Maders Eggnog Torte Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

Steps:

• Preheat the oven to 350, liberally butter the bottom of a 10-side springform pan or spray with nonstick cooking spray and set aside.
• For the torte:.
• Sift the flour, baking powder and salt together twice and set aside.
• Cream the butter, sugar, and vanilla with an electric mixer at high speed for 5 minutes, till light and fluffy.
• Reduce the mixer speed to low and beat in the eggs, one by one.
• Beat in the melted chocolate and if using, the hazelnuts.
• Add the sifted dry ingredients alternately with the milk, beginning and ending with the dry and beating by hand after each addition only enough to incorporate.
• Spoon the batter into the prepared pan and smooth the top.
• Rap the pan several times on the counter to release any large air bubbles, then bake about 1 hour and 20 minutes, till the torte begins to pull from the sides of the pan, is springy to the touch, and a cake tester inserted in the middle comes out clean.
• Cool the torte in the upright pan on a wire rack for 15 minutes, then loosen it around the edge with a small spatula.
• Release and remove the springform pan sides and cool the torte, still on the pan bottom and cake rack, to room temperature.
• For the eggnog:.
• Blend the sugar-flour mixture with the milk in a small heavy saucepan.
• Set over moderate heat and cook, stirring constantly, about 3 minutes, till thickened and smooth.
• Whisk a little of the hot mixture into the beaten yolk, stir back into the pan, and cook and stir over moderately low heat for 2 minutes longer.
• Remove from heat, mix in the rum extract, then pour the eggnog through a fine sieve into a metal bowl.
• Set in an ice bath and chill 15 - 20 minutes, whisking often to prevent a skin from forming on the top.
• Pour the eggnog into a plastic squirt bottle and refrigerate till ready to use. (I would think you could also use a plastic baggie with a small hole cut in one corner if you don't have a squirt bottle.).
• To frost the torte:.
• set the torte, still on the springform pan bottom on a lazy susan and frost the top and sides smoothly and thinly with the whipped cream.
• Starting in the center of the torte and exerting steady but gentle pressure on the squirt bottle, apply the eggnog in a tight spiral on the top of the torte, spacing the lines about 1/2 inch apart. (I'm sure you can do this without a lazy susan - you'll just have to move the bottle instead of the torte).
• Scatter the chocolate sprinkles over the top of the torte, if you like, then transfer, still on the springform pan bottom, to a cake plate and serve.
• Store any leftovers in the refrigerator.

Steps:

• For crust:
• Finely chop pecans, almonds, sugar and nutmeg in processor using on/off turns, stopping once to stir mixture. Transfer to large bowl. Combine butter and vanilla in small bowl. Pour over nuts and mix thoroughly. Transfer nut mixture to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Using plastic wrap as aid, press firmly up sides and then over bottom of pan, covering completely. Freeze 15 minutes.
• Preheat oven to 350F. Place pan with crust on cookie sheet and bake 20 minutes. Transfer to rack and cool.
• Melt 3 ounces bittersweet chocolate in top of double boiler over barely simmering water, stirring until smooth. Spread over bottom of crust. Cover with plastic and freeze until ready to use.
• For filling:
• Melt white chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from heat. Cook sugar and water in heavy small saucepan over medium heat, stirring until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238F (tilting pan slightly to submerge thermometer), about 15 minutes.
• Meanwhile, beat yolks in medium bowl until pale yellow and thick.
• Gradually beat hot syrup into yolks. Scrape down sides of bowl with rubber spatula. Continue beating until thick and cool, about 5 minutes. Set aside.
• In large bowl, whip 2 1/4 cups cream, brandy, vanilla and nutmeg to firm peaks. Fold barely lukewarm white chocolate into yolk mixture. Gently fold in whipped cream. Pour 1/3 of filling into crust; smooth top. Top with 1 chocolate disk. Gently pour another 1/3 of filling over; smooth top. Top with second chocolate disk. Gently pour remaining filling over. Freeze overnight. (Can be prepared 3 days ahead. Cover pan tightly with plastic wrap.)
• Place chocolate lace atop mousse. Spoon unsweetened whipped cream into pastry bag fitted with medium star tip. Pipe cream decoratively around edge of cake. Serve immediately.

Steps:

• Bring a large pot of water to a boil. Add salt and noodles. Cook until al dente, according to package instructions. Drain well. Add butter and toss to combine.

Steps:

• Cream the butter, then gradually beat in the powdered sugar. Add the egg yolks one at a time, beating well after each addition. Add the almonds and liquor of choice and beat into mixture. Fill a 9 inch spring form alternately with slices of cake, the butter mixture, and the macaroon crumbs. Refrigerate overnight. Frost with the sweetened whipped cream and decorate with the candied cherries. This will serve 8-10.