Vienna Torte (Hertwig Birthday Cake) Recipe
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Category: |
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Ingredients: |
Ingredients: Sponge cake:
5 eggs
1 c. sugar
1 tsp. vanilla
1 c. cake flour, sifted
1 tsp. baking powder
1/4 tsp. salt
Chocolate Butter Frosting:
4 (1-oz.) squares unsweetened baking chocolate
1/2 c. granulated sugar
1/4 c. milk
1 tsp. vanilla
1/2 tsp. almond extract
1 c. butter
1 c. powdered sugar
4 egg yolks
4 egg whites
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Directions: |
Directions:Sponge cake: Preheat oven to 350°. Separate egg yolks and whites into 2 large bowls. Beat yolks until thick and lemon colored. Gradually add sugar, beating constantly. Add vanilla. Sift together flour, baking powder, and salt and set aside. Beat egg whites until they hold a slightly stiff peak. Fold egg whites into egg yolk mixture. Fold sifted dry ingredients into egg mixture. Bake in 2 waxed- paper-lined 8-inch or 9-inch round pans for 18-20 minutes or until a toothpick comes out clean. Cut around sides with plastic knife. Cool. Remove from pans. Cut each cake in half horizontally, making 4 layers.
Frosting: Melt chocolate in microwave. Add granulated sugar and milk and stir until smooth. Stir in extracts. Cool. Cream butter; add powdered sugar. Gradually add 1 egg yolk at a time beating well after each. Add cooled chocolate mixture. Fold in egg whites which have been beaten to a soft peak. Spread on layers.
Hint: Divide the frosting in the bowl into 5 equal parts so you have enough to frost the layers as well as the top and sides. |
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Personal
Notes: |
Personal
Notes: Must keep cake refrigerated because of raw eggs in the frosting. Can be frozen.
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