Egyptian Torte Recipes

LINZERTORTE

Steps:

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

HUGUENOT TORTE

Steps:

• Preheat the oven to 325 degrees.
• Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
• Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream.

EGYPTIAN TORTE

Steps:

• Add Extract to Cake mix and bake as directed using two round 8 or 9 inch cake pans.
• Next cook and stir filling over medium heat until thick ( generally and depending on your stove around 5-10 minute ) & add 1 cup of toasted almonds, then let the mixture cool.
• When filling and Cake have cooled, spread filling between layers and on top of the Cake.
• Last spread Cool Whip around the sides and Enjoy!

HUGUENOT TORTE

Steps:

• Heat the oven to 325 degrees.
• Butter the bottom and sides of 2 cake pans, each measuring 9 inches across by 1 1/2 inches deep. Cut 2 rounds of wax paper to fit inside the bottom of the pans. Place rounds in pans and butter lightly. Sprinkle the paper with flour; shake out excess.
• Process the pecan meats in a food processor or electric blender until fine, but not to a paste.
• Put the processed pecans in a mixing bowl and add the flour, salt and baking powder. Blend well.
• Destem and peel the apples and cut into quarters. Cut away the cores. Cut each quarter into thin slices, and the slices into thin strips. Cut the strips into very small cubes. There should be about 2 cups. Add to the pecan mixture and stir to blend well.
• Beat the eggs with a whisk or electric mixer about 2 minutes. Continue beating while gradually adding 1 cup sugar in small amounts, about 5 minutes. Beat in the vanilla.
• Gradually fold the apple mixture into the beaten eggs.
• Pour an equal portion of the batter into each of the prepared pans and smooth over the tops.
• Place the pans on center shelf of oven and bake 35 minutes or until a cake tester inserted in the center comes out clean.
• Transfer cake pans to a rack and let stand 10 minutes.
• Run a knife around the rim of each cake and unmold. Let stand on a rack until the layers are cool.
• Put cream in a mixing bowl and start beating. Gradually add remaining 1 tablespoon sugar and continue beating until cream is stiff.
• Spread one cake layer with slightly more than half the whipped cream. Top with the second layer.
• Spoon the remaining whipped cream into a pastry bag outfitted with a No. 5 star tube. Pipe 8 rosettes of whipped cream on top of the cake.
• Chill the cake briefly. Top each rosette with a pecan.

UKRAINIAN KYIVSKY TORTE

Steps:

• Beat the 12 egg Yolks until light and beat in the sugar gradually (a tablespoon at a time).
• Beat until lemon colored, light and fluffy.
• Fold in the bread crumbs and the nuts.
• Beat the 12 egg whites until stiff.
• Lighten the nut mixture with a bit of the egg whites and then genly fold into the mixture the rest of the whites.
• Butter 2 deep layer pans 9 or 10 inch springform pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
• Regular pans can be used, in this case use parchment paper for the bottom of pan and grease the paper also.
• Bake in a 325 F.
• oven for about 30--35 minutes.
• Test cake with a toothpick in the centre of the cake, if it comes out clean the cake is done.
• Cool for 10 minutes and gently with a knife go around the cake to loosen and gently invert and place on a cake rack.
• Fill and frost the cake with the filling.
• If you wish more layers cut each cake in half and fill so that you will have 4 layers.
• FOR THE BUTTERCREAM FILLING AND ICING: Over simmering water in a double boiler add 1 cup HOT strong coffee and add the chocolate, mixing well to melt.
• In a separate bowl-- Beat the 5 egg yolks until light and set aside.
• Blend 2 1/2 Tablespoons of the flour in the remaining 1/2 cup COLD coffee and blend well until smooth and free of any lumps.
• Add the flour mixture to the whipped egg yolks and mix well.
• Add this mixture whisking quickly to the melted chocolate (in the double boiler) and cook until thickens stirring frequently for about 10 minutes.
• When mixture has thickened set it aside to COOL.
• Beat 1 cup unsalted butter with the 1 cup of sugar until light and fluffy and gradually beat in the cold chocolate pudding mixture little at a time into the butter and beat until fluffy.