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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vienna Torte Recipe

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This recipe for Vienna Torte is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE
6 eggs separated 1 c. white sugar
3/4 c. bread flour 1/4 c. corn starch
2 tsp. baking powder 1/4 tsp. salt

FILLING
2 c. milk scalded 1/2 c. flour
6 tbsp. sugar pinch salt
11/2 c. powder sugar 3/4c. butter
11/2 squares bitter chocolate, melted
8 oz. heavy cream, whipped
Ground or chopped toffee bar bits
Directions:
Directions:
CAKE
Sift cornstarch, flour, salt and baking powder together. Set aside.
Beat egg whites until stiff. Add 1/2 c. sugar, 2 tbsp at a time. Set aside.
Beat yolks until thick. Add 1/2 c. sugar.
Combine whites and yolks and fold in dry ingredients.
Divide into 2 9 in. layer pans, lightly greased.
Bake at 350º for 30 minutes. Cool. Cut each layer in half.

FILLING
Add flour, sugar and salt to scalded milk. Cook until thick. Cool.
Divide the cooled mixture in half. To half add melted bitter chocolate.
To other half add whipped cream.

ASSEMBLE
Spread chocolate mixture on first layer and third layer.
Spread white mixture and toffee bits on second and fourth layer and sides.
Refrigerate until served.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Well worth the effort to have a Cedarburg bridge club favorite.

 

 

 

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