Recipes

Yogurt Poppy Torte With Blueberries

Yogurt Poppy Torte With Blueberries

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Ingredients

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

  • 5 Egg whites
  • 1 cup plus 3 tbsp 250 g Granulated sugar
  • 9 oz 250 g Poppy seeds, ground
  • 2 oz 50 g Nuts, ground
  • ½ cup 50 g Apricot marmalade
  • 14 oz 400 g Blueberries
  • Butter for the pan

For the Yogurt mousse

  • 2½ cups 600 ml Yogurt
  • 1¼ cup 150 g Confectioner’s sugar
  • 8 Sheets gelatin
  • 7 tbsp 100 ml Orange juice
  • Zest of 1 lemon
  • 2 cups 480 ml Whipped cream

Instructions

  • 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.
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Course; Fruit / Tarts
Cuisine; Austria / European

Torta Meringa

Torta Meringa

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Ingredients

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

  • Basic sponge cake for tortes
  • Cocoa powder for dusting

For the Cream

  • 5 Yolks
  • ⅓ cup 65 g Sugar
  • ⅓ cup 90 ml Espresso, very strong
  • 11 oz 320 g Mascarpone
  • 4 Sheets gelatin
  • 1¾ cups 420 ml Whipped cream

To Soak

  • 1 oz 30 g Instant coffee powder
  • 3 tbsp 5 cl Sherry
  • 3 tbsp 5 cl Rum
  • ¼ cup 120 ml Water

For the Meringue

  • 2 Egg whites
  • ¼ cup 60 g Granulated sugar
  • 6 tbsp 50 g Confectioner’s sugar

Instructions

  • 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.

Notes & Wine Advice

Pro bakers brown the meringue with a kitchen torch or place it in a “salamander.”
Gasparini or Stanislaus?
The question of who first baked beaten egg whites and sugar to make meringue, sometimes called Spanish wind, is the topic of much culinary speculation. Usually, this airy and light dream, which can be filled with ice cream or whipped cream, is attributed to a Swiss pastry chef named Gasparini. He worked as a confectioner in the small east German city of Meiringen, where the dessert is still called “Meringel.”
But the Polish also reclaimed the creation of the meringue for themselves and they swear on their marzynka that the personal chef of King Stanislaus I invented it. The King later also became the Duke of Lorraine and allegedly brought meringue to the French. They say that Queen Marie Antoinette was a particularly passionate meringue. (See recipe on p. 130.)
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Course; Dessert
Cuisine; Austria / European

Quark And Cream Torte

Quark And Cream Torte

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Ingredients

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

  • Basic warm sponge cake ½ recipe
  • ½ cup 50 g Apricot marmalade
  • About 1⅔ cups 400 ml Whipped cream
  • 14 Fruit slices strawberries, apricots, or mandarin oranges, depending on the season
  • Hazelnuts ground

For the Cheese and Cream

  • 4 Egg yolks
  • ⅔ cup 80 g Confectioner’s sugar
  • 4 tsp 20 g Vanilla sugar
  • Zest of 1 orange
  • 3 tbsp 4 cl Rum
  • 6 Sheets gelatin
  • 14 oz 400 g Quark or other soft, fresh cheese
  • ¾ cups 200 ml Sour cream
  • 4 Egg whites
  • 7 tbsp 100 g Sugar
  • 1 cup 250 ml Whipped cream
  • 3.5 oz 100 g Preserved raisins

Instructions

  • 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.
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Course; Tarts
Cuisine; Austria / European

Bailey’s Coffee Torte

Bailey’s Coffee Torte

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Ingredients

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

  • Basic warm sponge cake batter ½ recipe
  • ½ cup 50 g Apricot marmalade
  • 14 Preserved apricot quarters
  • 14 Sesame waffles Cocoa powder for dusting
  • To Soak
  • ¼ cup Simple syrup
  • 1 tsp Instant coffee powder
  • 4 tsp 2 cl Rum
  • For the Cream
  • 3 cups 750 ml Heavy cream
  • 6 Egg yolks
  • 10.5 oz 300 g Milk couverture chocolate
  • 5 oz 140 g Dark couverture chocolate
  • 4 Sheets gelatin
  • 14 Bailey’s
  • For the Coffee Whipped Cream
  • ¾ cup 200 ml Whipping cream
  • 4 tsp 10 g Confectioner’s sugar
  • Instant coffee powder

Instructions

  • 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.
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Course; Tarts
Cuisine; Austria / European

Coconut Nougat Torte

Coconut Nougat Torte

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Ingredients

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

  • Sachertorte batter ¼ recipe
  • 9 oz Ganache glaze
  • About 3.5 oz 100 g coconut flakes
  • Coconut liqueur

For the Coconut Mousse

  • 3.5 oz 100 g White couverture chocolate
  • 10 oz 280 g Coconut purée
  • 4 Sheets gelatin
  • 1¼ cups 300 ml Whipped cream
  • ¼ cups 6 cl Coconut liqueur

For the Chocolate Mousse

  • 2 Egg yolks
  • 4 Eggs
  • ¼ cup 30 g Confectioner’s sugar
  • 7 oz 200 g Dark couverture chocolate
  • 7 oz 200 g Milk couverture chocolate
  • 4 Sheets gelatin
  • ⅓ cup 8 cl Coconut liqueur
  • 3 cups 700 ml Whipped cream

Instructions

  • 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
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Course; Tarts
Cuisine; Austria / European

Chocolate Vanilla Torte

Chocolate Vanilla Torte

A sweet dream for torte freaks who are not afraid of lengthy, precise recipes.
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Ingredients

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

Instructions

  • 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.
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Course; Chocolate / Tarts
Cuisine; 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.
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Ingredients

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

  • Basic Sachertorte batter
  • Hazelnuts ground
  • To Soak
  • 25 ml Simple syrup
  • 3 tbsp plus 1 tsp 5 cl Apricot brandy

For the Roulade

  • Basic sponge cake for roulades see p. 22, ½ recipe
  • Apricot marmalade for brushing
  • Sugar for the cloth

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

Instructions

  • 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 & Wine Advice

To cut the torte, use a knife dipped in hot water, otherwise the glaze will break.
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Course; Tarts
Cuisine; 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.
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Ingredients

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.

Instructions

  • 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 & 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.
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Course; Tarts
Cuisine; Austria / European

Esterházy Torte

Esterházy Torte

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Ingredients

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

Instructions

  • 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.
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Course; Tarts
Cuisine; Austria / European

Dobos Torte

Dobos Torte

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Ingredients

Ingredients for 1 Torte 9in (24 cm diameter)

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

For the Cream

Instructions

  • 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 & 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.
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Course; Dessert
Cuisine; Austria / European