Austrian Almond Torte Malakoff Torte Recipes

AUSTRIAN ALMOND TORTE (MALAKOFF-TORTE)

Steps:

• Beat the butter, egg yolks, and sugar until light and fluffy.
• Stir in the ground almonds, cream, and optional rum.
• Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them.
• (Note: Wrap the outside of the springform pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers.
• Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.
• Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.
• To serve, run a thin knife blade around the inside of the pan before releasing the spring.
• Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.

AUSTRIAN LINZER TORTE

Steps:

• Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
• Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
• Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
• Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.

AUSTRIAN ALMOND TORTE

Steps:

• 1. Heat oven to 350°. Cover bottom of a 9-inch springform pan with aluminum foil, tucking ends under bottom. Insert in pan. Grease bottom and inside of pan.2. To make cake, mix flour, cocoa, baking powder, and salt. Beat egg whites in a small bowl with electric mixer until stiff peaks form when beaters are lifted. Beat butter and sugar in a large bowl until fluffy. Add egg yolks, one at a time, beating well after each addition. On low speed, beat in milk, vanilla, and almond extract (mixture will look curdled). Beat in flour mixture, then nuts. By hand, gently fold in beaten egg whites until no white streaks remain. Spread evenly in prepared pan. Bake 55 to 60 minutes until cake begins to pull away from side of pan and a toothpick inserted 1 inch from edge comes out clean. Cool 10 minutes on a wire rack. Loosen cake from outer ring of pan with a sharp knife. Remove ring. Cool cake completely. Invert cake onto a flat serving plate. Remove bottom of pan. Brush excess crumbs from cake. If not using immediately, wrap in aluminum foil to prevent drying.3. To make glaze, melt chocolate and butter in a small saucepan overlow heat. Remove from heat. Beat in milk and corn syrup until smooth and glossy. Quickly spread warm glaze over top and side of cake. Let stand until set, about 45 minutes.4. To decorate cake, rinse and hull strawberries. Let dry, stem-side down, on paper towels. Arrange berries, stem-side down, on top of cake. In a small saucepan, stir water and cornstarch until dissolved. Stir in preserves and food color. Bring to a boil over low heat. Cook and stir 1 to 2 minutes until shiny and slightly thickened. Press mixture through a sieve with a rubber scraper to remove pulp. Cool slightly. Spoon a small amount of glaze over each berry, allowing some of the glaze to drizzle down side of cake. Let stand until set, about 30 minutes. Cut into wedges with a serrated knife.

MINIATURE AUSTRIAN SACHERTORTE

Steps:

• Preheat the oven to 350F and place the rack in the center position. Generously butter a 12-muffin tin.
• In a large bowl using an electric mixer, beat the butter and superfine sugar until creamy, about 2 minutes. Melt 7 ounces of the chocolate and add it to the butter mixture, then add the flour and mix until well blended. Add the yolks of 6 of the eggs, one at a time, beating well after each addition. Reserve the extra 2 yolks for another use.
• In a separate bowl using an electric mixer, beat the 8 egg whites until stiff peaks form. Gradually add the egg whites to the chocolate batter, a little at a time, until just incorporated.
• Divide the mixture into the prepared muffin pan and bake until a toothpick comes out clean, about 25 minutes.
• Allow to cool before serving.
• Meanwhile, for the icing, in a medium saucepan over medium heat, melt the granulated sugar in 1/3 cup water. Melt the remaining chocolate and add it to the sugar syrup, and bring the icing to a low boil. Stir with a wooden spoon for about 2 minutes, or until icing is glossy. Add a few drops of boiling water if the icing becomes too thick or to dissolve any sugar crystals that might form.
• In a small saucepan over medium heat, heat the apricot jam and Cointreau until warm.
• To serve, spoon the apricot sauce onto each serving plate and top with a muffin. Ice the muffins with the chocolate icing and top with a dollop of whipped cream.

AUSTRIAN STRAWBERRY TORTE

Steps:

• Preheat oven to 350, grease flan pan, flour to keep from sticking - I use cooking spray to grease pan.
• Beat sugar and eggs until fluffy, add butter, salt, baking powder, and vanilla - mix well.
• Alternately add flour and milk.
• Spread into a flan pan, bake for 35 - 40 minutes or until edges begin to pull away from the sides of the pan and centre is firm to the touch.
• Carefully remove from pan, cool on cake rack,when cool place cake on your special serving platter, ice bottom lightly using just enough to seal the cake, give it a few minutes to dry before adding the fruit.
• Arrange strawberries ( I cut the strawberries in half arranging concentrically starting at the edge - for variation make a 'strawberry flower' in the centre using about five strawberry halves then arrange the rest of the berries around to the edge) you may go with halving, slicing or whole berries when arranging your fruit - whatever works best for you .
• Prepare glaze according to directions cooling slightly and pour over.