Recipes for torte

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Pumpkin Torte Recipe

Pumpkin Torte Ingredients

  • Pumpkin Torte Recipe

    Pumpkin Torte Recipe

    2 cups graham cracker crumbs

  • 1/2 cup margarine, melted
  • 12 ounces cream cheese, softened
  • 3 eggs, beaten
  • 3/4 cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 3 eggs, separated
  • 1/2 cup milk
  • 3/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 (.25 ounce) packages unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup boiling water
  • 1/2 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 tablespoons ground walnuts

How to make Pumpkin Torte

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch pan.
  • In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press
    into prepared pan to form a crust.
  • Blend together the cream cheese, eggs and sugar; evenly spread over crust
  • and bake for 20 minutes in the preheated oven. Set aside to cool.
  • In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar,
    cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until
    sugar is dissolved. Set aside to cool.
  • Place gelatin in a small bowl and soften 2 to 3 minutes in cold water. Mix in
    boiling water to dissolve. Stir into the pumpkin mixture.
  • In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar;
    beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer.
    Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.
  • Pumpkin Torte is ready to serve.

Prep Time:45 Min
Cook Time:20 Min
Ready In:5 Hrs 5 Min
Servings: 18

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Apple Bavarian Torte Recipe

Apple Bavarian Torte Ingredients

  • Apple Bavarian Torte Recipe

    Apple Bavarian Torte Recipe

    1/2 cup butter

  • 1/3 cup white sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 (8 ounce) package cream cheese
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 6 apple – peeled, cored and sliced
  • 1/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup sliced almonds

How to make Apple Bavarian Torte

  • Preheat oven to 450 degrees F(230 degrees C).
  • Cream together butter, sugar, vanilla, and flour. Press crust mixture into the flat
    bottom of a 9-inch springform pan. Set aside.
  • In a medium bowl, blend cream cheese and sugar. Beat in egg and vanilla. Pour
    cheese mixture over crust. Toss apples with sugar and cinnamon. Spread apple
    mixture over all.
  • Bake for 10 minutes. Reduce heat to 400 degrees F(200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until lightly browned. Cool before removing from pan.
  • Apple Bavarian Torte is ready to serve.

Servings: 12

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Sachertorte Recipe

Sachertorte Recipe

Torte:

  • Sachertorte Recipe

    Sachertorte Recipe

    4 1/2 ounces high-quality bittersweet chocolate, finely chopped

  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
  • 1 cup confectioners’ sugar
  • 6 large eggs, separated, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour (spoon gently into cup and level top)

Assembly:

  • 1 cup Apricot Glaze
  • Small Batch Chocolate Glaze
  • Sweetened Whipped Cream , for serving

How to make Sachertorte

 

  • To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly
  • butter a 9-inch springform pan and line the bottom with a round of parchment or wax
  • paper. Dust the sides of the pan with flour and tap out the excess.
  • In the top part of a double boiler over very hot, but not simmering, water, or in a
  • microwave at medium power, melt the chocolate. Remove from the heat or the oven, and
  • let stand, stirring often, until cool.
  • Beat the butter in the bowl of a eavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 inute. On low speed, beat in the confectioners’ sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.
  • Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.
  • Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up. Cool completely.
  • To assemble: Using a long serrated knife, trim the top of the cake to make it level. Cut the cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush the top of the cake layer with the apricot glaze. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.
  • Make the chocolate glaze (it must be freshly made and warm). Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.
  • To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on the side.
  • Sachertorte is ready to serve.

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No Bake Lime Mousse Torte Recipe

No Bake Lime Mousse Torte Ingredients

  • No Bake Lime Mousse Torte Recipe

    No Bake Lime Mousse Torte Recipe

    2 cups gingersnap cookie crumbs

  • 2 tablespoons white sugar
  • 5 tablespoons melted butter
  • 1 (.25 ounce) envelope unflavored gelatin
  • 2/3 cup lime juice
  • 2 1/2 cups heavy cream, divided
  • 9 ounces white chocolate, chopped
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 2 tablespoons grated lime zest

How to make No Bake Lime Mousse Torte

  • Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom, and 1-inch up the sides of a 10-in springform pan.
  • Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften.
    Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and
    stir in the white chocolate until melted. Mix the gelatin into the chocolate until well
    combined; set aside to cool. Beat remaining 2 cups of cream to stiff peaks in a large
    bowl, and set aside.
  • Beat the cream cheese with the sugar with an electric mixer until well blended.
    Slowly blend chocolate mixture into cream cheese, then mix in lime zest. Fold the
    whipped cream into the cream cheese mixture, and pour into prepared crust. Cover,
    and refrigerate overnight.
  • No Bake Lime Mousse Torte is ready to serve.

Prep Time:45 Min
Ready In:8 Hrs 45 Min
Servings: 12

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Brownie Torte Recipe

Brownie Torte Ingredients

  • Brownie Torte Recipe

    Brownie Torte Recipe

    1/2 cup butter

  • 1/2 cup light corn syrup
  • 1 cup semisweet chocolate chips
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup chopped walnuts
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 2 cups sliced fresh strawberries (optional)

How to make Brownie Torte

  • Butter and flour a 9 inch round cake pan.
  • In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
  • Stir in 1 cup chocolate chips until melted.
  • Remove from heat and add sugar and eggs, and stir until blended.
  • Stir in 1 teaspoon vanilla , flour, and nuts.
  • Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until
    center springs back when touched.
  • Cool in pan 10 minutes. Then place on a cooling rack.
  • To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine
    and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove
    from heat. Stir in vanilla.
  • Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.
  • Brownie Torte is ready to serve.

Servings : 12

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Black Forest Cake II Recipe

Black Forest Cake II Ingredients

  • Black Forest Cake II Recipe

    Black Forest Cake II Recipe

    1 2/3 cups all-purpose flour

  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • 1/2 cup kirschwasser
  • 1/2 cup butter
  • 3 1/2 cups confectioners’ sugar
  • 1 pinch salt
  • 1 teaspoon strong brewed coffee
  • 2 (14 ounce) cans pitted Bing cherries, drained
  • 2 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon kirschwasser
  • 1 (1 ounce) square semisweet chocolate

How to make Black Forest Cake II

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch
    round pans with parchment paper circles. Sift together flour, cocoa, baking soda
    and 1 teaspoon salt. Set aside.
  • Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat
    in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8
    inch pans.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a
    toothpick inserted into the cake comes out clean. Cool completely. Remove paper
    from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle
    layers with the 1/2 cup kirshwasser.
  • In a medium bowl, cream the butter until light and fluffy. Add confectioners
    sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick,
    add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3
    of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
  • In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla
    and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with
    chocolate curls made by using a potato peeler on semisweet baking chocolate.
  • Black Forest Cake II is ready to serve.

Prep Time:30 Min
Cook Time:40 Min
Ready In:2 Hrs 10 Min
Servings : 12

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Chocolate Torte Recipe

Chocolate Torte Ingredients

  • Chocolate Torte Recipe

    Chocolate Torte Recipe

    1/2 cup pareve margarine

  • 8 ounces semisweet chocolate, chopped
  • 5 eggs, separated
  • 3/4 cup white sugar
  • 1 cup ground almonds

How to make Chocolate Torte

  • Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch
    springform pan with foil. Grease foil.
  • Melt margarine and chocolate over low heat. Stir until smooth and let cool.
  • In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a
    separate bowl, beat together yolks and sugar until thick and pale; about 1 minute.
    Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time,
    into chocolate until no streaks of white remain. Scrape into prepared pan.
  • Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the
    oven (to make the torte more moist).
  • Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes,
    or until sides begin to pull away from pan and top is set in center. Cover the torte
    loosely with foil for the last 20 minutes of baking. Note: Don’t worry if the cake cracks
    because the top will be on the bottom later.
  • Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert
    onto a serving plate and cool completely.
  • Chocolate Torte is ready to serve.

Servings: 12

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Fourteen Layer Chocolate Cake Recipe

Fourteen Layer Chocolate Cake Ingredients

  • Fourteen Layer Chocolate Cake Recipe

    Fourteen Layer Chocolate Cake Recipe

    1/2 cup shortening

  • 1/2 cup butter
  • 2 cups white sugar
  • 6 eggs
  • 3 cups milk
  • 3 cups self-rising flour
  • 2 teaspoons vanilla extract
  • 3 cups white sugar
  • 1 cup butter
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup water
  • 2 cups evaporated milk

How to make Fourteen Layer Chocolate Cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 or 5 – 8 inch round cake pans.
  • In a large bowl, cream together the shortening, 1/2 cup butter and 2 cups sugar
    until light and fluffy. Add the eggs one at a time, beating well with each addition,
    then stir in the vanilla. Add the flour alternately with the 3 cups milk; beat well. Pour
    1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake
    the layers in two or three batches.
  • Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out.
    Do not brown.
  • To make the frosting: In a saucepan over medium heat, combine 3 cups sugar,
    1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a
    rolling boil, stirring frequently, then boil for 2 minutes. Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sides and top with the remaining icing.
  • Fourteen Layer Chocolate Cake is ready to serve.

Prep Time:20 Min
Cook Time:30 Min
Ready In:50 Min
Servings: 14

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Dobos Torte Recipe

Dobos Torte Ingredients

  • Dobos TorteBanana Chocolate Chip Cake Recipe

    Dobos TorteBanana Chocolate Chip Cake Recipe

    9 egg whites

  • 8 egg yolks
  • 1 cup white sugar
  • 1/4 cup milk
  • 1 tablespoon lemon zest
  • 1 pinch salt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups sifted all-purpose flour
  • 1/2 tablespoon shortening
  • 1 cup white sugar
  • 1 recipe Chocolate Buttercream

How to make Dobos Torte

  • Preheat oven to 400 degrees F (205 degrees C). Have ready two 10 inch
    cardboard circles. Generously grease a 9 inch springform pan with soft butter, and
    dust with flour.
  • Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to
    soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and
    salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
  • Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes,
    or until small, brown spots begin to appear on cake. Remove the cake from the
    oven, and remove layer from pan with a spatula. Dust the cake lightly with flour,
    and place on a rack to cool. Grease pan again, and repeat this process until all of
    the batter is used, about 6 times more. Place the layers between wax paper, and
    cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.
  • Layer the chilled layers on one of the cardboard rounds with the buttercream.
    Start with one layer; cover with the buttercream, and then press down with
    another layer to make a good seal. Repeat this with the remaining layers, but
    reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
  • Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook
    until the edges look melted and brown. Begin stirring with a wooden spoon. Cook
    until the sugar become an amber color, and is smooth. Carefully pour the caramel
    over the top of the last layer, and spread to the edges with an oiled knife. Quickly,
    using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool
    slightly, and then retouch the indents with the knife again. Place layer onto a
    counter top dusted with sugar, and allow the caramel to cool completely.
  • Place some more buttercream on top of the chilled torte, and top with the
    caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.
  • Dobos Torte is ready to serve.

Prep Time:30 Min
Cook Time:1 Hr
Ready In:1 Hr 30 Min
Servings : 12

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