recipes

Prepare the Panama cake according to the recipe.

Slice the cooled cake twice horizontally.

Warm the orange marmalade with Grand Marnier, stir, and brush the first torte layer with it.

Place in a torte ring.

For the cream, melt the chocolate in a bain-marie.

Beat the egg whites, also in a bain-marie, until creamy, and mix into the chocolate.

Add water to the gelatin, remove excess, and dissolve the gelatin in warmed orange juice.

Mix orange juice, Grand Marnier, and orange zest into the cream.

Whip the cream partway and fold into the cream in two parts.

Smooth a third of the cream onto the cake base.

Place the second cake piece on top and brush with orange marmalade.

Repeat with the third cake.

Smooth the rest of the cream onto the top of the torte and chill for 2 hours.

Spread whipped cream on top.

Remove from the torte ring, dust the sides with cocoa powder, and decorate the top with chocolate shavings and candied orange peel.

Preheat oven to 350 °F (180 °C).

Mix carrots with ½ cup (60 g) of confectioner’s sugar and the lemon zest and let it marinate while you complete the rest of the recipe.

Beat the eggs, egg yolks, and the rest of the sugar in a double boiler.

Then beat with a mixer until cool and creamy.

Carefully fold the carrots into the egg mixture.

Mix in flour, baking powder, and hazelnuts.

Fold in melted and cooled butter.

Butter a torte pan and sprinkle it with chopped almonds.

Pour in the carrot batter and bake for 40 minutes.

Let cool and overturn onto a cloth or board dusted with confectioner’s sugar.

Brush with warmed apricot marmalade and glaze with egg white glaze.

Prepare the sponge cake batter according to the recipe and bake a torte.

After it cools, slice it once horizontally.

Place one cake base in a torte ring and brush with marmalade.

Boil half the milk with granulated sugar, vanilla sugar, and the halved vanilla bean.

Mix the pudding mix with the rest of the milk until smooth, stir into the boiling milk, and bring to a boil again.

Remove from heat and take out the vanilla bean.

Add cold water to the gelatin, remove excess, and dissolve the gelatin in the mixture.

Mix in apricot marmalade and let cool.

Stir the mixture until smooth and then carefully fold in the whipped cream.

Spread ¾ of the vanilla cream on the cake base, set the second cake piece on top, and brush with apricot marmalade again.

Spread the rest of the cream on top and smooth.

Chill for 2 hours.

Spread the berries on top of the torte.

For the gelatin, boil water with sugar, remove from heat, and stir in the apricot marmalade.

Add cold water to the gelatin, remove excess, and dissolve in the sugar water.

Carefully pour over the torte and chill.

Prepare and bake the pâte brisée dough and poppy batter according to the recipes.

Warm apricot marmalade with Eau de Vie and brush the pâte brisée with it.

Set the poppy cake base on top and brush it also with apricot marmalade on the top and side.

Place in a torte ring.

Cut the preserved apricots into slices, lay them on top of the torte, and chill.

For the gelatin, warm apricot marmalade with water in a double boiler.

Add cold water to the gelatin, remove excess, and dissolve the gelatin in the marmalade.

Spread on top of the apricot torte.

Chill for 2 hours, remove from the torte ring, and sprinkle roasted almonds on the sides.

Bake 1 torte base out of the pâte brisée and 2 out of the sponge cake batter.

Place the pâte brisée in a torte ring and brush thinly with strawberry marmalade.

Lay a sponge cake piece on top and saturate with some Cointreau.

For the strawberry yogurt mousse, mix the strawberry purée, yogurt, and confectioner’s sugar.

Add cold water to the gelatin, remove excess, and dissolve the gelatin in warmed Cointreau.

Mix into the strawberry yogurt.

Carefully fold in the whipped cream.

Fill the torte ring with the strawberry yogurt mousse and lay the second cake base on top.

Saturate with Cointreau again and chill for 20 minutes.

For the strawberry mousse, take 2 tablespoons of the strawberry purée and warm in a double boiler.

Add water to the gelatin, remove excess, dissolve in the warmed strawberry purée, then mix into the rest of the purée.

Mix in lemon juice, strawberry liqueur, and confectioner’s sugar.

Fold in the whipped cream.

Fill the torte ring with the mousse and chill for another 20 minutes.

For the strawberry gelatin, take 2 tablespoons of the strawberry purée and warm in a double boiler.

Add water to the gelatin, remove excess, dissolve in the warmed strawberry purée, then mix into the rest of the purée.

Let cool slightly, then pour over the torte.

Chill again.

Remove from the torte ring.

Spread the sides of the torte with sweetened whipped cream and sprinkle with chocolate shavings.

Decorate each slice with a halved strawberry with the stem.

Preheat the oven 375 °F (190 °C).

Beat the egg whites to stiff peaks with granulated sugar and fold in the poppy and nuts.

Place a buttered torte ring on a baking sheet lined with parchment paper (or use a springform).

Bake the batter for 15 minutes.

Take out of the oven and remove from the pan.

Pull off the parchment paper and let cool.

Brush the poppy torte base with apricot marmalade and place in a torte ring.

For the mousse, mix yogurt, confectioner’s sugar, and lemon zest.

Add cold water to the gelatin and remove excess.

Warm orange juice and dissolve the gelatin in it.

Mix into the yogurt.

Fold in the whipped cream.

Spread washed, well dried blueberries on the torte base, fill with mousse, and chill for 4 hours.

Bake a torte with the basic sponge cake, let cool and slice into 4 thin torte bases.

For the cream, beat egg yolks with sugar and espresso in a bain-marie until creamy.

Dissolve the moistened gelatin in the warm egg mixture, let cool, and mix in mascarpone one spoonful at a time.

Fold the whipped cream into the cream.

For the soaking liquid, mix all the ingredients together.

Set one biscuit layer in a torte ring and spread some cream on top (do not saturate the first cake layer).

Place the second layer on top, saturate with the liquid and spread cream on top.

Repeat until you have used all the cake layers and cream.

Chill for 4 hours.

Preheat the oven’s upper heat to 480 °F (250 °C).

For the meringue, begin beating the egg whites, add the sugar, and beat to stiff peaks.

Fold in the sifted confectioner’s sugar.

Spread the meringue on top of the torte, create a decorative pattern, and bake briefly, until the top is browned.

Chill again for several hours, remove from the torte ring, and dust on the top and sides with sifted cocoa powder.

Prepare the sponge cake batter and bake a torte.

Let cook and cut horizontally twice.

Place a cake base in a torte ring and brush with warmed apricot marmalade.

For the cream, beat egg yolks with sugar, vanilla sugar, and orange zest until creamy.

Beat the egg whites, add sugar, and beat to stiff peaks.

Mix the quark with sour cream until smooth.

Mix in the egg yolk and rum and fold in the whipped cream and egg whites alternately.

Fold in the preserved raisins.

Spread somewhat less than half of the cream on the torte base, lay the second layer on top, spread with cream again, and place the third torte layer on top.

Spread the rest of the cream about 5mm thick on top, smooth, and chill for several hours.

Remove from the torte ring and spread whipped cream on the top and sides.

Sprinkle with ground hazelnuts and garnish the top with whipped cream rosettes and fruit slices.

Prepare the cream the day before.

Mix the heavy cream and egg yolks.

Continue mixing in a double boiler for about 5 minutes, until it reaches 160 °F (70 °C).

Add cold water to the gelatin, remove excess, and dissolve in the warm cream mixture.

Chop up the chocolate and melt it in the cream.

Mix for 5 minutes with an immersion blender and chill for 24 hours.

Prepare the sponge cake batter and bake a torte.

After cooling, slice the torte once horizontally.

Brush the first cake base with apricot marmalade and place in a torte ring.

Take the prepared cream out of the refrigerator and mix in Bailey’s.

Whip like whipped cream.

Spread half of the cream on the torte and place the second cake layer on top.

Mix simply syrup with instant coffee and rum and saturate the cake layer with it.

Smooth the rest of the cream on top.

For the coffee whipped cream, whip the cream with confectioner’s sugar, adding sifted instant coffee to taste.

Smooth the coffee whipped cream on the top of the torte and dust with sifted cocoa powder.

Remove from the torte ring, garnish each slice with a preserved apricot quarter and a broken sesame waffle.

Bake a torte base according to the sachertorte batter recipe and let cool.

For the coconut mousse, melt the chocolate.

Add cold water to the gelatin.

Warm the coconut liqueur and dissolve the gelatin in it.

Mix together the coconut purée, chocolate, and coconut liqueur.

Carefully fold in the whipped cream.

Place a smaller torte ring (7in (18 cm) diameter) on a baking sheet lined with foil, fill with coconut mousse, cover, and freeze.

For the chocolate mousse, melt the chocolate together in a double boiler.

Beat the egg yolks and eggs with confectioner’s sugar in a double boiler until creamy.

Add water to the gelatin, remove excess, and dissolve the gelatin in warmed coconut liqueur.

Mix the coconut liqueur and beaten eggs in the chocolate.

Carefully fold in the whipped cream.

Place the torte base in a torte ring and saturate with a bit of coconut liqueur.

Set the frozen coconut mousse in the middle.

Fill the empty space with chocolate mousse (preferably with a piping bag) and spread the rest of the mousse on top.

Freeze the torte again to make glazing easier.

Glaze the top with ganache glaze.

Remove from the torte ring and press coconut flakes on the sides.

Let thaw before serving