería Escribà – Known for exquisite pastries and a modern take on classics. Location: Gran Via de les Corts Catalanes 546, Barcelona, Spain.

• Bakery Lorraine – Offers artisanal pastries with a modern twist. Location: Pearl Pkwy, San Antonio, TX, USA.