Norwegian Cream Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake
4 eggs (yolks & whites separated)
1 c sugar
3 tbsp cold water
1 scant cup of flour
1½ tsp baking powder
Filling
2 egg yolks
¾ c sugar
⅓ c flour
⅛ tsp salt
1½ tbsp cornstarch
2 cup milk, scalded
1 tsp vanilla
Whipped Cream
3 cups heavy cream
2½ tbsp powdered sugar
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Directions: |
Directions:CAKE: beat egg yolks until light. Add sugar gradually and beat for 3 minutes. Add water and beat 5 minutes or until thick. Add dry ingredients (which have all been mixed together) to egg yolk mixture. In another bowl, beat egg whites until stiff peaks form. Fold gently into cake batter. Pour into a greased/floured spring form pan (or a 9 inch round pan) and bake at 325º for 20 minutes. When cake is done, allow to cool. Cut into two even horizontal layers.
FILLING: Whisk dry ingredients and egg yolks in a bowl until the mixture is pale yellow and thick. Pour scalded milk in gradually and cook for 15 minutes in a sauce pan or double boiler, whisking constantly to avoid eggs from curdling (I use the microwave as they didn't have a double boiler back in the day). Add vanilla. Mixture should be thick and creamy. Remove from the heat and allow to cool completely.
ASSEMBLE: On the bottom layer, spoon filling evenly. Add top layer and cover with sweetened whipped cream. Top with slivered almonds (or berries). |
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Personal
Notes: |
Personal
Notes: "This was a favorite of both Vernie Lowrey Landgren and Mabel Lowrey." Mary Bare
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