German Meringue Cake Kirsch Baiser Torte Recipes

MERINGUE, CHOCOLATE, AND KIRSCH CREAM LAYER CAKE

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Oil 2 large baking sheets and dust with flour, knocking off excess. Trace 2 (8-inch) rounds on each baking sheet with a fingertip, using an inverted plate or a saucepan lid as a guide.
• Whisk together flour and granulated sugar in a small bowl. Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold stiff peaks. Fold in sugar mixture gently but thoroughly, then fold in nuts. Divide meringue among circles, spreading to fill in circles thinly and evenly.
• Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, 8 to 10 minutes total (meringue will be soft). Loosen meringue rounds with a large metal spatula and transfer to racks to cool.
• While meringues cool, heat chocolate, water, and coffee in a small heavy saucepan over moderately low heat, stirring until smooth. Cool to lukewarm, then spread chocolate evenly over tops of meringue rounds. Cool at room temperature until chocolate is set, about 3 hours.
• Beat cream with confectioners sugar and kirsch in a bowl with cleaned beaters until it holds stiff peaks. Arrange 1 meringue round, chocolate side up, on a cake stand or plate, then spread 1/3 cup whipped cream over it. Top with a second round and spread with 1/3 cup whipped cream. Repeat, then top with remaining meringue round. Frost top and side of torte with remaining whipped cream.

GERMAN PRINZREGENTEN TORTE ( EIGHT LAYER CAKE )

Steps:

• Cut 8 (8-inch) rounds from wax or parchment paper, grease, and place on greased baking sheets.
• TO MAKE THE CAKE: Cream together the 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons sugar.
• Beat in the eggs, one at a time, and stir in the vanilla extract.
• Sift together twice the flour, cornstarch, and baking powder and fold into the mixture.
• Divide the mixture into 8 equal portions and spread thinly into circles, as evenly as possible, on the wax paper rounds, to within 1 1/2 inches of the edges.
• Bake at 375ºF for about 7 minutes or until just lightly tinted.
• Carefully remove each batch as it is done and spread out on a board to cool while the rest are cooking.
• When all are cold, join together with the filling.
• Chill well and cover with the chocolate which has been melted over hot water.
• Decorate with rosettes of whipped cream and flaked chocolate.
• TO MAKE THE FILLING: Put the cocoa, cornstarch, and sugar into a mixing bowl and blend to a paste with some of the milk.
• Bring the remaining milk to the boiling point, add the cornstarch mixture, and stir over moderate heat until thickened.
• Put aside until lukewarm.
• Have the BUTTERS softened, mix them together, and beat until creamy.
• Gradually whip into the cornstarch cream.
• Allow to cool before using.
• Cooking for Family and Friends.