27 Layer Tuile Torte

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Fourteen layers of tuile and 13 layers of mousse are a showstopper any way you look at it.

Prep Time1

Cook Time10

Refrigerate Time3

Total Time4 10

Course: Dessert, Tortes

Cuisine: American

Keyword: 27 layer tuile torte, torte, tuile torte

Servings: servings

Calories: 569kcal

Author: Helen S. Fletcher

Preheat the oven to 350 degrees.
Cream butter and sugar until light and fluffy. Butter and Sugar in bowl
Add the vanilla. Add eggs one at a time, beating well after each addition. The mixture should be very light and fluffy. Mix in the flour just until smooth.
Turn a 9” layer cake pan upside down and grease and flour it. Tilt the pan to cover the entire surface with flour.
Tilt the pan to cover the entire bottom with flour. Knock off any excess flour.
Spread ¼ cup of the batter to the edge of the pan with a small offset spatula. It will be very, very thin. The batter itself should be not more than ⅛” thick. Prepare as many pans as you have.
Bake for 8 to 10 minutes until the layers are golden brown. To remove from pans, let cool for about a minute. Run a flexible spatula under the layers and lift off to cool completely on a rack. Upon cooling they will become very crisp.
To reuse pans, simply wipe with a paper towel, cool completely, re-grease and re-flour. If you are in a hurry to cool them, put the pans in the freezer after you have wiped them.
Continue making torte layers until all of the batter has been used. This yields 12 to 14 layers, depending upon the thickness of each layer. These can be made a week in advance by storing in an airtight container. They may be made even further in advance by freezing.
To defrost, spread on racks. To crisp if they are soft, heat the oven to 350 degrees. Put layers on cookie sheets and heat for 60 to 90 seconds. Remove to cooling racks.

Melt the chocolate and butter in the top of a double boiler or in the microwave. Combine coffee and orange liqueur. Add to the chocolate mixture and keep hot over the double boiler.
Beat egg yolks and ½ cup sugar until thick and pale yellow. This may take several minutes, at which time they will form a ribbon. Add hot chocolate mixture, very slowly at first, to warm the egg yolks. Beat until the mixture is cool, about 5 minutes.
Beat egg whites with cream of tarter until soft peaks form. Add ¼ cup sugar gradually. Beat until stiff and glossy. Mix ¼ of the egg whites with the chocolate mixture to lighten it. Fold in the rest.

Select the best layer for the top. Set it aside. Spread scant ⅓ cup (55 grams or scant 2 ounces)of the mousse between the layers of the torte, ending with a plain torte layer. If a layer breaks, simply put it back together on top of the mousse as you would a puzzle. Refrigerate for 3 or overnight.
Place a doilie on the top layer and sprinkle heavily with powdered sugar. Carefully remove the doilie, leaving the design in tact. Cut into very thin wedges and allow it to come to room temperature. Serve with raspberry sauce below.

If you prefer the sauce without seeds, sieve the raspberries before combining with remaining ingredients.
Purée raspberries in food processor. Mix the cornstarch and the sugar. Combine all the ingredients in a small saucepan and bring to a boil. Cook for 1 minutes. Remove from the heat and cool. This may be made days ahead and brought to room temperature before serving.
Serves: 12 to 14