Schmoo Torte with a Southeast Asian Twist

Ingredients

In this Southeast Asian adaptation of the Schmoo Torte, the traditional flavors of caramel and vanilla are replaced with the aromatic essence of pandan leaves and the tropical sweetness of coconut. The addition of pandan-infused cake layers and a coconut custard filling transforms the dessert into a delightful fusion of Canadian and Southeast Asian cuisines. We alse have the original recipe for Schmoo Torte, so you can check it out.

• For the pandan-infused cake: For the pandan-infused cake:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon 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
• 3 large eggs 3 large eggs
• 1 teaspoon pandan extract 1 teaspoon pandan extract
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the coconut custard filling: For the coconut custard filling:
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 3 tablespoons cornstarch 3 tablespoons cornstarch
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large egg yolks 2 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the caramel sauce: For the caramel sauce:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• Pinch of salt Pinch of salt
• For garnish: For garnish:
• Toasted coconut flakes Toasted coconut flakes

Nutrition

• Calories: 420 kcal / 1760 kJ
• Fat: 20g (Saturated Fat: 14g)
• Carbohydrates: 57g (Sugar: 38g)
• Protein: 5g
• Fiber: 1g
• Salt: 0.4g

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 sugar and softened butter until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the pandan extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and water. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Divide the batter evenly between the prepared cake pans and smooth the tops.
7. 7.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes 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 saucepan, combine the coconut milk, sugar, cornstarch, and salt for the coconut custard filling. Whisk until smooth.
10. 10.
    Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
11. 11.
    In a small bowl, whisk the egg yolks. Gradually add a spoonful of the hot coconut mixture to the egg yolks, whisking constantly to temper the eggs.
12. 12.
    Pour the tempered egg mixture back into the saucepan and continue cooking for another 2 minutes, stirring constantly.
13. 13.
    Remove the saucepan from the heat and stir in the vanilla extract. Let the coconut custard cool completely.
14. 14.
    In a separate saucepan, combine the granulated sugar and water for the caramel sauce. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns amber in color.
15. 15.
    Remove the caramel from the heat and carefully whisk in the heavy cream, butter, and salt until smooth.
16. 16.
    Allow the caramel sauce to cool slightly before assembling the torte.
17. 17.
    To assemble the torte, place one cake layer on a serving plate. Spread a generous amount of coconut custard filling over the cake layer.
18. 18.
    Place the second cake layer on top and press gently to secure it.
19. 19.
    Drizzle the caramel sauce over the top of the torte, allowing it to drip down the sides.
20. 20.
    Sprinkle toasted coconut flakes over the caramel sauce for garnish.
21. 21.
    Refrigerate the torte for at least 2 hours before serving to allow the flavors to meld together.
22. 22.
    Slice and serve chilled. Enjoy!

Treat your ingredients with care...

• Pandan extract — If fresh pandan leaves are available, blend them with water and strain the mixture to extract the pandan juice. Use 1 teaspoon of pandan juice in place of pandan extract.
• Coconut milk — Use full-fat coconut milk for a richer flavor and creamier texture in the custard filling.
• Toasted coconut flakes — To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 180°C (350°F) for 5-7 minutes, or until golden brown. Keep a close eye on them as they can burn quickly.

Tips & Tricks

• For an extra burst of flavor, add a few drops of pandan extract to the caramel sauce.
• If you can't find pandan extract, you can substitute it with vanilla extract for a more traditional flavor.
• Make sure the cakes are completely cooled before assembling the torte to prevent the custard filling from melting.
• To achieve clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
• Serve the torte with a scoop of coconut or pandan ice cream for an extra special treat.

Serving advice

Serve the Coconut Pandan Schmoo Torte chilled for the best texture and flavor. It pairs beautifully with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, drizzle some additional caramel sauce on the serving plate before placing the torte. Garnish with fresh pandan leaves or edible flowers for an elegant touch.