**Purchase Angel Food Cake from the store (It will be plain, but would still be good with the flavored layers!)
**Purchase a jar of store bought Cherry Jam
Yield: 1- 9inch Torte (Serves 12 pl)
Rose & White Chocolate Whipped Cream:
1 pint of heavy cream
14 oz. white chocolate
1 t. rose water ***Can be found at specialty markets or Spice Merchant's
1) The night before assembling torte: place the white chocolate in a bowl. Bring the heavy cream to a boil, and pour over the chocolate. Whisk to combine. Add the rose water, and whisk well to incorporate. When the cream has come to room temp., cover loosely with plastic wrap, and place in the fridge to chill thoroughly.
About 3- 4 cups of pitted & fresh cherries (1 bag of fresh cherries)
1/4- 1/2 cup of sugar
1) Super easy: Place sugar and cherries in a pot on medium to low heat- with NO LIQUID!! (I do not use much liquid with fresh fruits because they already contain water- which is extracted during cooking! This method also keeps the flavor more intense and natural.) Stirring occasionally, simply cook the mixture down until it naturally thickens on it's own. Remove from heat, allow to cool, and refrigerate. (Cooking time varies, but will take about 30+ min. to thicken/ reduce.)
Orange Cardamom Angel Food Cake:
1 1/2 cups of Egg whites (room temp. if possible- they beat up more efficiently if not cold!)
1 1/2 t. cream of tartar
1/2 cup granulated sugar
1 t. vanilla
1 1/2 cups powdered sugar (sifted)
1 cup cake flour (sifted)
1 t. ground cardamom
zest of 1 orange
Preheat oven to 350F. Take 2- 9in. round cake pans, grease BOTTOM only, and place parchment at the bottom.
1) In a bowl, sift the powdered sugar, flour, and cardamom 3 times, and set aside.
2) In a mixing bowl with whip attachment(s) on high speed, whip the egg whites and cream of tartar. As soon as the whites become frothy, add some of the granulated sugar- about 1-2 T. at a time. Add the vanilla extract towards the end. **Whip until stiff peaks form.
3) Zest the orange over the whites, and add the sifted dry ingredients in 3 stages by gently folding in with a rubber spatula. Divide the mixture evenly between the 2 pans, and spread evenly. Bake in the oven for 15-20min. at 350F., or until barely golden brown, and the cake "springs back" to the touch. Remove cakes from the pans on a cooling rack within 5 min. of taking out of the oven.
Persian Spiced Pistachios:
1/2 cup Pistachios ****For a time saver, I purchased (Shelled) Roasted & Salted Pistachios!
1/4 t. ground Sumac ****Sumac can be found at specialty/ import stores or Spice Merchant's
1/4 t. ground cardamom
Dash of ground cloves
Additional Ingredients, etc.
1- 9in. cake board, plate, etc.
knife, flat spatula for icing
fresh organic (never sprayed) rose(s)
1 egg white
2 T. granulated sugar on a small plate
food safe paint brush
1) Add the spices to the pistachios, and chop fine using a hand chopper, mini chopper, or with a knife by hand!
Place the fine chopped nuts in a bowl or shallow dish.
To assemble the torte:
In a chilled bowl with whip attachment, whip up the rose and white chocolate cream, until stiff peaks form.
Slice each Angel Food layer in half. Place first cake layer on cake board, and spread a thin layer of cherry jam. Place second layer of cake down, and spread a layer of the Rose & White Choc. whipped cream, and liberally sprinkle some of the chopped pistachios over top. Place 3rd layer of cake, and a thin layer of cherry jam on top. Place 4th layer of cake on the cherry jam layer, and cover entire torte with the rose and white chocolate whipped cream. Finish how you like! Or, press more of the pistachios half way up the entire side of the torte, and either pipe a design over the top of the cake with the leftover cream, or sprinkle some more pistachios, or finish with some whole fresh cherries or the sugared rose petals.
For sugared rose petals: Pull apart the petals from 1 rose. Place the petals on a sheet tray. Place an egg white in a small dish, and using a food safe paint brush, lightly brush 1 side of each petal, and place the coated side of the petal over some granulated sugar to coat. Transfer the coated petal back to the sheet tray, and repeat process until all petals are covered.
***Make sure to slice your torte with a hot knife between cuts for quality of presentation. Keep refrigerated until ready to serve! Best consumed within 3-7 days for maximum freshness, and be sure to place plastic wrap over exposed pieces so they don't dry out.