Viennese Torte Recipes

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VIENNESE TORTE



Viennese Torte image

Make and share this Viennese Torte recipe from Food.com.

Provided by Denise in NH

Categories     Dessert

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 frozen sara lee all butter pound cake, thawed
3 tablespoons rum
2 tablespoons strawberry preserves
2 tablespoons apricot preserves or 2 tablespoons pineapple preserves
1 cup frozen whipped topping
1/4 cup toasted sliced almonds

Steps:

  • Cut pound cake lengthwise ito 3 layers.
  • Sprinkle 1 cut side of each layer with 1 tbsp rum.
  • Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
  • Replace top layer of cake.
  • Frost top, sides and ends of cake with whipped topping; garnish with almonds.

Nutrition Facts : Calories 191, Fat 9.7, SaturatedFat 5.2, Cholesterol 66.3, Sodium 124.2, Carbohydrate 22.3, Fiber 0.6, Sugar 5.3, Protein 2.5

VIENNESE TORTE



Viennese Torte image

Make and share this Viennese Torte recipe from Food.com.

Provided by 2atdiemer

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 18

1 1/2 cups sifted cake flour
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
1 3/4 cups sugar, divided
6 eggs, separated
1 tablespoon vanilla
1/2 cup milk
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1/3 cup orange juice
1 tablespoon grated orange zest
4 egg yolks, beaten
2 teaspoons vanilla
whipped cream
sliced almonds

Steps:

  • Preheat oven to 350 degrees. Line three 9-inch round cake pans with waxed paper, then grease the waxed paper.
  • Sift flour with cocoa powder, baking powder and salt. Set aside.
  • In a small mixing bowl, combine 3/4 cup butter, 3/4 cup sugar and 6 egg yolks. On high speed of an electric mixer, beat until light and fluffy. Stir in 1 tablespoon vanilla.
  • Add flour mixture alternately with milk, beginning and ending with flour. Spread batter into the prepared pans, dividing evenly; set aside.
  • In a clean bowl with clean beaters, beat 6 egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff but not dry. Dividing evenly, spread meringue over the batter in each pan.
  • Bake for 30-35 minutes or until cake is done and meringue is lightly browned. Let cool in pans 10 minutes. Carefully remove from pans; peel off paper. Cool layers completely on wire racks, meringue side up.
  • Meanwhile, prepare orange curd: In the top of a double boiler, stir together 1/2 cup sugar and cornstarch. Stir in water, orange juice and orange zest. Blend in 4 beaten egg yolks.
  • Cook over hot (not boiling) water, stirring constantly, until mixture thickens, about 8 minutes. Remove from heat. Stir in 2 teaspoons vanilla. Cover with waxed paper; let cool completely.
  • To assemble: Place a cake layer, meringue side up, on a cake plate. Spread a third of the orange curd over the meringue. Repeat twice, using remaining layers and curd. Garnish with whipped cream and sliced almonds, if desired.
  • Note: If desired, replace 1 tablespoon of orange juice with 1 tablespoon orange liqueur.

SACHER TORTE



Sacher Torte image

In this version of the classic Viennese Sacher torte, from Luisa Weiss's cookbook "Classic German Baking," two dense chocolate cake layers are filled and topped with rum-scented apricot jam, then coated in a fudgelike chocolate glaze. Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision. But don't let that discourage you from having a go. Even if the glaze is slightly smudged and the top a bit askew, it will still taste delicious, and there are few cakes as richly satisfying as this. You can make a Sacher torte up to 3 days before serving. Store it under a cake dome or loosely covered, at room temperature. (Update: Some readers were having trouble with the glaze seizing in the original recipe. Luisa Weiss retested it, and we made some updates to the recipe that should clear it up.)

Provided by Melissa Clark

Categories     cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 13

8 1/2 tablespoons/120 grams unsalted butter (1 stick plus 1/2 tablespoon), more for greasing pan
1/2 cup plus 1 1/2 tablespoons/80 grams cake flour, more for flouring pan
1 cup/120 grams bittersweet chocolate (minimum 50 percent cacao)
6 large eggs, yolks and whites separated
3/4 cup plus 1 tablespoon/100 grams confectioners' sugar
1/4 teaspoon kosher salt
1/3 cup plus 1 tablespoon/80 grams granulated sugar
1/4 cup plus 1 teaspoon/40 grams cornstarch
1 cup/300 grams apricot jam
2 tablespoons dark rum
1 cup/200 grams granulated sugar
1 1/4 cups/150 grams bittersweet chocolate (minimum 50 percent cacao), chopped
1/2 cup/120 milliliters water

Steps:

  • Place a baking sheet in the oven and heat it to 350 degrees. Line bottom of a 9-inch cake pan with parchment paper. Butter and lightly flour sides of the pan.
  • Make the cake: Place chocolate and butter in a metal bowl set over a saucepan of simmering water and melt, stirring, until smooth. Set aside.
  • Place egg yolks in bowl of a stand mixer fitted with whisk attachment. Place whites in a separate, clean bowl.
  • Add confectioners' sugar to yolks and whip together until fluffy, creamy and pale, about 5 minutes. With the mixer on, slowly drizzle in the melted chocolate and butter, and beat until fluffy and incorporated.
  • Add salt to the bowl of egg whites and start beating them with a whisk or electric mixer. When whites show soft peaks, slowly add granulated sugar as you continue to beat. Do this until sugar has dissolved and egg whites are stiff and glossy.
  • In a separate bowl, sift together flour and cornstarch.
  • Fold a third of the flour mixture into egg yolk mixture. Fold a third of the egg whites into egg yolk mixture. Repeat two more times, alternating flour mixture and then egg whites, until no white streaks remain.
  • Gently scrape batter into prepared pan and smooth top. Place on baking sheet in oven and wedge the handle of a wooden spoon in the oven door. Bake for 10 minutes and then remove spoon. Lower heat to 275 degrees, and bake for 40 to 45 minutes longer, or until a tester inserted into the cake's center comes out clean.
  • Place cake pan on a rack for 10 minutes to cool, then invert cake, remove pan and peel off parchment paper. Let cake cool completely upside down. Once cooled, slice it in half horizontally into two layers. Place rack over a piece of parchment paper and move top half of cake to a large plate.
  • Make the filling: Place jam and rum in a small pan, bring to a boil and continue to boil for a minute or two. Push apricot mixture through a sieve to get a smooth consistency. Let cool, then spread half of the mixture evenly on the bottom cake layer. Place second layer on top of the jam and press down slightly. Spread remaining jam over top and sides of cake. Let cool completely.
  • Make the glaze: Place the sugar, water, and chocolate in a small saucepan and bring to a boil, stirring frequently. Clip a candy thermometer to the side of the pan. Boil, stirring frequently, until the glaze reaches 230°F/110°C, about 5 minutes. The mixture will be smooth, glossy, and pourable and will coat the back of a spoon. Remove from the heat and let stand just until the bubbles die down.
  • Slowly pour warm chocolate glaze evenly all over cake, letting excess drip down sides. Avoid using a spatula to spread glaze: It will stay glossiest if not touched. Reserve a little glaze in the pan to pour over any uncoated patches on the sides so that entire cake is coated. Gently wedge two spatulas under cake to transfer it to a serving plate. Let glaze set completely before cutting and serving.

Nutrition Facts : @context http, Calories 784, UnsaturatedFat 9 grams, Carbohydrate 136 grams, Fat 26 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 135 milligrams, Sugar 101 grams, TransFat 1 gram

VIENNESE TORTE



Viennese Torte image

'I would always ask my mother to make this cake for my birthday, and now my children request it for theirs,' notes Cheryl Miller of Middlebury, Indiana.

Provided by Allrecipes Member

Time 1h10m

Yield 12

Number Of Ingredients 14

½ cup butter, softened
1 ½ cups sugar, divided
4 large eggs eggs, separated
¼ cup milk
1 teaspoon vanilla extract
¾ cup cake flour
1 teaspoon baking powder
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup flaked coconut
½ cup sliced almonds
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 cup heavy whipping cream, whipped

Steps:

  • Line two 9-in. round baking pans with waxed paper and grease the paper; set aside. In a mixing bowl, cream butter and 1/2 cup sugar. Beat in egg yolks, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Pour into prepared pans.
  • In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter, sealing edges to sides of pan.
  • Bake at 300 degrees F for 30 minutes. Sprinkle with coconut and almonds. Bake 20-30 minutes longer or until meringue and coconut are lightly browned. Cool for 10 minutes before removing from pans to wire racks. Cool meringue side up.
  • In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped cream. Place one cake layer on a serving plate, meringue side up; spread with pudding mixture. Top with remaining cake. Chill overnight. Refrigerate leftovers.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 43.5 g, Cholesterol 98 mg, Fat 16.5 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 276.3 mg, Sugar 33.5 g

VIENNESE TORTE



Viennese Torte image

'I would always ask my mother to make this cake for my birthday, and now my children request it for theirs,' notes Cheryl Miller of Middlebury, Indiana.

Provided by Allrecipes Member

Time 1h10m

Yield 12

Number Of Ingredients 14

½ cup butter, softened
1 ½ cups sugar, divided
4 large eggs eggs, separated
¼ cup milk
1 teaspoon vanilla extract
¾ cup cake flour
1 teaspoon baking powder
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup flaked coconut
½ cup sliced almonds
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 cup heavy whipping cream, whipped

Steps:

  • Line two 9-in. round baking pans with waxed paper and grease the paper; set aside. In a mixing bowl, cream butter and 1/2 cup sugar. Beat in egg yolks, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Pour into prepared pans.
  • In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter, sealing edges to sides of pan.
  • Bake at 300 degrees F for 30 minutes. Sprinkle with coconut and almonds. Bake 20-30 minutes longer or until meringue and coconut are lightly browned. Cool for 10 minutes before removing from pans to wire racks. Cool meringue side up.
  • In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped cream. Place one cake layer on a serving plate, meringue side up; spread with pudding mixture. Top with remaining cake. Chill overnight. Refrigerate leftovers.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 43.5 g, Cholesterol 98 mg, Fat 16.5 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 276.3 mg, Sugar 33.5 g

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