Manchu-style Torta Envinada

Ingredients

In this Manchu adaptation of Torta Envinada, we incorporate Manchu-specific ingredients and spices to infuse the dish with the flavors of Manchu cuisine. The filling is also modified to include traditional Manchu ingredients, adding an authentic touch to the recipe. We alse have the original recipe for Torta envinada, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 4 eggs 4 eggs
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (150g) diced pork 1 cup (150g) diced pork
• 1/2 cup (80g) diced mushrooms 1/2 cup (80g) diced mushrooms
• 1/4 cup (40g) diced bamboo shoots 1/4 cup (40g) diced bamboo shoots
• 1/4 cup (40g) diced water chestnuts 1/4 cup (40g) diced water chestnuts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 42g, 20g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. 3.
   In a separate bowl, whisk together the vegetable oil, milk, and eggs.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. 5.
   Pour the batter into the greased cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   While the cake is baking, prepare the filling. In a skillet, cook the diced pork until browned. Add the mushrooms, bamboo shoots, and water chestnuts, and cook until tender.
7. 7.
   In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, and chicken broth. Pour the sauce over the cooked pork and vegetables, stirring until thickened.
8. 8.
   Once the cake has cooled, slice it horizontally into two layers. Spread the filling evenly on the bottom layer and place the top layer back on.
9. 9.
   Serve the Manchu-style Torta Envinada warm or at room temperature.

Treat your ingredients with care...

• Pork — Make sure to dice the pork into small, bite-sized pieces for even cooking.
• Mushrooms — Use fresh mushrooms for the best flavor and texture.
• Bamboo shoots and water chestnuts — Drain and rinse them before dicing to remove any excess brine.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the filling.
• Experiment with different types of mushrooms for varied flavors and textures.
• Serve the Torta Envinada with a side of pickled vegetables for a tangy contrast.
• If you prefer a sweeter version, sprinkle powdered sugar on top before serving.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Manchu-style Torta Envinada as a main dish accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as a snack or appetizer.

Presentation advice

Garnish the Torta Envinada with a sprinkle of chopped green onions or cilantro for a pop of color. Serve it on a decorative platter to enhance its visual appeal.