Grandma Irvines Four Layer Torte Recipes

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GRANDMA'S PARTY TORTE RECIPE



Grandma's Party Torte Recipe image

This party torte dessert has a soft sweet marshmallow-like center, a crisp meringue crust, and homemade whipped cream frosting.

Provided by Molly

Categories     Dessert

Number Of Ingredients 7

12 egg whites
1 1/2 teaspoon vinegar
2 teaspoons vanilla
3 cups sifted white sugar
3 cups heavy whipping cream
1/4 cup powdered sugar (optional)
fruit, such as berries (optional)

Steps:

  • Bring egg whites to room temperature.
  • Add vanilla and vinegar to egg whites and beat until soft peaks form.
  • Add sifted sugar 1 tablespoon at a time.
  • Continue beating until very stiff peaks form and all sugar is dissolved.
  • Spread into three 9-inch round cake pans. Use pans with a blade scraper, or line pans with brown paper.
  • Bake at 300 degrees for 1 hour and 15 minutes.
  • Cool thoroughly in pans, then turn out.
  • Whip heavy whipping cream and powdered sugar (optional) until medium to stiff peaks form.
  • Spread whipped cream between layers and on top and sides.
  • Chill in refrigerator 12 hours or overnight.
  • Top with diced fruit before serving, if desired.

GRANDMA'S HEAVENLY TORTE



Grandma's Heavenly Torte image

A purchased pound cake is split into 3 layers, then filled and frosted all over with a sweetened mixture of cream cheese, pumpkin, orange, spice and whipped cream.

Provided by Pat Duran

Categories     Puddings

Time 25m

Number Of Ingredients 8

8 oz cream cheese, softened
1 1/4 c sifted powdered sugar, divided
1/2 c solid canned pumpkin
1/4 tsp each of cinnamon,nutmeg and ginger
1 tsp grated orange rind
3/4 c whipping cream
1 store bought pound cake
orange peel slivers for garnish

Steps:

  • 1. In a large bowl combine the cream cheese and 1 cup of the powdered sugar, mixing until well blended. Stir in pumpkin, spices and grated orange rind. In another bowl, beat cream until stiff peaks form; gradually add remaining powdered sugar, beating stiff. Fold into pumpkin mixture. Split pound cake horizontally into 3 layers. Spread each layer with some of the pumpkin mixture, then stack. Frost sides with pumpkin mixture. Sprinkle orange slivers on top and refrigerate at least one hour before slicing to serve.

GRANDMA IRVINE'S FOUR LAYER TORTE



Grandma Irvine's Four Layer Torte image

My grandmother was a wonderful cook. This is a receipe that she came back with after a trip to Ireland. It is always a popular choice when I make it. I typically will double layers 2 and 3 for a thicker dessert.

Provided by Deborah Gallo

Categories     Puddings

Time 50m

Number Of Ingredients 8

1 c walnuts; chopped
1 stick margarine
2 - 9oz containers of cool whip
2 c milk
2 - 3oz pkg chocolate jell-o pudding (cook & serve)
1 c powdered sugar
1 - 8oz pkg cream cheese
1 c flour

Steps:

  • 1. Layer 1: Mix together flour, margarine, and 1/2 cup chopped nuts. Press into a 9x13" pan. Bake at 375 degrees for about 15 minutes. Let cool.
  • 2. Layer 2: Whip cream cheese and powdered sugar together. Fold in 1 carton of Cool Whip. Spread over cooled crust and refridgerate.
  • 3. Layer 3: Mix pudding as directed on package. Let cool and pour over layer 2.
  • 4. Layer 4: Spread Cool Whip over layer 3. May sprinkle with additional chopped nuts. Chill until firm.

DOBOSH TORTE (SEVEN LAYER TORTE)



Dobosh Torte (Seven Layer Torte) image

A friend shared this recipe with me it's from the Maida Heatter's Book of Great Desserts. It makes a nice Holiday or dinner party dessert

Provided by Steve P.

Categories     Dessert

Time 37m

Yield 12 serving(s)

Number Of Ingredients 11

7 eggs, separate out yolks
3 egg yolks, additional
3 1/2 cups confectioners' sugar (1 pound)
3/4 cup sifted all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt
1/2 lb good quality semisweet chocolate or 1/2 lb bittersweet chocolate
1 cup butter
1 teaspoon vanilla extract
3 egg yolks
2 tablespoons confectioners' sugar

Steps:

  • To prepare for baking seven layers (the usual number): Tear off seven piece of aluminum foil, or baking pan liner paper (NOTE 1), each about 11-inches long.
  • Spread softened butter lightly over a 10-inch square area in the center of each piece of foil or paper.
  • Sprinkle with flour.
  • Shake and tilt the foil or paper to make sure the buttered area is thoroughly floured and shake off any excess.
  • On the floured area trace a 9-inch circle.
  • (Use any 9-inch circular object as a pattern: the bottom of a 9-inch springform pan, an inverted 9-inch cake tin, or a 9-inch pot cover.) Repeat with remaining pieces of foil or paper.
  • Set aside.
  • Place rack in the center of the oven and preheat to 450 degrees.
  • In the large bowl of an electric mixer at high speed, beat the 10 egg yolks for a few minutes til they are pale and lemon-colored.
  • Reduce speed and gradually add sugar.
  • Increase speed to high again and beat for 5 minutes or until very thick.
  • Reduce speed and gradually add the flour, then again increase it to high and beat for 5 minutes more (mixture will be almost stiff), scraping the bowl occasionally with a rubber spatula.
  • Mix in the lemon juice and remove from the mixer.
  • (The mixture will be very thick-use your fingers to get it all off the beaters.) Beat the seven whites with the salt until they hold a point- stiff, but not dry.
  • Since the yolk mixture is very thick, actually stir a few spoonfuls of the whites in to lighten it a bit.
  • Then fold in a few large spoonfuls three or four times til the mixture lightens.
  • Gently fold in the remaining whites.
  • With a large serving spoon, place two or three large spoonfuls of the batter on one of the pieces of prepared foil or paper.
  • Using the back of the spoon, spread the batter thin, slowly rotaing the paper with your left hand as you spread the batter with your right hand.
  • Make it thin, but do not leave any holes in it.
  • A 1/4- inch thickness should give you seven layers.
  • Do not make the edges too thin.
  • Follow the lines closely, but don't worry, the edges can be trimmed later.
  • Slide a cookie sheet under the foil or paper and bake for 5 to 7 minutes or until the top is golden brown with dark brown spots.
  • If the layers are thicker than mine are, they will take longer to bake.
  • If they are not baked long enough they will stick to the foil or paper.
  • Repeat with remaining layers.
  • If you bake more than one layer at a time, rotate the positions of the pans during baking to insure even browning.
  • When a layer is baked and out of the oven, lift the corners of the foil or paper and invert onto a rack.
  • Peel off the paper and immediately invert the layer onto another rack to cool, right side up.
  • (Letting the layer cool upside down will make it stick to the rack.) When you run out of racks, layers may cool on smooth toweling that has been dusted with confectioner's sugar.
  • When you run out of room, cooled layers may be stacked if you sprinkle the tops lightly with confectioner's sugar and place wax paper between them.
  • Cooled layers may be trimmed to even the edges.
  • Working on a board, place an 8-1/2 inch or 9-inch pot cover or cake pan on the layer.
  • Cut around with a small sharp knife and then cut with scissors.
  • FILLING AND ICING: Melt the chocolate in the top of a double boiler over hot water on moderate heat.
  • Remove from heat, stir until smooth, and set aside to cool completely.
  • In small bowl of electric mixer cream the butter.
  • Add vanilla and egg yolks and beat well.
  • Add sugar and cooled chocolate.
  • Beat until thoroughly mixed, scraping the bowl with a rubber spatula.
  • Place four strips of wax paper around the outer edges of a cake plate.
  • Place one cake layer on the plate and with a long, narrow metal spatula spread with a thin layer of the chocolate filling.
  • If you have made more than seven layers, the filling must be spread very thin, in order to have enough for all.
  • Place another layer on top, adjusting it carefully so that the edges are lined up evenly.
  • Continue icing the layers, stacking them as evenly as possible.
  • Spread the remaining chocolate smoothly around the sides first and then over the top.
  • Remove wax paper strips by pulling each one out by a narrow end and refrigerate cake for at least several hours to set the icing.
  • Store in refrigerator and serve cold.
  • NOTES:If you use baking pan liner paper it must be buttered and flourd for this recipe or the layers will stick to it.
  • This is a very firm cake; use a sharp heavy knife for serving.
  • Dobosh Torte may be made a day ahead, or it may be frozen.
  • For a variation you can put cherry, raspberry or strawberry jam or preserves between one or two layers instead of the chocolate filling.

Nutrition Facts : Calories 467.7, Fat 30.1, SaturatedFat 17.5, Cholesterol 232.2, Sodium 209.8, Carbohydrate 48.5, Fiber 3.4, Sugar 36, Protein 8.3

UKRAINIAN GREAT GRANDMA'S PRUNE TORTE



Ukrainian Great Grandma's Prune Torte image

To make the the filling even more tasty- make it with an equal quantity of dates and prunes. The layers are like a short pastry pie crust.

Provided by Olha7397

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup butter
1 cup confectioners' sugar (sometimes called icing sugar or powdered sugar)
1 large egg
1/2 teaspoon almond extract
1/8 teaspoon salt
1 cup blanched ground almonds
2 cups sifted all-purpose flour
1 lb stewed prune, pitted and ground
1 cup sugar
2 teaspoons cinnamon
1 tablespoon lemon juice
3 -4 tablespoons prunes liquid

Steps:

  • Use vegetable spray to butter 5 round layer cake pans (8-inch pans) and dust with flour, remove excess.
  • Cream the butter with the sugar until light. Add the egg and beat well. Stir in the extract, salt, and almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Put in the refrigerator for 1 hour.
  • Roll each of them between 2 sheets of waxed or parchment paper to fit the pan, or pat the dough evenly into the pans gently. Bake in a moderate oven 325 to 350°F for 20 minutes, or until delicately browned. Reduce temperature if it starts to get too brown. Remove from the pans while still hot. Cool. Prepare the filling.
  • FOR THE FILLING: Cook the prunes in water just to cover until they plump up. Take prunes out of the liquid, pit them and grind them.
  • Bring to the boiling point the ground prunes with the 1 cup sugar, cinnamon, lemon juice and prune liquid. Put the layers together with the warm filling. Let the torte stand for about a day (24 hours) before cutting it. Serve in slices.

Nutrition Facts : Calories 689, Fat 30.2, SaturatedFat 15.3, Cholesterol 87.4, Sodium 210.8, Carbohydrate 103.1, Fiber 6.6, Sugar 62.1, Protein 8.1

FOUR-LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING



Four-Layer Lemon Torte with Lemon Cream Cheese Frosting image

Provided by Phyllis A. Jones-Rubenstein

Categories     Milk/Cream     Egg     Dessert     Bake     Lemon     Almond     Chill     Jam or Jelly     Bon Appétit     New Mexico

Yield Makes 12 servings

Number Of Ingredients 9

1 18 1/2-ounce package yellow cake mix
1/2 cup (1 stick) butter, room temperature
6 large eggs
1/2 cup whipping cream
1/2 cup water
1 tablespoon grated lemon peel
3/4 cup raspberry preserves
Lemon Cream Cheese Frosting
1 1/2 cups sliced almonds, toasted

Steps:

  • Preheat oven to 350°F. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides. Combine first 6 ingredients in large bowl. Beat until smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 28 minutes. Cool cakes completely in pans on racks.
  • Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press almonds onto sides of cake. Chill until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)

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