Himmel Futter Torte Recipes

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HIMMEL FUTTER TORTE



Himmel Futter Torte image

This recipe was a favorite of my grandma's. As kids, we called it 'Dark Secret' because Grandma would vary the fruit with the season and we never knew what she hid under the cream.

Provided by Allrecipes Member

Time 1h

Yield 12

Number Of Ingredients 14

4 large eggs eggs
2 cups sugar
2 tablespoons shortening
1 teaspoon vanilla extract
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 ½ cups chopped dates
1 cup chopped walnuts
2 fruit, (2-5/8" dia, sphere)s oranges, peeled and sectioned
2 medium (7" to 7-7/8" long)s bananas, peeled and sliced
1 cup raspberries
1 (8 ounce) can pineapple chunks, drained
1 cup heavy cream, whipped

Steps:

  • In a large mixing bowl, beat eggs and sugar until light. Add shortening and vanilla; beat well. Combine flour, baking powder, salt, dates and nuts; stir into mixing bowl and mix well. Spread in a greased 13-in.x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until cake tests done. Cool on a wire rack. Break torte into small pieces and arrange on a serving plate. Just before serving, place fruit on top and cover with whipped cream. Fruit can be varied by season.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 79.3 g, Cholesterol 89.2 mg, Fat 17.9 g, Fiber 5.8 g, Protein 6.1 g, SaturatedFat 6.3 g, Sodium 275.8 mg, Sugar 65.5 g

HIMMEL FUTTER TORTE



Himmel Futter Torte image

This recipe was a favorite of my grandma's. As kids, we called it 'Dark Secret' because Grandma would vary the fruit with the season and we never knew what she hid under the cream.

Provided by Allrecipes Member

Time 1h

Yield 12

Number Of Ingredients 14

4 large eggs eggs
2 cups sugar
2 tablespoons shortening
1 teaspoon vanilla extract
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 ½ cups chopped dates
1 cup chopped walnuts
2 fruit, (2-5/8" dia, sphere)s oranges, peeled and sectioned
2 medium (7" to 7-7/8" long)s bananas, peeled and sliced
1 cup raspberries
1 (8 ounce) can pineapple chunks, drained
1 cup heavy cream, whipped

Steps:

  • In a large mixing bowl, beat eggs and sugar until light. Add shortening and vanilla; beat well. Combine flour, baking powder, salt, dates and nuts; stir into mixing bowl and mix well. Spread in a greased 13-in.x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until cake tests done. Cool on a wire rack. Break torte into small pieces and arrange on a serving plate. Just before serving, place fruit on top and cover with whipped cream. Fruit can be varied by season.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 79.3 g, Cholesterol 89.2 mg, Fat 17.9 g, Fiber 5.8 g, Protein 6.1 g, SaturatedFat 6.3 g, Sodium 275.8 mg, Sugar 65.5 g

BLITZ TORTE



Blitz Torte image

"In the 1930s, my three siblings and I always got to select the birthday cake we wanted, and I always chose my mother's Blitz Torte," says Caroline Krueger of Ripon, Wisconsin. The downsized version is equally lovely and light.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 servings.

Number Of Ingredients 17

5 tablespoons butter, softened
2/3 cup confectioners' sugar
3 egg yolks
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup 2% milk
MERINGUE:
2 egg whites
1/3 cup sugar
1/4 cup sliced almonds
FILLING:
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup 2% milk
2 tablespoons beaten egg
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, cream butter and confectioners' sugar until light and fluffy. Add yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into two 6-in. round baking pans coated with cooking spray; set aside. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool on wire racks., In a small saucepan, combine sugar and cornstarch; whisk in milk and egg. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. , Run a knife around edge of baking pans. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully spread with filling. Top with second cake, meringue side up. Store in the refrigerator.

Nutrition Facts : Calories 523 calories, Fat 23g fat (11g saturated fat), Cholesterol 234mg cholesterol, Sodium 263mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 1g fiber), Protein 10g protein.

HIMMELTORTE - HEAVENLY TORTE



Himmeltorte - Heavenly Torte image

The story is that the original recipe was created in Austria in the 1830's to console the Duke of Vienna, who was bereft from the loss of one of his chefs. The base is very like a shortbread cookie. Some versions of this recipe call for the base to be baked in a larger pan and assembled in one large layer. When I made it, I baked the base in one big piece and divided it equally into thirds to stack. Baking time approximate. From the Wisconsin Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 1/2 cups butter
1/4 cup sugar
1/4 teaspoon salt
4 egg yolks
1 teaspoon lemon rind, grated
4 cups flour, sifted
1 egg white, unbeaten
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped
3/4 cup seedless raspberry preserves
4 tablespoons sugar
1 tablespoon cornstarch
2 egg yolks, beaten
2 cups sour cream
1 teaspoon vanilla extract

Steps:

  • For the filling: Mix sugar and cornstarch together and add to egg yolks.
  • Stir in sour cream and cook in double boiler until it coats the spoon.
  • Add the flavorings and stir well.
  • Let cool to room temperature before assembling cake.
  • For the base: Preheat oven to 450°F.
  • Cream butter and 1/4 cup sugar; add salt and egg yolks, one at a time and beat until smooth after each.
  • Add lemon rind and flour.
  • In another bowl, mix egg white, sugar, cinnamon and pecans together lightly.
  • Divide dough into thirds and pat into three 7" x 11" pans; spread the tops with the egg white mixture.
  • Bake for ten minutes, then reduce heat to 350F and bake approximately 10 to 15 minutes more.
  • Turn out onto cooling rack.
  • When torte is cold, spread two of the layers with raspberry jam and some of the filling.
  • Stack layers and cover all with remaining filling.

LINZERTORTE



Linzertorte image

My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 tortes (8 servings each).

Number Of Ingredients 12

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 343 calories, Fat 18g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

HIMMEL FUTTER TORTE



Himmel Futter Torte image

This recipe was a favorite of my grandma's. As kids, we called it "Dark Secret" because Grandma would vary the fruit with the season and we never knew what she hid under the cream.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 14

4 large eggs
2 cups sugar
2 tablespoons shortening, softened
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2-1/2 cups chopped dates
1 cup chopped walnuts
2 oranges, peeled and sectioned
2 bananas, peeled and sliced
1 cup raspberries
1 can (8 ounces) pineapple chunks, drained
1 cup heavy whipping cream, whipped

Steps:

  • In a large bowl, beat eggs and sugar until light. Add shortening and vanilla; beat well. Combine flour, baking powder, salt, dates and nuts; add to bowl and mix well. Spread in a greased 13x9-in. baking pan. , Bake at 350° for 40-45 minutes or until cake tests done. Cool on a wire rack. Break torte into small pieces and arrange on a serving plate. Just before serving, place fruit on top and cover with whipped cream. Fruit can be varied by season.

Nutrition Facts :

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