Torte Recipes

Sacher Torte:

Melt the chocolate, cool and beat it into the egg yolks
Add the melted butter and vanilla, then beat until smooth
Make the common meringue with the egg whites, sugar and salt. Fold the meringue into the chocolate, leaving some traces of white
Shift the flour and carefully fold the chocolate and meringue, folding until there is no trace of white
Pour into two 9 inch cake pans, lined with parchment
Bake in a preheated 350°F oven until done
Combine the chocolate, cream, sugar and corn syrup. Cook over low heat stirring continually. Raise the heat and cook for 5 minutes
In a bowl beat the egg lightly, add 3 Tablespoons chocolate to the egg then pour the mixture back into the rest and cook for 2 minutes or until the glaze coats the back of a spoon
Remove from heat, and stir in the vanilla. Cool to room temperature
When the cake has cooled slice in half to form two layers. Spread 1 layer with the jam, then place the other layer on top, making sure they are straight and even
Set the cake on a rack and pour the glaze over the cake evenly. Smooth with a palette knife and refrigerate

Called Sacher Torte for the Sacher Hotel in Vienna It is really a cake as it uses flour (Tortes use chocolate power or ground nuts in place of flour)
The work "Sacher" may be written in chocolate across the top

Lightly grease a 8 by 8 by 2 inch baking pan
On a sheet os waxed paper, sift flour with baking powder and salt. Add dates, pecans and lemon peel; toss well. Set aside
In a medium size bowl, with portable electric mixer or rotary beater, beat the egg yolks with 1/4 cup of sugar until very thick and light
With a rubber scrapper or spatula, fold in the flour mixture just until combined
Beat the egg whites until they form soft peaks. Add remaining sugar, 2 tablespoons at a time, beating well after each addition. continue beating until stiff peaks form
With a rubber scaper or spatula, fold the flour mixture into the egg whites until well combined. turn into the prepared pan
Bake for about 50 minutes in a preheated 325°F oven, or until the surface springs back when gently pressed with fingertip
Let cool in the pan on a wire rack
Serve and garnish

Sift the flour before measuring
Walnuts can be used in place of the pecans
To serve: cut into rectangles and garnish
Garnish with whipped cream, sprigs of fresh mint, nuts, fresh fruit or berries, etc.

Grease well 2 (8 by 1 1/2 inch) cake pans. Line bottom with waxed paper; lightly grease paper
Separate eggs, putting the whites into a large bowl of an electric mixer and the yolks into a small bowl
Add the cream of tartar to the egg whites and with the mixer at high speed, beat just until stiff peaks form
With the same beater, beat the yolks on high speed, until thick and lemon coloured. Remove beaten yolks to a small bowl
In a small bowl of electric mixer, beat the butter and brown sugar until well blended. Stir in beaten egg yolks, vanilla and ground pecans
With a rubber scraper or spatula, using an under and over motion, gently fold the yolk mixture into the whites until well combined
Pour into prepared pans. Bake for 40 minutes in a preheated 350°F oven, or just until the surface springs back when gently pressed with fingertip
Cool in the pans on a wire rack for about 10 minutes. Remove from pans; peel off the waxed paper and cool layers completely
To serve: In a bowl, whip the crean and confectioners' sigar together until stiff
Place one cake layer on a serving plate, bottom side up. Spread with some whipped cream
Arrange the second layer, right side up, over cream. spread the top with some of the remaining whipped cream
Spoon the remaining whipped cream into a cake decorating bad with a star tip and decorate the edge of the cake. Sprinkle the center with chopped pecan. Refrigerate until ready to serve
Serve and garnish

Can be garnished with whole pecans, sprigs of fresh mint, chocolate sprinkles or curls, cherries, etc.

In a large bowl of an electric mixer, let egg whites warm up to room temperature for about one hour
Lightly butter the bottom, not the sides, of a 9 inch tube pan
Add the salt and cream of tartar to the egg whites and beat until throthy. At high speed, beat in the suagr, 2 tablespoons at a time, beating well after each addition
Add vanilla and beat until stiff peaks form
Turn into the tube pan, spreading evenly
Place on the middle rack of a preheated 450°F oven. Immediately turn off the heat. Let stand in the oven for serveral hours or overnight
Loosen the edges with a spatula. Turn out torte on a serving plate. Sprinkle the surface with the rum. Refrigerate until well chilled (at least four hours
To serve: Frost the top and sides with whipped cream and garnish

In a small bowl, combine the flour, butter, nuts and coconut; mix lightly with a folk, until crumbly
Press the crumb mixture in an even layer in the bottom of an 8 by 8 by 2 inch baking pan
Bake for about 20 minutes in a preheated 350°F oven, until lightly browned. Cool
Meanwhile, drain juice from pineapple and add water to measure 2 cups
In a bowl, sprinkle gelatin over 1/4 cup of water
Prepare the pudding as the package label directs, using 1 cup of sugar, 3 egg yolks and 2 cups of reserved pineapple juice and water. Remove from heat. Add softened gelatin; stir until dissolved. Fold in drained pineapple. Cool for 10 minutes, stirring occasionally
In a large bowl of an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually beat in confectioners' sugar; continue to beat at high speed until stiff and glossy
Fold sour cream into cooled pudding mixture. Turn into cooled crust. Cover top with meringue
Place in a preheated 450°F oven. Turn off heat and let stand for serveral hours, until completely cooled
Remove from the oven. Sprinkle top with confectioners' sugar, if desired. cill for several hours
Serve and garnish

Sift the flour before measuring
Can be garnished with such items as walnuts, toasted coconut, whipped cream, sprigs of fresh mint, fresh fruit or berries, etc.

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