Best Viennese Torte Recipes

VIENNESE TORTE

Steps:

• Preheat oven to 350 degrees. Line three 9-inch round cake pans with waxed paper, then grease the waxed paper.
• Sift flour with cocoa powder, baking powder and salt. Set aside.
• In a small mixing bowl, combine 3/4 cup butter, 3/4 cup sugar and 6 egg yolks. On high speed of an electric mixer, beat until light and fluffy. Stir in 1 tablespoon vanilla.
• Add flour mixture alternately with milk, beginning and ending with flour. Spread batter into the prepared pans, dividing evenly; set aside.
• In a clean bowl with clean beaters, beat 6 egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff but not dry. Dividing evenly, spread meringue over the batter in each pan.
• Bake for 30-35 minutes or until cake is done and meringue is lightly browned. Let cool in pans 10 minutes. Carefully remove from pans; peel off paper. Cool layers completely on wire racks, meringue side up.
• Meanwhile, prepare orange curd: In the top of a double boiler, stir together 1/2 cup sugar and cornstarch. Stir in water, orange juice and orange zest. Blend in 4 beaten egg yolks.
• Cook over hot (not boiling) water, stirring constantly, until mixture thickens, about 8 minutes. Remove from heat. Stir in 2 teaspoons vanilla. Cover with waxed paper; let cool completely.
• To assemble: Place a cake layer, meringue side up, on a cake plate. Spread a third of the orange curd over the meringue. Repeat twice, using remaining layers and curd. Garnish with whipped cream and sliced almonds, if desired.
• Note: If desired, replace 1 tablespoon of orange juice with 1 tablespoon orange liqueur.

UKRAINIAN-VIENNESE ORANGE TORTE

Steps:

• CAKE BATTER: Mix sugar, orange rind, and orange juice. Cook over low heat for several minutes, until thick. Let cool. Preheat oven to 325-350F degrees (see below). Beat egg yolks until light and fluffy, and add ground almonds and the above orange syrup to yolks gradually; mix well. Add breadcrumbs and mix. Whip egg whites well (until soft peaks form), and fold them thoroughly into above mixture. Butter and lightly breadcrumb two 25 cm. (10") round cake pans. (Use the spring-form type with removable sides.) Pour half the batter into each pan. Bake in pre-heated 350F oven until done, perhaps 30 minutes (or use 325F oven for up to 45 minutes). Let cool to room temperature, and remove from pans. FILLING/ICING: Mix milk, egg yolks, and flour together. Cook over double boiler (or very carefully over low heat, stirring constantly for the first five minutes and frequently thereafter--it burns easily, so do not walk away and leave it!) until mixture is like very thick cream. (This may take 30 to 40 minutes.) Let cool to room temperature (to speed up cooling, you can stir it). Mix butter and icing sugar together until light and fluffy. Combine the two above mixtures together with remaining filling ingredients. Mix well. ASSEMBLY: Take one of the cake layers and spread with 1/3 to ½ of the filling/icing mixture. Place second cake layer on top. Ice the cake (top and sides) with the remaining filling. (If wish, can decorate top with whole almonds.) Refrigerate. Wait a day or two before serving, to let the taste develop fully. It will keep well for at least a week, but may get a bit soggier over time.

EASY VIENNESE TORTE

Steps:

• 1. Cut pound cake lengthwise into 3 layers.
• 2. Sprinkle the cut side of each layer with 1 tablespoon rum. (You can add or subtract - horrors - with this step)
• 3. Place bottom cake layer on serving plate; spread with strawberry preserves.
• 4. Top with second layer; spread with apricot preserves.
• 5. Repeat top layer of cake. Frost top, sides and ends of cake with whipped topping; garnish with almonds.

VIENNESE TORTE

Steps:

• Cut pound cake lengthwise ito 3 layers.
• Sprinkle 1 cut side of each layer with 1 tbsp rum.
• Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
• Replace top layer of cake.
• Frost top, sides and ends of cake with whipped topping; garnish with almonds.

VIENNESE LEMON TORTE 9 INCH

Steps:

• Cook lemon juice, sugar, butter and lemon peel in heavy nonaluminum pan over low heat swirling pan until sugar dissolves and butter melts. Increase heat and bring to simmer. Gradually whisk into eggs. Return to pan and whisk until custard thickens and leaves a path on back of spoon when finger is drawn across ( about 4 minutes - do not boil) Strain into a bowl. Cool and press plastic wrap on surface. Refrig. Cream butter with sugar till light. Mix in yolk, peel, extract. Combine flour, salt - add to butter mixture. Blend just until combined. Gently mix in nuts. Pat pastry into into a ¾ inch thick 9.5x4 inch rectangle on waxed paper. Wrap and chill at least 2 hours. Cut 4 ¼ inch strips lengthwise from pastry. Turn on side and cut lengthwise into 3 strips. Freeze. Pat remaining dough into bottom and sides of 9.5 inch tart pan. Refrig at least 2 hours. Spread lemon curd in bottom of tart. Arrange lattice strips across. Brush with glaze. Bake at 350 for 25 minutes. Turn oven to 325 and bake until golden , 15 - 20 minutes. Cool for ten minutes. Loosen pan edges but do not remove. Cool and then sprinkle with conf sugar.

VIENNESE LEMON TORTE 11 INCH

Steps:

• Cook lemon juice, sugar, butter and lemon peel in heavy nonaluminum pan over low heat swirling pan until sugar dissolves and butter melts. Increase heat and bring to simmer. Gradually whisk into eggs. Return to pan and whisk until custard thickens and leaves a path on back of spoon when finger is drawn across ( about 4 minutes - do not boil) Strain into a bowl. Cool and press plastic wrap on surface. Refrig. Cream butter with sugar until light. Mix in yolk, peel, and extract. Combine flour, salt - add to butter mixture. Blend just until combined. Gently mix in nuts. Pat pastry into into a ¾ inch thick 11 x4 inch rectangle on waxed paper. Wrap and chill at least 2 hours. Cut 4 ¼ inch strips lengthwise from pastry. Turn on side and cut lengthwise into 3 strips. Freeze. Pat remaining dough into bottom and sides of 1.5 inch tart pan. Refrig at least 2 hours. Spread lemon curd in bottom of tart. Arrange lattice strips across. Brush with glaze. Bake at 350 for 25 minutes. Turn oven to 325 and bake until golden , 15 - 20 minutes. Cool for ten minutes. Loosen pan edges but do not remove. Cool and then sprinkle with conf sugar.

VIENNESE TORTE RECIPE

Steps:

• In heavy saucepan, heat together chocolate pieces, butter, and water over medium heat. Stir until blended; cool slightly. Add egg yolks, powdered sugar, vanilla. Stir until smooth. Chill until mixture is of spreading consistency, about 45 minutes. Slice cake horizontally in 6 layers. Spread about 2 tbls. of chocolate mixture between each layer, then frost top and sides with remaining chocolate. Chill at least 45 minutes before serving. To serve, cut cake in 1/4 inch thick slices.