Seeded Saratoga Torte Recipes

SACHER TORTE

Sacher Torte image

This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense, not-too-sweet, apricot and chocolate concoction. It is a lot of work but WELL worth the effort!

Provided by Amy A

Categories World Cuisine Recipes European Austrian

Time 5h

Yield 12

Number Of Ingredients 15

Ingredients

4 ounces semi sweet chocolate (chopped)
½ cup butter, softened
¼ cup confectioners' sugar
2 teaspoons confectioners' sugar
6 eggs, separated
½ cup white sugar
2 tablespoons white sugar
1 cup cake flour
¼ cup water
¼ cup white sugar
3 tablespoons dark rum, divided
1 (12 ounce) jar apricot preserves
1 tablespoon water
9 ounces semisweet chocolate, chopped
3 ounces heavy cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.

Nutrition Facts : Calories 469.7 calories, Carbohydrate 62.8 g, Cholesterol 123.1 mg, Fat 22.6 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 12.7 g, Sodium 92.7 mg, Sugar 49.7 g

SEEDED SARATOGA TORTE

Seeded Saratoga Torte image

A bevy of seeds including ground toasted sunflower, pumpkin, and sesame joins the traditional crushed graham crackers in this classic Australian dessert. They add a nutty crunch to both the meringue cake and the whipped cream topping. Martha made this recipe on "Martha Bakes" episode 806.

Provided by Martha Stewart

Categories Cake Recipes

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

2 tablespoons white sesame seeds
1/4 cup hulled pumpkin seeds (pepitas)
1/4 cup sunflower seeds
2 tablespoons poppy seeds
3 large egg whites, room temperature
3/4 cup plus 1 tablespoon superfine sugar
1 teaspoon pure vanilla extract
1/8 teaspoon coarse salt
1 sleeve (5 ounces) graham crackers, finely ground with some bigger pieces remaining (1 1/4 cups)
1/2 cup cherry or other red-fruit preserves
3/4 cup heavy cream

Steps:

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment. Trace an 8-inch circle on top with a pencil; turn marked-side down.
Spread sesame, pumpkin, and sunflower seeds in a single layer on a rimmed baking sheet. Toast, stirring once, until golden, about 12 minutes. Let cool completely. Finely grind baked seeds in a spice grinder or food processor; transfer to a bowl. Stir in poppy seeds.
In a large bowl, with an electric mixer, whisk egg whites on medium-high until soft peaks form. Slowly add 3/4 cup sugar, whisking until stiff, glossy peaks form. Whisk in vanilla and salt. Fold in graham-cracker crumbs and 3/4 cup seed mixture. Dab meringue under corners of parchment to secure to baking sheet. Using an offset spatula, spread meringue within marked circle. Bake, rotating sheet halfway through, until top is crisp and brown, about 25 minutes. Transfer sheet to wire rack and let torte cool completely.
Spread preserves on top of meringue. In another bowl, whisk cream with remaining 1 tablespoon sugar until soft peaks form. Dollop on top of preserves and sprinkle with some of remaining seed mixture. Cut into wedges with a sharp knife, wiping between slices, and serve. (Torte is best the day it's made.)

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