Austrian Almond Torte Malakoff Torte Food

AUSTRIAN ALMOND TORTE (MALAKOFF-TORTE)

Steps:

• Beat the butter, egg yolks, and sugar until light and fluffy.
• Stir in the ground almonds, cream, and optional rum.
• Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them.
• (Note: Wrap the outside of the springform pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers.
• Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.
• Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.
• To serve, run a thin knife blade around the inside of the pan before releasing the spring.
• Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.

ALMOND TORTE WITH MOCHA WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350 F (180C).
• Prepare 2 8 inch (20cm) round cake pans by greasing them and lining them with waxed paper cut to fit.
• In a blender combine the eggs and sugar at high speed until smooth. Add almonds and blend until they are very finely ground. Add flour and baking powder and blend until combined.
• Pour the batter into the prepared cake pans and bake at 350F (180C0 for about 15 minutes or until lightly browned.
• Let cakes cool (about 5 min) before removing from the pans. Let cool completely before icing.
• Optional to pour 1-2 T amaretto liqueur on bottom layer for decadence.

SACHER TORTE

Steps:

• Preheat oven to moderately 160°C (325F.).
• Grease a deep 23 cm round cake pan. Line the base with a good baking paper.
• Combine the chocolate and water in a small saucepan. stir over a low heat until the chocolate is melted. Cool. (you can use the microwave for this step. Be very careful not to overcook the chocolate).
• Using an electric mixer, beat the butter and sugar until well combined. Beat in the eggs, one at a time, beating well between addition.
• Stir in sifted flour, almond meal and cocoa.
• Stir in the chocolate mixture.
• Pour the mixture into the prepared pan and bake for about 70 minutes.
• When cooked allow the cake to stand in the tin for 5 minutes before turning out onto a wire rack to cool.
• When the cake has cooled, split the cake in half. Sandwich together with the apricot jam.
• Return the cake to the wire rack and cover the entire cake wiith a thin layer of ganache. Work the ganache over the cake quickly before it has time to set.
• To make the ganache: heat the chocolate and cream in a double saucepan or in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate has melted. Strain the ganache before spreading over the cake.
• Decorate: the torte is traditionally decorated by writing, in chocolate, the word "Sacher" a top of the cake.

AUSTRIAN ALMOND TORTE

Steps:

• 1. Heat oven to 350°. Cover bottom of a 9-inch springform pan with aluminum foil, tucking ends under bottom. Insert in pan. Grease bottom and inside of pan.2. To make cake, mix flour, cocoa, baking powder, and salt. Beat egg whites in a small bowl with electric mixer until stiff peaks form when beaters are lifted. Beat butter and sugar in a large bowl until fluffy. Add egg yolks, one at a time, beating well after each addition. On low speed, beat in milk, vanilla, and almond extract (mixture will look curdled). Beat in flour mixture, then nuts. By hand, gently fold in beaten egg whites until no white streaks remain. Spread evenly in prepared pan. Bake 55 to 60 minutes until cake begins to pull away from side of pan and a toothpick inserted 1 inch from edge comes out clean. Cool 10 minutes on a wire rack. Loosen cake from outer ring of pan with a sharp knife. Remove ring. Cool cake completely. Invert cake onto a flat serving plate. Remove bottom of pan. Brush excess crumbs from cake. If not using immediately, wrap in aluminum foil to prevent drying.3. To make glaze, melt chocolate and butter in a small saucepan overlow heat. Remove from heat. Beat in milk and corn syrup until smooth and glossy. Quickly spread warm glaze over top and side of cake. Let stand until set, about 45 minutes.4. To decorate cake, rinse and hull strawberries. Let dry, stem-side down, on paper towels. Arrange berries, stem-side down, on top of cake. In a small saucepan, stir water and cornstarch until dissolved. Stir in preserves and food color. Bring to a boil over low heat. Cook and stir 1 to 2 minutes until shiny and slightly thickened. Press mixture through a sieve with a rubber scraper to remove pulp. Cool slightly. Spoon a small amount of glaze over each berry, allowing some of the glaze to drizzle down side of cake. Let stand until set, about 30 minutes. Cut into wedges with a serrated knife.

AUSTRIAN STRAWBERRY TORTE

Steps:

• Preheat oven to 350, grease flan pan, flour to keep from sticking - I use cooking spray to grease pan.
• Beat sugar and eggs until fluffy, add butter, salt, baking powder, and vanilla - mix well.
• Alternately add flour and milk.
• Spread into a flan pan, bake for 35 - 40 minutes or until edges begin to pull away from the sides of the pan and centre is firm to the touch.
• Carefully remove from pan, cool on cake rack,when cool place cake on your special serving platter, ice bottom lightly using just enough to seal the cake, give it a few minutes to dry before adding the fruit.
• Arrange strawberries ( I cut the strawberries in half arranging concentrically starting at the edge - for variation make a 'strawberry flower' in the centre using about five strawberry halves then arrange the rest of the berries around to the edge) you may go with halving, slicing or whole berries when arranging your fruit - whatever works best for you .
• Prepare glaze according to directions cooling slightly and pour over.