Mandarin Orange Torte

Originally Published:
St. Andrew's, 1977
Original Images:

2 Cups white sugar
2 Eggs
2 Cups Flour
2 tsp. baking soda
2 small cans Mandarin oranges - drained
1/2 tsp. salt
2 tsp. vanilla
chopped nuts (optional)

Mix all together with beater. Bake in greased 9 x 13 pan 35 minutes in 350 degree oven.

When still luke warm prick cake and drizzle over following topping:
3/4 Cup brown sugar
3 Tbsp. Mandarin orange juice
2 Tbsp. margarine

Will freeze - keeps well in refrigerator but nicest served when warm with ice cream or cool whip.

Hungarian Apple Cake Or Torte

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Mrs. Kish

12 apples, pared and sliced
1 c. sugar
1/2 lb. sweet butter
3 c. flour
1/4 t. salt
minute tapioca
1 egg
grated rind of 1 lemon
5 T. sour cream (when making cookies, use 1/2 milk and 1/2 sour cream)
extra sugar
apricot jam
cinnamon
walnuts, chopped

Sprinkle 1/4 cup sugar over apples and let stand while preparing dough. Crumble together the butter, flour, salt and 3 tablespoons of sugar into a coarse mixture. Make a well in the center and add the egg and lemon rind; blend together. Add 4 tablespoons of the sour cream and blend. Add the rest of the sour cream, blending well. Knead dough on a floured board until smooth. Divide into 3 parts.

Roll out 1 part of dough on lightly floured board. Place on bottom and partly up the sides of a greased large cake pan. Prick the dough with a fork. Sprinkle just enough minute tapioca to cover dough. Sprinkle dough with 1/8 cup sugar. Spread apples over and sprinkle with 1/4 cup sugar and lightly with cinnamon.

Mrs. Ingber's Apple Cake Or Torte

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

DOUGH:
1 c. sugar
1/2 c. shortening or butter
2 eggs
1/4 t. salt
1 c. liquid (juice of 1 lemon and 1 orange)
4 c. flour
2 t. baking powder
FILLING:
5-6 large tart cooking apples, unpeeled
juice of 1/2 lemon
3/4-1 c. sugar to taste
1 t. cinnamon

Cream sugar and shortening well. Add eggs and beat thoroughly. Mix dry ingredients and add to batter alternately with the liquid, mixing thoroughly. Roll approximately half the dough on a floured board to 1/4" thickness. Place in greased 9 x 13 x 2" pan and spread the dough so it lines the bottom and sides of pan. (A larger pan can be used if desired. The recipe will make one 9 x 13 x 2" cake with a little dough left over for cookies. Half the recipe will fill an 8 x 8 x 2" pan.)

Walnut Torte

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Ella Berman

7 eggs, separated + 2 extra egg whites
1 c. sugar
2 c. walnuts, ground
2 T. powdered instant coffee

WHIPPED CREAM ICING:
18 large marshmallows
1 T. instant coffee
1/4 c. water
1 pt. whipping cream

Cake: Beat egg yolks with sugar until yellow and thick. Mix nuts with powdered instant coffee. Beat whites until stiff. Line bottoms of 2 cake pans with wax paper. Add yolks to whites, then add nuts; fold in. Bake at 350° for 20 minutes.

Icing: Melt marshmallows in instant coffee with water, very slowly. Refrigerate until thick as sour cream. Add to stiffly beaten whipping cream. Fold into cream in mixer until thick. Spread icing between layers and on top of torte.

Chocolate Victorian Torte

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Cindy Victor

6 oz. (about 1 1/4 c.) almonds
3/4 c. butter
3/4 c. sugar
6 eggs, separated
6 oz. chocolate

FROSTING:
1/2 c. heavy cream
8 oz. chocolate

Grind almonds until consistency of breadcrumbs. Cream together butter and sugar for 2-3 minutes on high speed. Add egg yolks 1 at a time and beat until incorporated. Melt chocolate, add to mixture. Stir in ground almonds (it will be the consistency of paste.) Whip egg whites until stiff; fold in. Butter a 9" springform pan and line bottom with wax paper and butter. Pour mixture into pan and smooth top. Bake at 375° for 25 minutes; lower heat to 350° and bake for 30-50 minutes more. DON'T OVERBAKE!

Frosting: (microwave)--Scald cream (2-3 minutes high). Add chocolate and whip until smooth. Cool. Spread on top of cake.

Chocolate Torte

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Olga Hern

12 eggs, separated
10 T. sugar
1 12-oz. pkg. semisweet chocolate bits, melted
1 t. baking powder
1 1/2 c. ground nuts
3-4 T. flour

FILLING AND FROSTING:
1 1/2 sticks margarine
2 squares chocolate, melted
1 c. powdered sugar
1/2 t. instant coffee
(2 egg yolks which have been reserved)

Out of the 12 separated eggs, reserve 2 egg yolks for the frosting; beat the 12 egg whites and put into the refrigerator. Cream together: 10 egg yolks, sugar, melted chocolate bits, baking powder, nuts and flour. Fold in stiffly beaten egg whites. Pour batter into 10" greased and floured tube pan (or ungreased 10" tube pan with removable rim). Bake at 350° for 45 minutes. When cake is done, remove pan from the oven and cool upside down.

Filling and Frosting: Cream together: margarine, chocolate squares, powdered sugar

Bavarian Torte

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Rachel Jacobs

1/2 c. butter (or margarine), softened
sugar
vanilla extract
3/4 c. all-purpose flour
2/3 c. finely chopped pecans
1 8-oz. pkg. cream cheese, softened
1 egg
1/2 t. cinnamon
1 29-oz. can pear slices or sliced cling peaches, well drained
1/4 c. apple jelly

About 1 1/2 hours before serving or early in day: in large bowl with mixer at medium speed, beat butter, 1/3 cup sugar and 1/4 teaspoon vanilla until well blended. Gradually add flour and continue beating until mixture is well mixed; stir in pecans. With lightly floured hands, press mixture into bottom and 1" up sides of a 10" springform pan. (Make sure springform is tight; use cookie sheet if not.) In small bowl with mixer at medium speed, beat cream cheese and 1/4 cup sugar just until smooth. Beat in egg and 1/2 teaspoon vanilla just until well blended; pour mixture into lined pan.

Date Torte

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Beulah Elving

4 eggs
1/4 t. salt
1 c. sugar
1/4 c. potato starch
1/4 c. matzo cake meal
1 lb. pitted dates, cut up
2 c. walnuts, cut in large pieces

Beat eggs and salt until thick and lemon-colored. Add sugar gradually and beat some more. Sift potato starch and meal together; mix through dates. Add this to egg mixture and fold together. Fold in walnuts. Bake in a 9" square pan that has been lined with waxed paper. Bake at 350° for 40- 45 minutes. Cool in pan for 15 minutes. Invert and remove paper.

This may be frozen.

Passover Nut Torte

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Bea Kahn

9 eggs, separated
1 c. sugar
2 T. matzo cake flour
1 lb. nuts, shelled and ground
1 T. lemon juice (or wine)

Beat yolks well. Add sugar, flour, nuts and flavoring, beating until well-blended. Beat egg whites until stiff. Fold into batter. Bake in ungreased pan 40-45 minutes at 350°.

Blitz Torte

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:
Contributed by: Mrs. George W. Kyer

1/2 cup butter, 4 egg whites (well beaten), 5 tbsps. milk, 1/2 cup sugar (granulated), 1 tsp. vanilla, 1 cup flour, 1 tsp. baking powder, 4 egg whites (beaten stiff).

Cream butter. Beat in sugar gradually. Add egg yolks, vanilla, milk and flour, sifted with baking powder. Spread in two round greased shallow cake pans. Whip whites very light and add 1 cup sugar gradually. Spread on unbaked mixture in both pans. Sprinkle with 1/2 to 1 cup finely chopped pecans. Bake 30 minutes in 350 degree oven. Cool and spread custard filling between layers.

Custard: 1 egg (well beaten), 2 tbsps. flour, 1/2 tsp. vanilla, 1/2 cup sugar, 1 1/4 cups milk.

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