German Torte Recipes - Please add more!!!

Egg liquor Torte

Cake Base
1/2 c butter
1/2 c sugar
1 package german vanilla sugar
1 1/4 cup hazelnut, ground
1 1/4 cup semisweet chocolate, finely grated
2 Tbsp rum
6 egg yolk
2 Tbsp backing powder

6 egg whites

2 c whipping cream
2 packages whip it

Egg liquor as much as you desire

preheat the oven 350° F

Cream the butter and sugar and add the egg yolks one by one and mix well. slowly add the dry ingredients and make a smooth batter.
Add 1 shot glass of egg liqour and stirr well.

Beat the egg whites until they form peaks and are stiff and carefully fold them under the batter.

Put the dough in a greased sprinfrom pan and back 40 Min.

Let cool completly. you could wrap it and use the base the next day.

Whip the whipping cream wiht the dr.oetker whip it!!

now put the whipping cream on top of the base and also spread some on the sides. make a small rim on the sides with the whipping cream so that the egg liqour doesn drizzle down.
now carefully give 4-6 shot glasses of egg liquor on top of the whipping cream and place in the fridge. Has to completly cool before serving.

you could devorate the cake with ferrero rocher, or with whole hazelnuts, chocolate sprinkles, shaved chocolate or anything else tht comes to your mind..

Melanie - there are several wonderful conversion charts and pages online.

there is a different measurement for nuts and flour, butter or sugar - so there is no general rule.

i have a fantastic little calculator afriend from this bb gave me as a present it is the "KitchenCalc Pro" the master chef's edition and you can converse anything even change recipe sizes form 4 servinges to 9 ...

enjoy the recipes..

and BTW if you see anything in a bakery or supermarket you like a recipe for or have eaten something in a restaurant - we will find and translate the recipe for you.

twinkle

Chocolate Mousse Torte

5 C. flour

5 C. sugar

1 C. cocoa

5 t. baking soda

Sift these ingredients together.

Add:

2 1/4 C. milk to which 5 T. vinegar has been added. (note: this will curdle the milk...so don't panic)

2 C. oil

5 eggs beaten

2 1/4 C. water

Blend until well mixed about 3-4 minutes.

Grease 2 - 9 inch pans and line pans with parchment rounds cut to fit the bottom. Divide batter between pans. Bake at 350°F. for 30 minutes or until a tester comes out clean.

Mousse:

1 qt. of whipping cream

1/3 C. cocoa

1 C. confectioner's sugar

1 t. vanilla

(you could also add 2 ounces liqueur, such as Grand Marnier)

Whip until the desired consistency, being careful not to turn it into butter. It should be soft and just able to hold its shape (soft to medium peaks).

Sacher Torte

8 eggs, separated
6 oz. semisweet chocolate, melted
1/2 cup unsalted butter, softened
1 tsp. vanilla
Pinch salt
3/4 cup granulated sugar
1 1/4 cups sifted cake-and-pastry flour
1/2 cup strained apricot jam

Glaze:
1/3 cup whipping cream
1 tsp. instant coffee powder
6 oz. semisweet chocolate
Whipped cream


Directions:
Grease two 9-inch round cake pans; line bases of pans with waxed paper and set aside.
In large bowl and using electric mixer, beat egg yolks lightly. Add melted chocolate, butter and vanilla, beat until fluffy.
In separate large bowl, beat egg whites with salt until soft peaks form. Add 1 tbsp. of the sugar and beat well; beat in remaining sugar, one tablespoon at a time until stiff peaks form.
Stir one-third of the egg white mixture into chocolate mixture. Fold half of the flour into remaining egg whites. Fold in chocolate mixture; sprinkle remaining flour over top. Carefully fold together just until combined. Do not overmix.
Divide batter between prepared pans. Bake in 350 degree oven for 35 minutes or until cake tester inserted in centres comes out clean. Let cool for 10 minutes; remove from pan and remove waxed paper. Let cool completely on racks. Spread one cake with apricot jam; place second cake over top.
Glaze: In heavy saucepan, heat cream over medium heat until steaming; stir in coffee until dissolved. Add chocolate and stir until melted. Remove from heat and stir until smooth.
Place pan in large pan or bowl of ice water, stirring occasionally until mixture reaches room temperature. Stir and pour over cake, using knife to smooth top and sides. To serve, cut into wedges and top with whipped cream.

German Strawberry Margarita Torte

125 g sweet unsalted butter, melted
150 g shortbread cookies or vanilla wafers, crushed into crumbs
For the filling
12 leaves plain gelatin
750 g fresh strawberries, washed,hulled,quartered
100 ml carbonated lemon-lime beverage (such as Sprite, 7-up)
2 teaspoons tequila
150 g granulated sugar
1/2 lemon, juice of
200 ml heavy cream

For topping
500 g fresh strawberries, thinly sliced,divided
1 teaspoon granulated sugar
20 g chopped pistachios, optional garnish
1 teaspoon powdered sugar, optional garnish
fresh mint leaves or lemon balm leaves (optional)

Mix together melted butter with cookie crumbs and form a crust in the bottom of a parchment lined 26 cm size springform pan, using a spoon to help press firmly; chill 30 minutes in the refrigerator.
Place gelatin leaves in a bowl of cold water to soften.
Portion out 750 grams of the berries into a blender and puree along with tequila, lemon-lime soda, 150 grams sugar, and the lemon juice.
Remove the gelatin leaves from the water and squeeze out the extra moisture.
Place gelatin in a saucpean and cook over low heat until melted, remove from heat.
Add a small amount of the berry puree into the gelatin and whisk together (this is to temper it- do not skip), then pour the gelatin mixture into the rest of the puree and mix together; chill in fridge 30 minutes.
Beat the cream until soft peaks form, and then gently fold into the partly gelled mixture until combined.
Pour into the crust, smooth evenly with a spatula, and chill 3 hours.
Take 100 grams of the remaining berries and puree along with 1 tsp.
sugar.
Remove the outer ring from the springform pan and pour the puree over the top.
Decoratively place the remaining berry slices on top of the torte, completely covering the surface.
Toss nuts with powdered sugar- then press the nuts in a ring around the outer edge (or just sprinkle them on top if you prefer- or omit them).

LINZER TORTE

1 1/4 c. flour
1 tbsp. cocoa
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. grated lemon rind
Sm. jar raspberry or apricot jam
1 tsp. salt
1 c. unsalted butter
1 c. sugar
2 eggs
1 c. ground almonds

In a bowl, mix flour, cocoa, cinnamon, cloves, and salt together, sifting 3 times. Add sugar, butter, eggs, and lemon rind; beat mixture well until light and fluffy. Grease a 9 x 9 x 3 inch cake pan and line with wax paper. Pour cake batter into pan and cook in preheated 400 degree oven for 10 minutes. Remove from oven and spread jam evenly over top. Sprinkle with almonds. Bake for another 45 to 50 minutes.

Bavarian Apple Torte
Country Woman
3/4 cup butter or margarine, softened
1/2 cup sugar
1-1/2 cups all-purpose flour
1/2 teaspoon vanilla extract
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
2 eggs
3/4 teaspoon vanilla extract
TOPPING:
3 cups thinly sliced peeled tart apples
1/2 cup sugar
1 teaspoon ground cinnamon


Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350° for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife. Yield: 12-14 servings. Editor's Note: Even a tight-fitting springform pan may leak. To prevent drips, place the pan on a baking sheet in the oven.

Twinkle - how bout a Marzipan Torte ? I had one at the Niderecke Restaurant and it was wonderful! I'm trying to find it, but no luck. Maybe you have one handy

hi azup - i will check my baking books... maybe i find it for you - are you ok with metric measurements?
have a great day -twinkle

Marzipan Torte

1/2 cup butter
2 cups all-purpose flour
2 tablespoons granulated sugar
2 egg yolks
2 tablespoons water

Blend butter into flour and sugar. Add egg yolks and water, and mix well. Chill thoroughly. Roll out dough and line a greased 9-inch springform pan. Reserve a small quantity of dough for strips for the top.

Filling
1 pound almonds, blanched and grated
1 pound confectioners' sugar
1/2 teaspoon salt
Juice of 2 lemons
8 egg whites

Preheat oven to 325 degrees F.

Heat almonds, sugar, salt and lemon juice in a double boiler, stirring until well blended. Cool. Add the stiffly beaten egg whites. Put the mixture on the dough. Place strips of crust over the top. Bake one hour. Dust with confectioners' sugar and decorate with candied cherries.

Traditional Swiss Carrot Cake (Aargauer Ruebli Torte)

2/3 cup raw carrots, freshly grated and firmly packed
1 2/3 cups almonds, finely ground
3/4 cup fine dry breadcrumbs, plus more for dusting pan
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
6 large eggs, separated
1 1/4 cups granulated sugar
2 teaspoons grated fresh lemon rind
3 tablespoons kirsch (cherry liquor) or fresh lemon juice
Glaze
1 cup sifted powdered sugar
1 tablespoon water
1/4 teaspoon vanilla extract
candied fruit (to garnish)

Not the one? See other Traditional Swiss Carrot Cake (Aargauer Ruebli Torte) Recipes
Oven Cakes
Swiss Cakes
Combine carrots and nuts in a mixing bowl.
In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
Beat the egg yolks until thick and lemony.
Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don't like to use alcohol in your cooking).
Beat this mixture until thick, then stir into the carrot mixture.
Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
Line an 8" springform pan with waxed paper or parchment.
Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
Shake pan to make sure breadcrumbs coat evenly.
Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
Let cool.
Mix together glaze ingredients.
Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
Garnish with some candied fruits, if desired.
Store in a tightly covered cake box.
This cake improves with age.

Hi Twinkle- i'm fine w/ metric. I even have a marizpan "decke" !! I'm excited to try this! thank you

Subject: German Recipes
Posted by: twinkle30 Replies: 311 Posted on: 2/15/2004 5:06:22 AM
#T304233
Weintraubentorte (Grape Torte)

Ingredient -- Preparation Method
-------- ------------
DOUGH------------
2 Cups Flour; Unbleached, Unsifted
2/3 Cup Sugar
1/4 Cup Butter
1 Egg; Large
1 Egg Yolk; Large
1 Lemon; Grated Rind Of
1/8 Teaspoon Salt
----------TOPPING-----------
1 Pound Grapes
3 Egg Whites; Large
6 Tablespoons Sugar
1/2 Lemon; Juice Of
4 Ounces Almonds; Ground

DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon
rind, and salt; mix with a fork to form dough. Cover dough and let rest in
refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased
springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven
for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if
necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and
ground almonds.
Carefully fold in the grapes. Remove cake from the oven. Fill baked cake
shell with grape mixture, return to the oven, and bake for another 30 minutes
at 350 degrees F. Remove cake from pan and cool on wire rack