April 1, 2011 - 8:39am
Tortenguß from Sure-Jell or Certo
To my German-speaking friends and those who know what a Tortenguß is :)
Since I cannot purchase the Guß in a little package as we do in Germany, I was wondering if I could use the above to pour over the fresh fruit and accomplish the same results.
Thank you,
Anna
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My mother-in-law used Jello or fruit juice thickened with cornstarch.
using cornstarch makes good sense to me and perhaps Jello with a bit less water, I just wanted to use up my packages of Sure-Jell and Certo.
thanks much !
anna
That would work. Reduce the amount of water. If you want I can go weigh the gelatin in the packages.
In the opposite direction, I would make jello in Austria using drink syrup and several packages of Tortenguß. Tortenguß sets up much faster than jello and I believe jello contains not only a lot of sugar but salt, doesn't it? I've always added juice to the water when making a Tortenguß. Tasteless and only shiny wasn't enough for me. Can you find gelatin sheets? or leaf gelatin?
Haas 33g gelatin mix with 50 -100g sugar dry and then add 250 ml cold water bring to a boil for 15 seconds
Bella 12g gelatin mix with 30g sugar dry and add 250 ml cold liquid, bring up to a boil and allow to cool 3 min
Dr Oetker 12 g gelatin mix with 3-4 level tablespoons sugar dry and then add 250ml cold water. Bring to boil softly 1 minute. Cool 10 minutes stirring often.
I cleaned out some top shelves and found about 6 packages of Sure-Jell and Certo (for no-boil canning purpose) which I aspired to two summers ago. It then hit me, maybe I could use these packages for Tortenguß. I do have clear Knox and that should work, as you mentioned.
Thanks much !
anna
I just found an old pkg of Jello! I had used blatt gelatine to thicken a meat spread. Juices from a roast. To spread on the next batch of rye bread... onions, fresh chives... you know.... One of the packages has a tortenboden rezept. Easy peasy... I just planted strawberries in the garden next to the rhubarb. I hope they like each other because I certainly will combine them for a fruit torte.
We are frost free at the moment and the garden centers are bursting! It is rather unusual but I keep a vigil on the thermometer and weather for the lows. My tropical plants can't wait to get outside. The peppers and orange trees are blooming! Got to let the bees get to them and roll them back in at night.
Isn't Sure-Jell and Certo pectin? Try it and pour it out into a shallow pan.
I guess, I better get busy and do a google on pectin, etc. There was about a 40 year hiatus between being a Hausfrau :) Are you still in Austria ? Your garden sounds lovely, plus orange trees bursting to go outside, wonderful :) Interesting that jello would have a tortenboden recipe. Wonder if that would be more for an upside-down creation as in pineapple.
And I bet you are close to venison ...... I am so jealous. I can taste the Wachholderbeeren in a red wine sauce with heavy cream, oh my ... back to my fiberbar.
Best,
anna
No, no, the recipe is on the Haas Tortengelee package...
Boden (floor) für (for) Obsttorten (Fruit covered cake)
100g butter (beat til fluffy)
100g sugar
1 pkg vanilla sugar (1 tsp vanilla extract)
2 whole eggs
2-3 tablespoons milk (added a spoon at a time while mixing)
200g flour sifted with
1.5 teaspoons baking powder
Blended well into the wet ingredients and poured into a greased fruit tort pan or a 9 x 13" pan. Bake middle heat until done (about 25-35 minutes) lightly golden and wooden pick comes out clean. Cool, arrange fruit on top and cover with a thin layer of gelatin.
Venison? Yep, you bet! Was out with the dog (25° C) and saw many pairs of rabbits too! Our Austrian weather is a month ahead of last year! The trees are putting out their leaves today! I have a carpet of forget-me-nots in the yard starting to bloom and I want to transplant & spread some around before tomorrow's rain. April showers...! I love getting dirt under my nails!
Mini
thank you ! Enjoy your garden ! Been years since I saw forget-me-nots in a garden. How pretty.
a link...
http://www.cooksinfo.com/pectin
The Hass tortengelee contains sugar, Carrageen, a thickening agent (Johannisbrot-kernmehl) along with Cream of Tarter (Weinstein)
http://www.cooksinfo.com/edible.nsf/pages/carrageen
I don't see why pectin can't be used the same way.
Gelatin
http://www.cooksinfo.com/gelatin
This cooksinfo site is rather interesting...