Best Ukrainian Viennese Orange Torte Recipes

10 BEST UKRAINIAN DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Ukrainian treat in 30 minutes or less!

KIEVSKY AKA KIEV CAKE RECIPE

Steps:

• Line a 9x13 non-stick cake pan with wax paper. Melt 1 Tbsp butter and brush the top of the wax paper with butter.
• In the bowl of an electric mixer, using the whisk attachment, over high-speed, beat 6 egg whites and 1 1/3 cup of sugar together for about 6 minutes, or until stiff peaks form (see picture). It will be white and fluffy.
• Spread the egg whites evenly into the cake pan lined with wax paper. Bake at 250˚ F for 4 hours and 10 minutes. When the time is up, remove from oven and peel off the wax paper. Set on a tea towel and cool to room temperature. The Meringue can be left on the counter overnight, covered with a dry tea towel.
• Preheat the Oven to 350˚ F and line 1 non-stick cake pans with wax paper. Use a (13x9) non-stick pan.
• First, separate egg whites from yolks. Next, in a medium bowl, whisk together 8 yolks, 3/4 cup of sugar and 1 tsp vanilla. Add 1 cup of flour until well blended.
• In a large bowl, beat 8 egg whites on high-speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don't beat too long or you will begin to lose volume.
• Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don't mix too much or you will lose volume. The batter should have a fluffy texture.
• Place the batter into the lined cake pan and bake 22 minutes until the top is golden.
• As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm. Use a knife to remove rough edges. Let cakes cool to room temperature.
• Drain the apricots reserving the syrup. Mix all of the syrup ingredients (drained apricot syrup, 1/4 cup water, 1 tsp lemon juice, 1 Tbsp sugar) together until sugar dissolves. Puree Remaining Apricots in a Blender.
• Slice the cake evenly into two layers. Place the first cake layer(with the cut side up) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.
• Pour half the syrup evenly over the first cake layer and spread half of the apricot puree over it.
• Spread about 1/4 of the frosting evenly over the puree. Click here for Russian Cream Cheese Frosting Recipe that I used.
• Set baked meringue over the cake and trim it to fit evenly over the biskvit cake. Reserve Crumbs for the top of the cake. Place the meringue on top of cake and spread frosting over the top.
• Place the second cake on top of the meringue . Pour the second half of syrup evenly over the second cake and spread the rest of the apricot puree on the top.
• Frost the top and sides of the cake.
• Crush the meringue crumbs and Sprinkle them all over the cake. It helps to hold a spatula next to the side of the cake as you sprinkle crumbs to keep more of them on the cake. Or you can use a fine mesh sieve if you have one for more even distribution. You may need to tilt the cake a little to cover the sides, just do this cautiously.

PASSOVER CHOCOLATE ORANGE TORTE

Steps:

• Preheat oven to 250°F Have ready an ungreased 10 inch tube pan (4 1/2 inches deep).
• Beat egg yolks with 1/2 cup sugar until very thick.
• Add chocolate, orange juice and rind; beat to combine.
• In a small bowl, combine 1 cup of the ground walnuts, cake meal and potato starch. Fold into yolk mixture.
• In a separate bowl with clean, dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form.
• Gently fold in chocolate mixture into beaten whites.
• Scrape into pan and bake 55 to 60 minutes, until cake tests done. Invert pan over a bottle neck and let cake cool completely (cake will be upside down).
• Prepare the filling:.
• Melt preserves; stir in orange sections.
• Cool for 5 minutes.
• Prepare the chocolate glaze:.
• Heat orange juice until warm. Remove from heat, add chocolate, stirring until melted and smooth. Cool for 5 minutes.
• Run a knife around edge of pan; remove cake from pan.
• Slice cake in half horizontally.
• Spread orange filling over bottom half of cake. Replace top layer of cake. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.

VIENNESE TORTE

Steps:

• Preheat oven to 350 degrees. Line three 9-inch round cake pans with waxed paper, then grease the waxed paper.
• Sift flour with cocoa powder, baking powder and salt. Set aside.
• In a small mixing bowl, combine 3/4 cup butter, 3/4 cup sugar and 6 egg yolks. On high speed of an electric mixer, beat until light and fluffy. Stir in 1 tablespoon vanilla.
• Add flour mixture alternately with milk, beginning and ending with flour. Spread batter into the prepared pans, dividing evenly; set aside.
• In a clean bowl with clean beaters, beat 6 egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff but not dry. Dividing evenly, spread meringue over the batter in each pan.
• Bake for 30-35 minutes or until cake is done and meringue is lightly browned. Let cool in pans 10 minutes. Carefully remove from pans; peel off paper. Cool layers completely on wire racks, meringue side up.
• Meanwhile, prepare orange curd: In the top of a double boiler, stir together 1/2 cup sugar and cornstarch. Stir in water, orange juice and orange zest. Blend in 4 beaten egg yolks.
• Cook over hot (not boiling) water, stirring constantly, until mixture thickens, about 8 minutes. Remove from heat. Stir in 2 teaspoons vanilla. Cover with waxed paper; let cool completely.
• To assemble: Place a cake layer, meringue side up, on a cake plate. Spread a third of the orange curd over the meringue. Repeat twice, using remaining layers and curd. Garnish with whipped cream and sliced almonds, if desired.
• Note: If desired, replace 1 tablespoon of orange juice with 1 tablespoon orange liqueur.

UKRAINIAN KYIVSKY TORTE

Steps:

• Beat the 12 egg Yolks until light and beat in the sugar gradually (a tablespoon at a time).
• Beat until lemon colored, light and fluffy.
• Fold in the bread crumbs and the nuts.
• Beat the 12 egg whites until stiff.
• Lighten the nut mixture with a bit of the egg whites and then genly fold into the mixture the rest of the whites.
• Butter 2 deep layer pans 9 or 10 inch springform pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
• Regular pans can be used, in this case use parchment paper for the bottom of pan and grease the paper also.
• Bake in a 325 F.
• oven for about 30--35 minutes.
• Test cake with a toothpick in the centre of the cake, if it comes out clean the cake is done.
• Cool for 10 minutes and gently with a knife go around the cake to loosen and gently invert and place on a cake rack.
• Fill and frost the cake with the filling.
• If you wish more layers cut each cake in half and fill so that you will have 4 layers.
• FOR THE BUTTERCREAM FILLING AND ICING: Over simmering water in a double boiler add 1 cup HOT strong coffee and add the chocolate, mixing well to melt.
• In a separate bowl-- Beat the 5 egg yolks until light and set aside.
• Blend 2 1/2 Tablespoons of the flour in the remaining 1/2 cup COLD coffee and blend well until smooth and free of any lumps.
• Add the flour mixture to the whipped egg yolks and mix well.
• Add this mixture whisking quickly to the melted chocolate (in the double boiler) and cook until thickens stirring frequently for about 10 minutes.
• When mixture has thickened set it aside to COOL.
• Beat 1 cup unsalted butter with the 1 cup of sugar until light and fluffy and gradually beat in the cold chocolate pudding mixture little at a time into the butter and beat until fluffy.

LINZERTORTE

Steps:

• Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
• In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to overprocess; you don't want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
• In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
• Divide dough in half. Set a 10-inch fluted tart pan with a removable bottom on a parchment-lined baking sheet. Using your fingers, press 1 dough half into tart pan. Chill until firm, about 30 minutes. Meanwhile, roll remaining dough half between 2 sheets of parchment paper lightly dusted with flour to a 12-inch round; place on a baking sheet and chill until firm, about 30 minutes.
• Using an offset spatula, spread jam evenly over chilled dough in tart pan; set aside. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
• Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners' sugar, if using.