Forum Thermomix

Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Amanda on February 03, 2010, 01:15:26 am

Title: EDC Torte Caprese
Post by: Amanda on February 03, 2010, 01:15:26 am: I have made this recipe repeatedly, both from the old EDC and the new, supposedly improved book, which both have far, far too much baking powder in the ingredients.
Yesterday I made it for a dinner party and, as usual, shuddered at the mention of 1 TBs of baking powder, and subbed 1 heaped teaspoon. Only my mind wasn't completely on the job and I used baking soda (bi-carb) by mistake.
Great mistake!!
The cake was better than any I have made before (I also cooked it for a little longer) - so I recommend you give it a try!
Title: Re: EDC Torte Caprese
Post by: judydawn on February 03, 2010, 01:59:43 am: Hi Amanda, what a great mistake ;D ;D I have yet to do this one (and many other things from the EDC) but will put a postit in there in case I do get around to it. I trust your judgement completely. :-*
Title: Re: EDC Torte Caprese
Post by: Thermomixer on February 03, 2010, 04:46:54 am: LOL - good work - have to tell Tenina
Title: Re: EDC Torte Caprese
Post by: cookie1 on February 03, 2010, 11:56:58 am: What a wonderful way to 'discover' an improvement. Thanks, I'll make note of it.
Title: Re: EDC Torte Caprese
Post by: SydneyMama on February 03, 2010, 12:36:15 pm: Oh I love this recipe, happy with the baking powder but I do like to use half almonds and half pistacchios. Works a treat with a bit of grandmarner instead of the amaretto.
Title: Re: EDC Torte Caprese
Post by: rainbow on February 04, 2010, 06:47:12 am: I tried this recipe on advice of my consultant and used 1 tbls baking powder and found it a great recipe. I made it for my daughters birthday and used the ganache recipe to ice it. I found the ganache was a bit thin and I used extra chocolate to make it thicker. :)
Title: Re: EDC Torte Caprese
Post by: mum23 on February 27, 2010, 05:03:22 am: this recipe is beautiful with 3 drops of peppermint essential oil added or use peppermint essesce instead.(not sure on the quantity) maybe 2 tsps? or 3 Depending how "strong" you like the peppermint.
Also didn't take as long to cook as the book recommended. (not sure how long)

I have been too excitied whilst trying all these recipes i have forgotten to write any changes down !! Please forgive me.

I can't even post a recipe yet because i keep forgetting what i have done when i convert it!!

Cheers!
Title: Re: EDC Torte Caprese
Post by: Thermomixer on March 01, 2010, 07:50:57 am: Good variations mum23.

Know what you mean about keeping a record of conversions :-)) :-)) Try to commit to paper, but then loose it. Don't have the laptop in kitchen as others do.
Title: Re: EDC Torte Caprese
Post by: I Love Bimby! on March 04, 2010, 09:49:51 am: Thanks for the tip.

Make this one regulary (well for visitors, morning teas at work etc) and it's wonderful! Love it.

Know what you mean about losing track of conversions.... I'll do one, try to memorise it to post later then 6 months later remember that I hadn't posted it and forgotten what I did :-))
Title: Re: EDC Torte Caprese
Post by: meganjane on March 06, 2010, 02:01:09 pm: I was at the Wagin Woolorama today and two consultants were demoing. They had the Torta Caprese there, and it was utterly delicious. I forgot to ask if they changed the recipe or not!
Title: Re: EDC Torte Caprese
Post by: judydawn on March 06, 2010, 02:11:20 pm: Maybe someone who knows, reads our forum MJ and can come on and tell us.
Title: Re: EDC Torte Caprese
Post by: rainbow on March 07, 2010, 01:16:59 am: Meaganjane, I know one of the consultants who was going to be at the Wagin Woolarama, would you like me to email her and ask if she knows if the recipe was as per book? :)
Title: Re: EDC Torte Caprese
Post by: meganjane on March 07, 2010, 06:45:29 am: Yes, please! I spoke with Gemma as the other consultant was busy. I wish I'd had a chance to go back and yak, but was with my DD and DSis and they weren't interested in waiting for me while I gasbagged about the TMX....
Title: Re: EDC Torte Caprese
Post by: rainbow on March 08, 2010, 02:03:56 pm: Hi Meaganjane, heard back from my consultant and she says it was as per standard recipe. :)
Title: Re: EDC Torte Caprese
Post by: Thermomixer on March 08, 2010, 11:21:48 pm: OK - what is a Wagin Woolarama ? - a sheep expo ?
Title: Re: EDC Torte Caprese
Post by: Sundari on March 09, 2010, 12:58:34 am: I've made the torte caprese numerous times. usually as per recipe however usually without the liquer
I have made it with milk choc and white choc also and a mix of almond and macadamias.
I've also put it in cupcakes both white and dark choc and it freezes well.
Yummo one of our favourites definately 5 stars
Title: Re: EDC Torte Caprese
Post by: meganjane on March 09, 2010, 01:27:41 am: Quote from: Thermomixer on March 08, 2010, 11:21:48 pm
OK - what is a Wagin Woolarama ? - a sheep expo ?

How'd you guess? :D Yes, Wagin is a town near me and each year they hold a big sheep expo over two days. As well as sheep there's cattle and also a rodeo. They have three large indoor sites with various stalls, a markets area and a cooking/sewing/craft and art show, and, of course, Side Show Alley.

I would have had a stall with my products, but having just had my legs treated for veins, plus my DD being unable to help me on both days, I bowed out this year.
Title: Re: EDC Torte Caprese
Post by: Thermomixer on March 09, 2010, 05:34:37 am: Thx - thought as much. We have Woolexpo ? out west.
Title: Re: EDC Torte Caprese
Post by: Cornish Cream on December 13, 2010, 01:39:18 pm: After seeing this amazing cake on Jo's blog decided to make it for my DH's birthday.(His birthday today)I used my own fudge icing for the topping.It's delicious. ;D
Title: Re: EDC Torte Caprese
Post by: brazen20au on December 13, 2010, 07:36:38 pm: i've made this a few times over the past month or two and haven't had any success with it yet. it tastes divine and is totally edible, but explodes out fo the (quite large) tin and tends to burn around the edges and looks terrible every time.

i guess i'll try the bicarb / baking powder sub and see if that helps
Title: Re: EDC Torte Caprese
Post by: Cornish Cream on December 13, 2010, 08:36:54 pm: Quote from: brazen20au on December 13, 2010, 07:36:38 pm
i've made this a few times over the past month or two and haven't had any success with it yet. it tastes divine and is totally edible, but explodes out fo the (quite large) tin and tends to burn around the edges and looks terrible every time.

i guess i'll try the bicarb / baking powder sub and see if that helps
JD very kindly sent me the recipe and I didn't read the size of the tin properly and cooked it in a 20cm one.The tin has quite high sides and I cooked it on the middle shelf of my oven, the only drawback was that it took an extra 30 minutes.The top cracked, but it didn't burn. Maybe I had beginners luck. :D :D
Title: Re: EDC Torte Caprese
Post by: faffa_70 on December 13, 2010, 11:11:59 pm: The favourite of our team at the moment (one of our consultants have perfected this and does it for cooking class :)) is white chocolate and macadamia (where is that drooling icon again!!) You need to reduce the oil a little as there is much more in the macadamia's than the almonds :D
Title: Re: EDC Torte Caprese
Post by: quirkycooking on December 14, 2010, 01:31:00 am: We love this one for special occasions and I find the recipe in the book always works for me - but the original one (in the TM21 book) was different and I always had trouble with that one - it used to over flow the sides every time, then flop in the middle!! Still tasted great, but looked awful. (It had more butter, and I think the amount of baking powder was less, but I can't remember - sold my TM21 and don't have the books anymore.) So I got into the habit of covering it with berries and chocolate or berry nougat (http://quirkycooking.blogspot.com/2010/12/berry-nougat-with-raw-cacao-nibs.html) to hide the collapsed middle! So I'm really happy with the latest version of the recipe - it doesn't collapse in the middle, and now my Torte Caprese looks like this:

(http://3.bp.blogspot.com/_xPQX2B20Qx0/TQIcUUQUgDI/AAAAAAAABPw/IVcZwZTv7DA/s400/torte+caprese1+%25281%2529.jpg)
Title: Re: EDC Torte Caprese
Post by: CreamPuff63 on December 14, 2010, 02:25:39 am: :o lip schmacking good!
Title: Re: EDC Torte Caprese
Post by: cookie1 on December 14, 2010, 03:56:48 am: Jo that is really awesome.
Title: Re: EDC Torte Caprese
Post by: achookwoman on December 14, 2010, 08:54:28 pm: Jo, this looks absolutely delicious. This is my fav. chocolate cake at the moment. I use lindt chocolate and double the toppling recipe.
Title: Re: EDC Torte Caprese
Post by: johnro on December 14, 2010, 10:38:54 pm: Jo when the forum was down, I visited your blog and hence came upon your wonderful creation - as we were having guests the following evening, I made the torte caprese with your suggestion of berry nougat - in fact I am making another for tonight. Thank you so much. Cheers - Robyn :) :)
Title: Re: EDC Torte Caprese
Post by: O4aTimtam on December 14, 2010, 10:46:08 pm: Ditto "when the forum was down I visited Jo's bog" ... but unlike Robyn i didn't make the creation - I just drooled over my keyboard until my heart started beating again, sigh. Hint: refer to my user name for my relationship to chocolate ;D
Title: Re: EDC Torte Caprese
Post by: quirkycooking on December 14, 2010, 11:03:36 pm: Ha ha! But you do know that TimTams don't contain real chocolate, don't you!?! (Very sad) ;D
Title: Re: EDC Torte Caprese
Post by: O4aTimtam on December 15, 2010, 12:22:03 am: I know just lots of nasty numbers >:(. But when you bite the ends off and sip your cup of tea through them they are delish ;D
Title: Re: EDC Torte Caprese
Post by: quirkycooking on December 15, 2010, 01:05:47 am: Ha ha! I used to do that with coffee! ;)
Title: Re: EDC Torte Caprese
Post by: CreamPuff63 on December 15, 2010, 02:17:06 am: Quote from: O4aTimtam on December 15, 2010, 12:22:03 am
I know just lots of nasty numbers >:(. But when you bite the ends off and sip your cup of tea through them they are delish ;D

thought you were going to say "but when you bite the ends off and sip your cup of tea through them the numbers disappear"
Title: Re: EDC Torte Caprese
Post by: quirkycooking on December 15, 2010, 02:24:07 am: Ha ha! If only!! :D
Title: Re: EDC Torte Caprese
Post by: cookie1 on December 15, 2010, 04:57:10 am: I believe you can sip port through them too. I haven't tried it as it may be a waste of good port or a yum tim tam.
Title: Re: EDC Torte Caprese
Post by: Chelsea (Thermie Groupie) on April 21, 2011, 03:57:11 am: I am in charge of dessert for Easter Sunday lunch, but need to make it today as we are leaving for the beach house early tomorrow (thermie can't fit in the car :'(). I would love to make one of these with ganache icing, but am thinking 3 full days might be pushing it's freshness. Has anyone frozen one of these? Can ganache be frozen? Thanks in advance. :)
Title: Re: EDC Torte Caprese
Post by: quirkycooking on April 21, 2011, 04:24:26 am: I've frozen one, un-iced - it was fine. I don't think I'd bother freezing the ganache - just make it then put it in a container in the fridge, then whip it up again just before icing the cake. (With a hand whisk if you have too!) Just a hint on the ganache - if you use more chocolate, less cream, it turns out nice and thick, and can be whipped up and swirled onto the cake like an icing that's firm. The ganache in the EDC is more of a chocolate sauce - very thin. You can pour it over warm for the smooth look, but I'd still use more chocolate & less cream so it's thicker. I guess if you want the smooth ganache, you'd have to re-warm it in a bowl in a saucepan on the stove, since you won't have Thermie :(

Another idea is to make up the berry nougat (http://quirkycooking.blogspot.com/2010/12/christmas-cooking-torte-caprese.html) (the one on my blog) to top the cake and freeze it, then slightly thaw it when you're ready to top the cake, sprinkle over, then melt some chocolare and drizzle over. I always think that looks so pretty, and tastes good too!! :)
Title: Re: EDC Torte Caprese
Post by: Chelsea (Thermie Groupie) on April 21, 2011, 10:59:15 am: Thanks Jo. I have it in the freezer now. I love the idea of the nougat and have to try it soon. I have made homemade easter eggs to pile in the middle of the cake for Sunday - white swirly eggs on dark chocolate ganache. You can never have too much chocolate! ;D
Title: Re: EDC Torte Caprese
Post by: quirkycooking on April 21, 2011, 11:32:58 am: Wow, homemade easter eggs - you're good! I need to get some Easter egg molds... (bit late now!) Sounds delicious! :)
Title: Re: EDC Torte Caprese
Post by: jsthermie on January 09, 2012, 11:26:05 pm: We love this cake and it is often requested as the birthday cake. I have one thing to say though - use really good quality dark chocolate. One birthday party day when I didn't have time to go to the shops when I realised I didn't have any Lindt chocolate left, I used Cadbury instead (still a dark one). There must be a higher sugar content in this chocolate because (and I'm not making this up) the cake exploded in the oven! :o The entire middle section apart from a couple centimetres on the bottom, was gone! I didn't have time to make another so I just filled the void with whipped cream before covering the cake with the ganache! ;D
That's never happened when using the good quality chocolate!
Title: Re: EDC Torte Caprese
Post by: judydawn on January 09, 2012, 11:31:16 pm: Goodness gracious me, what a mess that probably made in your oven - that would upset me more than the hole in the cake :o
Title: Re: EDC Torte Caprese
Post by: faffa_70 on January 10, 2012, 12:15:27 am: I don't think it would be the chocolate that caused the cake to explode as I ALWAYS use cadbury dark chocolate when I make this for cooking class (not wasting my $ on a cake for cooking class lol) and have NEVER had this happen.

I see from further back in the thread that Brazen had the same thing happen. :o :o I wonder what could be the cause of it?

Andie perhaps you might have an answer to this one for us?? :-* :-*
Title: Re: EDC Torte Caprese
Post by: jsthermie on January 10, 2012, 03:04:50 am: Thanks for that Faffa - good to know - I assumed it was the chocolate brand I was using as it was the only thing different - but if it's not the chocolate I can go back to the more affordable one (and make the cake more often ;))
Title: Re: EDC Torte Caprese
Post by: faffa_70 on January 10, 2012, 03:17:11 am: Quote from: jsthermie on January 10, 2012, 03:04:50 am
if it's not the chocolate I can go back to the more affordable one (and make the cake more often ;))

Now that is an exceptional idea JS :D :D :D
Title: Re: EDC Torte Caprese
Post by: fundj&e on February 12, 2012, 12:24:48 am: :-X :-X :-X :-X :-X :-X :-X :-X
Title: Re: EDC Torte Caprese
Post by: faffa_70 on February 12, 2012, 12:44:00 am: oops cake tin too small??!! lol
Title: Re: EDC Torte Caprese
Post by: fundj&e on February 12, 2012, 12:46:47 am: 23cm faffa
Title: Re: EDC Torte Caprese
Post by: hools003 on February 12, 2012, 12:55:35 am: The first 2 or 3 times I made this, I had the same thing- overflow.
My mum had made it plenty of times with success!!! Anyway, it turns out that she reduces the sugar, so that's what I do now and no more mess. Brilliant!
Title: Re: EDC Torte Caprese
Post by: faffa_70 on February 12, 2012, 01:29:42 am: I have made this so many times and never had the problem but after reading your post hools, realised that I always reduce the sugar to 150 g too (cause I am a mean mummy :D) - might be why I never have the problem ;D
Title: Re: EDC Torte Caprese
Post by: France on March 04, 2013, 01:25:44 pm: I made this today, had some chocolate to use up. It was great. I however didn't read the instructions properly and went ahead and used only 1 tsp of Baking Powder, out of habit from other recipes, did use the Tbsp for the cocoa though!
I only realised this when I read the first post! :o

I substituted Xylitol instead of sugar (lower carb, and other health reasons) and it worked fine for me (used only 150g). The chocolate I had to use up was baking chocolate, and I topped off the required amount with stevia sweetened chocolate.

Thanks for all the tips and ideas. :)
Title: Re: EDC Torte Caprese
Post by: cookie1 on March 05, 2013, 03:24:00 am: I'm glad it worked out well for you.
What other things have you been making with your thermomix?
Title: Re: EDC Torte Caprese
Post by: France on March 06, 2013, 12:11:27 pm: mango sorbet, strawberry sorbet, blueberry/coconut milk sorbet :)
I made the salmon veloute recipe, I made something based on the cashew chicken recipe
mushroom soup -- I've only had it for a few days!! :)
smoothies
tried scrambled eggs but it didn't work so well for me
ginger beer
almond milk
cauliflower rice (http://www.superkitchenmachine.com/2012/15926/mock-rice-thermomix-recipes.html) I'm currently eating grain free/pulse free/low carb/high fat and it's working well for me! A lot of the recipes call for one or more of these things, so I haven't done too many recipes from the EDC - sugar is also off the list, as is agave -- too high in fructose, etc so I'm in a bit of a "specialty" group! (I do use low carb sweeteners such as stevia, erythritol, xylitol, Natvia, and if they were available in Australia I'd use Swerve, Just like Sugar, etc... but they don't always behave like sugars :) )

and had great success making this Protein Bread (http://mariahealth.blogspot.com.au/2012/01/crab-blt-and-paula-deens-diabetes.html) in the thermomix, with the butterfly! That was quite a success for me, incorporating the stuff by hand in the egg whites is so time-consuming, not to mention difficult! The thermomix does it so quickly. I loved how it whipped the egg whites.

Next I might make the lemonade, more ginger beer by using half the amount of ginger (as per a tip I found somewhere), might try a risotto with some cauliflower rice as I know that can be done... love anything with coconut milk :)
having a great time. I was hit with a pang of guilt the day before taking possession of my Thermie, but that's long gone now (a few days later! ;D )

I think this probably will mean I'm hijacking the thread, I didn't mean to!! :o
Thanks for asking Cookie1 :) (I actually think I came across you in my other post where I was asking if anyone knew of Maria Emmerich/Caveman diet similarities, etc)... Don't mean to be repeating myself if I am :)
Title: Re: EDC Torte Caprese
Post by: cookie1 on March 06, 2013, 12:25:44 pm: Phew, you have been busy.
Title: Re: EDC Torte Caprese
Post by: France on March 14, 2013, 08:40:57 am: I think I have the Thermo-bug big time!
Title: Re: EDC Torte Caprese
Post by: cookie1 on March 14, 2013, 09:49:34 am: That's really good. I love mine too. It has been busy today being cool.
Title: Re: EDC Torte Caprese
Post by: achookwoman on March 14, 2013, 10:32:56 pm: France it is great to see what you are making. It is certainly a great machine to experiment with. So much potential.
Title: Re: Re: EDC Torte Caprese
Post by: AussieMum2Boys on May 11, 2013, 07:38:42 am: So apparently the new EDC cookbook has a typo for this recipe. Should be 125g butter. I made this today for mothers day and was wondering why after an hour of baking it was still runny in the middle. Baked it for another 30mins and the middle sunk in but I think it was cooked through. Will put a bunch of berries in the middle and top with choc ganache. Will let you know how it tastes!
Title: Re: EDC Torte Caprese
Post by: judydawn on May 11, 2013, 02:26:16 pm: How did you find out about the error AM2B? I'll make a note to change it in the 4 books I've ordered :-))
Title: Re: EDC Torte Caprese
Post by: Katiej on May 12, 2013, 03:15:15 am: The new book has 250g of butter, where my old 2010 EDC has 150g of butter.
The new book certainly seems to be incorrect.
Title: Re: EDC Torte Caprese
Post by: cookie1 on May 12, 2013, 06:27:36 am: How disappointing. I would have hoped they would have sorted out these things.
Title: Re: EDC Torte Caprese
Post by: KathD11 on May 12, 2013, 11:54:52 pm: Thanks for the heads up I will note that in my book too. I've also found some grammatical errors when reading the new EDC - I thought it strange
Title: Re: EDC Torte Caprese
Post by: goldfish on May 13, 2013, 12:13:42 am: I was talking to a friend who's a consultant and was asking her about this. Going back over the books, etc. she found 3 different recipes - i.e., recipes with the same ingredients but differing quantities . . .

Sorry - it's disappointing that these books are put out without professional proofreading, proofreading, proofreading - and preferably someone who knows the ins and outs of English grammar and spelling. If anything is put out in a slapdash way, apart from being a pain for the customer, it does reflect quite negatively on the overall quality of the product and the company - whether it be this one or any other company (in my humble opinion!).

A great machine such as the TMX surely demands a professional approach to all that comes with it!
Title: Re: EDC Torte Caprese
Post by: AussieMum2Boys on May 13, 2013, 12:32:32 am: I made it with the 250g of butter... :o

It actually came out OK, very dense and a little bit oily, and I had to cook it for 1.5 hours.. but it was well received last night and today (I took the left overs to work!). I served it with a creme anglais. Flavour was still yummy :)

Will definitely scale the butter amount back to 150g next time though..
Title: Re: EDC Torte Caprese
Post by: Chocolatte on November 29, 2013, 03:42:22 am: My new EDC book, May 2013, has 150g of butter included, I am assuming that this is correct. But I am puzzled by the exploding cakes though, after a quick read back through this thread. What is the function of the tablespoon of baking powder? It seems like a lot given that there is no flour in this recipe.
Title: Re: EDC Torte Caprese
Post by: consumerate on May 05, 2014, 02:39:31 pm: I had great success with my first attempt at this recipe. I used a 24cm tin, 150g butter, full tablespoon of baking powder, only 150g of sugar and added irish whisky instead of amaretto. I also topped with ganache following the EDC recipe. I thought this was the right amount just for the top of the cake. People who I prepared it for were surprised that it was gluten free because it was so light - apparently gluten free cakes are often dense. Received many compliments from all that tried it.

I served it with whipped cream with a very small amount of Irish whisky in it. I think it might have been better with creme fraiche. Up to 48 hours are after baking it was still good to eat although I don't know that I would want to leave it for another day because it was getting a little bit dry - perhaps because it had been cut.