Viennese Torte Recipes

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.

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.

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.

Steps:

• Line two 9-in. round baking pans with waxed paper and grease the paper; set aside. In a mixing bowl, cream butter and 1/2 cup sugar. Beat in egg yolks, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Pour into prepared pans.
• In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter, sealing edges to sides of pan.
• Bake at 300 degrees F for 30 minutes. Sprinkle with coconut and almonds. Bake 20-30 minutes longer or until meringue and coconut are lightly browned. Cool for 10 minutes before removing from pans to wire racks. Cool meringue side up.
• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped cream. Place one cake layer on a serving plate, meringue side up; spread with pudding mixture. Top with remaining cake. Chill overnight. Refrigerate leftovers.

Steps:

• Beat the butter, egg yolks, and sugar until light and fluffy.
• Stir in the ground almonds, cream, and optional rum.
• Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them.
• (Note: Wrap the outside of the springform pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers.
• Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.
• Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.
• To serve, run a thin knife blade around the inside of the pan before releasing the spring.
• Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.

Steps:

• Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
• Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
• Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
• Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.