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Recipe Coordinators:
Anne Dreer

A pinch of this - a dash of that  - a few cupfuls was how our mothers and grandmothers told us to prepare a family recipe. ~RMKH


Remembering Our Danube Swabian Ancestors

     
150 bestbewährte Backrezepte
150 Proven Baking Recipes
pg 25b  
pg 26

Translated by
Diana Lambing

 

click images to enlarge

 

Sunday Tort ~ Sonntagstorte
(does not need baking)
Lidia Marx, Detta

Melt 250 grams sugar in 5 spoonfuls of boiling water. Pour the boiling sugar water over 250 grams grated chocolate, 130 g ground almonds, 120 g chopped up candied fruit and the grated peel of an orange. Quickly mix everything together. Pour the mixture into a greased decorative mould and leave in a cold place to set.

Coffee Cream Tort ~ Kaffeecremetorte
Gisella Both, Elisabethstadt 

Mix together 200 grams icing sugar, 8 beaten egg whites, 180 grams ground nuts and 2 tbsp breadcrumbs. Divide the mixture into several small amounts and spread into thin leaves on the back of a baking tray. Bake until golden and then remove the leaves whilst still hot from the baking tray. The leaves are placed on top of each other with a filling in between layers made of the following ingredients: 8 egg yolks, 5 tbsp of strong black coffee, 180 g sugar and one packet of vanilla sugar which are beaten over a steaming pan until the mixture is thick. When the cream has cooled slightly, stir in 200 g butter.

Coffee Tort ~ Kaffee Torte
Hilda Passtuska, Anina, I. Ferdinand-Kolonie 442.

Whisk some sugar with 6 egg yolks and the juice and peel of a lemon until light and creamy. Add some breadcrumbs soaked in rum, finely ground coffee beans, ground almonds with their skins and then add 6 beaten egg whites. Bake. When cooled, slice into two layers and fill with a cream made of the following ingredients: Butter mixed with sugar and an egg yolk until creamy, plus a few spoonfuls of strong black coffee according to taste.

pg 27  

Translated by
Diana Lambing

Nut Tort ~ Nuß Torte
L. Silbereis, Sanktanna

Beat 10 egg whites until really stiff. Then mix 170 grams sugar with 10 egg yolks until light and creamy. Add 170 grams ground nuts and 2 spoonfuls of breadcrumbs, plus the beaten egg whites. Pour the mixture into a greased tin and bake for 45 minutes.

Russian nut Tort ~ Russiche Nuß Torte
Eva Molnar (Mühlroth
), Karansebesch

Beat 7 egg yolks with 250 grams sugar until light and creamy. Add 250 grams ground nuts, a spoonful of breadcrumbs and the beaten egg whites. Bake in a greased cake mould. When cool, slice into two layers and add the filling.

Filling: Bring to the boil 250 grams ground nuts in 250 ml milk. Stir until cooled. Mix 70 grams butter with 125 grams sugar until light and creamy. Add the nuts, 3 tbsp rum and 250 ml whipping cream.

Viennese nut Tort ~ Wiener Nuß Torte
Käthe Steiris, Hatzfeld 

Whisk 5 egg yolks plus one whole egg with 7 spoonfuls of sugar for 15 minutes. Add 5 beaten egg whites. Then add 7 spoonfuls of nuts, one teaspoonful of cinnamon and 2 spoonfuls of breadcrumbs and mix all together. Bake on a low heat for 45 minutes.

pg 28  

Translated by
Rose Vetter

Orange Torte ~ Orangen Torte
Rosa Strohalm, Karansebesch

Beat 7 egg yolks, 250 grams sugar and the juice and grated rind of an orange until creamy.  Then fold in 250 grams ground almonds, cookie crumbs and 7 stiffly beaten egg whites.  Divide in 3 parts and bake separately.  When cooled, fill between the three layers and spread the glaze on top. 

Cream filling:  Boil 150 grams sugar, the juice of an orange and ½ vanilla pod until thick.  Let cool, then gradually beat in 200 grams softened butter and 2 egg yolks.  Beat until creamy. (Note: To  prevent curdling, all ingredients should be at the same temperature.) 

Glaze:  Dampen 150 grams sugar with the juice of an orange and let come to a boil.  Stir until the glaze begins to turn a light color.  Pour over the cake.

Chocolate Cream Log ~ Baumstamm
Katharine Zimmer, Guttenbrunn

Beat 9 egg yolks and 180 grams sugar until creamy.  Fold in 120 grams ground walnuts, 30 grams flour and 9 stiffly beaten egg whites.  Bake in a 40 cm x 28 cm greased, floured pan.  Let cool.  Spread with the filling and roll up from the long side. 

Filling:  Over steam (double boiler?), let 250 grams sugar, 4 whole eggs and 1 teaspoon vanilla come to a boil, stirring until thickened.  Let cool, then gradually stir in 250 grams butter and cooled and melted chocolate.  Leave some filling to decorate the outside of the log.

pg 29  

Translated by
Rose Vetter

 

 

Chocolate and Light Cream Log ~ Baumstamm
Vilma Vogel, Temeswar

Cake:  Beat 6 egg yolks and 6 tablespoons sugar until creamy.  Stir in 120 grams ground walnuts and 1 tablespoon flour.  Fold in 6 stiffly beaten egg whites.  Bake in a greased baking pan, but do not allow to become dry. 

Caramelize 100 grams sugar, then add 100 grams coarsely chopped walnuts and let come to a boil.  Put the nut mixture a greased plate and let cool.  Then finely chop the nuts and stir into the cream filling. 

Cream filling:  Over steam (double boiler?), let 200 grams powdered sugar and 4 whole eggs come to a boil, stirring until thickened.  Continue stirring until cooled.  Divide into two parts.  Into the first half, stir in 2 squares melted cooled chocolate and 130 grams creamed butter.  Into the second half, stir in 130 grams creamed butter and the sugar and nut mixture (see above).

Spread the light filling over the cake.  Roll up like a jelly roll and let stand a while.  Then cut off the two ends diagonally and place next to the roll like branches.  Decorate the outside with the chocolate cream.  Draw a fork along the log to resemble the bark of a tree.

Caramel Torte ~ Karamell Torte
Marie Lutye, Temeswar

Beat 120 grams sugar and 8 egg yolks until thick and pale.  Fold in 120 grams ground almonds, 1 tablespoons flour and 8 stiffly beaten egg whites.  Pour into a greased spring form pan which has been sprinkled with breadcrumbs.  Bake at medium heat. 

Filling:  Bring to a boil in the top of a double boiler: 1 milk ladle strongly brewed coffee, 1 whole egg and 2 egg yolks, stirring until thick.  Continue stirring until cooled.  Beat 200 grams butter and 120 grams sugar until thick, and then stir into the filling.  Cut the cake into layers.  Spread filling between layers and on top and sides of cake.  Pound 100 grams sugar and 100 grams toasted chopped almonds and sprinkle over the top of cake.

pg 30  

Translated by
Rose Vetter

Sacher Torte ~ Sacher Torte mit Creme
M. L., Carpinis

Beat 70 grams butter, 140 grams sugar and 6 egg yolks until creamy.  Stir in 140 grams melted, cooled chocolate.  Then fold in 6 stiffly beaten egg whites.  Bake in a spring form pan. When cool, cut into three layers and fill. 

Filling:  Beat 70 grams sugar and 100 grams melted chocolate until thick.  When lukewarm, beat in 3 egg yolks, and then fold in whipped cream.  Spread the filling between the layers and over the top and sides of the cake.

Wiener Torte ~ Viennese Torte
L. Blum, Hatzfeld

Beat 210 grams butter and 210 grams sugar, then add 5 egg yolks, one at a time, and a bit of grated lemon rind and continue beating until thick.  Fold in 5 stiffly beaten egg yolks and 200 grams flour.  Bake in a spring form pan.  When cooled, cut into three layers.  Spread jam between the layers and ice the top with a chocolate glaze.

pg 31  

Translated by
Rose Vetter

Panama Torte ~ Panama Torte
Maria Scherer, Lugosch

Beat 140 grams sugar and 7 egg yolks until foamy, and then stir in 2½ squares of melted, cooled chocolate.  Fold in 140 grams ground hazelnuts and 7 stiffly beaten egg whites.  Bake in a greased pan.  When cooled, cut into layers and fill.

Filling:  Beat 140 grams butter, 140 grams sugar and 1 teaspoon vanilla, then stir in 1½ squares softened chocolate.  Add 2 egg yolks one at a time, beating until the filling is smooth.  Spread between the layers and on top and sides of cake.  Sprinkle top with finely chopped walnuts.

Punch Torte ~ Punsch Torte
Marie Lutye, Temeswar

Beat 9 egg yolks and 160 grams sugar until thick and pale.  Fold in 90 grams flour and 9 stiffly beaten egg whites.  Bake at medium heat.  When cooled, cut into layers and fill. 

Filling:  Melt ½ square chocolate in a saucepan, add 140 grams sugar, juice of ½ lemon and 1 tablespoon apricot jam.  Bring to a boil.  Mix with the cubed cake trimmings.  When cooled, spread between layers.

Glaze:  Mix 200 grams sugar with a bit of rum and spread over the top of cake.

Mikado Torte
Marie Lutye, Temeswar

Beat 10 egg yolks and 280 grams sugar until thick and pale.  Stir in 120 grams ground almonds, 120 grams ground walnuts, 1 tablespoon strongly brewed coffee and 1 teaspoon vanilla.  Fold in 6 stiffly beaten egg whites.  Bake. 

Filling:  In the top of a double boiler, boil 6 tablespoons strongly brewed coffee, 6 tablespoons sugar and 6 egg yolks, stirring until thickened. Continue stirring until cooled.  Beat 120 grams butter till creamy and stir into the filling.

pg 32  

Translated by
Rose Vetter

Date Torte ~ Dattel Torte
N. Apri, Hatzfeld 

Beat 5 egg whites while adding 200 grams sugar gradually.  Beat until stiff peaks form.  Fold in 200 grams ground walnuts and 200 grams slivered dates.  Bake slowly.

Date Torte ~ Dattel Torte
Lidia Marx, Detta

Beat 10 egg whites while adding 250 grams sugar gradually.  Beat until stiff peaks form.  Fold in 130 grams ground hazelnuts, 130 grams ground almonds, 40 finely chopped dates and 1 square grated chocolate.  Bake in three separate layers.  When cooled, fill and decorate.

Filling:  In the top of a double boiler, melt 3 squares chocolate.  Add 6 egg yolks, 200 grams sugar and boil until thickened.  When cooled, add 210 grams butter and beat until creamy.  Spread between layers and top and sides of cake.  Decorate the top with slivered almonds and dates.

Chocolate Torte ~ Schokolade Torte
Marie Lutye, Temeswar

Beat 6 egg yolks and 120 grams sugar until thick and pale.  Stir in 3 squares melted, cooled chocolate and 120 grams ground almonds.  Fold in 8 stiffly beaten egg whites.  Bake in a greased spring form pan.  When cooled, cut into layers and fill.

Filling:  In the top of a double boiler, melt 3 squares chocolate and 140 g butter, then add 3 egg yolks, 12 tsp. strongly brewed coffee and let everything come to a boil.  When cool, spread between the layers and the top and sides of cake.

pg 33  
 

Translated by
Rose Vetter

Chestnut Torte ~ Kastanien Torte
Marie Scherer, Lugosch

Beat 6 egg yolks and 280 grams sugar until thick and pale.  Stir in 50 grams ground almonds, 1½ squares softened chocolate and 500 grams strained chestnuts.  Fold in 6 stiffly beaten egg whites and 150 grams candied citrus peel (or canned water melon rind).  Bake slowly.  When cooled, ice with a chocolate glaze and decorate the top with sugar-coated fruit.

Lilli Torte ~ Lilli Torte
Theresia Böhmer, Bocsa-Montana

Beat 6 egg yolks and 6 tablespoons sugar until thick and pale.  Fold in 2 squares grated chocolate, 3 tablespoons flour and 6 stiffly beaten egg whites.  Pour into a spring form pan and bake.  When cooled, cut into layers and fill.

Filling: In a saucepan, boil 100 ml milk and 120 grams ground walnuts.  Let cool.  Beat 100 grams butter, 6 tablespoons sugar and 1 teaspoon vanilla and combine with the nuts.  Spread between the layers and on top of the cake.  Sprinkle top with ground walnuts.

Hazelnut Torte ~ Haselnuß Torte
Marie Lutye, Temeswar

Beat 6 egg whites while adding 170 grams sugar gradually.  Beat until stiff peaks form.  Fold in 70 grams ground almonds and 70 grams ground hazelnuts.  Bake in a greased, floured pan.  When cooled, cut into layers and fill with whipped cream.  Ice top with a glaze made with powdered sugar and water.

pg 34  

Translated by
Rose Vetter

Orange Torte ~ Orangen Torte
Marie Lutye, Temeswar

Beat 12 egg yolks, 280 grams sugar and the juice of 2 oranges until thick and pale.  Fold in the grated rind of 2 oranges, 280 grams toasted ground almonds, 2 tablespoons breadcrumbs and 9 stiffly beaten egg whites.  Bake slowly in a greased spring form pan which has been sprinkled with breadcrumbs.  The cake can be decorated with orange slices.

Walnut Torte ~ Nußtorte
Marie Wenzel, Karansebesch

Beat 6 egg whites until stiff, then mix in 6 egg yolks.  Stir in 180 grams powdered sugar, 150 grams ground walnuts, 30 grams breadcrumbs, 1 teaspoon vanilla or grated lemon rind.  Pour into a greased, floured spring form pan and bake at medium heat.  When cooled, cut into two layers, spread the bottom layer with your favorite jam and cover top and sides with a chocolate glaze. 

Glaze Melt 80 grams chocolate in a saucepan, add 80 grams sugar and 4 tablespoons water and bring to a boil, stirring constantly.  Keep stirring until a skin forms on top, then stir in a walnut-sized lump of butter.  Pour over the cake.

Torontal Torte ~ Torontaler Torte
Barbara Berberich, Johannisfeld

Beat 8 egg yolks, 8 tablespoons sugar and 1 package vanilla sugar until thick and pale.  Fold in 1 tablespoon ground walnuts, 2 tablespoons breadcrumbs and 8 stiffly beaten egg whites.  Pour into a spring form pan and bake at medium heat.  Let cool, then cut into layers and fill.

Filling:  Beat 160 grams butter, 8 tablespoons sugar and l package vanilla sugar until creamy.  In a saucepan, let 8 tablespoons ground walnuts and 3 tablespoons milk come to a boil, then stir in 3 tablespoons rum.  Combine with the rest of the filling.

pg 35  

Translated by
Rose Vetter

Hazelnut Torte ~ Haselnutßtorte
Miss Marie L., Schäßburg

Beat 120 grams butter, 250 grams sugar and 2 egg yolks until creamy.  Stir in 120 grams ground hazelnuts, 200 grams flour and ½ package baking powder.  Then stir in 1 tablespoon rum and 125 ml milk.  Pour into a greased pan and bake at medium heat.  Cool, cut into layers and fill with coffee cream filling or jam. 

Coffee Cream Filling:  Beat 120 grams sugar and 120 grams butter.  Add 1 egg yolk and beat until creamy.  Continue beating while adding strongly brewed coffee or coffee essence, a drop at a time, to a desired consistency.

Date Torte ~ Datteltorte
Marie Lutye, Temeswar

Beat 12 egg whites until stiff peaks form.  Lightly stir in 250 grams sugar, 200 grams toasted ground almonds and 250 grams small, finely chopped dates.  Bake, let cool and ice.

Icing:  Stir together 2 egg whites, 100 grams sugar and a few drops of lemon juice.  Spread over the cake and decorate with halved dates.  Dry slowly in a warm oven.

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