Torta Maria Louisa Colombiano is a traditional Colombian recipe for a classic cake made of two sponge layers sandwiched with jam or marmalade that's served sprinkled with powdered sugar. The full recipe is presented here and I hope you enjoy this classic Colombian version of: Torta Maria Louisa Colombiano.
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Torta Maria Louisa is a classic sponge layer cake with the two sponge layers sandwiched with jam, marmalade or dulce de leche (depending on the country). Versions are found throughout Central America (but particularly Colombia and El Salvador). This jam-based version is from Colombia.
Ingredients:
250g plain (all-purpose) flour
1 tsp baking powder
300g granulated sugar
230g butter at room temperature
4 tbsp whole milk
4 eggs
1 tbsp orange juice
2 tbsp finely-grated orange zest
250g berry jam or marmalade for the filling (pineapple is common)
Powdered sugar for dusting
Method:
Pre-heat your oven to 180°C. Butter and flour the base and sides of two non-stick round 20cm diameter cake tins.
In a bowl, mix together the flour, baking powder and orange zest. Whisk lightly to ensure the ingredients are fully combined. Form a well in the centre and add the orange juice, egg, sugar and butter.
Beat the ingredients together with an electric whisk on low speed for 1 minute. Increase the speed to medium and mix for about 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed.
Divide the resultant batter between the prepared cake tins, then transfer to the centre of your pre-heated oven and bake until golden brown and a skewer or cake tester inserted into the centre of the cakes emerges cleanly (about 30 to 35 minutes).
Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and set aside to cool completely (about 1 hour).
To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread the jam or marmalade on top leaving a 1cm border all the way around.
Arrange the second cake layer on top of the existing layer then sprinkle with powdered sugar.
Cut the cake into wedges with a slightly wet knife and serve.
