LAYERED TORTE RECIPES RECIPES

Steps:

• Preheat the oven to 180°C convection (approximately 350°F).
• For the dough: Separate the eggs. Beat the yolks with the sugar until light and fluffy. Add the salt, lemon zest and melted butter. In a separate bowl, mix the flour with the starch and baking powder. Gradually stir the flour mixture into the egg mixture. Whip the egg whites until stiff and fold in gently. Divide the dough into 8 portions.
• In the buttered springform pan, successively bake 8 thin tortes for 6-8 minutes each. Immediately remove them from the pan to cool on a wire rack.
• For the cream: Mix the pudding powder with the starch, sugar and cocoa in a little cold milk until smooth. Bring the remaining milk to a boil, add in the the pudding mixture and boil briefly while whisking, then remove from heat and let cool. Beat the butter until fluffy and stir into the pudding gradually.
• Brush 7 of the cooled cake layers with the cream. Stack them with the cream between the layers. Place the final layer on top.
• For the topping: Chop the chocolate coarsely and melt over a hot water bath. Cool slightly, then coat the layered tortes. Chill and solidify before serving.

Steps:

• Slice each block of cream cheese lengthwise. Line a loaf pan with plastic wrap. Place one strip of cream cheese between two layers of plastic wrap. Flatten the cheese with a rolling pin until it is the same size as the loaf pan's bottom. Place the cream cheese into the loaf pan. Spread pesto (about 1/4 inch thick) over the cream cheese. Repeat this process until all of the pesto and cream cheese has been used. The final layer should be cream cheese. Fold the plastic wrap over the final layer, and refrigerate for at least 3 hours.
• When you are ready to serve, gently remove the torta from the loaf pan. Unwrap the plastic wrap. Place drained, roasted red peppers over the top of the torta.