RECIPE: REC: Bismarck Torte (T&T from a vintage cookbook)

RECIPE:
A

aussiedog

Enthusiast Member
I have a Hungarian cookbook from the early 1900's that has this recipe. It's awesome!!! I have made it every year for the past 20 years for my husband's birthday, and I always get compliments and requests for the recipe. Note: This is a no-flour torte! (Some ingredients will need to be weighed)

Bismarck Torte

12 whole egg yolks

28 deka grams Sugar, Powdered (10 Oz)

14 deka grams Ground Walnuts (5 Oz)

14 deka grams Ground Hazelnuts (5 Oz)

10 whole coffee beans, ground

1 Square (1 Oz) semisweet chocolate, grated

6 whole egg whites, beaten stiff

CHOCOLATE ICING:

1 package Oetker Chocolate Pudding & Pie Filling

1/2 cup sugar

2 Cups milk

1 1/4 cups sweet (unsalted) butter -- room temp

3 Squares (1 Oz) semisweet chocolate -- melted (2 min @50% power in microwave) and cooled to room temp.

CAKE:

Separate eggs and let them get to room temperature.

Grease ONLY bottom of 3 cake pans; put parchment circle on bottom of pan and grease those too.

Roast hazelnuts; remove skins; let cool; and then grind. (Roast at 300 for 15 min. Roll in towel for 10 min. Rub skin off.)

Grind walnuts; 10 coffee beans; and 1 oz refrigerated chocolate.

Beat egg yolks and icing sugar until creamy and foamy (approx. 3-5 min.).

Then add ground hazelnuts, walnuts, coffee beans and chocolate and gently fold in.

Next, fold in stiffly whipped 6 egg whites.

Bake at pure convection at 350 for 10 min. Reduce temp. to 325 for 10 more min. Let cool in oven for 5 min. Then remove and cool on racks.

CHOCOLATE ICING:

Combine pudding and pie filling, sugar and milk. Whisk well until smooth.

Place in microwave on High for 7 minutes, stirring twice.

Cover with plastic wrap and cool to room temperature.

Cream butter. Beat in pudding and chocolate 1 Tbsp at a time. (Butter, chocolate and pudding MUST be at same room temperature to prevent curdling.)

 
Jules, the recipe says bake in convection oven 10 min. etc.Is the timing (m)

the same in a regular oven? I do not have convection. TIA

 
No convection oven? No problem! Just increase the oven temps by 25 degrees. It will work well. (m)

and increase the time a little bit, maybe a few minutes. Just be sure to check the cake as it bakes with the toothpick method. Poke the toothpick into the cake, and if it comes out clean, it's done!

You know, these 100 year old cookbooks say to bake until done in a hot oven. Hello? What does that mean exactly? So I just experimented with my oven temps and timings for baking. Sorry I can't be more helpful there, but you'll have to experiment with your own oven.

 
hi Jules, do you think that using regular type sugar would work OK? I can't ....

do sugars and flour. I'm using Xyitol, a natural sugar substitute that tastes just like sugar and measures out the same.

I'm always looking for ways to feel pampered and chocolate does it every time smileys/smile.gif

 
I'm sure it'll work fine. I use regular sugar all the time, it's just that this particular recipe

asks for powdered sugar. I've made other tortes with regular sugar and they came out great. Does anyone know why some recipes require powdered sugar while other do not?

 
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