German Torte Recipes - Please add more!!!

Title: Haselnusstorte (Hazelnut Torte)
Categories: German, Cake, Dessert, Ethnic
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.

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Posted by: twinkle30 Posted on: 10/12/2005 12:31:17 PM
#R6545208
this sounds sooooo good renate - hmmmm

Posted by: sauregurke Posted on: 10/12/2005 10:10:29 AM
#R6544465

Coffee Buttercreme Torte

Cake: 2/3 cup sugar
6 eggs separated
Juice of half a lemon
1 cup flour
Beat egg yolks and sugar with electric mixer.Add lemon juice and beat again.
Beat egg whites in separate bowl until soft peaks form(not to stiff).Fold beaten egg whites and flour into egg yolk mixture.
Preheat oven to 350 F.Grease a 10" spring-form cake pan .Turn batter into the pan and bake for 35 minutes or until a wooden pick comes out clean.Cool on rack.Cut cake into 2 layers.Fill with half of the buttercreme and spread the reminder over top and sides of the cake.

Coffee Buttercreme:

2 1/2 sticks of butter
2/3 cup sugar
3 egg yolks
3 teaspoons instant coffee powder
1/4 cup water
1 teaspoon vanilla

Cook coffee powder in water,let cool.
Beat butter in bowl until pale and creamy;add sugar and beat again.Add egg yolks ,one by one.
Add coffee to buttercreme with vanilla.

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Dobos Torte

"The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Austrian pastry chef Josef Dobos."
Original recipe yield: 9 inch 6 layer cake
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Mi

INGREDIENTS
9 egg whites
8 egg yolks
1 cup white sugar
1/4 cup milk
1 tablespoon lemon zest
1 pinch salt
1 1/2 teaspoons vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 tablespoon shortening
1 cup white sugar
1 recipe Chocolate Buttercream
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Have ready two 10 inch cardboard circles. Generously grease a 9 inch springform pan with soft butter, and dust with flour.
Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.

CONT>Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar become an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.
Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.

CONT>
Chocolate Buttercream


"Creamy, chocolaty goodness."
Original recipe yield: 5 cups


INGREDIENTS
12 (1 ounce) squares bittersweet chocolate
2 cups unsalted butter
1 pinch salt
2 eggs
4 cups confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS
Melt the bittersweet chocolate, and allow to cool slightly.
Place the butter or margarine, salt, and vanilla in a mixing bowl. Beat with a mixer until very light and airy, about 4 minutes. Add the powdered sugar a little at a time while beating on low speed. Mix well, and beat on medium speed for about 4 minutes. Add the eggs one at a time, and beat for 5 minutes more. Add the melted chocolate, and beat 4 minutes.

Schaum Torte



"This is a simple recipe that tastes as wonderful and ethnic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mounds to have meringue cookies ... a low fat snack!"
Original recipe yield: 8 servings
PREP TIME 5 Min
COOK TIME 1 Hr 30 Min
READY IN 2 Hrs 35 Min

INGREDIENTS
1/2 cup egg whites
2 teaspoons vinegar
1 tablespoon vanilla extract
2 cups white sugar
1/2 gallon vanilla ice cream
1 (10 ounce) package frozen strawberries, thawed
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Butter a large baking sheet.
In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 clumps (about 4 inches diameter), close together on baking sheet. Indent the center of each clump with the back of a spoon.
Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.

Black Forest Cake II


"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling."
Original recipe yield: 2 layer 8 inch round cake
PREP TIME 30 Min
COOK TIME 40 Min

INGREDIENTS
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Poppy Seed Torte with Orange Glaze

Original recipe yield: 1 - 4 layer, 8 inch cake
PREP TIME 45 Min
COOK TIME 30 Min


INGREDIENTS
1 1/2 cups all-purpose flour
3 tablespoons poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1 cup unsalted butter, softened
1 cup white sugar
3 eggs
1 tablespoon orange zest
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup unsalted butter, softened
2 egg yolks
1 tablespoon vanilla extract
1/2 cup orange juice
2 tablespoons white sugar
1 1/2 tablespoons cornstarch
2 tablespoons grated orange zest
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 8 inch round cake pans. In a small bowl, stir together flour, poppy seeds, baking powder, salt, and mace; set aside.
In a large bowl, cream together 1 cup of butter and 1 cup of sugar until fluffy. Beat in eggs, one at a time, then add grated orange zest and 1 teaspoon vanilla. Stir in the flour mixture, beating at low speed, until well blended. Divide equally into 2 greased and floured 8 inch round cake pans.
Bake in preheated oven for 20 to 30 minutes. Allow cake layers to cool, then split each layer in half horizontally. Put the 4 cake layers together with about 1/3 cup of filling spread between each layer. Spread sides (not top) of cake with remaining filling. Refrigerate. Spread cooled glaze over top of cake and garnish with curls of orange peel. Store cake in refrigerator.
To Make Filling: Combine the confectioner's sugar, 3/4 cup of butter, 2 egg yolks, and the 1 tablespoon of vanilla. Beat on medium high speed until light and fluffy (about 2 to 3 minutes).
To Make The Glaze: In a saucepan, combine orange juice, 2 tablespoons sugar, cornstarch, and orange zest. Cook over medium heat, stir

Obsttorte (Fruit Torte)


PASTRY
2 Cups Flour
1/4 Cup Sugar
1 Cup Butter
2 Egg Yolks
FILLING
4 Cups Fruit; Fresh, Canned, Frozen
1/2 Cup Sugar with fresh fruit
1/4 Cup Water if needed
2 Tablespoons Cornstarch
ALMOND COATING
1 Egg White
1 Tablespoon Sugar
1/2 Cup Almonds; Toasted, Sliced
TOPPING
2 Tablespoons Sugar
1 Teaspoon Vanilla Extract
1 Cup Cream Heavy, Whipped

CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse
crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of
a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake
in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm
and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush
1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2
hour.
Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook
over medium heat until thickened. Place whole fruit in baked pastry shell.
Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte
from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually
beat in the sugar.
beat until stiff peakes are formed. Spread the meringue around the outside of
the pastry shell.

CONN>

cont:Press in the almonds so that they completly cover the sides.
TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the
fruit. Garnish with sliced toasted almonds, if desired.

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