Spanish Ostfriesentorte

Ingredients

The Spanish Ostfriesentorte differs from the original German version in terms of flavors and ingredients. While the German Ostfriesentorte traditionally uses vanilla cream and fruit preserves, the Spanish adaptation incorporates dulce de leche and almond cream for a more indulgent and nutty taste. Additionally, the Spanish version is topped with a rich chocolate ganache and toasted almonds, adding a touch of bitterness and crunch to the cake. We alse have the original recipe for Ostfriesentorte, so you can check it out.

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 200g (1 cup) sugar 200g (1 cup) sugar
• 4 eggs 4 eggs
• 200ml (3/4 cup) milk 200ml (3/4 cup) milk
• 100g (1/2 cup) unsalted butter, melted 100g (1/2 cup) unsalted butter, melted
• 1 tsp baking powder 1 tsp baking powder
• 1 tsp vanilla extract 1 tsp vanilla extract
• 200g (1 cup) dulce de leche 200g (1 cup) dulce de leche
• 200g (1 cup) almond cream 200g (1 cup) almond cream
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 50g (1/2 cup) toasted almonds, chopped 50g (1/2 cup) toasted almonds, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 50g, 35g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
3. 3.
   In a separate bowl, beat the eggs until frothy. Add the milk, melted butter, and vanilla extract. Mix well.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool completely.
8. 8.
   Once cooled, carefully slice the cake horizontally into two equal layers.
9. 9.
   Spread a layer of dulce de leche on the bottom layer of the cake, followed by a layer of almond cream.
10. 10.
    Place the second layer of cake on top and press gently to secure.
11. 11.
    In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Remove from heat and let it cool slightly.
12. 12.
    In a separate bowl, whip the heavy cream until soft peaks form. Fold in the melted chocolate until well combined.
13. 13.
    Spread the chocolate ganache evenly over the top and sides of the cake.
14. 14.
    Sprinkle the toasted almonds over the ganache, pressing gently to adhere.
15. 15.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
16. 16.
    Slice and serve the Spanish Ostfriesentorte, and enjoy!

Treat your ingredients with care...

• Almond cream — If almond cream is not available, you can substitute it with an equal amount of hazelnut cream or a vanilla-flavored cream.
• Dulce de leche — If dulce de leche is not available, you can make your own by simmering a can of sweetened condensed milk for several hours until it thickens and caramelizes.

Tips & Tricks

• For an extra Spanish touch, sprinkle some ground cinnamon over the cake before serving.
• To enhance the nutty flavor, lightly toast the almonds before chopping them.
• If you prefer a sweeter cake, you can add a layer of fruit preserves between the dulce de leche and almond cream.
• Serve the Spanish Ostfriesentorte with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• To make the cake more festive, decorate the top with chocolate shavings or edible flowers.

Serving advice

Serve the Spanish Ostfriesentorte at room temperature or slightly chilled. Cut the cake into slices and present it on individual dessert plates. Garnish each slice with a drizzle of dulce de leche and a sprinkle of toasted almonds for an elegant touch.

Presentation advice

To create an eye-catching presentation, dust the top of the cake with powdered sugar just before serving. Place a fresh sprig of mint or a few raspberries on each slice for a pop of color. Serve the cake on a decorative cake stand or platter to showcase its beauty.