German Torte Recipes - Please add more!!!

Blitz Torte with Raspberries

Cake
1/2 cup shortening
1/2 cup granulated sugar
1/4 teaspoon salt
4 egg yolks, beaten light
1 teaspoon vanilla
3 tablespoons milk
1 cup Unbleached All-Purpose Flour
1 teaspoon baking powder

Topping
4 egg whites
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/2 cup sliced blanched almonds

Filling
1 cup whipping cream
2 tablespoons confectioners' sugar
1 to 1 1/2 cups raspberries, fresh or, if frozen, thawed and drained
Cream shortening with 1/2 cup sugar and salt, then beat in egg yolks, vanilla and milk. Stir in flour and baking powder. Spread mixture in two round greased 8-inch or 9-inch cake pans.

Beat egg whites with 3/4 cup sugar until stiff. Spread meringue over batter in pans. Combine cinnamon and sugar, and sprinkle over meringue. Top with almonds.

Bake cake in a preheated 350°F oven for 30 minutes, or until cake just begins to pull away from sides of pan. Remove from oven, cool slightly, and remove cakes from pans to cool completely on a wire rack.

While cake cools, make filling. Using a chilled bowl and chilled beaters, whip heavy cream until thick. Add sugar, and continue to beat until stiff. Gently stir in raspberries.

Place one cake layer on a plate. Spread with filling. Top with the other cake layer. Refrigerate until ready to serve.

Franfurter Kranz (Frankfurt Crown Cake)


MMMMM----------------------------CAKE---------------------------------
1 c Butter; NO Margarine
6 Eggs; Large *
8 tb Rum
3 1/2 c Flour; Unbleached, Sifted
1 1/2 c Sugar
1 1/2 ts Grated Lemon Rind
4 ts Baking Powder

MMMMM--------------------BUTTERCREAM FILLING-------------------------
1 c Sugar
6 Egg Yolks; Large
1 c Butter;NO Margarine,Unsalted
3/4 c ;Water
1 tb Rum

MMMMM----------------------PRALINE TOPPING---------------------------
2 tb Butter
1/2 c ;Water
1 c Sugar
1 c Almonds; Blanched, Sliced

MMMMM-----------------------APRICOT GLAZE----------------------------
1/2 c Apricot Jam

* Egg yolks must be beaten into the cake one at a time so keep the
yolks seperated from each other.

CAKE: To prepare cake, cream butter and sugar until very light
and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in
lemon rind and 2 T rum. Sift baking powder and flour together. Gently
mix into the butter mixture. Beat egg whites until stiff but not
dry. Gently fold the egg whites into the batter. Pour into a
well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven
for about 60 minutes or until the cake tests done. Cool cake in pan
for 10 minutes adn then turn out on wire rack to cool completely.
Slice cake crosswise into 3 layers. Pour about 2 T of rum over each
layer.

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Butter-Cream Filling:

For butter-cream filling, boil sugar and
water to 238 degrees F. (soft ball stage). Beat egg yolks until very
light and fluffy, 5 to 10 minutes. While still beating the egg yolks,
add the sugar syrup in a thin stream. Beat 5 minutes more, until very
thick and doupled in bulk. Slowly beat in the rum. Beat the butter
in a small bowl until soft and light. Beat butter into the egg
mixture a little at a time. Continue beating until thick. Chill until
mixture can be spread. If mixture is too soft, beat in additional
butter.

PRALINE TOPPING: While butter-cream is cooking, spread 2 T
butter thickly in a 9 X 13-inch baking pan for praline topping. Then
in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft
ball stage). Stir in almonds; cook until mixture reaches 310 degrees
F. or until syrup carmelizes. Pour syrup into prepared baking pan.
When cool, break up praline and grind it in a blender for a few
seconds.

APRICOT GLAZE: Finally heat jam and press through a strainer
or sieve to make apricot glaze.

CAKE ASSEMBLY: To assemble cake,
place bottom layer of cake on cake plate and spread with half of the
butter cream. Repeat with second layer. Place third layer on top.
Spread top and sides of cake with apricot glaze. Press praline powder
onto glaze. Any remianing butter cream can be used to decorate the
top of the cake.

Twinkle these sound soooo good. You are making me hungrey. Do you have any oldfashioned tort favorites?
Melanie

Haselnusstorte (Hazelnut Torte)

Yield: 8 Portionen

5 Eggs; Large, Separated
3/4 c Sugar
6 tb ;Water
1 3/4 c Cake Flour; Sifted
1 ts Baking Powder
1 1/2 c Hazelnuts (Filberts);Ground*
1 ts Vanilla Extract
2 tb Confectioners' Sugar
1 c Cream; Heavy, Whipped
1 x Fresh Strawberries, if Desire

Beat the egg yolks and sugar until very light, about 5 minutes.
Slowly add the water. Sift the flour and baking powder together.
Mix with 1 cup of nuts. Fold the flour mixture into the egg
yolks. Beat the egg whites until soft peaks form. Gently fold the
beaten whites into the batter. Pour into a greased and floured
10-inch springform pan. Bake at 375 degrees F for 30 minutes or
until cake is done. Cool cake on a wire rack. When completely cooled,
split the cake into 2 layers. Fold the vanilla, confectioners' sugar,
and remaining 1/2 cup of nuts into the whipped cream. Spread whipped
cream between the 2 cake layers and on top of the cake. Chill until
serving time. Garnish with fresh strawberries, if desired.

* Hazelnuts are available at most stores under the name of
Filberts. They should be blanched. To blanch, boil the nuts for 5
minutes and when they are cool enough to handle, remove the skins. To
grind, place about 1/4 cup at a time in a blender, or chop as finely
as you can with a sharp knife.

SCHWARZWALDER KIRSCHTORTE -Black Forest Torte

Cake
6 Eggs; Large
1 c Sugar
1 ts Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted

SYRUP
1/4 c Sugar
1/3 c ;Water
2 tb Kirsch

FILLING
1 1/2 c Confectioners' Sugar
1/3 c Butter; Unsalted
1 Egg Yolk; Large
2 tb Kirsch Liquer

TOPPING
2 c Sour Cherries; Canned, Drain
2 tb Confectioners' Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)

* There should be 4 squares of chocolate and it should be melted.

CAKE: Beat eggs, sugar, and vanilla together until
thick and fluffy, about 10 minutes. Alternately fold chocolate and
flour into the egg mixture, ending with flour. Pour the batter into 3
8-inch cake pans that have been well greased and floured. Bake in a
preheated 350 degree F. oven for 10 to 15 minutes or until a cake
tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely.

SYRUP: Make syrup by
mixing together sugar and water and boiling for 5 minutes. When syrup
has cooled, stir in kirsch. Prick the cake layers and pour syrup over
all 3 layers.

FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat
until light and fluffy, about 3 to 5 minutes. Fold in Kirsch.

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ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread
with butter cream filling. Using 3/4 cup of the cherries, which have
been patted dry, drop cherries evenly over cream. Place second layer
on cake. Repeat. Place third layer on top. Fold 2 T confectioners'
sugar into the whipped cream. Cover the sides and top of the cake
with whipped cream. Decorate top of cake with remaining 1/2 cup
cherries. To make chocolate curls from chocolate bar, shave (at room
temperature) with a vegetable peeler. Refrigerate curls until ready
to use. Press chocolate curls on sides of cake and sprinkle a few on
the top. Chill until serving time.

Bienenstich
(Bee Sting Cake)

Bienenstich cake mixture:
1 3/4 c. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
8 Tbsp. (1 stick) of real butter
2/3 cup granulated sugar
2 eggs, unbeaten
1 tsp. vanilla
6 Tbsp. whole milk

Filling mixture:
2 and 1/2 Tbsp. sugar
2 Tbsp. cornstarch
3 egg yolks, lightly beaten
1 cup milk
1/2 tsp. almond extract
3 egg whites, stiffly beaten
a pinch of salt

Almond topping mixture:
1/2 cup slivered blanched almonds
1/3 cup sugar
1/4 cup (4 Tbsp.) butter
1 Tbsp. milk or cream

Preheat oven to 375° F. Grease and flour a 9" spring form 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 1/3rd at a time alternating with the 6 tablespoons of milk. Stir only enough to blend thoroughly. Pour into the spring form pan.


The topping: Heat together almonds, sugar, butter and milk or cream until the
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 cake while preparing filling.


The filling: Combine sugar, cornstarch and egg yolks in the top of a double boiler. Separately heat milk to scalding, slowly pour over egg yolk mixture, stirring constantly and quickly with a 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 wax paper over the top and chill.


Putting it all together: When the cake has cooled, slice in half crossways to
make two layers. Place bottom layer cut side up on cake plate. Spread with filling. Top with the second layer with the almond glazed side up.
Refrigerate until time to serve.

DONAUWELLEN
(Danube Waves)

Cake:
2 1/2 sticks soft, unsalted butter
1 1/3 cups sugar
5 eggs
3 cups cake flour
3 teaspoons baking powder
3 tablespoons cocoa
1 tablespoons milk

Beat the butter, eggs and sugar until the sugar is dissolved. Slowly add flour and baking powder. Grease a shallow pan (12x8x2) and spread half of the batter into the pan. Add cocoa and milk to the rest of the batter and mix well. Spread on top. Preheat oven to 375 degrees and bake for 30 to 40 minutes. Let cool for about one hour.

Filling:
1 1/2 cans tart cherries, pitted (24 oz.)
1/2 cups sugar
3 tablespoons cornstarch

Drain the cherries, saving 1 cup and 2 tablespoons of the juice. Heat the juice, sugar and cornstarch slowly, stirring constantly. Add the cherries. When the mix has thickened, set aside to cool.

Cream:
1 3/4 cups milk
1 pkg. vanilla pudding (4 oz.)
1/3 cup sugar
2 sticks unsalted butter (at room temperature)

Prepare the pudding according to the directions on the package with the milk and sugar. Let cool to room temperature. Beat the butter until creamy and add the pudding spoon by spoon while beating. Let sit for a few minutes.

Finish:
Spread the cherry mix on top of the cake and cover with the cream. Melt 4 oz. of baking chocolate and drizzle over the top.

SEMI-FROZEN STRAWBERRY CREAM TORTE

Short pastry (Mürbeteig):
1 cup flour
5 1/2 tablespoons unsalted butter
3 tablespoons sugar
plastic wrap

Sponge cake (Biskuitteig):
2 egg whites
2 egg yolks
5 tablespoons sugar
4 tablespoons flour
1/4 cup corn starch
parchment paper

Filling and Decorations:
1 oz. semi-sweet chocolate
1.1 lb strawberries
26.5 oz strawberry yogurt
6 teaspoons vanilla sugar
3 tablespoons sugar
3 cups heavy whipping cream
6 hand-sized meringues
3.5 oz almond slices (roasted in a dry skillet)
chocolate shavings

To make the short pastry (Mürbeteig):
Combine and knead the ingredients to a smooth jet firm dough. Shape into a flat disk. Wrap in the plastic wrap and let rest in the fridge for 30 minutes. After 30 minutes roll the dough out on a flour-dusted surface to the size of the bottom of a 10-in springform.

To make the sponge cake pastry (Biskuitteig):
Whip the egg whites until soft peaks form. While still whipping, drizzle in the sugar and whip until stiff peaks form. Stir in the egg yolks. Combine the flour and starch and sift onto the egg mixture and fold in. Fill the batter into a 10-in springform lined with parchment paper and bake in a hot oven at 400ºF (center rack) for 10-15 minutes. Carefully turn out onto a cake rack, remove the parchment paper and let cool completely.

Line the springform-bottom with the short pastry and bake in the hot oven at the same temperature for 10-12 minutes. Let cool completely.

Melt the semi-sweet chocolate and spread (or brush) on the short cake (Mürbeteigboden). Top with the sponge cake (Biskuitteigboden). Place the cake sandwich onto a cake platter. Fasten the ring of the springform around the cake sandwich.

Wash, clean and dry the strawberries. Reserve 9 of the berries for later. Dice 1/2 lb of the strawberries. Puree the remaining strawberries in the kitchen blender or hand blender.

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Combine yogurt, strawberry puree, 4 tsp vanilla sugar and the sugar. Whip 1 cup of the whipping cream until stiff and fold into the strawberry-yogurt mixture. Place in the freezer until it starts to freeze (but still soft enough to handle).

Break the meringues into pea-sized pieces and fold along with the strawberry pieces into the frozen jet soft strawberry-yogurt mixture. Spread onto the cake sandwich and place the cake into the freezer for 3 hours.

Whip the remaining whipping cream and vanilla sugar until stiff. Fill 2/3 of the cream into a pastry bag fitted with a medium-large round tip. Spread the remaining 1/3 whipped cream onto the top and sides of the cake. Press the almond slices into the cream of the cake sides. Pipe 8 rosettes of cream evenly along the edge of the cake top and another rosette in the middle of the cake. Top each cream rosette with one of the reserved strawberries. Pipe Cream coils starting from the center to the edge of the cake. You should have 8 coils (starting from the middle of the cake pipe the coil that it's end is to the left and right of 2 rosettes-kind of like it is enclosed by the rosettes). The best way to do it is to glaze the reserved strawberries with heated strawberry jam, then pipe the rosettes onto the cake followed by the coils. Then top each rosette with one of the strawberry after you're finished piping on the cream. At last sprinkle chocolate shavings onto the top of the cake.

VANILLA CREAM TORTE

Batter:
8 egg whites
320 grams sugar
2 packages vanilla sugar
1 bottle rum flavoring concentrate
5 milliliters ground cinnamon
100 grams all-purpose flour
200 grams ground filberts

Grease and flour a 9" (23cm) springform pan. Preheat oven to 375 F (190C).

Beat egg whites to stiff peaks. Gradually add sugar and vanilla sugar. Fold in gently but thoroughly rum flavoring, cinnamon, flour and filberts.

Place 7 tablespoons (105 ml) of batter into prepared pan. Spread evenly. Bake for 8-10 minutes. Remove from pan. Repeat five times to obtain six layers. Divide one of the six layers into 16 equal portions. Let layers cool.

Glaze: 3 packages Oetker Chocofix (chocolate Frosting if Chocofix is not available). Soften as directed on package. Spread over top of the five layers and the 16 individual pieces. Let set.

Filling:
9 grams clear gelatin
250 milliliters water
750 milliliters whipping cream
2 packages natural vanilla sugar

Prepare gelatin according to package directions using 250 milliliters of water. In a bowl beat whipping cream and vanilla sugar to stiff peaks. Gently fold lukewarm gelatin into whipping cream mixture. Spread part of the mixture over top of four layers. Put the cake layers together.

Place remaining cream mixture in decorating bag fitted with a large star tube. Squeeze onto top layer dividing the cake into 16 equal portions. Place the 16 individual pieces at an angle between each portion of cream. Refrigerate until cream has set.

Herrentorte - Gentlemen Torte

250 g soft butter
250 g sugar
4 eggs
1 teaspoon Vanilla
1 teaspoon ground cinnamon
1 teaspoon cocoa
250 g flour
1 package baking-powder, about 4 teaspoons
1/8 litre red wine
100 g chocolate pieces
3 tblsp. apricot- or current-marmalade
1 cup chocolate frosting

Preheat oven to 180C.

Beat butter until creamy. Add sugar and eggs and beat until very
creamy. Add vanilla, cinnamon and cocoa. Stir baking powder with
flour, sift and stir into the egg-mixture alternately with red wine.
Finally add the chocolate pieces.

Fill in the cake pan and bake for about one hour. heat the marmalade
a bit, and spread it over the cake, then put the chocolate frosting
on it.

Bavarian Apple Torte

1/2 cup unsalted butter, softened 1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour
8 oz cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
4 cups peeled, sliced apples
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup sliced almonds

Preheat oven to 450. Cream butter and 1/3 cup sugar until light and fluffy. Blend in vanilla. Add flour; mix well. Spread on bottom and sides of a springform pan. Combine cream cheese and 1/4 cup sugar, mixing until well blended. Blend in egg and vanilla. Pour in pastry lined pan. Toss apples with combined sugar and cinnamon; spoon over cream cheese layer. Sprinkle with nuts. Bake at 450 for 10 minutes. Reduce temperature to 400 and continue baking 25 minutes.

Twinkle these all sound so good. My DH loves hazelnuts and I am going to make him a Hazelnut torte when he comes home. I have a question: how many grams and milliliters equal tsps, Tbls, and cups? Thanks for all the great recipes.
Melanie