Duchess Of Parma Torte Recipes

DUCHESS OF PARMA TORTE

Steps:

• Chocolate Buttercream:.
• In an electric mixer bowl, combine egg yolks, sugar, coffee and rum.
• Remove from mixer and wisk by hand over pan of boiling water. Use candy thermometer and stop wisking when it reads between 160 and 165 degrees Farenheit and is a thick custard. Do not immerse the bowl in the water.
• Place the bowl back on the mixer and beat on a high speed until cool (about 8 to 10 minutes). The mixture should be thickened.
• Add the melted chocolates
• Beat in the butter 1 tablespoon at a time, scraping sides occasionally. The buttercream should be silken and fluffy. If too soft, refridgerate 20 minutes and beat again to fluff it up. If you are making the buttercream ahead of time, cover and refridgerate.
• Meringues:.
• Butter and flour three 9-inch round cake pans. Cut circles of parchment paper and fit them to the pans.
• Preheat oven to 350 degrees.
• Grind nuts and half the sugar and all the flour in a food processor. The nuts should be very fine but not turned to nut butter.
• Beat egg whites and cream of tartar until peaks are stiff.
• Fold nuts into meringue, keeping the meringue light.
• Spread mixture into pans.
• Bake for 22 minutes or until golden brown.They should be almost hard but still springy.
• Let meringues cool completley.
• Run a knife around edges and very carefully remove from pans.
• Trim any ragged edges.
• Leave in a cool, dry place until ready to assemble.
• Zabaione Buttercream:.
• In an electric mixer, mix egg yolks, marsala, sugar and rum.
• Remove from mixer and wisk by hand over boiling water until candy thermometer reads between 160 and 165 degrees farenheit. Should be a thick custard.
• Return to mixer and beat on high for eight to ten minutes or until cool and thick.
• Add 9 tablespoons of butter one tablespoon at a time and beat until each addition is smooth.
• Add last 3 tablespoons at once and beat until smooth and thick. If it's not thick enough, chill for 20 minutes and beat again.
• If made ahead of time, cover and refrigerate.
• Glaze:.
• Combine all ingrediends in small bowl and set over boiling water or a double boiler.
• Stir until smooth.
• Set aside.
• Assembling the Torte:.
• Use paper towls to protect the edges of a flat round cake plate.
• Dab about a tablespoon of chocolate buttercream in the middle to hold the torte in place.
• Place one meringue layer in center of plate.
• Spread chocolate buttercream about 3/4 inch thick, making the it a little thicker around the edges.
• Set second meringue layer upside down ontop of first.
• Spread all zabaione buttercream on the meringue, making it a little thicker around the edges.
• Top with last meringue, again, upside down.
• Firm the torte in the refridgerator for 30 minutes.
• Spread thin layer of chocolate buttercream along sides and top of torte.
• Pipe an undulating border around outer edge of top layer,.
• Refridgerate at least one hour before glazing.
• About one hour before serving, spoon glaze over top and spread so it reaches the buttercream border. Avoid refridgerating if possible. It will dim the glazes sheen.

DUCHESS OF DEVONSHIRE EGG AND CUCUMBER SANDWICH

Steps:

• Boil, peel, and chop the eggs.
• Add the following 6 ingredients and mix well.
• Cut bread slices into triangle halves.
• Assemble in three layers with egg salad and sprouts on the bottom layer, and sliced cucumbers on the top layer.
• Arrange tea sandwiches on a pretty plate and garnish with chunks of tomato and cucumber slices sprinkled with pepper.
• Serve with a nice pot of tea and enjoy!

TAMPICO TORTE

Steps:

• Heat oven to 350*F Grease 10 inch tart pan with removable bottom.
• In medium bowl, combine 1 cup flour and brown sugar.
• Using pastry blender cut in butter until mixture resembles coarse crumbs.
• Press in bottom of greased pan.
• Bake at 350*F for 14 to 19 minutes or until light golden brown.
• Cool completely.
• In small saucepan, over medium heat, combine caramel topping and 1/4 cup flour; bring just to a boil.
• Cool; refrigerate until very cold.
• Just before serving, spread caramel mixture over crust.
• Slice bananas; arrange over caramel.
• In small bowl, beat cream cheese and sugar until fluffy.
• Fold in orange peel and whipped cream.
• Spread over sliced bananas.
• Sprinkle with slivered almonds.
• Remove torte from pan and serve immediately.

DUCHESS POTATOES

Steps:

• Preheat oven to 400F degrees. Coat baking sheet with cooking spray.
• In large pot, add potatoes and enough water to cover them. Bring to a boil. Reduce heat to medium, and cook 10 minutes, or until soft. Drain.
• Mash until smooth (I like using my mixer to do this). Stir in butter and sour cream. Add egg yolks and chives. Season to taste with salt and pepper.
• Scoop potatoes into a pastry bag fitted with a star tip. Pipe 8 swirled ovals into the prepared baking sheet.
• This can be refrigerated at this point until ready to bake.
• Bake 25-30 minutes, or untl the edges start to brown.

QUARKTORTE - SWISS QUARKCHEESE TORTE

Steps:

• Method for the pastry:.
• Make the pastry as directed in the recipes given above.
• Place the pastry in the prepared tart pan and prick with a fork.
• Refrigerate while you are preparing the filling.
• Method for the filling:.
• Preheat the oven to 200° C (400°F).
• With the help of a whisk, mix together the Magerquark, 3 egg yolks, 1 (entire) egg, baking powder, cornstarch, sugar (40g), vanilla extract, milk and lemon rind until well blended.
• In another bowl, beat the 3 egg whites and slowly incorporate the leftover sugar (90g) until fluffy and stiff.
• Gently fold the beaten egg white into the Magerquark mixture so that the filling is homogenous.
• Sprinkle the raisins evenly over the base of the tart.
• Pour the filling into the prepared pastry case.
• Bake for 15 minutes at 200° C (400° F), then reduce the heat to 180° C (350° F) and continue baking for 30-45 minutes until the filling is set.
• Cool in the oven with the door slightly cracked open.
• After an hour remove from the oven and let cool completely before serving.