Viennese Torte
Indulge in the timeless elegance of a Viennese Torte, a rich and decadent dessert that will transport your taste buds straight to the cobblestone streets of Vienna. This layered masterpiece combines moist almond-infused sponge cake with sweet and tangy apricot jam, all cloaked in a luxurious dark chocolate ganache. The delicate yet airy texture of the cake is achieved by folding whipped egg whites into the batter, while a hint of vanilla and ground almonds adds depth and warmth to each bite. Perfect for special occasions or a stunning centerpiece to end an elegant dinner, this 45-minute prep recipe is a harmonious balance of flavors and textures. Pair your Viennese Torte with a dollop of whipped cream or a serving of fresh fruit for a truly unforgettable dessert experience.
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Recipe Information
Ingredients
- 180 grams Unsalted butter
- 150 grams Granulated sugar
- 6 large Eggs, separated
- 1 teaspoon Vanilla extract
- 120 grams All-purpose flour
- 100 grams Ground almonds
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 200 grams Apricot jam
- 200 grams Dark chocolate
- 200 milliliters Heavy cream
Instructions
Preheat your oven to 180°C (350°F). Grease and line three 20 cm (8-inch) round cake tins with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, ground almonds, baking powder, and salt. Gradually fold this dry mixture into the butter and sugar mixture, taking care not to overmix.
In another clean bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter in three additions, maintaining as much air as possible.
Divide the batter evenly between the prepared cake tins and smooth the tops. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
Allow the cakes to cool in their tins for 5-10 minutes, then carefully turn them out onto a wire rack to cool completely.
Once the cakes are cool, spread a thin layer of apricot jam between each layer, stacking the cakes gently.
For the chocolate ganache, chop the dark chocolate finely and place it in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes, then stir until smooth and glossy.
Pour the chocolate ganache over the torte, using a spatula to spread it evenly over the top and sides. Let the ganache set at room temperature or in the refrigerator for 30 minutes.
Slice and serve the Viennese Torte with a dollop of whipped cream or fresh fruit if desired. Enjoy!
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 28.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
