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Baker's 8-Layer Torte Recipe

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This recipe for Baker's 8-Layer Torte is from Eat Me, 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:  
3/4 cup sifted Swans Down Cake Flour
3/4 teaspoon Calumet Baking Powder
1/4 teaspoon salt
4 eggs, unbeaten (at room temperature)
3/4 cup sugar
1 teaspoon vanilla

Frosting:
4 1/2 squares Baker's Unsweetened Chocolate
1/2 cup butter
3 cups sifted confectioners' sugar
1/3 cup milk
2 egg whites, unbeaten
1 teaspoon vanilla
Directions:
Directions:
To make the cake:

Sift flour once and measure. Combine baking powder, salt and eggs in bowl. Beat with rotary egg beater, adding sugar gradually, until mixture becomes thick and light colored. Gradually fold in flour and 1 teaspoon vanilla. Turn into 15 x 10 inch pan which has been lined on bottom with paper. Bake in hot oven (400°F) 13 minutes.

Turn cake out onto cloth, which has been sprinkled with confectioners' sugar. Quickly remove paper and cut off crisp edges of cake. Allow cake to cool. When cold, cut in four equal parts. Split each quarter through the middle, making 8 thin layers.

To make frosting:

Melt chocolate and butter together. Add sugar, milk, egg whites, and 1 teaspoon of vanilla. Mix well. Place in ice bath and beat until of spreading consistency.

Spread a thin layer of frosting, about 1/4 cup on a layer of cake. Place another layer of cake on tap and repeat until all 8 layers are used. Frost sides, top of torte with remaining frosting. Chill well before serving.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
If it had mocha buttercream between the layers, this would be Pumpernick's 7 Layer Cake.

 

 

 

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