DOUBLE NUT TORTE
Steps:
- Place nuts in a food processor and grind until finely ground.
- In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended. Add the egg yolks, one at a time, beating well after each addition. Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour.
- In a deep bowl beat egg whites with a mixer on high speed until soft peeks form. Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks. Gently fold the whites into the yolk mixture.
- Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 to 25 minutes.
- To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat. Add the remaining sugar, flour and nuts. Stir the mixture until bubbling. Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively. Return to oven and bake until nuts and topping are slightly more brown, about 15 to 20 minutes longer.
- Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release. Remove pan rim. Serve torte warm or cool.
- TIP: PAN ROASTING ALMONDS
- Spread shelled nuts in a single layer on a baking pan. Bake in a 350 degree oven, stirring often, until golden, about 15 minutes.
APPLE NUT TORTE
My mom's most requested recipe. This is a moist cake with a crisp top. Very easy to tote to pot lucks. Try it, you'll like it!
Provided by ElaineAnn
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix ingredients in order given in a large mixing bowl then fold in apples and nuts.
- Spread in a 9 X 13" pan.
- Bake at 350° for 40 to 50 minutes.
Nutrition Facts : Calories 425, Fat 22.9, SaturatedFat 2, Cholesterol 52.9, Sodium 123.4, Carbohydrate 52.4, Fiber 2.1, Sugar 34.2, Protein 4.6
SWEDISH MAZARIN TORTE OR MAZARINS
This is a traditional Swedish dessert called Mazarintarta. It calls for green food coloring in the filling, but I think I'd leave that out (too many chemicals for me!). From cookbook "Favorite Swedish Recipes". PREP TIME DOESN'T INCLUDE 1 HOUR REFRIGERATION TIME. The recipe didn't indicate what size pie tin to use, but based on the amount of ingredients, I'm guessing a rather small one.
Provided by Jostlori
Categories Tarts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter and sugar until light and fluffy. Add egg yolk and flour and stir until smooth.
- Place dough in refrigerator for one hour.
- To make filling, combine butter and sugar until smooth. Add almonds, eggs and food coloring and mix until well blended.
- Butter an 8 inch pie tin.
- Remove dough from refrigerator and roll out to fit the pie tin and then spread the filling evenly over the crust.
- Bake in a slow oven - 250F - for 30 minutes. Cool in the tin.
- When cool, sprinkle with powdered sugar or spread with a simple icing (1/2 c powdered sugar and 1 tablespoons water).
- OPTIONAL: you can make these into small tarts instead. Follow same steps but bake in 375F oven for 20 minutes. These are called Mazarins.
Nutrition Facts : Calories 769.3, Fat 54.7, SaturatedFat 26.4, Cholesterol 236.1, Sodium 181, Carbohydrate 61.2, Fiber 3.2, Sugar 33.6, Protein 12.6
VINETERTA (VIENNA TORTE)
In Manitoba, where I live, there is a significant population of Icelandic heritage. Thus, this recipe is a popular one on dainty trays in my area. Here is the story of Vineterta as told by my mother's recipe book, "Through the Years", from the Selkirk Ladies Hospital Auxiliary (1982): "Vineterte is known to us as an Icelandic Cake., sine it was introduced to us by the Icelandic settlers who came here a hundred years ago. Vinaterta is also known as Wine Torte.However, we recall a story regarding the origin of this cake. It was said to have originated in Vienna. In those days before Iceland had it's own university, students went to Vienna to study. There they were introduced to this famous torte. It is a popular cake, especially at Christmas time when it is cut into small slices and served on a tray of holiday dainties and cakes."
Provided by Amethyst42
Categories Dessert
Time 1h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter well, then add sugar gradually, beating hard after each addition. Beat in eggs, one at a time.
- Sift together flour, baking powder, and cardamom. Add small amount to creamed mixture. Mix in cream and almond extract. Now work in as much flour as possible.
- Turn out onto pastry cloth and knead in any remaining flour. Divide dough into 5 parts and pat each part into a 9-inch greased layer pan. Bake at 375 until delicate brown.
- To assemble filling: Put prunes through food processor or mill, then add sugar, prune liquid and cinnamon. Cook until thickened, then add vanilla.
- Let cool, and then spread between layers of torte.
- Top cake with a thin layer of vanilla icing. Let the torte stand for a couple of days before serving to allow the cake to soften. Serve in small slices.
DATE NUT TORTE
This delicious dessert has been enjoyed by my family for years. The recipe is from one of the oldest cookbooks I own; the Pillsbury Family Cookbook.
Provided by shelbyrose
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Grease and flour the bottom of an 8-inch square pan.
- In mixing bowl, combine flour, baking powder, salt, orange zest, dates and nuts.
- In a small mixing bown, beat the egg with the vanilla extract until foamy.
- Gradually add white and brown sugar.
- Beat until thick and lemon-colored.
- Stir into date/nut mixture.
- Spoon batter into pan.
- Bake 25-30 minutes, until lightly browned.
- Cool; cut into servings and top with ice cream or whipped topping.
BLITZ TORTE
Make and share this Blitz Torte recipe from Food.com.
Provided by Jellyqueen
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and suar.
- Beat egg yolks into milk and stir in flour, baking soda, powder and vanilla.
- Spread into 2 9 inch pans.
- beat egg whites and cream of tar tar until stiff.
- Gradually add sugar.
- Fold in nuts and spread over batter.
- Bake at 325 dgrees for 40 minutes.
- Let cool and layer with vanilla pudding.
Nutrition Facts : Calories 313.9, Fat 14.7, SaturatedFat 2.9, Cholesterol 76.6, Sodium 485.9, Carbohydrate 41.4, Fiber 1, Sugar 29.7, Protein 5.2
EXCELLENT TASTING FESTIVE SHEER KHURMA
I watched this this Sunday on Mirch Masala, Star Plus. It is the recipe of a cookbook writer named Fatima Khan. It is so yum!!
Provided by Charishma_Ramchanda
Categories Dessert
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Soak vermicelli in water and keep aside.
- Heat milk on low flame, stirring frequently, and cook till the 1 1/2 ltrs milk reduces to only 1/2 ltr.
- Heat ghee in a small wok.
- Add drained vermicelli to the ghee.
- You may break the vermicelli into smaller portions when adding with your hands, or, better still, buy the small vermicelli from the market.
- It's easier to work with that.
- Saute briefly.
- Add raisins and water.
- Cook on medium flame for 2 minutes.
- Increase heat and bring to a boil.
- Add the 1/2 ltr of milk.
- Mix well.
- Add the cardamom powder, chironji, pistachios and almonds.
- Mix well.
- Remove from stove.
- Pour into individual bowls.
- Serve immediately.
Nutrition Facts : Calories 1080.7, Fat 54.1, SaturatedFat 29.2, Cholesterol 158.4, Sodium 478.3, Carbohydrate 113.1, Fiber 4, Sugar 34.9, Protein 39.8
SWEDISH NUT TORTE GLOMMINGE TORTE
This festive dessert is named after the town of Glomminge on the Swedish island of Oland. It is sometimes called "Mamma's Favorite Torte."
Provided by Olha7397
Categories Swedish
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Line an 11 x 17- inch jelly-roll pan with parchment and butter the paper.
- Preheat oven to 350 F.
- In a large bowl, cream the butter and 1 cup of the sugar until fluffy and light.
- Add the egg yolks and beat until very light in texture.
- Stir in the flour, baking powder, and milk.
- Spread the batter in the prepared pan.
- Sprinkle half of the nuts on top.
- In a medium-sized bowl, beat the egg whites and the remaining sugar until stiff, to form a meringue.
- Spread the meringue over the batter.
- Top with the remaining nuts.
- Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the pan, peel off the parchment paper, and cool.
- Cut the cake into two equal halves.
- TO PREPARE THE FILLING, in a large bowl, whip the cream and sugar until stiff peaks form.
- Spread half of the whipped cream over one half of the torte, MERINGUE--SIDE UP.
- Cover with the other half of the torte, MERINGUE--SIDE UP.
- Before serving, top with the remaining whipped cream and the chopped nuts.
- Garnish with strawberries, if desired.
- 16 servings.
- Scandinavian Feasts.
Nutrition Facts : Calories 367.6, Fat 24, SaturatedFat 11.6, Cholesterol 136, Sodium 126.4, Carbohydrate 35.9, Fiber 0.9, Sugar 31.6, Protein 4.7
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