Swedish Torte Recipe

[GrannieAnnie]

My mother-in-law gave me this recipe and it has become a favorite. No icing to fiddle with. It is a cake layer with meringue baked on top of each layer. Then a whipped cream/fruit filling between the two layers.

1. the meringue:   Add pinch of salt to 4 egg whites. Beat stiff while gradually adding one scant cup sugar and 1/2 teaspoon vanilla.

2. the cake batter:  Separately, cream 1/2 cup margerine or butter with 1/2 cup sugar.  Add the 4 egg yolks.  Add 3/4 cup flour (this can be regular flour, not cake flour.  And add 1 teaspoon baking powder. Add 1/4 cup milk and 1/2 teaspoon vanilla. this batter is stiff.

Put  #2 (the cake batter) into two greased and floured 9 inch pans. Or 8 inch.
Spread #1 (the meringue) over each of the cake batter layers

Sprinkle sliced almonds (my favorite)  or other chopped nuts over the meringue (if you have them.) Not critical.
Bake 275-300 degrees F til done- try checking after 30 min. Top should get light brown, dry and crackly looking. Let cool completely on a wire rack.

Fill between the layers with 1/2 pint whipped cream and some fruit- we like sliced bananas best but have used strawberries, raspberries etc.   These layers freeze well (without the whipped cream and fruit )so you can fill them just before company arrives.  I'm going to make one now so will post a picture later.

[GrannieAnnie]

[Lindsay]

That sounds delicious - will be trying that out this next weekend when the in-laws arrive!  Looking forward to seeing the picture  :)

[GrannieAnnie]

That sounds delicious - will be trying that out this next weekend when the in-laws arrive!  Looking forward to seeing the picture  :)

I forgot to say, the whipped cream should be slightly sweetened. 

[GrannieAnnie]

That sounds delicious - will be trying that out this next weekend when the in-laws arrive!  Looking forward to seeing the picture  :)

I forgot to say, the whipped cream should be slightly sweetened. 

Pix of our daughter and the torte. Looks like a huge amt of whipped cream inbetween the layers but is instead meringue on top of bottom layer.

[PurpleHeather]

This cake sounds great but the measurements and temperatures are American

Do you have an English version? I can manage ounces or grammes but not cups. We use mugs now and they are all different sizes. The ovens here have been in centigrade not Fahrenheit for over 30 years.

Thanks

[GrannieAnnie]

So sorry!
Are teaspoons and tablespoons the same?   3 tsp= 1 Tablespoon


1 cup      =     1/2 pt.      =     1/4 qt.      =     1/16 gal.      =     8 oz.      =     236.59 mL

Is "baking powder" translated the same across The Pond?  It is not the same as "baking soda" here.

[GrannieAnnie]

HERE ARE THE BRITISH CONVERSIONS:
My mother-in-law gave me this recipe and it has become a favorite. No icing to fiddle with. It is a cake layer with a crisp meringue baked on top of each layer with crunchy nuts. Then a whipped cream/fruit filling between the two layers. So lots of different textures in each forkful.

1. the meringue:   Add pinch of salt to 4 egg whites. Beat stiff while gradually adding one scant cup ( 8 oz cup) sugar and 1/2 teaspoon vanilla.

2. the cake batter:  Separately, cream 1/2 cup ( 4 oz) margarine or butter with 1/2 cup  (4 oz) sugar.  Add the 4 egg yolks.  Add 3/4 cup flour  (6 oz) (this can be regular flour, not cake flour.  And add 1 teaspoon baking powder. Add 1/4 cup milk  ( 2 oz) and 1/2 teaspoon vanilla.  This batter is stiff.

Put  #2 (the cake batter) into two greased and floured 9 inch pans. Or 8 inch. I use some baking pans that have a metal band  fastened in the center that passes around the bottom and helps free the cake from the pan. ::) don't know that that type pan is called.  It might help putting a round of waxed paper in the greased pan to help free it if you aren't familiar with the type pan mentioned.
Spread #1 (the meringue) over each of the cake batter layers

Sprinkle sliced almonds (my favorite)  or other chopped nuts over the meringue (if you have them.) Not critical.
Bake 275-300 degrees F  (135 C.   to    148.8   C. )  in the center of the oven til done- try checking after 30 min. Top should get slightly light brown, dry and crackly looking.  Let cool completely on a wire rack before filling or freezing.

Fill between the layers with 1/2 pint slightly sweetened whipped cream and some fruit- we like sliced bananas best but have used strawberries, raspberries etc.   These layers freeze well (without the whipped cream and fruit )so you can fill them just before company arrives.  I'm going to make one now so will post a picture later.

[teresa]

This sounds wonderfull, dad used to do cakes being German, but he did leave me some recipe's must dig them out, will be doing this one this weekend many thanks.

[PurpleHeather]

Thanks for that.

Will certainly try this.

I have a recipe adding 2 oz of ground walnuts and using 8 oz of light brown sugar to 4 egg whites beaten to a meringue.

Then making 8 mounds of the mix on well oiled paper.

bake at 150 C for about an hour.

These are sandwiched together with whipped cream when cold and eaten.

I tried coffee in the cream instead of vanilla for these and we enjoyed them.

At the time I was making duchess potatoes  needing egg yolks so I wanted something to do with the egg whites (I hate waste).

So I love the idea of using both the white and yolks separately but in the same recipe.

Years ago I saw a recipe for a Devil and Angel cake, in a magazine this separated the eggs  , the Devils cake was chocolate using the yolks and the Angel part was a white sponge, It looked good in the layers.  Sadly I lost the details. The chocolate bit would be easy to do but making the pure white angel bit no yellow from yolk or butter, I am not able to replicate.

I am sure that the original recipe was American.

Liquid measures are different we have 20 fluid oz to the pint in the UK and I believe that there are 16 fluid oz to the pint in USA.

Baking powder we have, it is added to plain flour to become self raising flour and sold ready mixed. baking soda may be bicarbonate of soda.

The white flours we commonly use in the UK are plain, (pastry)  self raising, (cakes) strong (bread).

We call corn-starch, cornflour.

Most measurements are now metric by the Kilo/grammes for dry weight and Litre/millilitre for liquid.

One tablespoon is supposed to be 15ml, or one fluid oz.

It is all very confusing

[GrannieAnnie]

Thank you for the explanations. Yes, baking soda is bicarb. of soda.
Have you tried Googling for the Devilsfood/Angel Cake recipe?  Angel cake is very common here for those avoiding cholesterol and there should be many on google. I've never heard of putting the different layers together but imagine it would be very striking.
Angel food cake with strawberries is a favorite.