"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Vienna Torte Recipe

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

Contributor:  
Contributor:  
Anne and Bill West
Added: Wednesday, September 10, 2008

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 350 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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