PASSION FRUIT AND MANGO BISCOTTEN TORTE

As always, the holidays has been a whirl. After all the preparations, it is only half gone. Now we have to welcome the new year with a blast. I know that everyone's already tired by now so nice food made with the minimum effort is probably the best thing to make.

In the run-up to the holidays, its best to plan ahead and prepare what we can before the big day. Easy recipes are always useful, especially when it comes to desserts. We can then focus our efforts on the main meal and if we're lucky have some time to relax and enjoy the season.

Biscotten torte or biscuit cake is a very simple make ahead dessert. There is no baking involved because it uses sweet biscuits as its base. The original recipe called for an almond butter cream with raw eggs.  I do not use raw eggs in recipes because I'm worried about the presence of salmonella so I had to skip that part.  I used a vanilla buttercream instead and added a fruity twist to my biscuit cake with mango and passion fruit. I always like adding a contrasting tang to creamy desserts because it cuts through the richness of the butter and the cream and results to a more balanced flavour. It looks pretty impressive too so no one will think that you skimped on effort.

As the year closes, I would like to wish you all of you a happy and prosperous new year. Thank you so much for always visiting Adora's Box. I am looking foward to sharing more recipes this coming year.

Yield: 6 servings

Ingredients:

24 sweet rectangular biscuits such as petit beurre
pulp of 3 passion fruits
3/4 c. mango juice
6 tbsps. sugar
1 tbsp. corn flour
1/2 c. unsalted butter, softened
1/2 c. confectioner's sugar
1 tsp. vanilla extract
300 mls. of extra thick double cream
1/3 c toasted flaked almonds


Method:


Mix the passion fruit pulp, mango juice and 6 tbsps. of sugar. Strain 1/3 cup of this mixture.

Put the rest in a saucepan and mix in the corn flour. When the corn flour is well dispersed into the mixture, bring to a boil on low heat while stirring constantly. Cook until thickened. Transfer to a bowl and leave to cool.


Whip the softened butter until light and fluffy. Add the cream, confectioner's sugar, and vanilla. Whip again until fluffy. Be careful not to over beat so the mixture doesn't split.  


Brush 6 biscuits liberally with the strained juice on both sides. The biscuits should be wet but not soggy.

Line up 6 biscuits to form a rectangle (3 biscuits by 2 biscuits arranged horizontally). Spread about 1/3 c. of the cream evenly on the biscuits. Repeat the layers, brushing the biscuits with the juice just before you use them, until you've used up all 24 biscuits. 

Set aside 1/2 cup of the remaining cream then use the rest to frost the top and sides of the torte.

Decorate the sides with the toasted almond flakes. 

Put the reserved 1/2 cup of cream in a piping bag with a nozzle (of your choice). Pipe a border along the edges of the top of the torte. 

Carefully spoon in the cooled thickened passion fruit and mango juice mixture on the top of the cake. 

Chill in the fridge before serving.

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