Best 3 Viennese Torte Recipes
Indulge in the delectable Viennese Torte, a symphony of flavors and textures that will transport you to the heart of Vienna. This classic Austrian dessert features layers of moist sponge cake, luscious apricot jam, and a velvety chocolate ganache, all enveloped in a delicate marzipan and vanilla whipped cream frosting. Experience the Viennese Torte in three delightful variations: the Traditional Viennese Torte, a timeless masterpiece; the Chocolate Viennese Torte, a rich and indulgent treat; and the Apricot Viennese Torte, a fruity and refreshing delight. Each recipe provides step-by-step instructions and helpful tips to ensure your torte turns out perfect.
Here are our top 3 tried and tested recipes!
VIENNESE TORTE
Make and share this Viennese Torte recipe from Food.com.
Provided by 2atdiemer
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 18
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.
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.
EASY VIENNESE TORTE
This is such an easy recipe, but I tell ya it'll be gone in a flash.
Provided by CC MCCART-FROST
Categories Other Snacks
Number Of Ingredients 6
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.
Tips:
- Make sure to use high-quality ingredients, especially the butter, sugar, and chocolate. This will make a big difference in the final flavor of the torte.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the torte light and airy.
- Gradually add the eggs to the butter and sugar mixture, beating well after each addition. This will help to prevent the mixture from curdling.
- Sift the flour and cocoa powder together before adding them to the batter. This will help to ensure that the ingredients are evenly distributed and that the torte is smooth and细腻.
- Do not overmix the batter. Overmixing can make the torte tough.
- Bake the torte in a preheated oven. This will help to ensure that the torte bakes evenly.
- Allow the torte to cool completely before frosting it. This will help to prevent the frosting from melting.
- When frosting the torte, use a serrated knife to create a crumb coat. This will help to keep the frosting from sliding off the torte.
- Chill the torte for at least 30 minutes before serving. This will help to set the frosting and make it easier to slice.
Conclusion:
The Viennese torte is a classic dessert that is perfect for any occasion. It is a rich and decadent chocolate cake that is sure to please everyone. With a little planning and effort, you can easily make this delicious treat at home.
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