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Indugence Torte Recipe


Indugence Torte Recipe
Add Step-by-Step Photos 		Recipediva / All my dishes
2 years, 1 month ago
My grandmom always made a cake like this. I lost her recipe :(. but this is about the same. The buttercream is the same I make for many of my cakes. In Germany/Austria they use a pudding mix. The recipe I found is detailed and I pasted it has I... More
Prep:40m Cook:7m Servings:12

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Ingredients
  • CAKE:
  • 9 ounces butter,unsalted
  • 9 ounces sugar
  • 1/8 teaspoon vanilla extract
  • 4 large eggs beaten
  • 1 2/3 cups cake flour about, (sift before measuring!!)
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • FILLING:
  • 2 cups chocolate pudding (extra strong) Or make any flavor you wish.
  • 7 ounces butter, unsalted
  • 1 2/3 cups powdered sugar (Sometimes I add less. I like it fluffy not overly sweet)
  • FROSTING:
  • 1 ounce cocoa powder bitter
  • 1 ounce butter melted
  • 3 tablespoons water boiling, (up to 4 t)

Directions
  1. In an electric mixer, whip the salted butter.
  2. Add sugar, vanilla and eggs.
  3. Beat smooth.
  4. Mix flour with cornstarch and baking powder and sift a second
  5. time (you sift it once before you measured it, right?).
  6. Add flour mixture to egg mixture, stirring constantly.
  7. Make 8 layers, each less than about 1/4 inch thick, by baking
  8. each in the bottom of an 8-inch springform layer pan.
  9. Do this by cutting a round of baker's parchment that exactly fits
  10. the bottom of the layer pan, then using a spatula to spread the
  11. dough evenly over the parchment.
  12. Make sure that it doesn't get too thin at the edges.
  13. Bake each layer for 7 minutes in a preheated 400F oven. Stack the layers separated by waxed paper.
  14. MAKE THE PUDDING: Use more chocolate in the pudding
  15. than you would normally use.
  16. If you want to be lazy and use pudding from a mix, then add
  17. about a tablespoon of top-quality cocoa to the pudding mix.
  18. Stir the pudding while it cools so that it does not congeal.
  19. Beat the unsalted butter until it is very smooth.
  20. When the butter and pudding are about the same temperature,
  21. add the pudding to the butter to get an even, smooth
  22. buttercream.
  23. Use the pudding/butter mixture as mortar, and layer the cake
  24. together, spreading the pudding/butter evenly between the
  25. layers.
  26. Make sure the layers are even and parallel; if they are not, or if
  27. one is not straight, you can mend things with a little extra
  28. pudding here and there.
  29. Do not put pudding on top of the topmost layer, and try not to
  30. get too much on the outside edges.
  31. MAKE A chocolate FROSTING: Sift the powdered 10X
  32. sugar and cocoa together, add the melted butter while stirring
  33. constantly, then add boiling water.
  34. Frost the cake, taking pains to make sure the sides are
  35. perfectly smooth and the top is perfectly smooth.
  36. Let the cake sit at cool room temperature for at least an hour
  37. before serving.
  38. * If you are not an experienced baker, you should be warned
  39. that in recipes like this it is important to measure exactly and to
  40. follow the instructions exactly.
  41. People who prefer to cook by testing, tasting, and adding more
  42. ingredients should avoid intricate baking.
  43. * These layers are baked in the bottom of a springform pan.
  44. Such a pan bottom is about 8 inches in diameter, and has a
  45. raised lip that is about 1/8 inch high.
  46. It resembles a miniature pizza pan. I have never
  47. succeeded in making this torte with layers bigger than about 10
  48. inches; about 8 inches is easier.
  49. The baker's parchment is crucial and there is no good
  50. substitute, though buttered kraft paper (from shopping bags)
  51. will work in a pinch.
  52. Use a new piece of parchment for each layer. If you don't make the layers straight, then when you pile them up, the
  53. cake will be mounded up in the middle or will sag down in the
  54. middle or will tilt to one side.
  55. * If you are not an experienced cake froster, then make double
  56. the recipe of frosting.
  57. Unskilled frosters usually use too much frosting, and you don't
  58. really want to run out.

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