Fürst Metternicb Torte
Cream 1 ½ cups butter with 1 ½ cups sugar. Add ½ teaspoon each of vanilla and rum and 1 teaspoon triple-Strength coffee, and gradually beat in 6 eggs. Sift together 3 cups Hour, 1 ½teaspoons double-action baking powder, and 1 tablespoon cocoa. Fold the flour mixture gradually into the butter mixture to make a smooth batter.
Pour one third of the batter into a buttered 11- by 17-inch jelly-roll pan—a baking sheet with shallow sides—and bake the cake in a moderate oven (350° F.) for 15 minutes. Turn the cake out on a towel dusted with powdered sugar and with a sharp knife quickly cut out two 8-inch rounds. The cake becomes crisp as it cools. Bake 2 more sheets in the same way, to make 6 rounds in all. If preferred, the cake may be baked in 6 8-inch layer-cake pans. Use a spatula to spread the baiter evenly in the pans. Cool the layers.
Cream 1 cup butter well with 1 ½ cups sifted powdered sugar and 1 tablespoon cocoa. Stir in 3 tablespoons dark rum and the grated rind of 1 orange and blend well.
Spread this butter cream between the layers and on the sides of the cake. Dust the sides with ½ cup chopped toasted hazelnuts.
Melt 4 ounces sweet baking chocolate and 1 tablespoon butter over hot water. Add 4 tablespoons rum and 2/3 cup sugar and stir the icing over hot water until it is smooth. Spread the top of the 'I'orte with this icing and decorate it with whole hazelnuts.
Mandeltorte
Beat 8 egg yolks with ½ cup sugar until the mixture is very light and creamy and add 2 cups blanched ground almonds, ½ cup cooky crumbs, ½ teaspoon almond extract, and the grated rind of 1 lemon. Beat 8 egg whites until they are stiff but not dry. Fold the egg whites into the first mixture and turn the batter into a deep spring-form cake pan which has been oiled and dusted with powdered sugar. (If a deep pan is not available, tie a collar of buttered paper around the rim of the pan to allow room for the cake to rise.) Bake the Torte in a moderate oven (350° F.) for 1 hour, or until it tests done. Unmold the cake and let it stand for 24 hours. Cut it horizontally into ½-inch layers and fill and ice it with chocolate rum butter cream. Decorate the Torte with almonds and with rosettes of rum cream forced through a pastry bag.
Chocolate Rum Butter Cream
Cream 1 cup butter with the yolks of 3 hard-cooked eggs that have been forced through a fine sieve. Stir in gradually 1 ½ cups powdered sugar, 2 ounces sweet baking chocolate, melted, 1 teaspoon vanilla, and 1 teaspoon rum. Spread the cream on the cake with a spatula dipped in hot water.
Rum Cream
Cream ¼ cup butter with ½ cup powdered sugar and add 1 tablespoon rum. Add more sugar if the cream is too soft to hold its shape.
Mokka Baumstamm (Coffee Log)
In the top of a double boiler over very low heat beat 5 eggs and ¾ cup sugar for 15 minutes, or until the mixture has tripled its original volume. Remove the pan from the heat, add ½ teaspoon vanilla, and continue to beat for 5 minutes longer.
Sift together 2/3 cup flour, 1/3 cup potato starch, and ¼ teaspoon baking powder and fold the flour into the egg mixture. If the batter is nut entirely smooth, beat it for no more than a minute. Line an 11- by 17-inch buttered baking sheet with shallow sides with heavy paper or parchment, butter the paper, and spread the batter evenly in the pan. Bake the cake for 25 minutes in a moderate oven (350° F.).Loosen the edges of the cake and invert it at once on a lightly sugared towel. Remove the paper, trim the edges off the narrow ends, and spread the cake evenly with coffee butter cream. Roll the cake up lengthwise as tightly as possible. Wrap the roll in paper and chill it.
Arrange the Baumstamm on a serving platter, cut off a 2-inch slice, and lay this piece at an angle with the roll to simulate a branch. Fill a pastry bag fitted with a half-moon tube with mocha butter cream and pipe parallel ridges close together down the length of the roll. Pipe similar ridges onto the “branch.” Make a swirl now and then to resemble a knothole and stick pistachio nuts in it. Leave the ends of the trunk and the end of the branch uncovered, and decorate the cake with angelica. candied leaves, and violets. Chill the Baumssamm well and cut it in diagonal slices to serve.
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