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Kaffee und Nuss Kuchen Torte Nachtisch, Dessert

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Kaffee torte

Kaffee-Schoko-Torte

Da stimmt ihr mir doch sicherlich zu, oder?

Sieht toll aus, schmeckt super, und ist dabei gar nicht so schwierig nachzubacken. Ehrlich! Der Boden besteht aus einem einfachen Biskuitteig mit etwas geriebener Schokolade. Er wird nach dem Backen zweimal quer durchgeschnitten, um drei gleich dicke Böden zu erhalten. Das ist zugegebenermaßen ein bisschen anspruchsvoll, wenn man nicht so viel Übung darin hat. Aber mit einem langen, scharfen Messer, ein wenig Geduld und gutem Augenmaß schafft ihr das. Und dann geht's ganz einfach weiter: etwas starken Kaffee kochen, Gelatine darin auflösen, Schlagsahne steif schlagen und die Gelatinemischung darunterrühren. Die Creme wird auf den Böden verteilt, die übereinander gesetzt werden. Zum Schluss die Torte rundherum einstreichen, verzieren und kühl stellen. Fertig! Wirklich nicht sehr kompliziert, oder? Na dann kann es jetzt ja losgehen! ;-)

Für den Biskuit-Teig:

• 5 Eier
• 150 g Zucker
• 1 Päckchen Vanillezucker
• 125 g Mehl
• 2 TL Backpulver
• 25 g Speisestärke
• 50 g Zartbitterschokolade, gerieben

Für die Kaffee-Creme:

• 6 Blätter Gelatine (weiß)
• 600 g kalte Schlagsahne
• 6 TL Instant-Kaffeepulver (oder: Cappuccino-Pulver)
• 2 EL heißes Wasser (oder: 1 EL heißes Wasser + 1 EL Amaretto)
• 50 g Zucker
• 70 g Puderzucker

Für die Dekoration:

• 1 Packung Raspelschokolade Vollmich
• Mocca-Bohnen
• etwas Schlagsahne, steif geschlagen (oder einfach Sprühsahne)

Zubereitung:

1. Eine Springform (26 cm) am Boden etwas einfetten und mit Backpapier auslegen. Den Backofen auf 180°C vorheizen.
2. Die Eier in einer großen Schüssel mit dem Handrührgerät auf höchster Stufe ca. 1 Min. schaumig schlagen. Zucker und Vanillezucker langsam unter Rühren einrieseln lassen, danach noch 2 Min. weiterschlagen. Das Mehl mit Backpulver und Speisestärke mischen und zusammen mit der geriebenen Schokolade mit einem Schneebesen kurz unterrühren. Den Teig in die Springform füllen und glatt streichen. Im unteren Drittel des Backofens ca. 25 Minuten backen.
3. Den Boden aus der Form lösen und auf einen Kuchenrost stürzen. Abkühlen lassen, dann zweimal waagerecht durchschneiden.
4. Für die Kaffee-Creme zunächst die Gelatine nach Packungsanleitung einweichen. Die Schlagsahne steif schlagen. Das Instant-Kaffeepulver in einem Topf mit dem Wasser bzw. Wasser und Amaretto verrühren. Übrigens: mit 6 TL Pulver ist der Kaffeegeschmack ziemlich intensiv. Ich finde das toll, aber manch einer mag vielleicht die herbe, etwas bittere Note nicht so gern. Dann einfach weniger Pulver nehmen oder mal Cappuccino-Pulver probieren, das ist milder.
5. Die Gelatine ausdrücken und in dem Kaffeegemisch bei schwacher Hitze unter Rühren auflösen. Den Zucker unter die Gelatinemischung rühren. Zunächst etwa 4 EL Schlagsahne darunterrühren, dann diese Gelatinemischung zur übrigen Sahne geben und vermischen. Den Puderzucker darüber sieben und unterrühren.
6. Den unteren Biskuitboden auf eine Tortenplatte legen. 1/3 der Kaffee-Creme darauf verteilen. Dann den mittleren Boden darauf setzen, etwas andrücken und 1/3 der Sahnemasse daraufstreichen. Den oberen Boden auflegen und leicht andrücken. Mit der restlichen Creme oben und rundherum dünn einstreichen. Die Raspelschokolade mit Hilfe eines Teigschabers an den Rand der Torte drücken, bis dieser komplett bedeckt ist. Anschließend 2 Stunden in den Kühlschrank stellen.
7. Mit Schlagsahne und Mocca-Bohnen verzieren.

Und nun könnt ihr stolz eurer Meisterwerk präsentieren und eure Freunde und Verwandten damit beeindrucken ;-) Die Torte schmeckt auch wirklich wunderbar - nicht so süß, mit einem sehr feinen Boden und einer sahnigen, leicht herben Kaffee-Creme. Dazu eine schöne Tasse Kaffee, Cappuccino etc. und der Kaffeegenuss ist perfekt! Mmmh.

Ganz liebe Grüße,

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Sachertorte

Editor's note: The recipe and introductory text below are excerpted from Rick Rodgers's book Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prague. Rodgers also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

In the past few years, bakers have been upping the ante with chocolate desserts (think of your local American bistro's "warm chocolate cakes with gooey chocolate centers"). The Sachertorte is a refined, elegant combination of chocolate flavors, complemented by a compulsory mound of Schlag. The whipped cream is an important part of the picture, as it moistens the frankly firm cake layers. Every bit of Sachertorte is supposed to be dipped in the whipped cream. This version is based on the recipe in Das Grosse Sacher Backbuch ("The Big Sacher Baking Cook"), which should be a reliable source.

Don't expect the cake layer to look perfect; sometimes the air bubbles are large and make holes in the top of the cake. If that happens, take some cake trimmings and mash them with a little of the apricot glaze to make a paste, and use a metal icing spatula to "spackle" the holes with the mixture.

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Ingredients

1. Torte:
   • 4 1/2 ounces high-quality bittersweet chocolate, finely chopped
   • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
   • 1 cup confectioners' sugar
   • 6 large eggs, separated, at room temperature
   • 1 teaspoon vanilla extract
   • 1/2 cup granulated sugar
   • 1 cup all-purpose flour (spoon gently into cup and level top)
2. Assembly:
   • 1 cup Apricot Glaze
   • Small Batch Chocolate Glaze
   • Sweetened Whipped Cream , for serving

Preparation

1. 1. 1. To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.
   2. 2. In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate. Remove from the heat or the oven, and let stand, stirring often, until cool.
   3. 3. Beat the butter in the bowl of a eavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 inute. On low speed, beat in the confectioners' sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.
   4. 4. Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.
   5. 5. Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up. Cool completely.
   6. 6. To assemble: Using a long serrated knife, trim the top of the cake to make it level. Cut the cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush the top of the cake layer with the apricot glaze. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.
   7. 7. Make the chocolate glaze (it must be freshly made and warm). Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.
   8. 8. To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on the side.
2. MAKE AHEAD:
   1. The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature.

From the book Kaffeehaus: The Best Desserts from the Classic Caf¿of Vienna, Budapest, and Prague by Rick Rodgers ©2002 Published in 2002 by Clarkson Potter/Publishers, a member of the Crown Publishing Group, a division of Random House, Inc.

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• 

Burnt cake. I re-checked the recipe and noticed in the comments that the correct temperature is 375, not 400 (as mentioned in the actual video.) You've got to be kidding me. I'm so frustrated.

The cake turned out moist and fluffy but the taste of apricot jam was too mild and the chocolate sauce wasn't shiny and smooth when it cooled down. The description of the recipe steps is not very detailed and doesn't help much. You need to be generous with the apricot jam. The cake absorbs a lot of the jam so be very generous. The chocolate sauce turned grainy I don't know why. Don't think I'll repeat using this recipe next time.

This is a great cake, I only deducted the amout of confectioner's sugar by half, and I would recommend you watch the video related to this recipe. the chef mentions in the second video that the ideal temperature for baking this cake is 375*f. not 400 as stted in the written recipe.

As someone who has baked a lot of cakes, this was not worth the effort. The next time my husband craves this cake, we'll just fly to Vienna.

I made this cake more than 20 times for sure. Every member of my family "orders" it for birthdays. We love its "dry" taste; I actually think that chocolate cakes here in U.S. are way too moist and sticky sweet. But this cake is just perfect. I also cut the baking time to 35 min. I pour chocolate glaze, never spread it. The cake comes out looking so perfect and it impresses everybody. I am not an experienced baker, but after so many times baking this cake, the process is on autopilot, and I consider it is an easy recipe.

This cake cannot be baked at 400 as the recipe states. try 350 for 35-40 minutes. I wasted all of the ingredients baking as instructed. Redid cake and ba350 for 35-40 minutes. now that's a sachertorte! But what a waste of money and lots of time. and lots of utensils and bowls!

I made this today and it was a big success. I did adapt a few things though. Firstly, after reading that people did not think it had enough of a chocolate flavor, I added 1 tsp. of espresso powder to the batter which helped boost the chocolate flavor. I also added a small spoonful of cream of tartar to the egg whites to stabilize them. I lowered the oven temperature down to 380 F or so the outside would not totally dry out. I also used a thick walled springform pan which helped. In the end, it baked for 45 minutes without drying out and I got a good even bake. I used a completely different chocolate glaze that did not use as much sugar and had cream in it. Overall, it was a huge success for my husband. The Sachertorte is his favorite cake. I had never had it until coming to live here in The Netherlands.

I agree with all suggested modifications with the addition of two things: 1) a second person to clean up after the cook, ( my kitchen was a wreck afterwards) 2) two beers ( one for person) and a nap for follow up!

My boyfriend is Austrian so he asked me to make--had never heard of it. Didn't realize what I was getting into. Took 3 hrs to complete. I baked this at altitude (6800 ft)and added 1 egg and 1 tbs. flour to compensate--came out very nice, though as many have said, it is not a "pretty" cake. Cooked it at 375 for 40 mins. and it didn't burn and it held together through all the steps. Also, as others have said, the video is much better than the recipe. Followed everything else pretty closely except I used double the amount of the apricot glaze. Added sugar to the Schlag--really made it! Great reviews from my dinner party members.

This recipe is good but is more difficult than I expected. The cake was tricky and did not rise as much as I expected, or as I think it was meant to. The baking time for me was way off -- took it out at about 38 minutes in the oven and it was burnt when I pulled it out; managed to save it by cutting off the burned parts, but I would recommend watching closely starting at 30 minutes. The glaze is terrific -- both the apricot and the chocolate. I would recommend not skimping on the glaze in the middle layer, and also making the full recipe for the chocolate glaze instead of small batch, even though you likely won't use it all, i used almost all of it, and the glaze really was the best part.

This was easy to follow and make but I found the cake starting to burn at the edges at around 25 minutes. I pulled it out and was able to scrape the burned edges. Check your oven and keep and eye on the cake.

This was tasty, but not chocolately enough and sweeter than the real thing. I will give it another go with really dark chocolate. I also found that 35 minutes was enough.

A great recipe. The notes are correct that using quality ingredients is key to authenticity. I used standard semi-sweet + unsweetened baking chocolate in a 50-50 ratio to approximate what I thought would be "bittersweet" chocolate. The cake (still yummy) was sweeter than I remember eating in Vienna. I also liked how a couple of Viennese bakeries serve the side of whipped cream unsweetened. I recommend following the procedures in the helpful video over the written instructions for the chocolate and apricot glazes. The chef visually demonstrates the precise consistencies you are after. (My candy thermometer and my application of the written instructions had things too thick.) After a passable first attempt, I will know just what to do next time. This cake is fantastic and brings back wonderful memories. Thank you for providing a good recipe!!

If you love chocolate. you will love it! It is wounderful!

Made this the other day and it went down a treat! Made a chocolate ganache instead of the glaze recipe, and although it doesn't create the same smooth look as traditional sachertorte I personally found it complemented the cake much more as it really brought out a nice chocolatey flavour. I also followed reviewers' suggestions to bake for 30-35 min and I'm glad I did because any longer in there and it would've turned out very dry! The sides cooked a little faster than the middle but it still tasted lovely all the same. Next time I'll do what some other reviewers suggest, and try baking at a lower temperature.

I used butter substitute and followed the recipe to make the Torte. I ended up needed the whole 45 minutes. At 30 minutes, the center was still liquid. I did not have time to cool the torte and put the glaze on while it was still warm. For the glaze I looked for a jam that did not have high fructose corn syrup in and the only thing available was raspberry jelly. So I did not have to make a glaze but spread it on directly. I did not follow the recipe to the letter but the finished product was moist, not too dense and delicious. I made it for Valentine's Day and we loved it.

I made this for my best friend who is an exchange student from Austria. She says it tastes just like the real thing! It was absolutely delicious, although I would recommend making the whipped cream just before serving because it tends to fall. YUM YUM YUM.

I made this recipe few days ago for a Christmas Eve dinner and it worked perfectly. Since I am coming from Europe, and was visiting Vienna many times and having Sachertote in the town I studied at every corner, I was very curious if this will taste authentic. I must admit I struggled a bit with apricot and chocolate glaze since I am not really into cakes and baking, but it was successful at the end. I did not bake torte for 45 minutes, but around 30-35 minutes, trimmed the top off but didn't make it very straight. Since I didn't have rum at all, I used water for apricot glaze, and it took me forever to get it thickened. Also, I was not very happy with my chocolate glaze part while I was cooking it, it took me very long time to get what I thought was the correct consistency. At the end, torte tasted and looked perfect: not very sweet, not very dry, very authentic and everybody loved it. Definitely will make it again.

could underbeating the egg whites remedy the dryness? my egg whites would not peak. i used them anyways--firm but a bit wet. after 30 minutes in the oven it looked and felt just right. the cake lost volume but the texture was denser, less dry and the flavor was more concentrated. it was tall enough to bisect. the layers did not break when cut.

I made this for an "after concert" party, to go with the Viennese theme of the programme, and it was a smash hit. Do not worry when it comes out of the oven looking awful - once trimmed it is fine. Be VERY generous with the Apricot glaze - that saves it from being dry, and insist on everyone having some whipped cream with the cake - there is a reason that it is the way to eat it in Vienna. I did not use the Chocolate glaze, and subbed a simple chocolate ganache (50/50 dark chocolate/buutter) which was fine.

My husband and I love this cake! It is quite dry and not very sweet (very different from the typical American style). Serving it with a generous helping of whipped cream counteracts the dryness, though. If you would like to try authentic Austrian sachertorte, this is the recipe for you. I recommend using very high quality chocolate.

I just made this recipe and I thought it was excellent. I used two 8" pans instead of the one and I added 2 Tablespoons Meyer's Rum to the apricot preserves. Stain the preserves after heating. Instead of the glaze suggested in this recipe which I thought would be too sweet, I used Ann Amernick's, "The Art Of The Dessert," chocolate glaze recipe. It was much less sweet and better balanced the cake. I baked the cake for only 18 minutes to adjust for the lesser quantity of batter in the two pans however, even that was too much time. I can only imagine how awful the full 45 minutes baking time would have been! Next time I will bake it for only 15 minutes. This cake is very susceptible to dryness and my guess is that 15 minutes will insure against that happening. Here is Ann's recipe for "Chocolate Glaze": Combine 1 cup heavy cream, 1/4 cup sugar, and 1 teaspoon corn syrup in small saucepan. Cook on very low heat stirring frequently with a wooden spoon until sugar is dissolved @3 minutes. Remove from heat, add 8 ounces high quality, chocolate. (I used 2 oz. Lindt and 6 oz. Valrhona) and 1 teaspoon of vanilla. Let mixture sit for one minute to allow chocolate to melt then stir until smooth. Allow chocolate to sit for another minute before pouring on cake.

I lived for 5 years in the center of Vienna (edited a book on the city) and ate more than my share of Sachertorte. For those who question the process, there's a great video and pictures of the prep at this website (in English): http://www.sacher.com/en-sacher- photos.shtml The cake is neither moist and tender nor very sweet-- if you want the real thing, that's what you get. Most Europeans find our American desserts 'way too sweet for their tastes.

To "Crimson Wings from Switzerland" To prevent your cakes from cooking to quickly on the outside and being underdone in the center all you have to do is wrap your cake pans with something called "Magi-Strips". These are insulated ribbons that you moisten and then wrap abournd the cake pans. This keeps the edges of the cake from cooking and therefore not rising as high as the center of the cake. The effect it two-fold: a cake layer that is flat and not "domed" and edges that will cook at the same rate as the center. If you can't find these strips in Switzerland you can also wrap folded strips of aluminum foil around your cake. not perfect but it will help.

i made this a couple days ago, and it is fabulous. but next time i also will make a ganache of chocolat and cream for the glaze. also 45 minutes is too long to bake, next time i'll watch closely. also one reviewer said that it was too much glaze, but it does say use the small recipe (also too much). the cake is spectacular, and my son said it is as good as the one we had in Salzbourg.

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Die Backprinzessin

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Kaffee-Amaretto-Torte

80 g Backzucker oder Feinkristallzucker

100 g Mehl glatt

2 KL Backpulver

1 EL Trinkkakao

100 g ger. Mandeln

2 Becher Schlagobers

70 g Staubzucker

6 Blatt Gelatine

• Eier, Zucker und Löskaffee schaumig rühren.

• Anschliessend mit den geriebenen Mandeln langsam unterrühren.

• In eine Springform füllen.
• Boden vorher entweder befetten oder mit Backpapier auslegen.

• In die unterste (!) Schiene des vorgeheizten Backofens schieben und bei 180 Grad ca. 30 min backen.
• Nach dem Backen mit einem Spieß oder Stricknadel Löcher einstechen.

• Währendessen machen wir den Belag.

• Wenig Wasser im Topf erhitzen und die eingeweichte Gelatine darin auflösen.

• Amaretto-Löskaffe-Mischung dazugeben und unterrühren.

• Gelatineflüssigkeit dazugeben und kurz auf höchster Stufe unterrühren.

• Amarettinis in ein Haushaltssackerl geben und mit dem Schnitzelklopfer zerkleinern.
• Nicht zu fein, können ruhig ein bisschen gröbere Stücke dabei sein.

• In den Belag unterheben und auf dem Biskuitboden verteilen.

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Kaffee torte

Donnerstag, 22. Mai 2014

Kaffee-Schoko-Torte

Letztens habe ich dann festgestellt, dass diese Kaffee-im-Büro-Gewohnheit sich schon so eingebrannt hat, dass ich wirklich gedacht habe, ich habe einen Vogel: Wie gewohnt schlenderte ich mit meiner Tasse zum Kaffeeautomaten und fand auf diesem einen großen Zettel, auf dem „Defekt“ stand. Öhhhh naja dann heute eben keinen Kaffee. Und jetzt kommt’s, in der kommenden halben Stunde habe ich mich immer wieder dabei ertappt wie ich zu meiner Tasse gegriffen habe, um beim Blick in die Tasse (jedes Mal aufs Neue) festzustellen, dass sie leer ist. Jaaaa looooogisch die Maschine ist ja auch defekt :-D

In diesem Sinne „Der Mensch ist ein Gewohnheitstier“ trifft es wohl auf den Punkt ;-)

1 Päckchen Vanillezucker

1 TL Backpulver

200g weiße Schokolade

3 Blatt Gelatine

6 EL starker Espresso, kalt

Ober-/Unterhitze 180°C // 35 Minuten

Den Tortenboden nach dem Backen etwas abkühlen lassen und zweimal waagerecht teilen.

Zweiten Boden darauf setzen, mit der Hälfte der dunklen Creme bestreichen und den letzten Boden draufsetzen.

Die Torte kommt nun für mindestens zwei Stunden in den Kühlschrank.

70s Recipes - Austrian Torte

I first came across Austrian Torte in the early 70s, when my cousin made it for our family Christmas celebration, having been given the recipe in her school cookery class.

• 6oz/150g butter or margarine
• 6oz/150g sifted icing sugar
• 1 large egg beaten
• 1oz/25g of mixed peel (optional you could use dried mango or pineapple if you prefer or leave it out entirely)
• 3oz/75g cooking chocolate plain or milk (you could even try the recipe with white cooking chocolate)
• јpint/150 ml of hot water
• 2-4 level teaspoons of coffee power (depending on your taste)
• 28 sponge (boudoir) finger biscuits

• Ѕpint/300ml double cream
• 1 crumbled Flake bar or grated chocolate

Dissolve the coffee powder in the hot water and leave on one side to cool a little. Cut a piece of greaseproof paper and use to line the base of a 2lb loaf tin.

Beat the butter until soft and gradually beat in the sifted icing sugar. Add the egg gradually and beat well so that the mixture does not curdle. Then add the mixed peel, if using. Break the chocolate into pieces and melt them in a bowl over a pan of hot water (or place chocolate in a dish suitable for use in a microwave and microwave on high for 30-40 seconds this technique was obviously not in the original recipe). Stir the chocolate in the mixture.

Dip the sponge finger biscuits into the coffee so that they soak up some of the liquid, but do not let them become too saturated. Then place them in the base of the tin to form a layer, cutting to fit, if necessary. Spread some of the chocolate mixture on top, then add another layer of coffee-soaked biscuits. Add another layer of chocolate and so on until the chocolate mixture is used up. Place the tin in the refrigerator to set for two to three hours. It can also be frozen for up to a month at this point.

To serve: run a knife around the inside of the tin and turn the torte out onto a suitable serving plate. Whip the cream so that it holds it shape and either pipe or spread it over the dessert. Finally sprinkle the crumbed Flake bar over the top.

Note: this recipe contains raw egg

Your guide to vintage and retro

Philadelphia Kaffee Torte

Zutaten für 12 Portionen

Einen Tortenring auf eine Tortenplatte stellen. Löffelbiskuit kurz in den kalten Kaffee eintauchen, den Boden eng damit auslegen und die Aprikosenkonfitüre sofort darauf verteilen. Die Schokolade raspeln und 3/4 der Schokoraspel auf dem Tortenboden gleichmäßig verteilen.

Philadelphia Balance, Joghurt und Zitronensaft mit dem Mixer vermengen.

Gelatineblätter 5 Minuten in kaltem Wasser einweichen, leicht ausdrücken. Mit Zucker und 150 ml Wasser erwärmen, bis sich die Gelatine gelöst hat. Zügig unter die Philadelphia-Creme rühren. Creme in den Tortenring füllen. Torte für mindestens 3 Stunden kühlen. Vor dem Servieren den Tortenring entfernen und die Torte mit restlichen Schokoraspeln dekorieren.

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Maja's Viennese Kitchen

Austrian pastries, stories about foods I encountered as a child, special occasions. Gingerbread Houses, recipes, food history, and more…..

The Sensuous Sahne Torte….

Kaese Sahne Torte

An Austrian Cheese and Cream Cake

It was a few years ago when I last spent some time in Vienna with my family. The week there was filled with Concerts, Operettas, Operas and Plays…….it was the Musik Woche in Vienna……..

While there a childhood friend had telephoned and asked to meet him and his family in the Wiener Wald Kaffee for an afternoon of reminiscing and catching up.

It was a time of nostalgia – as we remembered our youth and at the same time we exchanged stories of our happy times with our spouses and children…..life had gone on…..to be better and more fulfilling.

We did all that over coffee and pastry…….the kind of pastry that one can only find in Vienna.

When the pastry cart arrived my eyes simply overflowed with delight and my heart beat a little faster. I simply could not make a choice from the selection that I saw in front of me. I really wanted a bite of every one of the most beautiful pastries I had ever seen. My friend suggested the Kaese Sahne Torte. It was a huge slice and I knew that I could never finish it – even with the help of the cup of coffee.

The first bite was heaven! I closed my eyes, and just sat with my mouth full of this most delicious cream that melted in my mouth…slowly, making me taste every drop of whipped cream, smooth cheese, vibrant vanilla, lemony lemon juice and, every crystal of sugar. It took me a while to swallow all this goodness. As I relished this most profound experience, I found myself taking one bite after another and soon finished the slice that I thought was too much and too huge…. before I realized I had eaten it all……

I was totally in love with this pastry!

Next morning I spent several hours on the Ring Strasse visiting every book store that was there, in search of a cookbook that contained the recipe of this most incredible dessert. By the time I found a pastry cookbook that had the description and ingredients listed for a Kaese Sahne Torte……my hands were shaking and I hardly could pay for my treasure.

Every evening on our trip I was studying this beautiful cookbook and could not wait to get home to start translating it from German into English. But, not only the language had to be translated also the measurements of the ingredients. It took me many trials……but, now I have this most incredible pastry recipe in my files…..executed in an American Kitchen.

My husband and son claim the Kaese Sahne Torte to be their most favorite pasty of all the other recipes that I have translated from Austrian cookbooks.

Today I am going to share this most incredible cake with you!

It is not difficult, but you have to be organized and follow my directions explicitly. I am going to write the procedure as if I were to teach it in my cooking class which is different than most recipes are written in today’s blogs or cook books because, there are certain points in the recipe that are very critical in attaining the results that you have to have at the end. And, I so want you all to be able to make this special dessert.

Here we go!

Making the Cake layers

As you can see from the picture there is a 2 to 3 inches filling between two cake layers.

Prepare a 10 inch Spring Form baking pan: have a 10 inch round parchment paper to cover the bottom of the spring form…this is to avoid the cake to stick to the bottom of the pan….I have greased and dusted the pan originally, but found that it would stick more often than not…therefore, I now use the parchment paper to avoid this problem….Do NOT use wax paper…unless you are used to working with it…I prefer parchment paper.. I do grease and dust the sides of the spring form however.

¾ cup (1 ½ sticks) unsalted butter – at room temperature

2 eggs – at room temperature – Extra Large

2 tsp baking powder

Zest of 1 lemon

I use a Stand-up Electric Mixer – add the butter and the sugar and beat them until very light in color.

Add the eggs one at a time – and incorporate the eggs until the whole mass is light and fluffy.

Add the 2 tsp Vanilla and mix well.

Add the flour and baking powder, they do not have to be mixed and sifted – just add them into the batter and incorporate them well.

Pour the batter into the prepared spring form and bake it in a preheated oven…set at 350 F. Depending on your oven…it will have a light brown color in about 20 to 30 minutes…or it is baked when tested with a toothpick .

Remove the cake from the oven and let it cool on a rack. This part of the Sahne Torte can be prepared a day in advance and kept at room temperature covered with a tea towel.

When cooled – take the cake out of the Spring form and cut the cake horizontally in half ….you need one halve for the bottom and another for the top….

Prepare the mold for the cake and filling

Take a cake platter or a cardboard…if a cardboard is used cover it with foil..

Take the 10 inch spring form, ring only, and grease it with butter or Crisco and place it onto the cake platter; line it with wax paper strips. The wax paper needs to be cut wider than the spring form ring so that it is about 1 inch higher than the ring itself.

When lining the ring overlap the wax paper to cover the whole interior surface of the ring.

Making the Filling

The most important part of the cake!

2 pkg Knox Gelatin

Into a small bowl add 6 Tbsp water and add the gelatin- let it bloom for 5 minutes or more

Zest of 2 lemons

6 Tbsp lemon juice – about 2 lemons… use fresh lemons only…do not use bottles juices

2 cups low fat cottage cheese no salt added – at room temperature

2 – 8 oz packages cream cheese – at room temperature – the 1% fat cream cheese can be used

2 eggs whites – Extra Large…..throw away the egg yolks, or keep them for another use

The egg whites need to be at room temperature

2 tsp Vanilla Extract

2 cups heavy cream – need to be very cold, straight from the refrigerator, the colder the cream the quicker it will thicken.

Dissolve gelatin on low heat or (or, microwave 2 times for 10 seconds) set aside to cool. Softened gelatin needs to stay warm or it will congeal again.

In a food processor cream the cottage cheese and cream cheese making sure that the mass is very, very smooth…there absolutely cannot be any lumps. The processing might take about 10 minutes or more.

Add the lemon juice ….and zest

Add 1/3 cup of sugar

Add “bloomed” still warm gelatin

Add 2 tsp Vanilla

Process to mix……until very, very smooth

Transfer to a big mixing bowl and set aside

Beat egg whites and 1/3 cup of sugar until soft peaks form and set aside. When the egg whites are half way whipped the sugar needs to be added slowly…..one spoon at a time and beating after every addition of sugar…the crystals of the sugar need to be dissolved between every addition.

Whip heavy cream until it forms soft peaks…this is very important…do NOT beat cream until it has a yellow hue….also, add the 1/2 cup confectioner sugar slowly when the cream is half way whipped and continue until soft peaks form. When cream is whipped and shows a pale yellow hue…it is one step before it is butter, it is better to under whip it.

Add Vanilla Extract

If the confectioner sugar is slightly damp and is lumpy…sift it to eliminate lumps then add it to the cream slowly while slowing down the speed of the mixer.

Mix gently – there cannot be any lumps in this filling.

I am going to repeat – how to mix the three masses together.

Use a whisk with the least amount of wires that you have in your kitchen. I found that a densely wired whisk does not work…since this is a very light mixture and you are mixing not whisking ….the gelatin holds it together at the end after it is refrigerated.

You have the cheese mixture from the processor already in a large mixing bowl. To that add the meringue while mixing small portions at a time with a whisk until the mass is very smooth.

This is very important…the meringue has to be mixed into the cheese mixture FIRST . If you mix the cold whipped cream first you will have big lumps in your mixture. The cold whipped cream congeals the gelatin in the cheese mixture instantly and creates the lumps, therefore, make sure that the whipped cream is added last.

Now add the whipped cream which is cold…take a small amount and mix it rapidly into the cheese/meringue mixture…keep adding the cold cream..mixing quickly… do not worry about mixing slowly like you incorporate it in other recipes…this is different…

If you follow my method you will prevent having lumps in your Sahne Torte.

Pour all the cheese filling into the prepared spring form, it will fill it to the top or a little higher than the rim of the ring, then place the second half of the cake on top. I use a tart pan bottom to transport the cake layer to prevent breaking it. If you have some of the filling left over, fill small bowls or glasses for a treat before your guests arrive.

Refrigerate the cake at least for four hours or overnight before serving.

To un-mold the refrigerated cake….

Release the spring form ring from the cake…wiggle the ring a little to loosen it around the cake and lift it away from the cake. Peel off the wax paper around the cake, sprinkle it with powdered sugar and it is ready to be served. You can decorate it with some piped whipped cream and fruit or use some fresh flowers….make sure they are not poisonous. Check with Google for edible flowers.

To make it even more special you can mix some Plum Jam or any jam with a little Kirschwasser and spoon it over each slice before serving….or have a bowl of the jam mixture at the table and let the guests serve themselves.

The Plum Jam is mixed with a little Kirschwasser just enough to thin the jam and making it more like a sauce…

If you have any questions or comments…

I will be happy to answer all of them!

And do let me know if you like the Kaese Sahne Torte!

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

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http://www.culinaryhalloffame.com

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What a beautiful cake! Thank you for so generously sharing the recipe. I hope to try it when my schedule settles down some. Hugs, BA

from ….Nadene Rice Carter….via FB

Maria, enjoyed reading your blog so much. The Torte is beautiful!

From ….Ingrid in Australia….via email

Thank you for your post today. I was born in Austria and now live in Australia. I thoroughly enjoy your trip into the past and the recipes.

Assuming I’m not the only European person reading your blog, can I ask you to include metric measurements (you already have them from your Viennese recipe book)?

It would make it so much easier since now I have to convert all measurements back again. Metric measurements are so common all over the world nowadays and it would be such great help.

This is absolutely one of my favorite cakes when I was growing up. So I decided to try & make myself one as a treat. I love your detailed instructions and photos, & look forward to preparing it. Something seemed to be missing for me & I kept re-reading the instructions. Sorry to be so dense, I assume you add the bottom layer of the cake after you’ve lined the springform with wax paper & before you add the filling?

Hi Vera….yes, one of the baked cakes goes on to the bottom in the spring form…I guess I was not quite clear about that in my directions….but, if you look at the pictures…of the finished cake…you can see that there is a bottom cake…and a top cake and the filling is between them….It is such an easy cake to make…but it does have some special steps to make it perfect………If you would like me to walk you through the steps…do call me at 410-561-1157…I would love to help in any way I can….

Thanks Maria! Two things I like to do before I start a recipe, make sure I have all my ingredients & that I understand the directions. The rest of your instructions are excellent and I can’t wait to have my kaffee und sahnetorte! Thank you for the recipe/

Dear Maria, I am so excited to try out this Kase Sahne Torte recipe that you have. However, I have one problem. I am planning to make this with quark. How would the recipe look like if i use quark? should I just substitute the quark for the cream cheese and cottage cheese and keep everything else the same?

Thank you so much. I will just wait for your answer and then I will go ahead and try it.

Hi Cil….I have not made this recipe with Quark…since it is sold in small quantities and I found it is quite expensive…therefor, I combined Unsalted and No-Fat…Cottage cheese to imitate the Quark…The original recipe used Quark…, yes, you can use quark…just add the quantities of cottage cheese and cream cheese together and use that amount of quark…I would still run it through the food processor…to achieve the smooth consistency…that is so important for this cake…Good luck and let me know how it came out…Wishing you a very Merry Christmas!

Thank you so much. I will go ahead and try this. I’m so fired up right now, probably the same feeling you had when you first tried this and immediately looked for a cookbook. I will post again once I’m done. Merry Christmas to you too 🙂

Thank you for sharing this great recipe. I am a very experienced baker, but REALLY appreciate your excellent instructions and detailed photos. The filling reminds me so much of my friend’s Mother’s Polish cheese freeze. It is basically the same ingredients poured into a graham cracker crust, only she used dry cottage cheese. I am looking forward to making this for him. Thank you.

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Kaffee torte

. einer dicklichen Creme aufschlagen. Einen Beutel Eiskaffee unterrьhren und abkьhlen lassen. Gelatine in . Flьssige Gelatine und Ricotta unter die Kaffee-Creme rьhren und die steif geschlagene Sahne . locker unterheben. 100 ml Wasser erhitzen, Instant-Kaffee, Vanillezucker und restlichen Whisky unterrьhren. Einen . Biskuitboden mit der Hдlfte der abgekьhlten Kaffee-Whisky-Mischung aromatisieren, dann die Hдlfte der Kaffee-Creme darauf verteilen. Zweiten Boden drauflegen, restliche . darauf verteilen. Zweiten Boden drauflegen, restliche Kaffee-Whisky-Mischung und zweite Cremehдlfte draufgeben und mit . durchziehen lassen. Am nдchsten Tag die Torte dekorieren. Dazu die Sahne mit Vanillezucker . die Sahne mit Vanillezucker steif schlagen. Torte oben und seitlich mit Sahne bestreichen, . in einen Spritzbeutel mit Sterntьlle fьllen. Torte oben ьppig mit Instant-Kaffee bestreuen. Mit . bestreuen. Mit Sahnerosetten und Mokkabohnen garnieren. Torte am besten gut gekьhlt servieren. .

www.chefkoch.de - Portionen: 12 - Zubereitungszeit: 35min - Schwierigkeitsgrad: normal

. aufschlagen und die Biskuit- Bцden der Torte mit Hilfe einer Kuchenpalette rundum damit . Dekoration: Die Schokoladen-Glasur bereiten und die Torte damit ьberziehen. Auf der Glasur mit . Bis zum Servieren kaltstellen. Variation: Die Torte schmeckt auch gut als Kaffee-Torte. Den Sirup dafьr mit Kaffee aromatisieren . Kaffee aromatisieren und eine Konditor-Creme mit Kaffee verwenden. Gut dazu passt auch eine . verwenden. Gut dazu passt auch eine Kaffee-Glasur. .

. Butter aufschlagen und die Biskuit-Bцden der Torte mit Hilfe einer Kuchenpalette rundum damit . stellen. Dekoration: Die Schokoladen-Glasur bereiten und die Torte damit ьberziehen. Auf der Glasur mit . Schlagsahne aufbringen. Bis zum Servieren kaltstellen. Variation: Die Torte schmeckt auch gut als Kaffee-Torte. Den Sirup dafьr mit Kaffee aromatisieren . Kaffee aromatisieren und eine Konditor-Creme mit Kaffee verwenden. Gut dazu passt auch eine . verwenden. Gut dazu passt auch eine Kaffee-Glasur.* Quelle: Erfasst: Barbara Furthmьller Erfasser: Barbara .

rezepte.eu5.org - Portionen: 4

. Kakao 1/2 tb Honig 1/4 ts Kaffee, lцslicher 25 g Sahne, sьЯe 6 . Creme darьberstreichen. Zweiten Biskuitboden darauflegen und Torte mit restlicher Schokoladencreme ringsum bestreichen. Torte kьhl stellen. Fьr die Glasur Kuvertьre . Fьr die Glasur Kuvertьre mit Honig, Kaffee und Sahne aufkochen, abkьhlen lassen und . und Sahne aufkochen, abkьhlen lassen und Torte damit bestreichen Schokolade grob raspeln und . Schokolade grob raspeln und ьber die Torte streuen. Elektro- und Rezeptkalender 1997 : : . : Erfasst von Lothar Schдfer Stichworte: Torte:Notizen (*) : Quelle: otizen (*) : . Backwerk:Stichwort : Kuchen:Stichwort : Pralinen:Stichwort : Torte:Erfasser : TAMKAT .

rezepte.eu5.org - Portionen: 4

. ruehren. Mascarpone kurz unterruehren. 2 El Kaffee und Amaretto leicht erwaermen, aber nicht . Backpapier auslegen. Den Biskuit mit einem Torten- oder Saegemesser waagerecht halbieren. Den unteren . und mit der Haelfte des restlichen Kaffees traenken. 5 El Creme auf dem . Creme verteilen und mit dem restlichen Kaffee traenken. Restliche Creme in die Form . Form fuellen, glatt streichen und die Torte mindestens 4 Stunden (besser ueber Nacht) . Den Springformrand vorsichtig abnehmen, dabei die Torte eventuell mit einem Messer vom Formrand . einem Messer vom Formrand loesen. Die Torte auf einer Platte anrichten. Die Mandeln . einer Platte anrichten. Die Mandeln am Tortenrand verteilen und leicht andruecken. Die Kuvertuere . in Spaene raspeln und auf der Torte verteilen. Die Torte in 12 Stuecke schneiden. Tipp: Statt . Statt der Schokolade koennen Sie die Torte auch mit Mandeln garnieren. Roesten Sie .

www.1001-rezept.de - Schwierigkeitsgrad: 5

. schaumig rьhren. Den Puderzucker, Kakao, Salz, Kaffee durchsieben. Die Eier verquirlen + das . durchsieben. Die Eier verquirlen + das Puderzucker-Kaffee-Gemisch nach + nach unter die Eimasse . obersten Boden sowie den Rand der Torte ebenfalls mit Buttercreme bestreichen. Den Rest, . fьllen. Mit einem Messer 16 gleichgroЯe Tortenstьcke markieren + jedes mit einer Buttercremegirlande . halbe Kirsche setzen. Den Rand der Torte mit den Schokoladenstreusel garnieren. Hinweis : . der Boden nur 2 x, durchzuschneiden. Kaffee gem. kommt im Original nicht vor. . vor. Bei mir wurde die ganze Torte ьber der Buttercreme mit Schokostreusel bestreut. .

www.chefkoch.de - Portionen: 1 - Zubereitungszeit: 50min - Schwierigkeitsgrad: normal

. heben. Einen Wiener Boden in einen Tortenring geben. Mit einer halben Tasse Kaffee . Kirschen abtropfen lassen und auf der Torte verteilen. Den zweiten Wiener Boden darauf . Wiener Boden darauf geben. Wieder mit Kaffee betrдufeln und die restliche Masse darauf . kьhl stellen. Vor dem Servieren den Tortenring abnehmen und die Torte mit Kakaopulver bestreuen. Schmeckt sowohl als . sowohl als Dessert als auch zum Kaffee. Fьr Kinder kann man den Alkohol . man den Alkohol weglassen und den Kaffee durch Kakao ersetzen. Eine schnelle und .

www.chefkoch.de - Portionen: 1 - Zubereitungszeit: 30min - Schwierigkeitsgrad: simpel

. mit Amaranth und Mais, sowie dem Kaffee zusammen vermischen, vorsichtig drьber geben und . lassen, am nдchsten Tag weiter verarbeiten. Torte: Mango schдlen in kleine Stьcke schneiden . mit dem Rest Obstler bepinseln. Die Torte kalt stellen. Man kann nach Entfernen . Sahne verzieren. Je nachdem, wofьr die Torte gedacht ist, habe ich nicht gemacht. . bestreuen. PS . der gehдufte El Kaffee im Biskuitboden kann entfallen, es sollte . kann entfallen, es sollte ein andere Torte werden, aber die Mango war schon .

www.chefkoch.de - Portionen: 1 - Zubereitungszeit: 50min - Schwierigkeitsgrad: simpel

. Marmelade bestrichenen Mьrbeteig setzen und einen Tortenring um die Bцden herum geben. Nektarinen halbieren, . dem getrдnkten Biskuit verteilen und die Torte ca. 2 Stunden kьhl stellen, damit . das Mousse fest werden kann. Die gekьhlte Torte aus dem Ring schneiden. Eine Nektarinenhдlfte . in feine Streifen schneiden und die Torte damit verzieren. http://www.swr-online.de/kaffee-oder-tee/vvv/sonntagskuchen/archiv/ 2 000/07/07/index.html:Notizen (*) : . verzieren. http://www.swr-online.de/kaffee-oder-tee/vvv/sonntagskuchen/archiv/ 2 000/07/07/index.html:Notizen (*) : Quelle: Kaffee oder Tee, SWR 07.07.2000,: : Rezept . Milchproduk:Stichwort : Nektarine:Stichwort : Obst:Stichwort : Torte:Erfasser : TAMKAT .

rezepte.eu5.org - Portionen: 1

. Zucker 1 Pдckchen Vanillinzucker 1 ts Instant-Kaffee, gehдufter 250 g Sьsse Sahne Eiweiss mit . schlagen. Eigelb mit Zucker, Vanillinzucker und Instant-Kaffee schaumig rьhren, Sahne und Eischnee unterheben. Einen . schaumig rьhren, Sahne und Eischnee unterheben. Einen Tortenboden auf eine Tortenplatte legen, Springformrand darumsetzen und mit Butterbrotpapier . Eismasse bestreichen und dritten Boden daraufsetzen. Torte in das Gefriergerдt stellen und etwa . lassen. Springformrand vor dem Servieren entfernen und Torte mit steifgeschlagener Sahne garnieren.* Quelle: Rezeptkalender . Erfasser: Lothar Datum: 07.08.1995 Stichworte: P1, Torte Stichworte: P1, Torte:Datum : 20.02.2002 :Stichwort : Backwerk:Stichwort : Kuchen:Stichwort .