Himmel Futter Torte Food
HIMMELTORTE - HEAVENLY TORTE
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
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.
HIMMEL FUTTER TORTE
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
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 TORTE CAKE FILLING
A lovely rich filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate. Yields enough filling for two 9-inch layers.
Provided by Molly53
Categories Dessert
Time 20m
Yield 1 9inch layer cake, 8 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 165.1, Fat 13.1, SaturatedFat 7.9, Cholesterol 72.5, Sodium 32.5, Carbohydrate 9.9, Sugar 6.5, Protein 2.4
HIMMEL FUTTER TORTE
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
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
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