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    Baumkuchen Torte

    Source of Recipe


    Maggie Dea Viken

    List of Ingredients


    • 1/2 C. unsalted butter
    • 1/2 C. superfine sugar
    • 1 tsp. finely shredded lemon peel
    • 1/2 tsp. pure vanilla
    • 6 jumbo egg yolks
    • 2/3 C. unbleached flour
    • 1/3 C. cornstarch
    • 6 jumbo egg whites
    • 1/4 C. superfine sugar
    • 16 oz. sour cream
    • 1/3 C. superfine sugar
    • 1 tsp. pure vanilla
    • 1 1/2 C. fresh strawberries
    • Chocolate buttercream frosting
    • 1/2 C. strawberry jelly
    • 1 T. lemon juice
    • 1 tsp. cornstarch


    Instructions


    1. In a small bowl beat butter about 30 seconds; gradually add the 1/2 cup sugar, peel and 1/2 teaspoon vanilla. Add yolks, one at a time, beating well after each. Mix flour, 1/3 cup cornstarch, and 1/4 teaspoon salt; stir into butter mixture.

    2. In a large bowl beat whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Stir a small amount of egg white into flour mixture. Fold flour mixture into whites.

    3. Grease an 8 inch springform pan. Spread a scant 1/2 cup batter evenly in the bottom. Place under broiler 5 inches from heat; broil 1 to 1 1/2 minutes or until lightly browned. Carefully spread another scant 1/2 cup batter atop first layer. Broil as before, turning if necessary to brown evenly. Repeat; making 5 layers in all.

    4. Stir together sour cream, the remaining 1/3 cup sugar and the 1 teaspoon vanilla. Spread half the mixture over top cake layer. Broil 1 minute or until set.

    5. Using remaining cake batter add 5 more layers, broiling as before.Spread with remaining sour cream mixture. Broil 1 minute or until set.

    6. Cool 15 minutes. Remove sides from pan; cool completely. Arrange strawberries around edge of torte and in the center. Frost sides with choclate buttercream frosting. Pipe a circle of frosting between rows of strawberries. Chill.

    7. Mix jelly, lemon juice and the 1 teaspoon cornstarch in a small saucepan. Cook and stir until mixture is thickened. Cool to room temperature. Just before serving spoon glaze atop berries.



 

 

 


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