Swiss Torta Recipes

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HELENS SWISS TORTA



Helens Swiss Torta image

This is a very good Swiss Torta, the recipe was given to me years ago by a neighbor. She always brought us some when she made it.

Provided by Barb G.

Categories     Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 quart milk
4 eggs, beaten
1 loaf French bread or 1 loaf white bread
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/2 cup pine nuts or 1/2 cup walnuts
1/2-1 cup sherry wine
3/4 cup raisins

Steps:

  • Preheat oven 325 degrees.
  • Cut up bread into cubes.
  • Soak bread in milk.
  • Add all ingredients, to bread and milk, mix well.
  • Butter glass pan (9 x 14).
  • Pour into pan.
  • Bake about 1 hour- Puffs up when done.

Nutrition Facts : Calories 647.4, Fat 15.1, SaturatedFat 4.7, Cholesterol 110.1, Sodium 758.5, Carbohydrate 104.2, Fiber 4.1, Sugar 25.2, Protein 23.8

SWISS TORTA



Swiss Torta image

Make and share this Swiss Torta recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 1h45m

Yield 1 serving(s)

Number Of Ingredients 11

6 cups dry bread, cubed (French or other)
3 cups milk
3 eggs
1 1/2 cups sugar
2 tablespoons butter, melted
2 tablespoons chocolate, ground
1 pinch salt
1 cup raisins
1/2 cup citron
1/4 cup pine nuts
1 teaspoon lemon, rind of

Steps:

  • Warm milk. Add sugar, salt and bread.
  • When this mixture is cool enough, add slightly beaten eggs, melted butter, ground chocolate, lemon rind, raisin and citron; mix thoroughly.
  • Pour into 9 x 8-inch greased pan. Bake in 325 degrees oven for 1 1/2 hours.
  • (When cool, sprinkle red or green sugar or cake decorations for a holiday treat.)

Nutrition Facts : Calories 3353.2, Fat 103.7, SaturatedFat 44.3, Cholesterol 798, Sodium 2337.9, Carbohydrate 565.7, Fiber 14.5, Sugar 397.2, Protein 70.3

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

SWISS CHARD TORTA



Swiss Chard Torta image

Provided by Elaine Louie

Categories     dinner, lunch

Time 1h15m

Yield 4 main course servings or 6 appetizer servings

Number Of Ingredients 16

Salt
2 pounds Swiss chard, roughly chopped, tough stems discarded
20 cherry tomatoes
4 tablespoons extra-virgin olive oil
1 Spanish onion, finely chopped
2 garlic cloves, thinly sliced
1/4 cup flat-leaf parsley, torn or chopped
1/4 cup basil, torn or chopped
3 large eggs
6 tablespoons freshly grated Parmigiano-Reggiano
1 1/2 cups Gruyere cheese, sliced in rectangles 1/8 inch thick, 1 inch long, and 1/2 inch wide
1/3 cup pitted green olives, or as needed
1/3 cup pitted Kalamata olives, or as needed
Freshly ground black pepper
4 tablespoons bread crumbs
2 tablespoons pine nuts, lightly toasted.

Steps:

  • Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a rolling boil. Add Swiss chard and cook until tender, 5 to 10 minutes. Drain thoroughly. Wrap in a towel, and squeeze to remove excess moisture. Unwrap, chop finely, and set aside.
  • Place the cherry tomatoes in a small bowl. Using tongs, squeeze each tomato, crushing it slightly, and discarding as much skin as possible. Set aside.
  • Place a 12-inch sauté pan over medium heat, and add 3 tablespoons of the olive oil, onion, and garlic. Sauté until soft and golden brown, about 15 minutes. Add Swiss chard, parsley and basil. Sauté about 3 minutes. Stir in cherry tomatoes and remove from heat. Allow to cool.
  • In a medium bowl whisk eggs with 3 tablespoons of the Parmigiano. Add Gruyere and whisk to blend well. Add to Swiss chard, and mix well. Add 1/3 cup green olives and 1/3 cup Kalamata olives; if desired, up to an additional 1/3 cup olives may be added. Season with salt and pepper, and mix well.
  • With the remaining 1 tablespoon olive oil, grease a shallow 10-inch round baking dish or pie plate. Dust the bottom with 2 tablespoons of the bread crumbs. Spread filling in the pan, dust with the remaining 3 tablespoons Parmigiano, and sprinkle with remaining 2 tablespoons bread crumbs and pine nuts. Bake uncovered until the top is golden brown, about 30 minutes. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 618, UnsaturatedFat 26 grams, Carbohydrate 24 grams, Fat 45 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 17 grams, Sodium 1469 milligrams, Sugar 7 grams, TransFat 0 grams

TORTA RUSTICA



Torta Rustica image

This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham.

Provided by Ann

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 18

2 ¼ cups all-purpose flour
¾ cup cornmeal
½ teaspoon salt
¾ cup butter, diced
2 eggs
4 tablespoons cold water
1 ½ cups ricotta cheese
4 ounces feta cheese
1 cup grated Parmesan cheese
1 egg
¼ cup chopped parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 cups shredded mozzarella cheese
½ pound ham slices
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ (16 ounce) jar roasted red peppers, drained and patted dry
1 egg

Steps:

  • Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
  • In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
  • Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
  • Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
  • Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
  • Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

Nutrition Facts : Calories 588.9 calories, Carbohydrate 41.7 g, Cholesterol 198.5 mg, Fat 35.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 20.2 g, Sodium 1293.8 mg, Sugar 2.4 g

SWISS CHARD, RAISIN, AND PINE NUT TART



Swiss Chard, Raisin, and Pine Nut Tart image

Categories     Milk/Cream     Side     Bake     Vegetarian     Raisin     Pine Nut     Chard     Gourmet

Number Of Ingredients 12

1/2 cup golden raisins
1 cup water
2 pounds green Swiss chard, stems and center ribs discarded
1 large egg
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/3 cup pine nuts (1 1/2 ounces), toasted
Pastry dough for a double-crust epi:recipelinkpie
2 teaspoons confectioners sugar
Special Equipment
an 11- by 8- by 1-inch rectangular tart pan with a removable bottom

Steps:

  • Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
  • Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
  • Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
  • Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
  • Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.

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