POPPY SEED TORTE
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar, lemon zest and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal. Add the egg yolk and 2 tablespoons ice water; pulse until the dough begins to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
- Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Roll out the dough into a 10-inch round on a lightly floured surface. (If it gets too soft, return to the refrigerator until firm.) Ease the dough into the prepared pan and press into the bottom and up the sides, trimming any excess. Pierce the bottom all over with a fork. Refrigerate until firm, at least 1 hour or overnight.
- Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet. Line the crust with foil, then fill with pie weights or dried beans. Transfer the baking sheet to the oven; bake until the crust edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 15 to 20 more minutes. Transfer to a rack and let cool completely. (The tart shell can be made up to 1 day ahead.)
- Meanwhile, make the filling: Whisk the sugar, egg yolks, cornstarch and salt in a bowl until combined. Heat the milk in a small saucepan over medium heat (do not boil). Gradually whisk half of the hot milk into the egg mixture, then pour back into the saucepan with the remaining milk and cook, whisking, until thick like pudding, about 4 minutes. Whisk in the butter and vanilla. Pour the filling through a fine-mesh sieve into a large bowl. Let cool to room temperature, stirring frequently, about 30 minutes.
- Beat the heavy cream with a mixer until soft peaks form. Gently fold the whipped cream and poppy seeds into the cooled filling. Spoon into the prepared crust and smooth the top. Cover loosely with plastic wrap and refrigerate until set, at least 3 hours or overnight.
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.
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.
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
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
DOBOSH TORTE (SEVEN LAYER TORTE)
A friend shared this recipe with me it's from the Maida Heatter's Book of Great Desserts. It makes a nice Holiday or dinner party dessert
Provided by Steve P.
Categories Dessert
Time 37m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- To prepare for baking seven layers (the usual number): Tear off seven piece of aluminum foil, or baking pan liner paper (NOTE 1), each about 11-inches long.
- Spread softened butter lightly over a 10-inch square area in the center of each piece of foil or paper.
- Sprinkle with flour.
- Shake and tilt the foil or paper to make sure the buttered area is thoroughly floured and shake off any excess.
- On the floured area trace a 9-inch circle.
- (Use any 9-inch circular object as a pattern: the bottom of a 9-inch springform pan, an inverted 9-inch cake tin, or a 9-inch pot cover.) Repeat with remaining pieces of foil or paper.
- Set aside.
- Place rack in the center of the oven and preheat to 450 degrees.
- In the large bowl of an electric mixer at high speed, beat the 10 egg yolks for a few minutes til they are pale and lemon-colored.
- Reduce speed and gradually add sugar.
- Increase speed to high again and beat for 5 minutes or until very thick.
- Reduce speed and gradually add the flour, then again increase it to high and beat for 5 minutes more (mixture will be almost stiff), scraping the bowl occasionally with a rubber spatula.
- Mix in the lemon juice and remove from the mixer.
- (The mixture will be very thick-use your fingers to get it all off the beaters.) Beat the seven whites with the salt until they hold a point- stiff, but not dry.
- Since the yolk mixture is very thick, actually stir a few spoonfuls of the whites in to lighten it a bit.
- Then fold in a few large spoonfuls three or four times til the mixture lightens.
- Gently fold in the remaining whites.
- With a large serving spoon, place two or three large spoonfuls of the batter on one of the pieces of prepared foil or paper.
- Using the back of the spoon, spread the batter thin, slowly rotaing the paper with your left hand as you spread the batter with your right hand.
- Make it thin, but do not leave any holes in it.
- A 1/4- inch thickness should give you seven layers.
- Do not make the edges too thin.
- Follow the lines closely, but don't worry, the edges can be trimmed later.
- Slide a cookie sheet under the foil or paper and bake for 5 to 7 minutes or until the top is golden brown with dark brown spots.
- If the layers are thicker than mine are, they will take longer to bake.
- If they are not baked long enough they will stick to the foil or paper.
- Repeat with remaining layers.
- If you bake more than one layer at a time, rotate the positions of the pans during baking to insure even browning.
- When a layer is baked and out of the oven, lift the corners of the foil or paper and invert onto a rack.
- Peel off the paper and immediately invert the layer onto another rack to cool, right side up.
- (Letting the layer cool upside down will make it stick to the rack.) When you run out of racks, layers may cool on smooth toweling that has been dusted with confectioner's sugar.
- When you run out of room, cooled layers may be stacked if you sprinkle the tops lightly with confectioner's sugar and place wax paper between them.
- Cooled layers may be trimmed to even the edges.
- Working on a board, place an 8-1/2 inch or 9-inch pot cover or cake pan on the layer.
- Cut around with a small sharp knife and then cut with scissors.
- FILLING AND ICING: Melt the chocolate in the top of a double boiler over hot water on moderate heat.
- Remove from heat, stir until smooth, and set aside to cool completely.
- In small bowl of electric mixer cream the butter.
- Add vanilla and egg yolks and beat well.
- Add sugar and cooled chocolate.
- Beat until thoroughly mixed, scraping the bowl with a rubber spatula.
- Place four strips of wax paper around the outer edges of a cake plate.
- Place one cake layer on the plate and with a long, narrow metal spatula spread with a thin layer of the chocolate filling.
- If you have made more than seven layers, the filling must be spread very thin, in order to have enough for all.
- Place another layer on top, adjusting it carefully so that the edges are lined up evenly.
- Continue icing the layers, stacking them as evenly as possible.
- Spread the remaining chocolate smoothly around the sides first and then over the top.
- Remove wax paper strips by pulling each one out by a narrow end and refrigerate cake for at least several hours to set the icing.
- Store in refrigerator and serve cold.
- NOTES:If you use baking pan liner paper it must be buttered and flourd for this recipe or the layers will stick to it.
- This is a very firm cake; use a sharp heavy knife for serving.
- Dobosh Torte may be made a day ahead, or it may be frozen.
- For a variation you can put cherry, raspberry or strawberry jam or preserves between one or two layers instead of the chocolate filling.
Nutrition Facts : Calories 467.7, Fat 30.1, SaturatedFat 17.5, Cholesterol 232.2, Sodium 209.8, Carbohydrate 48.5, Fiber 3.4, Sugar 36, Protein 8.3
LINZERTORTE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch torte
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
- In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to overprocess; you don't want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
- In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
- Divide dough in half. Set a 10-inch fluted tart pan with a removable bottom on a parchment-lined baking sheet. Using your fingers, press 1 dough half into tart pan. Chill until firm, about 30 minutes. Meanwhile, roll remaining dough half between 2 sheets of parchment paper lightly dusted with flour to a 12-inch round; place on a baking sheet and chill until firm, about 30 minutes.
- Using an offset spatula, spread jam evenly over chilled dough in tart pan; set aside. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
- Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners' sugar, if using.
More about "viennese lemon torte 9 inch recipes"
EASY VIENNESE TORTE RECIPE - JOLLY TOMATO
From jollytomato.com
Reviews 9Servings 12Cuisine AmericanCategory Dessert
- 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.
VIENNESE DOBOS TORTE RECIPE - KURT GUTENBRUNNER
From foodandwine.com
Author Kurt GutenbrunnerTotal Time 3 hrs 30 minsCategory Dessert
- 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.
VIENNA’S “FäCHERTORTE”—JEWISH BUDAPEST ... - JEWISH …
From jewishviennesefood.com
THE BEST VIENNESE SACHER TORTE RECIPE | FOODAL
From foodal.com
PUNSCHTORTE – PUNCH CAKE – SWEET THOUGHT
From sweetthought.ca
SACHERTORTE - SERIOUS EATS
From seriouseats.com
LEMON VIENNESE TARTS | RECIPES WIKI | FANDOM
From recipes.fandom.com
VIENNESE ALMOND TORTE - CAKES - KOSHER RECIPE - CHABAD
From chabad.org
VIENNESE CHOCOLATE TORTE - BUNNY'S WARM OVEN
From bunnyswarmoven.net
HAZELNUT-CHOCOLATE VIENNESE TORTE
From bigoven.com
PESACH HAZELNUT-CHOCOLATE VIENNESE TORTE) RECIPE
From bakerrecipes.com
EASY LINZER TORTE RECIPE - MASHED
From mashed.com
HASELNUßCRèMETORTE (AUSTRIAN HAZELNUT CREAM TORTE) AND THE …
From tarasmulticulturaltable.com
CHERRY LINZERTORTE RECIPE | BON APPéTIT
From bonappetit.com
VIENNESE LEMON TORTE 9 INCH RECIPES
From tfrecipes.com
VIENNESE LINZERTORTE CAKE RECIPE | EPICURIOUS
From epicurious.com
You'll also love