Duchess Of Parma Torte Recipes

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PANCETTA AND PARMESAN TORTE



Pancetta and Parmesan Torte image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h3m

Yield 6 servings

Number Of Ingredients 10

1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon olive oil
4 ounces thinly sliced pancetta, chopped
2/3 cup whipping cream
1/2 cup whole milk
3 large eggs
3 tablespoons finely chopped fresh Italian parsley leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded Parmesan

Steps:

  • Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F.
  • Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside.
  • Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to paper towels and drain. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and pancetta. Pour the cream mixture into the crust.
  • Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve.

"EXPRESS" DOBOSCH TORTE



Provided by Alex Guarnaschelli

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 sticks lightly salted butter, room temperature, plus additional for greasing the pans
2 cups granulated sugar
6 eggs
1 lemon, zested and juiced
14 ounces bittersweet chocolate, cut into small pieces
2 cups granulated sugar
2 cups heavy cream
1 teaspoon vanilla extract
1 1/2 sticks lightly salted butter, cut into thin slices
1 1/2 cups granulated sugar
1 tablespoon lightly salted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the flour, baking powder, and salt. Stir to blend. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth and add the sugar. Continue whipping until the mixture becomes fluffy, 2 to 3 minutes. Note: this process can be done with a whisk by hand. Add the eggs, 1 at a time, taking care that each egg is thoroughly integrated. Add the flour mixture and combine. Add the lemon zest and lemon juice and whisk to blend.
  • Grease the 2 pans with butter and fill each with half of the batter. Place the pans in the center of the oven. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, 30 to 40 minutes. Remove from the oven and allow to cool thoroughly, 1 hour at least. Once completely cool, using a serrated knife, slice each cake in half horizontally to form 4 equal layers. Place the layers on a flat surface. Set aside.
  • In a medium bowl, combine the chocolate and sugar. In a medium pot over low heat, combine the heavy cream and vanilla and bring to a simmer. Pour over the chocolate and stir until all of the chocolate has melted. Gently whisk in the butter pieces. Set aside to cool.
  • When the frosting is cool, whip the frosting in the bowl of a mixer fitted with a whisk attachment. Whip to lighten the frosting, 1 to 2 minutes. Frost each layer of the cake, stacking them neatly and uniformly on top of each other. Then frost the entire outside of the cake as well.
  • In a medium skillet, heat the sugar until it "melts" and turns a caramel color. Stir in the butter. Pour the caramel directly over the top of the cake, allowing it to drip down the sides to create a caramel shell. Allow the caramel topping to cool and harden on top of the cake.

DUCHESS OF DEVONSHIRE EGG AND CUCUMBER SANDWICH



Duchess of Devonshire Egg and Cucumber Sandwich image

Serve these dainty tea-time triple-decker triangle sandwiches with a nice cup of tea and enjoy! Recipe adapted from the Duchess herself at Rose Tea Cottage.

Provided by BecR2400

Categories     Lunch/Snacks

Time 20m

Yield 4 Tea Sandwiches, 4 serving(s)

Number Of Ingredients 11

6 eggs
1 -2 tablespoon mayonnaise
1/4 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh dill
1 stalk finely chopped celery
1/2 teaspoon paprika
salt and pepper, to taste
1 medium English cucumber, washed and thinly sliced
1 small bunch radish sprouts
6 slices of organic white bread, with crusts removed
1/2 of a medium tomatoes, cut into bite size chunks

Steps:

  • Boil, peel, and chop the eggs.
  • Add the following 6 ingredients and mix well.
  • Cut bread slices into triangle halves.
  • Assemble in three layers with egg salad and sprouts on the bottom layer, and sliced cucumbers on the top layer.
  • Arrange tea sandwiches on a pretty plate and garnish with chunks of tomato and cucumber slices sprinkled with pepper.
  • Serve with a nice pot of tea and enjoy!

Nutrition Facts : Calories 237.9, Fat 9.8, SaturatedFat 2.8, Cholesterol 280, Sodium 334.8, Carbohydrate 24.2, Fiber 1.7, Sugar 4, Protein 13.1

DOBOS TORTE



Dobos Torte image

The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Hungarian pastry chef Josef Dobos.

Provided by Kevin Ryan

Categories     World Cuisine Recipes     European     Austrian

Time 3h

Yield 12

Number Of Ingredients 11

9 egg whites
8 egg yolks
1 cup white sugar
¼ cup milk
1 tablespoon lemon zest
1 pinch salt
1 ½ teaspoons vanilla extract
1 ½ cups sifted all-purpose flour
½ tablespoon shortening
1 cup white sugar
1 recipe Chocolate Buttercream

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour.
  • Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
  • Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.
  • Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
  • Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar become an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.
  • Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.

Nutrition Facts : Calories 242 calories, Carbohydrate 46.2 g, Cholesterol 137 mg, Fat 3.7 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 1.3 g, Sodium 49.4 mg, Sugar 33.9 g

GRANDMA ZAUNER'S DOBOSH TORTE



Grandma Zauner's Dobosh Torte image

This rich torte has been a tradition in our family for many years. My mother still serves it on Christmas Eve as a birthday cake for the Christ child.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 12

6 large eggs, separated
1 cup sugar, divided
2 teaspoons vanilla extract
Pinch salt
1 cup cake flour
FROSTING:
1 cup butter, softened
2 cups confectioners' sugar
4 ounces semisweet chocolate, melted
3 tablespoons whole milk
1 teaspoon vanilla extract
1 cup heavy whipping cream

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper and grease and flour the waxed paper; set aside., In a large bowl, beat egg yolks for 2 minutes. Add 3/4 cup sugar and beat for 3 minutes until mixture is thick and pale yellow and falls in a ribbon from beaters. Beat in vanilla., In another large bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold flour into egg yolk a third at a time. Stir in a third of the whites. Fold in remaining whites. Spread into prepared pans., Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to wire racks to cool completely., For frosting, in another large bowl, beat the butter, sugar, chocolate, milk and vanilla until smooth. In a chilled small bowl, beat cream until stiff peaks form; fold into chocolate mixture., To assemble, split each cake into two horizontal layers. Spread 1 cup frosting on one layer. Repeat using all layers. Frost top and sides of cake with remaining frosting. Sprinkle with grated chocolate if desired. Store in the refrigerator.

Nutrition Facts : Calories 330 calories, Fat 19g fat (11g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.

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