OPEN HOUSE RIBBON TORTE
This is a moist layer cake that I made for my fathers birthday! He absolutely loved it, and so did everone else. The recipe calls for chocolate pudding mix, but you can substitue it for your favorite flavor (I used butterscotch). I got this recipe from a Duncan Hines cookbook.
Provided by Caty5503
Categories Dessert
Time 2h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Grease and flour 2 8 x 1 1/2 inch or 9 x 1 1/2 inch round layer pans.
- Prepare cake as directed on box.
- Turn half batter (about 2 1/2 cups) into one pan.
- Blend contents of small package into remaining batter and turn into the other pan.
- Bake and cool as directed on the package.
- Chill cooled layers for ease in splitting.
- Split each cake layer into 2 thin layers.
- Whip cream until stiff.
- Blend in milk and pudding mix.
- Let stand for 1 minute to thicken.
- Alternate layers of light and dark cake; spread whipped cream mixture between layers and on top of cake.
- Store cake in the fridge until ready to serve.
Nutrition Facts : Calories 292.6, Fat 13.3, SaturatedFat 6.2, Cholesterol 30, Sodium 419.9, Carbohydrate 43.1, Fiber 1.6, Sugar 30.6, Protein 2.7
SPICED CHOCOLATE TORTE WRAPPED IN CHOCOLATE RIBBONS
This pecan-studded cake is filled with a luscious chocolate buttercream, drenched in a rich espresso-infused ganache and then decorated with edible dark and white chocolate ribbons for an impressive presentation.
Provided by Betty Rosbottom
Categories Bon Appétit Cake Birthday Christmas Chocolate Pecan Spice Cinnamon Clove Nutmeg
Yield Serves 12-14
Number Of Ingredients 29
Steps:
- Make the cake:
- Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 11/2-inch-high sides. Line bottom of each cake pan with waxed paper; butter and flour waxed paper.
- Using electric mixer, cream butter in large bowl. Gradually beat in sugar until smooth. Beat in egg yolks 1 at a time. Blend in melted chocolate. Slowly mix in pecans, vanilla, and spices. Gently fold in flour in 4 batches (batter will be very thick and dense).
- Using electric mixer fitted with clean dry beaters, beat egg whites with salt and cream of tartar in another large bowl until medium peaks form. Gently fold 1/4 of whites into batter to lighten, then fold in remaining whites. Divide batter among prepared pans, spreading evenly. Bake until toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Run knife around sides of each cake. Let stand 10 minutes. Invert cakes onto racks. Cool to room temperature.
- Do Ahead
- Cakes can be made up to 2 weeks ahead. Wrap tightly and freeze.
- Make the buttercream:
- Stir sugar and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil 1 minute. Meanwhile, using electric mixer, beat egg yolks in medium bowl until pale and thick. Gradually beat in hot sugar syrup; continue beating until mixture is completely cool, about 5 minutes. Beat in butter 1 piece at a time, incorporating each piece completely before adding next. Blend in melted chocolate, then rum. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)
- Reserve 1/2 cup buttercream. Set 1 cake layer, flat side up, on rack; spread with half of remaining buttercream. Top with second cake layer; spread with remaining buttercream. Top with third cake layer; use reserved 1/2 cup buttercream to fill in seam where cake layers meet. Freeze cake until buttercream is firm, about 2 hours.
- Make the glaze:
- Stir all ingredients in top of double boiler over gently simmering water until mixture is smooth. Remove from over water. Stir until glaze is thickened, about 5 minutes (do not allow glaze to set).
- Pour 3/4 of glaze over top of cake. Carefully and quickly tilt cake back and forth so glaze coats sides; smooth sides with spatula, adding some of remaining glaze where necessary. Chill cake until glaze is set.
- Make the chocolate ribbons:
- Melt white chocolate in top of double boiler over gently simmering water; stir until smooth. Stir in 1/4 cup corn syrup. Pour onto baking sheet. Chill until firm, 30 to 40 minutes. Transfer white chocolate to work surface and knead several minutes. Shape white chocolate dough into ball. Wrap in plastic. Let white chocolate dough stand at room temperature 1 hour.
- Repeat with bittersweet chocolate and remaining 1/4 cup corn syrup.
- Cut white chocolate dough into 4 pieces. Flatten 1 piece into rectangle. Turn pasta machine to widest setting. Run chocolate through 3 times, folding into thirds before each run. Adjust machine to next narrower setting. Run chocolate through machine without folding. If chocolate is more than 1/16 inch thick, run through next narrower setting. Lay chocolate piece on rimless baking sheet. Repeat flattening, folding, and rolling with remaining chocolate pieces. Repeat process with bittersweet chocolate dough.
- Cut four 8x1-inch strips from rolled white chocolate dough and four 8x1/2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 4 ribbons. Run 1 ribbon from base of cake to center. Arrange remaining 3 chocolate ribbons equidistant from each other in same fashion so ribbons meet in center.
- Cut ten 6 1/2x1-inch strips from rolled white chocolate dough and ten 61/2x1/2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 10 ribbons. Cut ends off 2 ribbons on diagonal. Starting at center, drape ribbons over top and sides of cake to form trailers. To form loops for bows, fold remaining 8 ribbons in half, layered side out. Cut ends into V shapes. Arrange ribbon halves with V shapes at center of cake to form bow.
- Cut one 3x1-inch strip of white chocolate and one 3x1/2-inch strip of bittersweet chocolate. Center bittersweet chocolate strip atop white chocolate strip. Fold in ends of chocolate strips and pinch to resemble knot; place in center of bow. Carefully transfer cake to serving platter or cake stand.
- Do Ahead
- Cake can be prepared up to 1 day ahead. Cover and refrigerate. Bring cake to room temperature before serving.
FRESH RHUBARB TORTE
I got this recipe several years ago from a cousin. It's wonderful served warm with ice cream.
Provided by Valarie Swalve
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
- Mix together 1 cup of flour, 2 tablespoons of sugar, and the melted butter until well combined; pat the mixture into the bottom of the prepared baking dish.
- Bake the crust in the preheated oven until very lightly browned, about 25 minutes. Set aside to cool slightly. Increase oven heat to 350 degrees F (175 degrees C.)
- Stir together 1 1/4 cup of sugar, the rhubarb, 2 tablespoons flour, the milk, and beaten egg yolks until thoroughly combined; pour over the crust.
- Bake in the oven until set, 40 to 45 minutes. Serve warm.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 50.2 g, Cholesterol 108.1 mg, Fat 13.6 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 8.1 g, Sodium 90.8 mg, Sugar 35.3 g
More about "open house ribbon torte recipes"
OPERA TORTE | ANNA OLSON
From annaolson.ca
25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
From insanelygoodrecipes.com
LEMON-BERRY RIBBON TORTE - BETTER HOMES & GARDENS
From bhg.com
OPEN HOUSE RIBBON TORTE RECIPES - OPEN HOUSE RIBBON TORTE RECIPE
From cookandpost.com
KNITTING STITCH PATTERNS-OPEN TWISTED RIB - KNITTING ON THE NET
From knittingonthenet.com
BLUE-RIBBON PEANUT BUTTER TORTE RECIPE: HOW TO MAKE IT - TASTE …
From preprod.tasteofhome.com
12 DELICIOUS OPEN HOUSE FOOD IDEAS THAT’LL GET YOU CLIENTS
From kylehandy.com
LEMON BERRY RIBBON TORTE RECIPES - LEMON BERRY RIBBON TORTE RECIPE
From cookandpost.com
GAME PLAN OPEN HOUSE RECIPES - GAME PLAN OPEN HOUSE RECIPE
From cookandpost.com
UKRAINIAN TORTENBODEN (WAFER) RIBBON …
From ukrainianclassickitchen.ca
OPEN HOUSE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
A FALL OPEN HOUSE RECIPES - A FALL OPEN HOUSE RECIPE
From cookandpost.com
OPEN HOUSE RIBBON TORTE RECIPE
From recipenode.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
TORTE RECIPES
From allrecipes.com
MERDEKA OPEN HOUSE 2013: SAMBAL BAWANG KAMPU RECIPES
From cookandpost.com
SPICED CHOCOLATE TORTE WRAPPED IN CHOCOLATE RIBBONS
From bonappetit.com
TORTE HOUSE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
JENNYWENNYCAKES OPEN HOUSE! - COOK AND POST
From cookandpost.com
RIBBON TORTE - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love