Best Buttermilk Torte Recipes

WARM TROPICAL FRUIT AND BUTTERMILK TORTE WITH VANILLA FROZEN YOGURT

Steps:

• Grease and flour the cake pan. Preheat oven to 350 degrees F.
• Cream the butter with 1/2 cup of the sugar until light and fluffy. Add another 1/2 cup of sugar and beat until incorporated. Gradually add in the buttermilk, scrape down the sides of the bowl. Add the egg whites in 1 at a time, beating well after each addition.
• In a separate bowl stir together the flour and baking powder. Add the flour mix into the batter with the vanilla and mix together until well incorporated.
• Pour the batter into the prepared pan and arrange the mango, pineapple, and banana decoratively on the top. Sprinkle with the remaining 2 tablespoons sugar and bake for 45 minutes or until golden brown.
• Let the torte cool slightly and slice. Serve each slice warm with a small scoop of vanilla frozen yogurt, 2 caramelized banana slices and 2 tablespoons of raspberry sauce.
• Slice the bananas on the diagonal into 24 slices and place on a baking sheet. Sprinkle with the sugar and caramelize under a broiler for 1 to 2 minutes.
• Place raspberries, sweetener, and lemon juice in a blender and process until smooth. Strain and set aside.

WARM SOUR APPLE AND BUTTERMILK TORTE

Steps:

• Heat oven to 350°F. Coat a 9" cake pan with cooking spray; dust with flour. Beat butter and 1/3 cup sugar in a bowl with an electric mixer until fluffy. Beat in another 1/3 cup sugar. Add buttermilk, then egg whites one at a time, beating well. In another bowl, mix flour, polenta and baking powder. Add to butter mixture along with vanilla; mix. Pour into pan; arrange apples on top. Sprinkle with remaining 1 tbsp sugar; bake 45 to 55 minutes.

BUTTERMILK TORTE

Steps:

• Grease the bottom only of a 10-in. springform pan; set aside. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pan., Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven; increase heat to 375°., In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at time, beating on high until stiff glossy peaks form., Spread evenly over warm cake, sealing edges to sides of pan. Sprinkle chips and coconut over the top. Bake for 15 minutes or until coconut and meringue are golden brown. Run a knife around edge of pan; remove sides. Cool completely on a wire rack. Refrigerate leftovers.