What a delightful and elegant dessert! Theo Randall’s Torta Sacripantina, also known as Cherry and Raspberry Genoise, is a classic Italian dessert that showcases the beauty of genoise sponge cake, cherry, and raspberry flavors. Here’s a recipe to make this stunning dessert:
Ingredients:
For the genoise sponge cake:
- 3 large eggs
- 1 1/2 cups (190g) granulated sugar
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk, at room temperature
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon pure vanilla extract
For the cherry and raspberry filling:
- 1 cup (120g) fresh or frozen cherries, pitted
- 1 cup (120g) fresh or frozen raspberries
- 1/2 cup (120g) granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/4 cup (60ml) Grand Marnier or other orange-flavored liqueur (optional)
For the whipped cream:
- 1 cup (240ml) heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions:
- Make the genoise sponge cake: Preheat the oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan. In a medium bowl, whisk together the eggs, sugar, flour, and salt. In a separate bowl, whisk together the milk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until smooth. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until the cake is golden brown and springs back when touched. Let the cake cool completely in the pan.
- Make the cherry and raspberry filling: In a medium saucepan, combine the cherries, raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the fruit is tender. Strain the mixture through a fine-mesh sieve into a bowl. If using Grand Marnier, stir it in at this point. Let the filling cool to room temperature.
- Assemble the torta: Once the cake is completely cool, use a serrated knife to level it, if necessary. Split the cake in half horizontally using a cake saw or a serrated knife. Place the bottom half of the cake on a serving plate or cake stand. Spread the cherry and raspberry filling over the cake, leaving a 1-inch (2.5cm) border around the edges. Top with the top half of the cake.
- Make the whipped cream: In a medium bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
- Decorate the torta: Top the torta with the whipped cream and decorate with fresh cherries and raspberries, if desired.
Tips and Variations:
- Use high-quality ingredients, such as fresh cherries and raspberries, for the best flavor and texture.
- If using frozen cherries and raspberries, thaw them first and pat dry with paper towels before using.
- Substitute the Grand Marnier with another orange-flavored liqueur or a flavored extract, such as almond or vanilla.
- Add a layer of chocolate ganache or chocolate shavings to the torta for a different flavor combination.
- Make individual tortas using small cake pans or ramekins for a more elegant presentation.
Theo Randall’s Tips:
- “The key to making a good genoise is to make sure the eggs are at room temperature and to not overmix the batter.”
- “Use a high-quality flour, such as ’00’ flour, for the best texture and flavor.”
- “Don’t overbake the cake, as it can become dry and crumbly.”
- “Let the filling cool completely before assembling the torta, as it will help the cake to absorb the flavors better.”
Enjoy your delicious Torta Sacripantina!
