I am practicing my piping for my cupcakes and saw this brilliant idea on TV whereby you pipe the base of your tin instead of rolling or spreading both of which would have taken heaps more time than the piping did. I must say there really was no waste with the piping, it was SOOOOO fast and easy and I think it really gave the torte a professional look.
Now it would have been great had I remembered to take a after photo after baking but that was not the case and so you will have to imagine it all cooked and yummy, which it really was. I had some left over so I just piped out a few biscuits, an added bonus!!!! Vida x
1 egg yolk
1 ts vanilla
Zest of 1 lemon
¼ ts salt
½ ts nutmeg
150g flour plain
150g hazelnut meal
¾ cup raspberry jam
Whisk butter, sugar, zest and vanilla – 3 mins
Add eggs and yolk.
Sift all dry ingredients and add ¾ in whilst mixing with mixer then add last ¼ to be mixed in with wooden spoon.
Cook at 160 for 35 mins.
Tip for professional and EASY way to get base into loose based tin…. Pipe the lot in starting with tiny circle in middle and just keep going all way to the end then add a little border up sides. Spread your jam into base then pipe lattice on top.