Monday, June 3, 2013

Biskuit Torte

8 eggs separated
1 cup fine sugar
1 tsp. vanilla
2/3 cup flour (sifted)
2/3 cup cornstarch  (sifted)

Beat eggwhite until very stiff.  Beat in half the sugar until glossy and when cut with a knife, cut remains.  Beat eggyolks in other bowl with rest of sugar and vanilla until light and foamy.  Add about 4-5 T. eggwhites to lighten the yolks.  Pour yellow mixture on top of white.  Sift flour and cornstarch on top.  With wooden spoon fold lightly (don’t stir) until no eggwhite or flour is seen.  Put into greased and floured springform pan.  Bake at 300 degrees F, 30 to 40 minutes.  Dough is very sensitive.  Don’t hit bowl, pan, or stove or tumble on the floor while cake is baking.


Chocolate Pudding (Buttercream frosting):

2/3 cup sugar
3 Tbsp. cocoa
¼ cup cornstarch
2 ½ cup milk
Add 1 tsp. vanilla when cooking
(Or use 1 box pudding mix and add 1T. cornstarch to it.)


Let cool to room temperature.  Have 2 sticks butter at room temperature.  Beat the butter until very light and foamy.  Beat the pudding in 1 tsp. at a time.  If you do it too fast, the buttercream will curdle.  It is important to have both the butter and the pudding at room temperature for several hours.  When buttercream is ready and cake is cold, cut cake in 3 pieces for layers. The bottom layer is filled with current or other good jelly.  The second and top layer and sides are frosted with the chocolate buttercream.  Put shaved sweet or semi sweet chocolate at top for decoration.




Notes from Helga:  this is a recipe written out in Mom’s own handwriting that I recently found stuffed in the back of a Land O’Lakes recipe box.  Sometimes it pays to be a pack-rat.  I firmly believe the admonishment about tumbling on the floor was directed at Dennis Beck :>).  Biskuit Torte is the “boden” or base of many different kinds of cakes.

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