Austrian Almond Torte Malakoff Torte Recipes

Steps:

• Preheat the oven to 190 C or 375 F.
• Butter and flour a 9 inch springform cake tin.
• Beat the butter until it becomes pale and soft.
• Pour in the sugar and beat until light and creamy.
• Stir in the almonds and vanilla.
• Add the eggs one at a time, beating thoroughly before adding the next one.
• Zest and juice the oranges and fold into the batter, along with polenta, baking powder and salt.
• Spoon into the buttered cake tin.
• Bake for 30-35 minutes or until golden brown.
• Serve with creme fraiche and a drizzling of almond liqueur.

Steps:

• Preheat oven to 350, grease flan pan, flour to keep from sticking - I use cooking spray to grease pan.
• Beat sugar and eggs until fluffy, add butter, salt, baking powder, and vanilla - mix well.
• Alternately add flour and milk.
• Spread into a flan pan, bake for 35 - 40 minutes or until edges begin to pull away from the sides of the pan and centre is firm to the touch.
• Carefully remove from pan, cool on cake rack,when cool place cake on your special serving platter, ice bottom lightly using just enough to seal the cake, give it a few minutes to dry before adding the fruit.
• Arrange strawberries ( I cut the strawberries in half arranging concentrically starting at the edge - for variation make a 'strawberry flower' in the centre using about five strawberry halves then arrange the rest of the berries around to the edge) you may go with halving, slicing or whole berries when arranging your fruit - whatever works best for you .
• Prepare glaze according to directions cooling slightly and pour over.

Steps:

• Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
• Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
• Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
• Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.

Steps:

• Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. Beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites. Pour into 2 greased 8 inch layer pans and bake at 350 F for 45 minutes or until the cakes are well browned. Cool briefly, then remove the cakes from the pans.
• To make topping, whip 1/2 pint of whipping cream, 1/4 teaspoon sugar, 1 teaspoon very strong brandy (optional) until stiff. Spread between the cake layers, then coat the top and sides of the cake. Garnish with chopped almonds.
• An alternative is to use the filling inside, then sprinkle the top with powdered sugar after placing a 4" Cross of Santiago in the center. The end result is a brown cross on a field of powdered sugar.

Steps:

• 1. Heat oven to 350°. Cover bottom of a 9-inch springform pan with aluminum foil, tucking ends under bottom. Insert in pan. Grease bottom and inside of pan.2. To make cake, mix flour, cocoa, baking powder, and salt. Beat egg whites in a small bowl with electric mixer until stiff peaks form when beaters are lifted. Beat butter and sugar in a large bowl until fluffy. Add egg yolks, one at a time, beating well after each addition. On low speed, beat in milk, vanilla, and almond extract (mixture will look curdled). Beat in flour mixture, then nuts. By hand, gently fold in beaten egg whites until no white streaks remain. Spread evenly in prepared pan. Bake 55 to 60 minutes until cake begins to pull away from side of pan and a toothpick inserted 1 inch from edge comes out clean. Cool 10 minutes on a wire rack. Loosen cake from outer ring of pan with a sharp knife. Remove ring. Cool cake completely. Invert cake onto a flat serving plate. Remove bottom of pan. Brush excess crumbs from cake. If not using immediately, wrap in aluminum foil to prevent drying.3. To make glaze, melt chocolate and butter in a small saucepan overlow heat. Remove from heat. Beat in milk and corn syrup until smooth and glossy. Quickly spread warm glaze over top and side of cake. Let stand until set, about 45 minutes.4. To decorate cake, rinse and hull strawberries. Let dry, stem-side down, on paper towels. Arrange berries, stem-side down, on top of cake. In a small saucepan, stir water and cornstarch until dissolved. Stir in preserves and food color. Bring to a boil over low heat. Cook and stir 1 to 2 minutes until shiny and slightly thickened. Press mixture through a sieve with a rubber scraper to remove pulp. Cool slightly. Spoon a small amount of glaze over each berry, allowing some of the glaze to drizzle down side of cake. Let stand until set, about 30 minutes. Cut into wedges with a serrated knife.

Steps:

• Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds.
• In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners' sugar until finely ground; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners' sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.
• Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.