German Biskuit Torte Recipe
This basic torte recipe can be used to make the German
Schwarzwälder Kirschtorte (Black Forest Cherry Cake). The cake texture is light and
the dough has absolutely no butter in it, therefore this basic recipe is ideal for individuals on a diet.
Biskuit dough made from 8 eggs will make a large torte and from 6 eggs a medium sized torte. If you plan to
fill it with whipped cream (Sahnetorte) making it from 3 eggs should be enough.
8(6) eggs, separated
200 (150)g / 7(5.2) oz fine sugar
zest of 1/2 untreated lemon
200 (150)g / 7(5.2) oz flour, sieved, up to 1/2 can be substituted with starch
1/2 teaspoon baking powder
3 tablespoons of cacao powder (optional for chocolate cakes)
butter and flour for the cake form or lined with parchment paper
flavor suggestions: fruit juice, lemon juice, Arrack, Rum, Maraschino, Kirschwasser or Mokka
Separate the eggs. Whip the egg whites with a hand mixer. Add a few drops of lemon juice
to the egg whites, then add the fine sugar one spoon at a time and continue whipping until egg
whites get stiff and are shiny.
In a separate bowl add the baking powder and starch
to the flour and mix with a spoon. (If making a chocolate cake add the cacao powder to the
flour short 3 tablespoons of flour). Whisk the egg yolks in another small dish, add your
flavoring, fold in the sieved flour and the egg yolks carefully into the egg whites until
all is combined.
Dough should be light in texture. Fill a buttered and floured
cake form with the dough and bake in a preheated oven at 340°-380°F for approx. 40 - 60
minutes. Check cake with a toothpick if done. Let cake cool completely before cutting or
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