Himmeltorte Heavenly Torte Recipes

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HIMMELTORTE - HEAVENLY TORTE



Himmeltorte - Heavenly Torte image

The story is that the original recipe was created in Austria in the 1830's to console the Duke of Vienna, who was bereft from the loss of one of his chefs. The base is very like a shortbread cookie. Some versions of this recipe call for the base to be baked in a larger pan and assembled in one large layer. When I made it, I baked the base in one big piece and divided it equally into thirds to stack. Baking time approximate. From the Wisconsin Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 1/2 cups butter
1/4 cup sugar
1/4 teaspoon salt
4 egg yolks
1 teaspoon lemon rind, grated
4 cups flour, sifted
1 egg white, unbeaten
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped
3/4 cup seedless raspberry preserves
4 tablespoons sugar
1 tablespoon cornstarch
2 egg yolks, beaten
2 cups sour cream
1 teaspoon vanilla extract

Steps:

  • For the filling: Mix sugar and cornstarch together and add to egg yolks.
  • Stir in sour cream and cook in double boiler until it coats the spoon.
  • Add the flavorings and stir well.
  • Let cool to room temperature before assembling cake.
  • For the base: Preheat oven to 450°F.
  • Cream butter and 1/4 cup sugar; add salt and egg yolks, one at a time and beat until smooth after each.
  • Add lemon rind and flour.
  • In another bowl, mix egg white, sugar, cinnamon and pecans together lightly.
  • Divide dough into thirds and pat into three 7" x 11" pans; spread the tops with the egg white mixture.
  • Bake for ten minutes, then reduce heat to 350F and bake approximately 10 to 15 minutes more.
  • Turn out onto cooling rack.
  • When torte is cold, spread two of the layers with raspberry jam and some of the filling.
  • Stack layers and cover all with remaining filling.

LINZERTORTE



Linzertorte image

My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 tortes (8 servings each).

Number Of Ingredients 12

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

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.

Nutrition Facts : Calories 343 calories, Fat 18g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

SPICY MEXICAN TORTE



Spicy Mexican Torte image

This is a great recipe my husband loves to make - it's a whole meal in it self and very simple to put together. Serve with salsa, sour cream, or guacamole if desired.

Provided by Tsfoust

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 8

1 pound chorizo sausage, casings removed and crumbled
1 cup chopped onion
2 cloves garlic, finely chopped
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
2 cups shredded Pepper Jack cheese, divided
1 (16 ounce) can refried beans, divided
1 (7 ounce) jar roasted red peppers, drained

Steps:

  • In a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. Cook, stirring occasionally, until sausage is done. Drain off grease, stir in chilies and set aside.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10 inch pie plate.
  • Place 2 tortillas in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 2 tortillas on top of cheese. Spread with beans. Place 2 tortillas on beans and place peppers on tortillas. Place 2 tortillas on top of peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese.
  • Cover and bake in preheated oven for 40 minutes. Uncover and bake 15 minutes more, or until cheese is melted and center is hot. Cool 10 minutes before cutting.

Nutrition Facts : Calories 682 calories, Carbohydrate 51.7 g, Cholesterol 89.8 mg, Fat 38.7 g, Fiber 6 g, Protein 30.4 g, SaturatedFat 15.7 g, Sodium 2074.1 mg, Sugar 2.9 g

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