| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Hungarian |
Cakes |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar; (10 ounces) |
| 8 |
oz |
Butter |
| 6 |
|
Eggs |
| 5 |
oz |
Melted baking chocolate |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FILLING - FROSTING
Beat the eggs and sugar in top of double boiler and cook until thick.
Remove from fire and mix in chocolate and vanilla. Beat until cool; then
add the butter and stir until absorbed into the cream. When entirely cold,
put layers of cake together with this cream, saving enough of it to cover
the sides of the cake. The next day cover the top with caramelized sugar.
***Carmalized Sugar Topping*** Melt 3/4 cup sugar in a small pan then add
one tablespoon butter, mix until sugar is golden, then spread with a
spatula over the top of the torte. (It must be done quickly, otherwise the
sugar will harden). When cold, heat a knife and make incisions in torte As
you would cut it into pieces.
Notes: Named after a famous Hungarian Pastry Chef circa 1924.
Make a sponge cake in pans to provide 4 to 7 thin layers of cake. Total
cake height (all the layers stacked) should not exceed 3 inches.
The torte will taste better the day after it is made. It should be kept in
the refrigerator where it will keep for a week (if it lasts that long).
Posted to MC-Recipe Digest V1 #934 by Ken Vaughan <kvaughan@ptialaska.net>
on Nov 30, 1997
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