Austrian Orange Cream Torte Recipe
Orange is a wonderful dessert element, sweet sugar combines with elegance and sophistication. The Austrians take this belief to new extremes with this decadent orange torte. Austrian baking has always been known for its decadence, and this certainly lives up to its name. It produces a multi-layered torte filed with a thick and rich orange cream and glazed over it on top, and then layered with orange slices, which do just enough to lend it a respectable air and to provide some amount of elegance to a dessert that is renowned otherwise for its huge quantities of butter, sugar, and eggs. Soft, deliciously sweet, with copious oranges, and just a hint of lemon, all these pieces combine to produce a superb torte.
This recipe is adopted from one found within The Viennese Pastry Cookbook by Lilly Joss Reich
- 9 egg yolks
- 1 3/4 cup powdered sugar
- 1 grated lemon rind
- 6 egg whites
- 1/4 cup flour
- 2/3 cup + 1 tablespoon cornstarch
- 2/3 cup + 2/3 cup sugar
- 1/2 cup fresh orange juice
- 1/8 cup lemon juice +a small amount additional reserved lemon juice, + several drops reserved
- 1 1/4 bars sweet butter
- 1 1/2 oranges ,grated rind of
- 1/4 cup heavy cream ,grated rind of
- 2 oranges
- Mix together the flour and the cornstarch. In a separate, larger, bowl, beat together 6 egg yolks and 1 3/4 cup powdered sugar until it is smooth and thick. Then add the 1/8 cup orange juice, mixing in slowly, and the 1 lemon rind, mixing until fluffy. Beat the 6 egg whites in a separate bowl until they are voluminous meringue which is well stiff, then fold it into the egg yolks and sugar mixture. Then add in the flour mixture, folding delicately.
- Pour into a well-buttered and floured spring form pan, at least 9 inches across. Bake for 45 minutes at 350 degrees f. The cake should be well browned at the end. Do not open the oven door for the first 15 minutes after it is done, and then after removing it from the oven, allow it to rest for 5 minutes before removing the outer ring of the springform pan.
- Allow the torte to rest to the following day preferably. Then cut into two sections lengthwise.
- In a double boiler combine together 2/3 cup of sugar, wine, 1/2 cup orange juice, 1/8 cup of lemon juice, 3 egg yolks, and the 1 tablespoon of corn starch. Stir together until smooth, then turn on medium heat and whisk until very thick. I found it difficult to achieve an appropriate thickness, so if necessary add additional cornstarch. Remove from heat, and add creamed butter in small pieces, and then fold in the 1/4 cup of firmly beaten whipped cream and the 1 1/2 orange grated orange rind. Proceed to refrigerate until it is cold.
- Pour around 1/2 of the orange cream on top of the bottom slice of the orange cream. Return both to the refrigerator if you have more time until it serves, and/if just at serving time, add the chilled cream on top.
- Chop the 2 oranges into their orange wedges. Heat 1/3 cup water, 2/3 cup sugar, and a few drops of lemon juice in a small saucepan over heat, until the sugar is completely dissolved. Let it simmer, and stir occasionally. When it reaches 240-245 f or at the point where it trails a fine thread behind the spoon when raised from it, it is sufficiently heated.
- Dip the orange slices into the slightly cooled syrup, then let soak for 2 minutes, Remove with a slotted spice, and let cool for a while : this is to prevent them being too hot for the refrigerated cream of the torte, which will melt in response to the excessively hot orange slices. When cooled, place these slices decoratively on top of the torte.
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© 2017 Ryan Thomas