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Schwartzburg Torte Recipe

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This recipe for Schwartzburg Torte, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, September 8, 2008


3/4 c sugar 1 c + 1 T cake flour
2 whole eggs 7 eggs, separated
1 1/2 melted butter
custard or vanilla pudding whipped cream
1 square chocolate 1 T butter
1 c powdered sugar cream

1. Beat egg yolks and whole eggs together. Gradually
add sugar and continue beating for 2 minutes. Fold
in flour.
2. Beat egg whites until stiff and fold into egg yolk
mixture. Last fold in melted butter. Place batter in
spring form pan. Bake at 325 for 1 hour.
3. When cool remove sides of pan and transfer to
cake plate. May leave on bottom of pan if you want.
4. Cut off top of cake and set aside. Cut out inside of
cake to 1 inch of edge. Fill cavity with custard
blended with whipped cream. Replace top.
5. Melt chocolate and butter and mix with powdered
sugar. Blend in enough cream to reach spreading
consistency. Frost top and sides of cake.

Number Of Servings:
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