Chilean Torta by Nadia

Not only does she do brilliant crochet, Nadia went all out when we asked everyone to 'bring a little something' to share for our Cancer Council Morning Tea. 

The icing is meringue and inside is a sponge she made herself, split in 3, with fillings of fruit and nuts, punch, caramel and cream. My biceps had a workout carrying it around showing it off to everyone.

One cake into about 40 slices. Not bad hey?

 Apparently this is a traditional cake to bring along to a birthday or family celebration.

She said it is not for the fainthearted but I know you can do it!

Click on 'read more' to see the recipe. Copy and paste it into a word document if you want an easy way to print it.

Thanks for sharing your secrets Nadia!

Here is the recipe for 

Nadia's Torta

Ingredients 

22cm tin to bake it in

6 whole eggs

6 egg whites

1 cup of self raising flour

2 cups of sugar

½ teaspoon of baking powder

2 tablespoon of boiling water

1 can of condensed milk (boiled for 2 hrs before making the cake to produce a caramel (dulce de leche)

1 can of fruit preferably pineapple or fruit salad

Apricot or peach jam

Whipped cream

Walnuts crushed into small pieces

Strawberries

To make the Sponge

Beat with an electric beater the 6 whole eggs with 1 cup of sugar until eggs look very pale and glossy. Add flour to the mix and stir with a spoon until the mixture is well combined then add boiling water and stir again.  Put all of the mixture into the tin (greased) and put in the oven at 180o, for 15-20 minutes until cake is cook.  After it is done, let it cool.

Filling preparation

Beat the cream until it is thick then add the small pieces of walnut and strawberries, (cut into small pieces) and combine all together.

Cake icing

Place the egg whites and 1 cup of sugar in a clean bowl, placed over boiling water to dissolve the sugar.  When all the sugar is dissolved, beat this mixture until is white and glossy (about 10 minutes) .

Preparation

Cut the cake into 2 layers

On the bottom layer add cooled caramel then spread on the underside of the top layer the apricot or peach jam. On the bottom layer, add fruit and lastly the cream mixture and put the top layer back on.

Add the icing to the whole cake and decorate.

Good luck!!!!!