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.
SACHER TORTE
In this version of the classic Viennese Sacher torte, from Luisa Weiss's cookbook "Classic German Baking," two dense chocolate cake layers are filled and topped with rum-scented apricot jam, then coated in a fudgelike chocolate glaze. Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision. But don't let that discourage you from having a go. Even if the glaze is slightly smudged and the top a bit askew, it will still taste delicious, and there are few cakes as richly satisfying as this. You can make a Sacher torte up to 3 days before serving. Store it under a cake dome or loosely covered, at room temperature. (Update: Some readers were having trouble with the glaze seizing in the original recipe. Luisa Weiss retested it, and we made some updates to the recipe that should clear it up.)
Provided by Melissa Clark
Categories cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place a baking sheet in the oven and heat it to 350 degrees. Line bottom of a 9-inch cake pan with parchment paper. Butter and lightly flour sides of the pan.
- Make the cake: Place chocolate and butter in a metal bowl set over a saucepan of simmering water and melt, stirring, until smooth. Set aside.
- Place egg yolks in bowl of a stand mixer fitted with whisk attachment. Place whites in a separate, clean bowl.
- Add confectioners' sugar to yolks and whip together until fluffy, creamy and pale, about 5 minutes. With the mixer on, slowly drizzle in the melted chocolate and butter, and beat until fluffy and incorporated.
- Add salt to the bowl of egg whites and start beating them with a whisk or electric mixer. When whites show soft peaks, slowly add granulated sugar as you continue to beat. Do this until sugar has dissolved and egg whites are stiff and glossy.
- In a separate bowl, sift together flour and cornstarch.
- Fold a third of the flour mixture into egg yolk mixture. Fold a third of the egg whites into egg yolk mixture. Repeat two more times, alternating flour mixture and then egg whites, until no white streaks remain.
- Gently scrape batter into prepared pan and smooth top. Place on baking sheet in oven and wedge the handle of a wooden spoon in the oven door. Bake for 10 minutes and then remove spoon. Lower heat to 275 degrees, and bake for 40 to 45 minutes longer, or until a tester inserted into the cake's center comes out clean.
- Place cake pan on a rack for 10 minutes to cool, then invert cake, remove pan and peel off parchment paper. Let cake cool completely upside down. Once cooled, slice it in half horizontally into two layers. Place rack over a piece of parchment paper and move top half of cake to a large plate.
- Make the filling: Place jam and rum in a small pan, bring to a boil and continue to boil for a minute or two. Push apricot mixture through a sieve to get a smooth consistency. Let cool, then spread half of the mixture evenly on the bottom cake layer. Place second layer on top of the jam and press down slightly. Spread remaining jam over top and sides of cake. Let cool completely.
- Make the glaze: Place the sugar, water, and chocolate in a small saucepan and bring to a boil, stirring frequently. Clip a candy thermometer to the side of the pan. Boil, stirring frequently, until the glaze reaches 230°F/110°C, about 5 minutes. The mixture will be smooth, glossy, and pourable and will coat the back of a spoon. Remove from the heat and let stand just until the bubbles die down.
- Slowly pour warm chocolate glaze evenly all over cake, letting excess drip down sides. Avoid using a spatula to spread glaze: It will stay glossiest if not touched. Reserve a little glaze in the pan to pour over any uncoated patches on the sides so that entire cake is coated. Gently wedge two spatulas under cake to transfer it to a serving plate. Let glaze set completely before cutting and serving.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 9 grams, Carbohydrate 136 grams, Fat 26 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 135 milligrams, Sugar 101 grams, TransFat 1 gram
VIENNESE TORTE
Make and share this Viennese Torte recipe from Food.com.
Provided by Denise in NH
Categories Dessert
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cut pound cake lengthwise ito 3 layers.
- Sprinkle 1 cut side of each layer with 1 tbsp rum.
- Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
- Replace top layer of cake.
- Frost top, sides and ends of cake with whipped topping; garnish with almonds.
Nutrition Facts : Calories 191, Fat 9.7, SaturatedFat 5.2, Cholesterol 66.3, Sodium 124.2, Carbohydrate 22.3, Fiber 0.6, Sugar 5.3, Protein 2.5
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.
More about "viennese torte recipes"
VIENNESE DOBOS TORTE RECIPE - KURT GUTENBRUNNER
From foodandwine.com
Author Kurt GutenbrunnerTotal Time 3 hrs 30 mins
- Preheat the oven to 350°. Lightly coat two 12-by-17-inch jelly-roll pans with vegetable oil spray; line them with parchment or wax paper.
- In a standing electric mixer fitted with a whisk, beat the egg whites until soft peaks form. At high speed, gradually add the granulated sugar and beat until the whites are glossy and firm, about 1 minute. Transfer the beaten whites to a large bowl; rinse and dry the mixing bowl.
- Add the egg yolks, butter, confectioners' sugar, lemon zest, vanilla and salt to the mixing bowl and beat at moderate speed until creamy. Beat in one-fourth of the beaten whites. Transfer the batter to a large bowl. Fold in one–third of the flour, followed by one–third of the remaining whites; repeat with the remaining flour and whites until no streaks of white remain. Divide the batter between the prepared pans and spread evenly with an offset spatula. Bake the cakes for about 12 minutes, or until firm, shifting the pans halfway through baking.
- In a large heatproof bowl set over a saucepan of simmering water, beat the eggs with the sugar until tripled in volume and an instant-read thermometer inserted in the mixture registers 165°, about 6 minutes. Whisk in the vanilla. Remove the bowl from the pan and pour out the water. Add the chocolate and water to the pan and cook over moderate heat, stirring, until the chocolate is melted. Scrape the chocolate into a medium bowl. Whisk in one-fourth of the egg mixture, then gradually whisk in the rest. Let cool.
EASY VIENNESE TORTE RECIPE - JOLLY TOMATO
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Reviews 9Estimated Reading Time 5 mins
- Put the chocolate chips and the boiling water in a blender; blend until smooth. Add egg yolks, cognac (you can skip this if you are making cake for kids), and butter and continue blending until smooth. The frosting will be creamy but may appear a little runny. Pour it into a bowl and cover it loosely; refrigerate for 2 hours until it is thick and creamy.
- Carefully slice the poundcake into seven horizontal layers (or six, if that's all you can get out of it). Spread frosting carefully over the first layer, top with the second layer of cake, frost again, and repeat until the layers are neatly stacked and frosted. Spread remaining frosting on the top and outside of the loaf.
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