Ukrainian Royal Torte Recipes

Steps:

• Beat the 12 egg Yolks until light and beat in the sugar gradually (a tablespoon at a time).
• Beat until lemon colored, light and fluffy.
• Fold in the bread crumbs and the nuts.
• Beat the 12 egg whites until stiff.
• Lighten the nut mixture with a bit of the egg whites and then genly fold into the mixture the rest of the whites.
• Butter 2 deep layer pans 9 or 10 inch springform pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
• Regular pans can be used, in this case use parchment paper for the bottom of pan and grease the paper also.
• Bake in a 325 F.
• oven for about 30--35 minutes.
• Test cake with a toothpick in the centre of the cake, if it comes out clean the cake is done.
• Cool for 10 minutes and gently with a knife go around the cake to loosen and gently invert and place on a cake rack.
• Fill and frost the cake with the filling.
• If you wish more layers cut each cake in half and fill so that you will have 4 layers.
• FOR THE BUTTERCREAM FILLING AND ICING: Over simmering water in a double boiler add 1 cup HOT strong coffee and add the chocolate, mixing well to melt.
• In a separate bowl-- Beat the 5 egg yolks until light and set aside.
• Blend 2 1/2 Tablespoons of the flour in the remaining 1/2 cup COLD coffee and blend well until smooth and free of any lumps.
• Add the flour mixture to the whipped egg yolks and mix well.
• Add this mixture whisking quickly to the melted chocolate (in the double boiler) and cook until thickens stirring frequently for about 10 minutes.
• When mixture has thickened set it aside to COOL.
• Beat 1 cup unsalted butter with the 1 cup of sugar until light and fluffy and gradually beat in the cold chocolate pudding mixture little at a time into the butter and beat until fluffy.

Steps:

• ALMOND BATTER: Add sugar to whipped egg whites, and mix well. Fold in almonds. Divide into 3 portions, and pour each into 25 cm. (10") round cake pan (spring-form with removable sides) lined with parchment paper. Bake in pre-heated 350F oven until golden, 20-25 minutes. Remove from pans and let cool. Invert to give smooth top for icing. BUTTER BATTER: Cream butter. Mix in egg yolks. Mix in remaining ingredients. Divide into 2 portions, and pat each down into 25 cm. (10") round spring-form cake pan lined with parchment paper. The layers are very thin, and take time to pat down. Bake in pre-heated 350F oven until light golden, 15 to 20 minutes. (They will not rise.) Remove from pans (if you wait, they will fall apart). Let cool. CHOCOLATE FILLING: Cream butter. Add egg yolks and mix well. Melt chocolate (microwave is easiest), let cool slightly (or else will melt butter) and add to butter/egg yolk mixture. Add vanilla. Mix well. JELLY FILLING: Use half a jar of jelly per layer, spreading it about 2 mm (1/16") thick. ICING: After torte is fully assembled, melt chocolate (microwave is easiest). (If desired, add cream or evaporated milk, stirring forcefully to avoid lumps, to make icing more spreadable; that also makes it darker and shinier for some reason.) Let cool only slightly before using. ASSEMBLY: There will be 5 layers of cake and 4 of filling. Use almond-based layer as bottom one, then alternate butter layers and almond ones, ending with an almond one on top. Chocolate filling covers each almond layer (except on top of torte), and jelly filling covers each butter layer. The sequence (bottom to top) is as follows: almond layer, chocolate filling, butter layer, jelly filling; almond layer, chocolate filling, butter layer, jelly filling; almond layer. Ice top and sides of torte with chocolate icing. Refrigerate. Wait at least 4-5 days for flavor to develop and layers to soften.

Steps:

• Preheat the oven to 350°F.
• Butter and flour two 9-inch round cake pans.
• MAKE THE CAKE: Sift the flour with the baking powder and set aside.
• In a large bowl, beat the egg whites with an electric mixer until frothy; gradually add the sugar and beat until stiff and meringuelike.
• In a small bowl, beat the yolks until frothy; fold the yolks and flour into the egg whites just until incorporated.
• Divide the batter evenly between the pans.
• Bake for 30 minutes or until the centers spring bake when touched.
• Cool in the pans on a wire rack (centres of the cakes may sink slightly).
• TO PREPARE THE CUSTARD FILLING, in a small nonreactive saucepan, mix the egg yolks, butter, cornstarch, half and half, and sugar.
• Cook, stirring, over medium heat until the mixture is smooth and thick.
• Remove from the heat, cover, and COOL.
• Stir in the vanilla.
• TO ASSEMBLE THE CAKE, cut the layers horizontally, making 4 layers in all.
• Place the bottom layer on a cake plate and spread with half the custard.
• Top with the next layer.
• Spread with the jam.
• Reserve a few of the nicest strawberries for garnish on top of the cake, then slice the remainder and arrange on top of the jam layer.
• Top with a third layer of cake.
• Spread with the remaining custard.
• Top with the remaining layer of cake.
• No more than 1 hour before serving, make the topping.
• Whip the cream and flavour with the confectioners' sugar and vanilla.
• Pile whipped cream on top of the cake and garnish with the reserved berries.
• Makes about 16 servings.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
• Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
• Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
• To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
• Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.