Viennese Torte Recipes

SACHER TORTE

Steps:

• Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, eggs, water, oil and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes. , Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely., For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside. , For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla., Using a long serrated knife, cut each cake horizontally in half. Place 1 layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on edges or sides of torte. Refrigerate several hours before slicing.

VIENNESE TORTE

Steps:

• Preheat oven to 350 degrees. Line three 9-inch round cake pans with waxed paper, then grease the waxed paper.
• Sift flour with cocoa powder, baking powder and salt. Set aside.
• In a small mixing bowl, combine 3/4 cup butter, 3/4 cup sugar and 6 egg yolks. On high speed of an electric mixer, beat until light and fluffy. Stir in 1 tablespoon vanilla.
• Add flour mixture alternately with milk, beginning and ending with flour. Spread batter into the prepared pans, dividing evenly; set aside.
• In a clean bowl with clean beaters, beat 6 egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff but not dry. Dividing evenly, spread meringue over the batter in each pan.
• Bake for 30-35 minutes or until cake is done and meringue is lightly browned. Let cool in pans 10 minutes. Carefully remove from pans; peel off paper. Cool layers completely on wire racks, meringue side up.
• Meanwhile, prepare orange curd: In the top of a double boiler, stir together 1/2 cup sugar and cornstarch. Stir in water, orange juice and orange zest. Blend in 4 beaten egg yolks.
• Cook over hot (not boiling) water, stirring constantly, until mixture thickens, about 8 minutes. Remove from heat. Stir in 2 teaspoons vanilla. Cover with waxed paper; let cool completely.
• To assemble: Place a cake layer, meringue side up, on a cake plate. Spread a third of the orange curd over the meringue. Repeat twice, using remaining layers and curd. Garnish with whipped cream and sliced almonds, if desired.
• Note: If desired, replace 1 tablespoon of orange juice with 1 tablespoon orange liqueur.

VIENNESE TORTE

Steps:

• Cut pound cake lengthwise ito 3 layers.
• Sprinkle 1 cut side of each layer with 1 tbsp rum.
• Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
• Replace top layer of cake.
• Frost top, sides and ends of cake with whipped topping; garnish with almonds.

SACHER TORTE

Steps:

• Place a baking sheet in the oven and heat it to 350 degrees. Line bottom of a 9-inch cake pan with parchment paper. Butter and lightly flour sides of the pan.
• Make the cake: Place chocolate and butter in a metal bowl set over a saucepan of simmering water and melt, stirring, until smooth. Set aside.
• Place egg yolks in bowl of a stand mixer fitted with whisk attachment. Place whites in a separate, clean bowl.
• Add confectioners' sugar to yolks and whip together until fluffy, creamy and pale, about 5 minutes. With the mixer on, slowly drizzle in the melted chocolate and butter, and beat until fluffy and incorporated.
• Add salt to the bowl of egg whites and start beating them with a whisk or electric mixer. When whites show soft peaks, slowly add granulated sugar as you continue to beat. Do this until sugar has dissolved and egg whites are stiff and glossy.
• In a separate bowl, sift together flour and cornstarch.
• Fold a third of the flour mixture into egg yolk mixture. Fold a third of the egg whites into egg yolk mixture. Repeat two more times, alternating flour mixture and then egg whites, until no white streaks remain.
• Gently scrape batter into prepared pan and smooth top. Place on baking sheet in oven and wedge the handle of a wooden spoon in the oven door. Bake for 10 minutes and then remove spoon. Lower heat to 275 degrees, and bake for 40 to 45 minutes longer, or until a tester inserted into the cake's center comes out clean.
• Place cake pan on a rack for 10 minutes to cool, then invert cake, remove pan and peel off parchment paper. Let cake cool completely upside down. Once cooled, slice it in half horizontally into two layers. Place rack over a piece of parchment paper and move top half of cake to a large plate.
• Make the filling: Place jam and rum in a small pan, bring to a boil and continue to boil for a minute or two. Push apricot mixture through a sieve to get a smooth consistency. Let cool, then spread half of the mixture evenly on the bottom cake layer. Place second layer on top of the jam and press down slightly. Spread remaining jam over top and sides of cake. Let cool completely.
• Make the glaze: Place the sugar, water, and chocolate in a small saucepan and bring to a boil, stirring frequently. Clip a candy thermometer to the side of the pan. Boil, stirring frequently, until the glaze reaches 230°F/110°C, about 5 minutes. The mixture will be smooth, glossy, and pourable and will coat the back of a spoon. Remove from the heat and let stand just until the bubbles die down.
• Slowly pour warm chocolate glaze evenly all over cake, letting excess drip down sides. Avoid using a spatula to spread glaze: It will stay glossiest if not touched. Reserve a little glaze in the pan to pour over any uncoated patches on the sides so that entire cake is coated. Gently wedge two spatulas under cake to transfer it to a serving plate. Let glaze set completely before cutting and serving.