German Torte Recipes - Please add more!!!

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Obstsalattorte (Fruit Salad Torte)

1 3-ounce package lemon flavored gelatine
1/2 cup boiling water
1 large (1 pound 12-ounce) can fruit cocktail
1 recipe Murbeteig (Sweet Pastry)*
Buttercreme Filling Recipe**
1 cup whipped heavy cream
1 teaspoon vanilla
2 tablespoons confectioners sugar

Dissolve gelatine in boiling water. Drain fruit cocktail, saving 1 cup of the juice. Add juice to the gelatine, chill until it begins to set, then add the drained fruit. Pour into 9-inch round cake pan. Chill until firm.
Prepare the pastry; roll out to make 2 layers to fit 9-inch round cake pan. Bake in oven preheated to 400°F. until golden and crisp.
Prepare the Buttercreme Filling. Spread between the two pastry layers.
When gelatine is firm, unmold by dipping pan quickly in water, hold a plate over the top, and invert. Slip molded fruit onto the torte. Whip the cream until stiff, add vanilla and sugar, spread around the edge of the cake. Keep chilled until time to serve. Makes 6 to 8 servings.

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*Murbeteig (Sweet Pastry)

2 cups sifted all-purpose flour
Pinch of salt
1 teaspoon baking powder
2 to 4 tablespoons sugar
3/4 cup butter (1 1/2 sticks)
1 medium egg, beaten
1 to 2 tablespoons liquid (milk, cream, water or rum)
Grated lemon rind ( optional)

Combine flour, salt, baking powder and sugar. Chop in butter until very fine. Add beaten egg and liquid and the lemon rind (if used). Work with fingers until smooth like pie dough. Press evenly, using fingers and heel of palm, over bottom and sides of 9-inch round cake pan, fluting above rim. (Or shape as indicated in recipe.) Or, chill the dough several hours, then roll out between waxed paper to 1/4-inch thick. Add filling; bake in oven preheated to 400°F. until golden and flaky-crisp.


**Buttercreme Filling

12 tablespoons (1 1/2 sticks) butter, softened
2 egg yolks
1 cup sifted confectioners sugar
2 to 3 tablespoons milk
1 tablespoon rum, or 1 teaspoon vanilla

Cream butter until fluffy; add egg yolks and sugar, beat to a froth. Add milk, rum or vanilla; beat until smooth and creamy.

Haselnusstorte (Hazelnut Torte)

1/2 cup fine dry bread crumbs
1/2 cup milk
1 tablespoon dark rum
4 tablespoons butter
1/2 cup granulated sugar
5 or 6 eggs, separated
1 cup ground hazelnuts
2 cups heavy cream
2 tablespoons confectioners sugar
1 tablespoon rum (optional)
1/4 cup chopped hazelnuts

Soak the crumbs in milk and rum. Beat butter until creamy; add sugar, beating to a froth. Add yolks of eggs to soaked crumbs, then the butter mixture. Beat egg whites until stiff; old in. Stir in ground hazelnuts.
Grease 3 8-inch round cake pans. Divide batter evenly in the 3 pans. Bake in oven preheated to 350°F. for 30 to 40 minutes or until it springs back when touched. Let cool in pans 5 minutes, then turn out on racks.
Beat the cream until stiff; fold in sugar and rum. Spread the cream between the layers and over the top. Sprinkle chopped nuts over top. Makes 10 to 12 small but very rich servings.

Note: For a less rich torte, bake in 2 9-inch layers, use only 1 cup cream for the whipped cream filling and topping.
Walnuts may be used instead of hazelnuts, if the latter are not locally available.

Mandeltorte (Almond Torte). Use almonds instead of hazelnuts in the basic recipe. Bake in one 9 x 13-inch pan.
Serve plain, cut into squares, omitting whipped cream.
This makes a more delicate torte, not so rich' and heavy, and is excellent with tea.

Linzer Torte

1 cup butter, softened
1 cup sifted confectioners sugar
1 egg
2 3/4 cups sifted all-purpose flour
1 1/2 cups ground hazelnuts or almonds
Pinch of salt
1/2 teaspoon cinnamon
1 egg white
Grated rind and juice of 1 lemon
1 1/2 cups raspberry jam or currant jelly
Confectioners sugar

Beat butter until creamy; beat in sugar to a fluff, add the egg, beat until frothy; then add flour, nuts, salt and cinnamon. Chill thoroughly, then roll out two-thirds of the dough large enough to cover the bottom and sides of a 9-inch round cake pan, preferably one with removable bottom. Brush egg white over the bottom; let it dry. Roll out remaining dough, cut into lattice strips. Blend the lemon rind and juice with the raspberry jam or currant jelly, spread this filling over the pastry dough. Place lattice pastry strips over the top. Bake in oven preheated to 400°F. for 45 minutes. When torte is removed from oven, immediately sprinkle top with confectioners sugar. Spoon additional jam into squares formed by the lattice if filling has shrunk noticeably. Makes 6 to 8 servings.

Bienenstich (Bee Sting Cake)

1 3/4 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter
2/3 cup granulated sugar
2 eggs, unbeaten
1 teaspoon vanilla
6 tablespoons milk
1/2 cup slivered blanched almonds
1/3 cup sugar
1/4 cup butter (4 tablespoons)
1 tablespoon milk or cream

Preheat oven to 375°F. Grease and flour a 9-inch springform pan. Sift together flour, baking powder and salt.
Cream the butter, until fluffy, add sugar gradually, beating until light. Add eggs one at a time, beating well after each addition. Add vanilla. Add dry ingredients one-third at a time, alternately with the 6 tablespoons milk. Stir only enough to blend thoroughly. Pour into the springform pan.
Heat together almonds, sugar, butter, and milk or cream til sugar dissolves. Pat a spoonful of flour over the top of the cake batter, using the back of a spoon. Pour the almond mixture evenly over the batter. Bake 25 minutes or until cake tester comes out clean. Cool while preparing filling.

Filling
2 1/2 tablespoons sugar
2 tablespoons cornstarch
3 egg yolks, lightly beaten
1 cup milk
1/2 teaspoon almond extract
3 egg whites, stiffly beaten
Pinch of salt

Combine sugar, cornstarch and egg yolks in top of double boiler. Separately heat milk to scalding, slowly pour over egg-yolk mixture, stirring constantly and quickly with whisk. Place over hot water, cook, stirring constantly until smooth and thick. Do not allow to boil. Stir in almond extract. Beat egg whites, adding the salt, until stiff peaks form. Fold egg whites into the yolk mixture. Place a piece of waxed paper over the top, chill.
When the cake has cooled, slice in half crosswise to make 2 layers. Place bottom layer cut side up on cake plate. Spread with filling. Top with second layer with the almond glazed side up. Refrigerate until time to serve. about 10 servings

Schwarzwalder Kirschtorte is one of the most famous tortes of Germany. It originated in Swabia, the Black Forest region, but. is listed on menus in Konditoreien throughout West Germany. It is rarely made the same way twice but always is a combination of chocolate and cherry with a wicked amount of Kirsch-flavored whipped cream.

Schwarzwalder Kirschtorte (Black Forest Torte)

Torte

2 cups cake flour
2 teaspoons double-acting baking powder
6 eggs
2 cups granulated sugar
4 teaspoons lemon juice
3/4 cup hot milk

Sift flour and baking powder together 3 times. Beat eggs until light and thickened (about 10 minutes). Gradually add sugar to eggs, beating constantly. Add lemon juice. Fold in flour a little at a time. Add the hot milk, mixing quickly until batter is smooth. Lightly grease and flour 3 9-inch round cake pans, preferably pans with removable bottoms. Divide the batter evenly between the 3 pans. Pre heat oven to 350°F.; bake cake layers for 25 minutes or until tester comes out clean. Remove from oven and invert pans until cake is cool. Remove from pans and slice each 1ayer crosswise into 2 layers, making 6 layers.

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Cherry Filling

1 1-pound 4-ounce can tart red cherries in heavy syrup
2 tablespoons arrowroot or cornstarch
8 to 10 drops red food coloring
Combine in saucepan, cook, stirring constantly, over medium heat until smooth, thick and clear. Remove from heat; cool.


Chocolate Filling

1 bar German sweet chocolate
1 cup heavy cream, whipped
Melt chocolate over hot water; cool to room temperature. Fold into the whipped cream. Chill 15 to 20 minutes.


Kirschcreme (Kirsch-flavored whipped cream)
Pinch of salt
2 cups heavy cream, whipped
3 tablespoons Kirschwasser
Add salt to cream as you beat it. When cream stands in peaks, fold in the Kirschwasser.


Place one cake layer on a large round cake plate. Spread with half the chocolate filling. Add the second cake layer; spread with a scant cup of the whipped cream. Add the third layer; spread with remaining chocolate filling. Add the fourth layer; spread this with another scant cup of whipped cream. Over the fifth layer spread the cherry filling. Top with sixth layer. Spread remaining whipP d cream over top and sides. Garnish with maraschino chernes and shaved curls of German sweet chocolate. Refrigerate at least an hour before serving. Makes 12 to 14 very rich servings.

Homeswethome,thank you for adding those great recipes.I copied them.

Sorry ,it should have said "Homesweethome".

You're welcome sauregurke!
They're from a cookbook from 1967 called The Art Of German Cooking.

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 Am saving these recipes, they all look SO good. I will have a very difficult time deciding on which one I will make next weekend. Thanks to whom ever provided the link back to these.