recipes

Chocolate Vanilla Torte

Chocolate Vanilla Torte

A sweet dream for torte freaks who are not afraid of lengthy, precise recipes.
Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 1 Torte (10in (26 cm) diameter)

  • Basic chocolate sponge cake
  • Basic choux pastry ½ recipe
  • 400 g Ganache glaze
  • Chocolate shavings or rolls to garnish
  • Butter for the baking sheet
  • For the Vanilla Cream
  • 500 g Pastry cream
  • 4 Sheets gelatin
  • 4 tsp 2 cl Cointreau
  • 10 oz 150 ml Whipped cream
  • For the Chocolate Mousse
  • 10.5 oz 300 g Milk couverture chocolate
  • 2 Eggs
  • 6 tbsp Simple syrup
  • 6 tbsp 9 cl Heavy cream
  • 5 Sheets gelatin
  • 2 cups 450 ml Whipped cream
  • 2 tbsp 3 cl Rum

Instructies

  • Prepare the chocolate sponge cake batter according to the basic recipe and bake a torte base.
  • Preheat oven to 430 °F (220 °C).
  • Prepare the choux pastry dough and pipe two circular bases (4–5in (10–12 cm) and 8–9in (20–22 cm) diameter) onto a buttered baking sheet using a piping bag fitted with a round nozzle.
  • Bake at 430 °F (220 °C) at first and then lower to 350 °F (180 °C).
  • Bake for 15–20 minutes.
  • Remove from oven and let cool.
  • In the meantime, warm the pastry cream for the vanilla cream.
  • Add water to the gelatin, remove excess water, and dissolve in the pastry cream.
  • Flavor with some Cointreau.
  • Beat the cream until it cools and then fold in the whipped cream.
  • Slice the cooled choux pastry rings horizontally, fill with cream, and put back together.
  • Chill until needed again.
  • Melt the milk chocolate.
  • Beat the eggs until creamy.
  • Mix the chocolate, eggs, simple syrup, and heavy cream.
  • Add water to the gelatin, remove excess water, dissolve in warmed rum, and stir into the chocolate mixture.
  • Finally, fold in the whipped cream.
  • Place the sponge cake base in a torte ring.
  • Put some chocolate mousse on the cake, place the choux rings on top, and spread the rest of the mousse on top.
  • Smooth the top and chill.
  • Remove from the ring before glazing and, if possible, freeze for 1–2 hours (to make the torte easier to glaze).
  • Prepare the ganache glaze, let cool somewhat, and glaze the frozen torte in one pour.
  • Don’t let the mousse soften.
  • Chill the torte again.
  • Garnish with chocolate shavings or rolls and serve.
————————————————————————————————–
Recipe Category Chocolate / Tarts
Country Austria / European

Roulade Torte

Roulade Torte

This master recipe for discerning chefs is relatively involved, but the effort is worth it for a result that not only tastes delicious, but is also a real feast for the eyes.
Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 1 Torte (10in (26 cm) diameter)

For the Roulade

For the Whipped Chocolate Cream

  • 2¼ cups 520 ml Heavy cream
  • 4 Egg yolks
  • 10 oz 290 g Dark couverture chocolate
  • ¼ cup 6 cl Apricot brandy
  • 3 Sheets gelatin

For the Glaze

  • 5 oz 150 g Dark couverture chocolate
  • 2 tbsp 30 ml Oil

Instructies

  • Prepare the Sachertorte batter and bake a torte base.
  • Prepare and bake the sponge cake for roulades according to the basic recipe.
  • Let cool off slightly, overturn onto a lightly sugared cloth, and pull off the parchment paper.
  • Roll up the biscuit and let cool.
  • Unroll and brush with apricot marmalade.
  • Roll up tightly and chill.
  • For the whipped chocolate cream, mix heavy cream and egg yolk.
  • Stir in a double boiler until it reaches 158 °F (70 °C) and the mixture has thickened slightly.
  • Remove from heat and stir in the chopped chocolate.
  • Warm the apricot brandy, dissolve the moistened gelatin in it, and stir into the chocolate mixture.
  • Mix with an immersion blender for about 5 minutes without mixing air in (do not lift the blender to the surface), and chill for 3–4 hours.
  • Then whip like whipped cream.
  • Place the sachertorte base in a torte ring.
  • Mix simple syrup and apricot brandy and saturate the cake with it.
  • Smooth some whipped chocolate cream on top.
  • Lay the roulades around on top of the torte.
  • Cover with the rest of the whipped chocolate cream and smooth.
  • Chill for 4 hours.
  • For the glaze, warm the dark chocolate, stir in the oil, and let cool slightly.
  • Glaze the top of the torte with it and let it become firm.
  • Remove from the ring and sprinkle ground hazelnuts on the sides.

Notes / Tips / Wine Advice:

To cut the torte, use a knife dipped in hot water, otherwise the glaze will break.
————————————————————————————————–
Recipe Category Tarts
Country Austria / European

Capuchin Torte

Capuchin Torte

This torte recipe for advanced bakers calls for skill and familiarity with baking. Its name comes from the wedge shape of the torte base, which is reminiscent of the garb of the order of Capuchin monks.
Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 1 Torte (10in (26 cm) diameter)

  • Basic nut batter
  • 1 cup less 3 tbsp 100 g Raspberry marmalade
  • 3 tbsp 4 cl Raspberry liqueur
  • 9 oz 250 g Raspberries
  • For the Chocolate Cream
  • 1⅔ cups 400 ml Heavy cream
  • 3 Egg yolks
  • 5 oz 150 g Milk couverture chocolate
  • 2.5 oz 70 g Dark couverture chocolate
  • 1 Sheet gelatin
  • ¼ cup 6 cl Raspberry liqueur
  • For the Bavarian Cream
  • 3 Egg yolks
  • ⅓ cup 70 g Granulated sugar
  • 1 Vanilla bean
  • 4 tsp 2 cl Raspberry liqueur
  • 2 Sheets gelatin
  • 1¼ cups 300 ml Whipped cream
  • For the Chocolate Glaze
  • 3.5 oz 100 g Dark couverture chocolate
  • 7 tbsp 100 ml Heavy cream
  • For the chocolate glaze boil the heavy cream briefly and melt the chopped chocolate in it. Let cool somewhat and glaze the torte.

Instructies

  • Prepare the chocolate cream on the day before.
  • Mix the cream and egg yolks.
  • Mix in a double boiler until it reaches 158 °F (70 °C) and the mixture has thickened slightly.
  • Add cold water to the gelatin, remove excess water, and dissolve in the warm cream.
  • Chop up the chocolate and melt in the cream.
  • Mix with an immersion blender for 5 minutes, then chill for 24 hours.
  • On the next day, prepare the nut batter according to the recipe, bake a torte, and cut it horizontally three times.
  • Brush one torte base with raspberry marmalade.
  • Set another torte layer on top and saturate with raspberry liqueur.
  • Mix the cooled cream with raspberry liqueur and whip like whipped cream.
  • Place a third of the cream in the middle of the torte and spread half the raspberries on top.
  • With the two remaining torte layers, cut a wedge shape, so that the torte can be rolled into a cylinder without it overlapping.
  • Set the third torte base on top.
  • Spread another third of the cream and the rest of the raspberries on the torte.
  • Roll the fourth layer into a cone as well and set on top.
  • Make sure that the lower cone is a little flatter than the upper one, so that a pretty dome is created.
  • Smooth the rest of the cream on top and chill for 1 hour.
  • For the Bavarian cream, beat egg yolks with granulated sugar and the pulp of the vanilla bean in a double boiler until creamy.
  • Add water to the gelatin, remove excess, dissolve in warmed raspberry liqueur, and stir into the cream.
  • Let cool somewhat and then fold in the whipped cream.
  • Let set for half an hour in the refrigerator.
  • Smooth the Bavarian cream on the Capuchin torte, creating a pretty dome.
  • Chill for another 2 hours.

Notes / Tips / Wine Advice:

If your freezer is large enough, it is best to freeze the cake for 10 minutes before glazing it. This way glazing will be no problem.
————————————————————————————————–
Recipe Category Tarts
Country Austria / European

Esterházy Torte

Esterházy Torte

Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 1 Torte (10in (26 cm) diameter)

For the Cream

  • 1⅔ cups 400 ml Milk
  • 1 cup less 2 tbsp 200 g Granulated sugar
  • 4 Sheets gelatin
  • 8 Egg yolks
  • 4 tsp 20 g Vanilla sugar
  • Dash of salt
  • 2 sticks plus 4½ tbsp 290 g Butter
  • 3 oz 80 g Nougat

To Glaze

  • ½ cup 70 g Apricot marmalade
  • 150 g fondant
  • Some Dark couverture chocolate

Instructies

  • Prepare the Esterházy batter according to the basic recipe, and bake 6 torte layers.
  • Overturn each torte layer onto a sugared board or cloth and remove the parchment paper immediately.
  • For the cream, mix milk, granulated sugar, vanilla sugar, salt, and egg yolks in a mixing bowl.
  • Continue mixing in a double boiler until it reaches 158 °F (70 °C) and begins to thicken.
  • Add water to the gelatin, remove excess water, and dissolve in the mixture.
  • Remove from heat and mix with an immersion blender for 5 minutes.
  • Chill.
  • Cream the butter, add warmed nougat, and mix in the cooled cream.
  • Fill a torte ring with the torte layers and the cream alternately.
  • Brush the top layer thinly with apricot marmalade and chill for 30 minutes.
  • Melt some dark chocolate.
  • Glaze the Esterházy torte with fondant.
  • Make a cone with parchment paper and use it to pipe the chocolate onto the torte in thin lines.
  • Immediately pull a toothpick through the lines to create the typical Esterházy pattern.
  • Chill the torte until the glaze dries.
  • Cut the torte with a serrated knife dipped in hot water.
————————————————————————————————–
Recipe Category Tarts
Country Austria / European

Dobos Torte

Dobos Torte

Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 1 Torte 9in (24 cm diameter)

  • Dobos batter
  • About ⅔ cup 150 g Granulated sugar to caramelize
  • Butter

For the Cream

  • 4 Eggs
  • ⅔ cup 150 g Granulated sugar
  • ½ Vanilla bean
  • 5 oz 150 g Dark couverture chocolate
  • 2 oz 50 g Nougat
  • 1 stick plus 2½ tbsp 150 g Butter

Instructies

  • Prepare the Dobos batter and bake six torte layers.
  • For the cream, beat the eggs with granulated sugar and scraped out vanilla pulp in a double boiler until thick and creamy.
  • Mix in melted chocolate and melted nougat.
  • Let the mixture cool.
  • Cream the butter and mix in the chocolate mixture.
  • Place the first torte layer in a torte ring, spread cream on top, and repeat with the rest of the torte layers.
  • Save the prettiest one for the top and set it aside.
  • Have a buttered spatula and knife ready.
  • Melt the sugar to light caramel and spread it on the top torte layer with a spatula.
  • Cut immediately into equally sized triangle.
  • Set each piece on top of the torte at an angle, then serve.

Notes / Tips / Wine Advice:

Two Meter Torte
Józef C. Dobos, a master confectioner and proprietor of a Budapest delicatessen, always had an addiction to size. That’s why he brought over sixty kinds of cheese and twenty-two kinds of sparkling wine and created a sensation when he made a 110lb block of cheese, filled it with burgundy, and set it in his shop window until the cheese had absorbed all the wine as could be sold at a high price. The Dobos torte, first baked in 1885, can thank Józef C. Dobos’s ambition for its existence. He wanted to create a dessert that was suitable for mailing, one that would retain its shape and taste for at least ten days without being cooled properly. It probably surprised even Dobos that the torte not only survived, but still tasted good. Since then, the Hungarians know what they think of Józef C. Dobos and his torte creation: for its birthday, they carry a two-meter Dobos torte through the streets of Budapest.
————————————————————————————————–
Recipe Category Dessert
Country Austria / European

Punschtorte

Punschtorte

Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 1 Torte (10in (26 cm) diameter)

  • Basic sponge cake for tortes
  • 14 oz 400 g Sponge cake chunks
  • ⅓ cup 8 cl Rum
  • 5 cl Simple syrup
  • Zest of 1 orange and 1 lemon
  • Dash of cinnamon
  • ½ cup 50 g Apricot marmalade
  • To Glaze
  • Apricot marmalade
  • 250 g Fondant colored with pink food dye
  • About 7 oz 200 g Dark couverture chocolate
  • Hazelnuts ground

Instructies

  • Prepare the sponge cake according to the recipe, bake a torte, and cut it twice horizontally.
  • For the filling, cut the middle torte layer and the sponge cake chunks into small pieces.
  • Mix with apricot marmalade, rum, simple syrup, orange and lemon zest, and a dash of cinnamon and knead the mixture well until it stays together.
  • Brush the torte base with apricot marmalade and place in a torte ring.
  • Spread the filling on top.
  • Cover with the second torte layer, weight with a board or similar, and chill for several hours.
  • Remove from the torte ring, overturn, brush with marmalade, and glaze the top with fondant.
  • Brush the sides with melted chocolate and press ground hazelnuts against it.
  • Put the rest of the chocolate in a piping bag and decorate the top.
————————————————————————————————–
Recipe Category Chocolate / Tarts
Country Austria / European

Black Forest Cherry Torte

Black Forest Cherry Torte

Share on Facebook Recept afdrukken

Ingrediënten

  • Ingredients for 1 Torte 10in (26 cm diameter)
  • Basic chocolate sponge cake batter OF Basic Sachertorte batter
  • 1 lb 450 g Sour cherries from a jar, with juice
  • 7 tbsp 100 ml Sour cherry juice
  • ¼ cup 50 g Granulated sugar
  • Dash of cinnamon powder
  • 2 tbsp plus 2 tsp 25 g Cornstarch
  • 3 tbsp 4 cl Kirsch (cherry liqueur)
  • 3 tbsp Simple syrup
  • 1⅔ cups 400 ml Whipped cream to garnish
  • Chocolate shavings to garnish

For the Parisian Cream

  • 1 cup 250 ml Heavy cream
  • 9 oz 250 g Cooking chocolate
  • For the Cherry Whipped Cream
  • 2 cups 500 ml Whipped cream
  • 4 Sheets gelatin
  • ¼ cup 6 cl Kirsch (cherry liqueur)
  • 4 tsp 2 cl Water
  • ⅓ cup 40 g Confectioner’s sugar

Instructies

  • Prepare the chocolate sponge cake or Sachertorte batter and bake a torte.
  • Let cool and slice twice horizontally.
  • Boil the sour cherry juice with cinnamon and sugar.
  • Mix the cornstarch with some water and pour into the juice to thicken it.
  • Set aside 14 cherries to garnish.
  • Bring the rest of the cherries to a boil once in the juice, then remove from heat and let cool.
  • For the Parisian cream, boil the heavy cream, melt the chopped chocolate in it, and let cool for about 2 hours.
  • Before the cream begins to harden, stir it with a mixer.
  • For the cherry whipped cream, add cold water to the gelatin, remove excess water, and dissolve the gelatin in warmed kirsch.
  • Mix in the water and confectioner’s sugar and carefully fold it all into the whipped cream.
  • Place one torte base in a torte ring, mix the kirsch and simple syrup together, and saturate the torte base with half of the mixture.
  • Using a piping bag fitted with a large round nozzle, pipe the Parisian cream onto the torte in 4 rings.
  • Fill the space in between with the cherries.
  • Set the second torte layer on top and saturate with the rest of the kirsch mixture.
  • Spread cherry whipped cream on the second layer and cover with the last torte layer.
  • Chill for about 6 hours.
  • Remove from the torte ring, spread whipped cream on the torte, and garnish with chocolate shavings, whipped cream rosettes, and cherries.

Notes / Tips / Wine Advice:

Kefier’s Cherries
It is celebrated as a traditional jewel of Baden housewifery. But there’s one thing: the Black Forest cherry torte has a birthday and an inventor. They say that in 1915 Josef Keller, a confectioner from Radolfzell on Lake Constance, presented a successful new torte creation for his master baker’s test in Bad Godesberg by Bonn. On a visit to a student bar in Godesberg called Café Anger, he ate cherries with cream and had the idea to layer chocolate cake saturated with Black Forest kirsch and cherries in whipped cream and garnish the whole thing with chocolate. The only problem with it is the housewives: They still don’t believe the story.
————————————————————————————————–
Recipe Category Fruit / Tarts
Country Austria / European

Charlotte Malakoff

Charlotte Malakoff

Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 1 Torte (10in (26 cm) diameter)

For the Cream

  • ⅔ cup 150 ml Milk
  • 8 tsp 35 g Granulated sugar
  • 2 tsp 10 g Vanilla sugar
  • 3 Sheets gelatin
  • 2 Egg yolks
  • 4 tsp 2 cl Rum
  • 1 Egg white
  • 5 tsp 25 g Granulated sugar
  • 1⅔ cups 400 ml Whipped cream
  • Dash of salt

Instructies

  • For the cream, mix milk, granulated sugar, vanilla sugar, salt, and egg yolks and heat in a bain-marie until the mixture begins to thicken.
  • Add cold water to the gelatin, remove excess water, and dissolve in the warm mixture.
  • Mix in the rum and chill the cream until it is almost set.
  • Begin to beat the egg yolks, add granulated sugar, and then beat to stiff peaks.
  • Fold the egg whites and whipped cream into the cream.
  • Place the cake base in a torte ring and saturate with some rum.
  • Set aside 7 of the ladyfingers to garnish.
  • Place the rest of the ladyfingers into 2 or 3 layers alternating with the cream.
  • Before putting the cream on top of the ladyfingers, splash them with rum.
  • Make a final layer of ladyfingers and spread the top and sides with whipped cream.
  • Set a half ladyfinger dipped in chocolate glaze on each slice and sprinkle roasted almonds in the middle.

Notes / Tips / Wine Advice:

Mr. Malakoff was Pelissier
The Charlotte Malakoff is a sweet fortress that torte lovers eat their way through like the pudding mountains in the mythical Land of Plenty. This torte gets its name from the storming of a bastion, namely the Russian fortress of Malakov Kurgan at Sevastopol in Crimea, which was conquered by the French General Jean J. Pélissier (1794–1864). However, this torte is neither Russian nor French, but rather came from formerly Austrian northern Italy and quickly became established among the Danube monarchy. Of course, this torte must not be baked, but rather is built on rum-infused ladyfingers and so-called Malakoff cream, similar to tiramisu cream, for which there are many recipes involving whipped cream, butter, milk, mascarpone, and egg yolks. In many old cookbooks you will find that this recipe is not called a torte at all, but rather a “Galician cream.”
 
————————————————————————————————–
Recipe Category Tarts
Country Austria / European

Sachertorte

Sachertorte

Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 1 Torte (10in (26 cm) diameter)

Instructies

  • Prepare and bake Sachertorte batter according to the basic recipe.
  • Remove from the pan after it has fully cooled.
  • Cut straight on the top, turn over and cut through it horizontally.
  • Brush the lower layer with slightly warmed apricot marmalade, place the top cake layer on top, and brush with marmalade again.
  • Chill.
  • Pour the warm glaze over the torte all at once, smooth quickly with a spatula, and spread around the side of the torte, too.
  • Place on a cake plate and let rest for several hours so the glaze can dry.

Notes / Tips / Wine Advice:

If you want to spare yourself the effort of preparing the Sacher glaze, you can simply use a store-bought chocolate glaze.
The Remains of the Cake Fight
The most famous of all Viennese tortes, and perhaps the most famous torte in the world, was not invented by a great baker. The recipe actually came from a second year apprentice. Franz Sacher, born 1816, baked this chocolate torte for the first time in 1832 as a cooking student in the house of Prince Metternich. Sacher’s torte became world famous, but was also to become the topic of many lawsuits between the Hotel Sacher and the Demel Pastry Shop regarding the intellectual property rights of the title “Original Sacher Torte.” The most important point of conflict: should the obligatory marmalade layer be in the middle (like Demel’s torte) or beneath the glaze (as in the Hotel Sacher and also in the cookbook of Marie von Rokitansky)? Ancestors of the Sachertorte could be found much earlier, like in the 1718 cookbook of Conrad Haggers or in Gartler Hickmann’s ‘Proven Viennese Cookbook” from 1749. Since Katharina Prato presented a “Chocolate torte. À la Sacher” in her “Southern German Cuisine,” Chocolate glaze, apricot marmalade, and the name Sacher have been inseparable—no matter where the apricot marmalade is.
————————————————————————————————–
Recipe Category Tarts
Country Austria / European

Panama Torte

Panama Torte

Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 1 Torte (10in (26 cm) diameter)

For the Parisian Cream

  • 2 cups 500 ml Heavy cream
  • 18 oz 500 g Cooking chocolate

Instructies

  • Prepare the Panama batter and bake a torte.
  • Let cool and cut horizontally twice.
  • For the Parisian cream, boil the heavy cream, melt the chocolate in it, and then let cool for 2 hours.
  • Before the cream begins to harden, cream with a mixer.
  • Spread cream on each cake piece and set on top of each other.
  • Ice the outside of the torte with cream, but leave some cream for decorating.
  • Chill the torte.
  • Sprinkle with almonds and decorate with the rest of the cream as you wish, such as with rosettes.

Notes / Tips / Wine Advice:

Parisian cream can be prepared in advance and stored in the refrigerator. Before using, it must be warmed and creamed again.
The Canal Torte
The opening of the Panama Canal was as exciting of an event for the people of 1914 as the moon landing was fifty-five years later. Apparently, a cooked chocolate almond torte was served in Vienna for the event, and called a Panama torte. Since there is very little in the world that is really new, recipes for this cake could be found in cookbooks that were published when there was still no pass between the Atlantic and Pacific.
The Ten Commandments of Torte Baking
1. Make sure that the inside of the torte pan is very clean before you fill it with batter and is lightly buttered and floured, unless otherwise specified.
2. For heavy tortes, use only soft, creamed butter so that as much air as possible gets into the batter.
3. Always fold in flour and beaten egg whites last and very carefully. It is the only way to make it come out light and fluffy.
4. Make sure that you only mix the flour and egg whites very briefly with the mixed or beaten batter.
5. Make sure that the butter you use does not become hot, otherwise the torte will be more prone to fall.
6. If the recipe calls for baking powder, always sift it with the flour.
7. Lay the baked torte upside down on a lightly floured board, so that it gets a nice, flat top.
8. Never overfill cream tortes, because they will become not only too rich, but also more difficult to cut.
9. Immediately after filling or icing a cream torte, place it in immediately in the refrigerator or other cool place so that the cream firms quickly.
10. Dip the knife you are using to slice the torte in hot water between each cut. Saw gently when cutting instead of pushing down to prevent cream from spilling out.
————————————————————————————————–
Recipe Category Tarts
Country Austria / European
Translate »