Sabahan Biedermeier-Torte

Ingredients

The Sabahan adaptation of Biedermeier-Torte incorporates Sabahan ingredients and flavors, such as coconut, mango, and pandan, which replace the traditional Austrian ingredients. The tropical twist adds a refreshing and vibrant element to the original recipe, making it a unique and delightful dessert. We alse have the original recipe for Biedermeier-Torte, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons (10g) baking powder 2 teaspoons (10g) baking powder
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract
• 1 cup (240ml) mango puree 1 cup (240ml) mango puree
• 1 tablespoon (15ml) pandan juice 1 tablespoon (15ml) pandan juice
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1/2 cup (40g) toasted coconut flakes 1/2 cup (40g) toasted coconut flakes
• Fresh mango slices, for garnish Fresh mango slices, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 17g
• Carbohydrates (total, sugars): 45g, 28g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the granulated sugar and softened butter until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Divide the batter equally between the prepared cake pans and smooth the tops.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
9. 9.
   In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
10. 10.
    Divide the whipped cream into two equal portions. In one portion, fold in the mango puree until well combined.
11. 11.
    In the other portion, fold in the pandan juice until well combined.
12. 12.
    Place one cake layer on a serving plate. Spread the mango cream evenly over the top.
13. 13.
    Place the second cake layer on top and spread the pandan-infused whipped cream evenly over it.
14. 14.
    Decorate the sides of the cake with toasted coconut flakes and garnish the top with fresh mango slices.
15. 15.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
• Mango puree — Use ripe and sweet mangoes for the best flavor. You can make your own puree by blending fresh mangoes until smooth.
• Pandan juice — Extract pandan juice by blending pandan leaves with water and straining the mixture. Alternatively, you can use pandan essence if fresh leaves are not available.

Tips & Tricks

• To enhance the coconut flavor, you can sprinkle some coconut rum or coconut essence on the cake layers before spreading the creams.
• For a more vibrant green color in the pandan cream, you can add a few drops of green food coloring.
• If you prefer a sweeter cake, you can add a layer of sweetened shredded coconut between the cake layers.
• Ensure the cakes are completely cooled before spreading the creams to prevent them from melting.

Serving advice

Serve the Sabahan Biedermeier-Torte chilled for the best taste and texture. It pairs well with a cup of hot Sabahan tea or coffee.

Presentation advice

To make the cake even more visually appealing, you can pipe some additional whipped cream around the edges and sprinkle extra toasted coconut flakes on top. Place a few fresh mint leaves as a garnish for a pop of color.