VIENNESE LEMON TORTE 9 INCH
Steps:
- Cook lemon juice, sugar, butter and lemon peel in heavy nonaluminum pan over low heat swirling pan until sugar dissolves and butter melts. Increase heat and bring to simmer. Gradually whisk into eggs. Return to pan and whisk until custard thickens and leaves a path on back of spoon when finger is drawn across ( about 4 minutes - do not boil) Strain into a bowl. Cool and press plastic wrap on surface. Refrig. Cream butter with sugar till light. Mix in yolk, peel, extract. Combine flour, salt - add to butter mixture. Blend just until combined. Gently mix in nuts. Pat pastry into into a ¾ inch thick 9.5x4 inch rectangle on waxed paper. Wrap and chill at least 2 hours. Cut 4 ¼ inch strips lengthwise from pastry. Turn on side and cut lengthwise into 3 strips. Freeze. Pat remaining dough into bottom and sides of 9.5 inch tart pan. Refrig at least 2 hours. Spread lemon curd in bottom of tart. Arrange lattice strips across. Brush with glaze. Bake at 350 for 25 minutes. Turn oven to 325 and bake until golden , 15 - 20 minutes. Cool for ten minutes. Loosen pan edges but do not remove. Cool and then sprinkle with conf sugar.
FOUR-LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING
Provided by Phyllis A. Jones-Rubenstein
Categories Milk/Cream Egg Dessert Bake Lemon Almond Chill Jam or Jelly Bon Appétit New Mexico
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides. Combine first 6 ingredients in large bowl. Beat until smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 28 minutes. Cool cakes completely in pans on racks.
- Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press almonds onto sides of cake. Chill until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)
VINETERTA (VIENNA TORTE)
In Manitoba, where I live, there is a significant population of Icelandic heritage. Thus, this recipe is a popular one on dainty trays in my area. Here is the story of Vineterta as told by my mother's recipe book, "Through the Years", from the Selkirk Ladies Hospital Auxiliary (1982): "Vineterte is known to us as an Icelandic Cake., sine it was introduced to us by the Icelandic settlers who came here a hundred years ago. Vinaterta is also known as Wine Torte.However, we recall a story regarding the origin of this cake. It was said to have originated in Vienna. In those days before Iceland had it's own university, students went to Vienna to study. There they were introduced to this famous torte. It is a popular cake, especially at Christmas time when it is cut into small slices and served on a tray of holiday dainties and cakes."
Provided by Amethyst42
Categories Dessert
Time 1h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter well, then add sugar gradually, beating hard after each addition. Beat in eggs, one at a time.
- Sift together flour, baking powder, and cardamom. Add small amount to creamed mixture. Mix in cream and almond extract. Now work in as much flour as possible.
- Turn out onto pastry cloth and knead in any remaining flour. Divide dough into 5 parts and pat each part into a 9-inch greased layer pan. Bake at 375 until delicate brown.
- To assemble filling: Put prunes through food processor or mill, then add sugar, prune liquid and cinnamon. Cook until thickened, then add vanilla.
- Let cool, and then spread between layers of torte.
- Top cake with a thin layer of vanilla icing. Let the torte stand for a couple of days before serving to allow the cake to soften. Serve in small slices.
VIENNESE TORTE
Make and share this Viennese Torte recipe from Food.com.
Provided by 2atdiemer
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Line three 9-inch round cake pans with waxed paper, then grease the waxed paper.
- Sift flour with cocoa powder, baking powder and salt. Set aside.
- In a small mixing bowl, combine 3/4 cup butter, 3/4 cup sugar and 6 egg yolks. On high speed of an electric mixer, beat until light and fluffy. Stir in 1 tablespoon vanilla.
- Add flour mixture alternately with milk, beginning and ending with flour. Spread batter into the prepared pans, dividing evenly; set aside.
- In a clean bowl with clean beaters, beat 6 egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff but not dry. Dividing evenly, spread meringue over the batter in each pan.
- Bake for 30-35 minutes or until cake is done and meringue is lightly browned. Let cool in pans 10 minutes. Carefully remove from pans; peel off paper. Cool layers completely on wire racks, meringue side up.
- Meanwhile, prepare orange curd: In the top of a double boiler, stir together 1/2 cup sugar and cornstarch. Stir in water, orange juice and orange zest. Blend in 4 beaten egg yolks.
- Cook over hot (not boiling) water, stirring constantly, until mixture thickens, about 8 minutes. Remove from heat. Stir in 2 teaspoons vanilla. Cover with waxed paper; let cool completely.
- To assemble: Place a cake layer, meringue side up, on a cake plate. Spread a third of the orange curd over the meringue. Repeat twice, using remaining layers and curd. Garnish with whipped cream and sliced almonds, if desired.
- Note: If desired, replace 1 tablespoon of orange juice with 1 tablespoon orange liqueur.
LEMON VIENNESE TARTS
Make and share this Lemon Viennese Tarts recipe from Food.com.
Provided by Nelly
Categories Lunch/Snacks
Time 30m
Yield 12 tarts
Number Of Ingredients 7
Steps:
- Put all the cake ingredients in a mixer or food processor and process until soft.
- Put the mixture into a piping-bag with a 1 inch fluted nozzle and pipe into 12 paper liners placed in a bun tin, using a circular movement.
- Bake in a pre-heated oven 350F until pale in colour.
- Transfer to a wire cooling rack.
- When cool, sift the icing sugar over the tops, and put a little lemon in the centre of each tart.
Nutrition Facts : Calories 247.8, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.6, Sodium 135.7, Carbohydrate 25.6, Fiber 0.8, Sugar 10.9, Protein 2
EASY VIENNESE TORTE
This is such an easy recipe, but I tell ya it'll be gone in a flash.
Provided by CC MCCART-FROST
Categories Other Snacks
Number Of Ingredients 6
Steps:
- 1. Cut pound cake lengthwise into 3 layers.
- 2. Sprinkle the cut side of each layer with 1 tablespoon rum. (You can add or subtract - horrors - with this step)
- 3. Place bottom cake layer on serving plate; spread with strawberry preserves.
- 4. Top with second layer; spread with apricot preserves.
- 5. Repeat top layer of cake. Frost top, sides and ends of cake with whipped topping; garnish with almonds.
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