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Torte: Springtime Torte




Source of Recipe


Internet


List of Ingredients




6 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons grated lemon rind
1 cup self-rising flour
5 tablespoons butter or margarine, melted
Chocolate-Rum Filling (below)
Whipped Cream Frosting (below)

Recipe



Place oven rack in the center of the oven. Preheat oven to 350°F. Grease bottoms of 2 8x8-inch baking pans; line with waxed paper. Spray with non-stick vegetable spray.

In a large mixing bowl, combine eggs, sugar, and vanilla. Place over a pan of simmering water, whisking until mixture is lukewarm. Remove from heat; add lemon rind. Beat until thick and lemon-colored. Gradually sift flour over the egg mixture, gently folding. Fold in butter. Divide batter evenly into prepared baking pans; place on a baking sheet.

Bake 20 to 25 minutes or until tops spring back when lightly touched and edges of cake pull away from the pans; cool completely on a wire rack.

CHOCOLATE-RUM FILLING

2-1/2 cups confectioners’ sugar
6 egg whites
1-1/2 cups butter or margarine, softened
1/4 cup rum
1 teaspoon vanilla extract
1/4 cup semisweet chocolate morsels, melted
2 pints strawberries, sliced
12 whole strawberries

In a large bowl, over simmering water, combine sugar and egg whites. Beat until mixture is lukewarm and thick. Remove from heat; continue beating for 5 minutes until very thick and fluffy.

In a large mixing bowl, cream butter until light and fluffy. Gradually beat egg white mixture into butter. Beat in rum and vanilla. Divide mixture in half. Blend chocolate into one half.

Cut the cakes in half crosswise and then in half horizontally to form eight layers. Place one layer on a 24-inch-long piece of aluminum foil. Spread with 1/4 cup chocolate buttercream. Top with second layer; spread with a thin layer of plain buttercream. Arrange a single layer of sliced strawberries on top; spread with plain buttercream. Top with third layer. Continue building the layers, alternating chocolate and strawberry layers. Top with cake layer. Wrap in foil; insert 2 long skewers into cake to stabilize. Refrigerate for 3 hours.

Remove from refrigerator; discard skewers and foil. Carefully turn the cake on its side on a large serving plate.

WHIPPED CREAM TOPPING

2 cups heavy cream
1/4 cup confectioners’ sugar
2 tablespoons rum
1 teaspoon vanilla extract
Shelled and husked pistachios

In a medium bowl, beat cream and sugar until stiff. Stir in rum and vanilla. Frost the top and sides of the cake. Decorate with pistachios and whole strawberries.

Serves 8