Viennese Torte

Viennese Torte
Viennese Torte

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1/2

    cup butter, softened

  • 1 1/2

    cups sugar, divided

  • 4

    eggs, separated

  • 1/4

    cup milk

  • 1

    teaspoon vanilla extract

  • 3/4

    cup cake flour

  • 1

    teaspoon baking powder

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon cream of tartar

  • 1/2

    cup flaked coconut

  • 1/2

    cup sliced almonds

  • FILLING:

  • 1

    cup cold milk

  • 1

    (3.4 ounce) package instant vanilla pudding mix

  • 1

    cup heavy whipping cream, whipped

Directions

Line two 9-in. round baking pans with waxed paper and grease the paper; set aside. In a mixing bowl, cream butter and 1/2 cup sugar. Beat in egg yolks, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Pour into prepared pans. In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter, sealing edges to sides of pan. Bake at 300 degrees F for 30 minutes. Sprinkle with coconut and almonds. Bake 20-30 minutes longer or until meringue and coconut are lightly browned. Cool for 10 minutes before removing from pans to wire racks. Cool meringue side up. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped cream. Place one cake layer on a serving plate, meringue side up; spread with pudding mixture. Top with remaining cake. Chill overnight. Refrigerate leftovers.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: