/ck/ - Food & Cooking

>>19672535
Starting off with an absolute classic: the Dobos Torte. Invented and named after József C. Dobos, a pastry chef in Budapest, this torte was first tasted by none other than Emperor Franz Joseph 1 and Empress Elizabeth at an exhibition in Budapest. The torte consists of thin layers of sponge cake filled with a chocolate buttercream, a first at the time, and is best recognized by the layer of crispy caramel on top. This had an additional benefit: preventing the torte from drying out. The Dobos Torte became immensely popular and quickly spread all over Europe, and is to this day is a subject of Hungarian pride.

>>19672535
Next up: the Sacher Torte. Probably the most famous Viennese dish, it was invented by Franz Sacher and is to this day served at the Sacher hotel in Vienna. Legend says this torte was invented for a feast hosted by the Austrian diplomat Metternich after the head chef suddenly fell ill. The torte is a dense chocolate cake, filled with apricot jam, and topped with dark chocolate icing. Traditionally, it is served with unsweetened whipped cream.

When it comes to cakes and pastries, I find the Austrians do it best desu, nothing like a good viennoisserie

>>19672587
I'm really sorry to break it to you, but Viennoiserie is French.

Runeberg torte. Not sure if it even would be classified as an actual torte but you get these only once a year in stores here and they are moist and delicious despite looking kinda bland. The rarity only makes them taste better.

>>19672535
Another Hungarian staple: the Esterházy Torte. Only the Dobos Torte can compete with this masterpiece in reputation, and is often called the "pride of Hungarian cusisine". Invented in Budapest, it was named after the diplomat Prince Esterházy, although it's not known which Esterházy this refers too. Curiously, no flour is used at all in this torte. It consists of layers of either walnut or almond meringue baked until crisp, and traditionally filled with buttercream flavored with vanilla or cognac, though modern versions often use pastry cream. It is topped with white icing, and decorated with a characteristic chocolate pattern that makes it very recognizable.

>>19672603
Looks interesting, how is it made?

>>19672603
looks like a prolapsed asshole

>>19672535
Back to Vienna, and with a name as royal as its contents: the Imperial Torte. Created for the 1873 grand opening of the Hotel Imperial by a young Xaver Loibner, and another torte to be first tried by the Emperor Franz Joseph. Uniquely baked in a square rather than round shape, it consists of layers of almond cake, chocolate buttercream, and is topped with marzipan and dark chocolate icing. Different versions exist, with f.e. orange or coffee.

>>19672535
Going further to the east now, to the old Empire of Russia: Medovik. Also renown as Medovnik, and a variety of similar names in eastern Europe. According to legend it was created by a young chef at the imperial court for the wife of Emperor Alexander 1, Empress Elizabeth Alexeievna. The new chef, not knowing about the Empress' hatred for honey, created a cake based on honey and sour cream. Unaware of the cake containing honey, the Empress immediately fell in love with it. It soon became a well known dessert in Russia, but really gained popularity during Soviet times, later spread to many of the eastern bloc countries. The Medovik combines multiple layers of honey biscuit with a tangy sour cream filling. Usually decorated with crumbled leftover biscuit, it was originally made with very simple ingredients, though more modern versions often use new ingredients such a condensed milk.

>>19672764
I saw chef john's video on making this, seemed like a lot of effort doing all those layers and then there's the typical size of it

>>19672786
All good things in life take effort. And these cakes are obviously not meant to be eaten by one or two people. They are for big occasions like holidays or parties, shared with family and friends.

>>19672786
It doesn't look as bad as the Napoleon is to make. This cake is a monster to cook alone, because you have to roll and bake each layer individually. Since each layer can get very thin, it can easily take 4-5 minutes per layer just to roll (and another 8-12 to bake). And you have to make 10 or more layers for the cake.
All this, and then you have to assemble the cake, put a weight on it, and let it sit overnight (either outside if it's cold enough or in the refrigerator).

It's still a delicious cake, and one of my favorites.

>>19672535
Last one for tonight, going all the way west again to another one of the most famous tortes, I al talking of course about the one and only Schwarzwald Torte. Originating from southwestern Germany, and named after the Black Forrest, this torte combines layers of chocolate sponge cake with whipped cream and maraschino cherries, and is decorated with more whipped cream, cherries and chocolate shavings. Its distinct taste comes from Kirschwasser, a spirit made from sour cherries that is traditionally used in the cake, although this is often replaced by rum.

>>19672859
Was going to post this. Scharzwälder kirschtortes are my favorite tortes.
>Maraschino cherries
I always felt that made it too sweet. I prefer it with the stronger, kirsch-soaked cherries. The combination of sweetness from the cake with the alcoholic bitterness of the cherries elevates it.

>>19672849
isnt that just a millefeuille or however it's called? what's the difference, more layers, different filling?

>>19672992
The Napoleon is a type of mille-feuille, but with a lot more layers.
I've never made traditional mille-feuille, but the layering for the Napoleon is exceptionally simple, being composed of just flour and water. It's very close to a croissant, albeit with unleavened dough.

Basically, you mix the dough, roll it out to be as thin as possible, then spread butter over it. You then fold it, let it sit for about an hour in the refrigerator, then repeat 3 or 4 times. This gives it an incredibly thin and flaky layer which can soak in the custard.

I'd eat any of thrse cakes itt but they all look like theyd be too much work to make myself

>>19672535
Staying in Germany for this one, and going to Munich: the Prinzregenttorte. Created in the late 19th century it was named after the Prince Regent of Bavaria, which was Luitpold at the time. The torte's creator is not exactly known, though it was probably the Prince Regent's cook. It is a simple torte (as far as tortes go) made of thin layers of sponge cake and chocolate buttercream. It must however have 8 layers, representing the 8 original districts of Bavaria.

>>19673068
They're really not something you'd make at home, except for very special occasions.
They were all historicaly made by a professional chef, to celebrate some sort of event.
In 90% of instances, you're better off finding a dessert shop with a good patissier, and buying individual slices whenever you want a treat.

>>19672535
Back to the crownlands: the Punsch Torte. The exact origins of this one isn't really known, but likely dates back quite a while. As a result, many different varieties exist and no strict guidelines exist for what is a "Punsch Torte". The key ingredient however is rum, from which the torte gets its name. In Austria, the torte is usually made with different layers of rum flavored sponge cake and buttercream, with chocolate sometimes added, and covered by a flashy pink fondant to make it known what's inside.

>>19672535
From the wrectched land of the Balkans: the Reform Torte. This one is truly a mystery, as no one knows its real origins, or even why it is called the Reform Torte. The serbians claim it as their own, but then again they also claim Tesla and Krleža, so are you really gonna believe them? Theories for the name origins go from it "reforming" the whole concept of cake making to being named after Tito's reformatioms by partizan women, or even being named after reformation, all theories that seem far fetched at best. What is sure is that the torte became popular in Yugoslavia and spread to most countries that were part of it back then. The torte is made of layers of walnut sponge cake and chcoclate buttercream, and is finished with a layer of chocolate icing. It's a classic recipe that bears some resemblance to the more popular Dobos Torte.

>>19672550
This is my favourite cake

I wouldn’t have heard of these if it weren’t for the second round of The Great British Baking Show
Comfy thread, keep ’em coming

>>19672535
Another one from Russia: Korolevskiy Torte. Literally meaning "Royal Cake", it is certainly one of the most extravagant tortes on this list. Constructed with no less than 4 different types of cake: chocolate, poppy seed, nut (usually walnut), and raisins. These are joint together with a dulce de leche buttercream and topped with chocolate icing and richly decorated. Certainly a torte befitting of the courts of old Russia. As with many other complex cakes, variations and shortcuts exist.

>>19672859
holy shit they made the Portal cake irl!
the cake is a lie

>>19674786
Tesla was ethnic Serbian lmao wtf you on about
Esterhazy and do os look great BTW... Where in Hungary should I go for the perfect one?

Is there a nougat torte? Also, that Imperial one looks awesome.

>>19672535
Do not let the name fool you, although it is called Gerbeaud Torte, it is not french. It is another staple torte from Budapest, and named after the Café Gerbeaud that invented it. It combines layers of short-crust pastry with apricot jam, ground walnuts, dark chocolate and rum. Simply decorated with a layer of chocolate icing, and a chocolate tag to make sure everyone knows where this torte is from.

Good thread.
I’ve tried most of these when I travelled around Central Europe for some months. I think Budapest and Vienna are the best cities to try all these deserts.
In general I think Danubian/ Central European cuisine is very underrated.

>>19672535
Next up the Kiewer or Kiev Torte, or Kyiv Torte as the zoomer would call it. Invented at the Karl Marx confectionary factory in 1956, it is yet another torte that according to legend was invented by accident when chefs tried to hide their mistakes. Since then it has become very popular within the Soviet Union and a symbol of the Ukrainian capital. The torte is made by sandwiching buttercream between two hazlenut-meringue biscuits and devoeating the cake with more buttercream and candied fruit. Variations with other nuts were made, depending on what was available in the Soviet Union, but hazlenut has remained the most popular one, mainly due to its low price.

Is there a cake guide or site? I dont want to screenshot this whole thread

>>19676577
Unfortunately not one I know of. I know these cakes from a combination of having tried most of them and google to fill in the gaps.

Doing God's work op.

>>19672535
I never understood why English doesn't distinguish between plain cakes (Kuchen) and proper layered cakes (Torte) like German does.

>>19676647
Also have some Pischingertorte. A cake made out of oblates (the kind of wafer you get during mass, only larger and filled with sugar) and chocolate cream.

>>19672599
>but Viennoiserie is French.
AEIOU
E
I
O
U

>>19672535
Last one for tonight, back to Russia with Ptichye Moloko Torte. Translating to "Bird's Milk" this was originally a confectionary invented in the 1930s in Poland, and was a sort of marshmallow like cube covered with chocolate. Introduced in Soviet Russia in the 1960s it quickly won over the hearts of the people. In 1978, inspired by the popular treat, Praga Restaurant in Moscow made a cake version of it. This torte is made of layers of light sponge cake filled with this airy marshmallow-like soufflé and topped with chocolate icing. Both the candy and cake are to this day widely available in Russia.

>>19676793
Fuck when I was a kid I always imagined marshmallows that I saw on TV in movies and cartoons to taste like "bird's milk". I was so bummed when I finally found some at a random supermarket and they tasted like diabetes and artificial sweetener. I'll try to make this cake on the saturday.

Based thread, cakes and pastries are the true patrician's preference

IT'S OKAY IF I'M A FAT FUCK BECAUSE CAKES ARE HISTORIC

>>19672535
This one is a rare Polish treat: the Wuzetka torte. Created in Warsaw just after world war 2, its creator is unknow. It is however quite likely that the torte was named after the W-Z route that ran through Warsaw, a quite original name. It consists of two layers of punch soaked chocolate sponge cake, smeared with jam, and in between a thick layer of whipped cream. The whole is then covered with chocolate icing, and decorated with more whipped cream.

>>19676834
I haven't tried this one yet but i'm curious. Post a picture if the thread is still alive.

>>19678477
>Warsaw
>dual monarchy
?

>>19678525
I refer to >>19676672

>>19678534
What does Warsaw and the russian empire have to do with the Austro-Hungarian Empire?

>>19678542
OP went silent after this post...

>>19678542
Thought Medovnik was czech since it's very popular there. Turns out it was russian, so i thought screw it it's a general cake thread now. But hey if you find austria-hungary underrepresented feel free to contribute.

>>19672535
Due to complaints about the tortes not being Austro-Hungarian enough, i'm going back to a Hungarian classic: Rigó Jancsi torte. This one is named aftery a gypsy violinist, famous for seducing and eventually eloping with a (married) Belgian countess. The torte was then named after him to celebrate this love story. It is made of two chocolate sponge cakes that sandwich a thick and rich layer of chocolate cream and a thin layer of apricot jam. The torte may be flavored with rum, and is finished with a dark chocolate fondant glaze.

>>19672550
Magyarchads keep winning

>>19672866
Morelos work in a pinch.

>>19679462
>>19679485
Thing is I am a huge Austro-Hungarian fan so I only want those here

>>19672550
>>19672646
>>19675855
>>19679485

the only thing we can do better than desserts is being racist.

>>19672576
>>19679485
>>19675855
Worth noting that, back in the day, apricots were a bit more tart than today's sugar bombs. So the jam would be more sour than what is commonly available nowadays. To correctly reproduce this, unsweetened apricot jam should be used.

>>19679543
Imagine not having a shelf full of grandma's homemade apricot jams

>>19672859
The company I work for makes these to-order in their bakery department, got one for my sister's birthday

>>19675285
>Where in Hungary should I go for the perfect one?
As usual the best places for sweets are
Gerbeaud
Auguszt
Ruszwurm
Daubner

>>19679562
What about other cities?

>>19679566
Depends on the city my dude.

>>19679571
Gyula?

>>19679595
well shit, I never been to Gyula. i know this is a crime but /r/hungary might be able to give you an answer.

>>19672576
my favorite cake

>>19679607
Another torte with a misleading name: Malakoff torte. Not a russian, but a popular austrian torte. The precise origin of the name is unknown, with it most likely being related to the siege of Fort Malakoff during the Crimean war, or Jacques Pélissier, the French general that captured the front and was awarded the honorary title of "Duke of Malakoff". The name Malakoff has been given to various desserts throughout history, but most of these have died out and nowadays no desserts by that name are known outside of Austria. The torte itself contains layers of both sponge cake and ladyfingers, with the latter usually put on the bottom and sides for aesthetics. These are also often soaked in a rum-milk mixture. Traditionally buttercream is used for the filling, although nowaday chantilly cream is used more often.

>>19679607
I have been to this I wanted to see if you know about it. But I guess there are a million cake shops in Hungary, many from the Dual Monarchy era, ah what a swret sweet time to be alive

https://cukraszok.hu/szazeves-cukraszda/

>>19672576
Was in Vienna last summer and had one at the famous coffee house where Lenin, etc. always ate at
It was pretty mid

>>19679756
My grandma always called it a jam sandwich. For those going to Vienna i'd definitely recommend the imperial torte over the sacher

Where can I get a good Kaiserschmarn?

nice thread néger

>>19679808
ma láttam ahogy egy kb 150 centis cigány bogyót ad el tiniknek, és utána megkergette egy puli kutya amit sétáltattak póráz nélkül. a hónapom legjobb 3 perce volt nézni ahogy pánikolva menekült.

>>19672859
This one tastes like heaven

>>19672535
>meaning "cake" in German
Cake in german is Kuchen.Torte is a special type of cake.

>>19672535
Last one for tonight, another treat from Budapest: Oroszkrém Torte. Meaning "Russian Cream" torte, it was invented by a pastry chef at the Oroszi Kávéház (Russian Café) in Budapest. A "light" torte containing multiple layers of sponge cake filled with vanilla-infused cream containing rum-soaked raisins. Usually decorated with more cream and the occasional fruit slice. Fluffy, refreshing, and perfect with a cup of coffee.

>>19675001
MOIST and DELICIOUS

>>19679932
where the fuck do i even get these cakes they look good as hell

>>19672576
First attempt at it. I reduced my apricot jam too much. Didn't taste good initially. After a rest period, it was much more palatable. Easier than I thought it would be to prepare as well.

>>19680131
come to hungary friendo

>>19679626
>>19672576
My absolute favorite cake of all time. This makes me moist!

Why is OP so lazy? Post more faggot

>>19672649
https://www.betterbutter.in/recipe/16113/runeberg-torte-finnish-dessert-cake/

They can be a bit laborious, but absolutely delicious.

>>19680131
You make them yourself

>>19681562
Back to Vienna with this one: the Biedermeier Torte. Dating back all the way to the congress of Vienna, and named after the Biedermeier art movement that dominated central europe in the early 19th century. Layers of light and dark sponge cake flavored with hazlenuts and maraschino and filled with jam, chocolate and nougat. Best eaten with a cup of coffee at Café Aida in Vienna.

>>19681677
Welcome back

>>19681677
Aida sucks. Visit a real Cafe not a chain with a central baking factory.

>>19681721
Wait... is OP a phony?

>>19681726
Dunno, might just not be a local.

>>19681726
>>19681732
I can confirm that I am not from Vienna

>>19672535
Now from the antemurale christianitatis, the third leg of this "dual" monarchy: the Frankopan Torte. This recipe was already known in the 17th century, but was forgotten and later reconstructed. It is named after the Frankopan family, one of the two most important Croatian noble families that for a long time served as Ban of Croatia (a sort of viceroy) ... that is until they conspired against the Habsburgs for going too soft on the turks. Ingredient-wise the torte is similar to the Napoleon torte, also consisting of layers of puff pastry filled with pastry cream. What is different however, is that the pastry cream is further enriched by adding chopped almonds, spices like cinamon and cloves, and rum-soaked raisins. The whole torte is then decorated with a thick layer of whipped cream, roasted almonds, and candied peaches.

>>19676672
Johannes von Maddenburg

>>19681721
Chains aren't bad, as long as they don't skimp on ingredients or their quality (which, admittedly, happens more often than not).

What was Hitler's favorite tart/cake?

>>19681979
>favorite desserts were eclairs decorated with little swastikas
lmao what a fucking autist

>>19681979

>>19672535
Torte doesn't mean cake but just Torte. Cake is Kuchen and baked as a whole while Torte uses prebaked cake bases which are then filled, layered, decorated etc.

Pic related is a butter cream torte.

>>19682101
Is this the original recipe? I don't want to be making some Hanukka cake haha

>>19672535
Continuing with the Croazia roll: Varaždin Torte. Made in and named after the Croatian town of Varaždin, it is the first torte on the list to use chestnuts. Layers of chocolate sponge cake are combined with whipped cream and chestnut puree, a dense paste made from boiled chestnuts and flavored with sugar, vanilla, and rum. On top is added a chocolate icing decorated with chocolate-covered chestnuts.

>>19682241
Anything from Transylvania?

>>19682263
Not sure. Doubt i'd be able to differentiate between transylvanian and romanian cakes too. Could use help from a romanianon

>>19672535
Down south even more to Split: Split Torte. This delightful torte is similar to the Esterházy torte, using a nut meringue for its layers. Almonds are most common, but orher nuts can be used as well, and on top of that dried figs and raisins are added. These crispy layers are then stacked with pastry cream in between, and finished with more pastry cream all over. Decorations include roasted nuts and fresh figs.

Posting my favorite cake in this thread:

Stefanietorte is a cake made of bavarian chocolate cream between layers of almond meringue.

You can get it at Konditorei Heiner in Vienna during the cold months of the year (it would melt in the summer months)

>>19682169
it is a reasonable recipe for a typical south german apfelkuchen. macintosh apples are not a regional variety, i'm not sure if all-purpose flour was around already in the 30s and 40s. other than that, it looks very plausible

>>19682263
>>19682613
in the times of the dual monarchy, transylvania was part of hungary, not romania. considering it's mostly rural and poor and does not have cities as culturally relevant as vienna or budapest, considering it was too far away from vienna in contrast to croatia, i would doubt they had any major baking culture

>>19682984
Found another pic.

They're even better if you keep them in the fridge overnight and have them on the next day.

>>19682984
AAAAAAAAAAAAAAAAAAAAAAA IT'S COMING RIGHT AT ME

>>19682263
>>19683001
I have actually found one that appears to be distinctly transylvanian: Carpatia Torte. Named after the Carpathian mountains, it has without a doubt one of the most creative presentations. It's made by stacking thin layers of spongecake with a rum flavored caramel buttercream. The torte is then pressed together and left overnight in the fridge. The next day, big triangles are cut out of the torte, that are combine to form one big triangular cake resembling the mountain peaks. This is then often decorated with a chocolate icing and powdered sugar or coconut flakes to resemble snow.

>>19683150
in that case i apologize for calling transylvania poor (tho it looks pretty simplistic in context)

>>19672646
oh yeah this shit is my jam

>>19672535
I am back! With a notoriously difficult (to eat) torte: Spanische Windtorte. A staple in the Austro-Hungarian empire, and sometimes called the fanciest torte in Vienna, it is not that difficult to make. Meringue is baked into sheets, which are layered with whipped cream and berries. Then the cake is richly decorated with whipped cream, berries, flowers, just about anything as long as it is extravagant. Cutting the cake into slices and eating is nearly impossible, but that's just part of the fun.

>>19685242
This is torte #23 btw. Which one should I make #25?

>>19680075
Kek

>>19680075
Found the gamers in the room

>>19685242
please continue, either in this thread, or if it dies, please start a new one. this is easily the best and highest effort thread on the whole board. please dont let this die

>>19672576
The fucking jam ruins the whole cake

>>19676834
I make these sometimes, but with no cake BS. The bottom is chocolate and the top too, just in a criss-cross pattern.

Thank you torteanon. Very high quality thread and some inspirations for me if I want to make a cake.

>>19685246
I known Princesstorte is Scandi, but is there something similar in A-H cuisine?

are amaretto or palinka used for tortes at all?

>>19672535
Another from Austria: Kardinaltorte. An adaption from the Kardinalschnitte, it is named after the cardinals of the catholic church due to the white and yellow color of the cake, colors of the vatican and catholic church (usually seen in their robes). The dough layers are made by alternating stripes of yellow sponge cake and white meringe and baking this together. Then the layers are sandwiched with whipped cream and currants in between, although strawberries and other red fruit can be used as awell. A layer of powdered sugar is applied for some final decorations.

>>19687837
>it is named after the cardinals of the catholic church due to the white and yellow color of the cake, colors of the vatican and catholic church
Based

You are freaking based Tortekopf

>>19688043
Usually cardinal rather refers to red though as in sauce cardinal.

>>19672859
>replaced by rum
Heresy!

>>19672535
This is a good fucking thread, my bro
Another good mention could be the Friesentorte, puff pastry layered with whipped cream and plum jam. As far as tortes go, this is pretty simple and fucking tasty at that

>>19688123
>t. anti-Catholic
Please leave.

>>19672535
This one is popular in Austria as well as in certain places in Germany: Donauwelle Torte. The name means Daube Wave, and refers to the torte's wavy structure. In some places it's also known as Snow White torte due to the color scheme: white, red and black. The torte is prepared by making a pound cake batter and dying half of it brown with cocoa powder. Then the two batters are poured on top of each other, with the brown one on top, and cherries are layered on the batter. As the torte is then baked, the cherries sink to the bottom causing the wavy structure. After baking a thick layer of buttercream is poured on top, as well as a thin layer of chocolate glaze that is often further decorated.

>>19688170
That looks very interesting, is the cake baked whole, and then cut and twisted into shape?

>>19688322
The botton is baked and then decorated with plum jam, whipped cream and the puff pastry on top.

>>19672535
We're nearly reaching the end of the run, as I am fining it increasingly difficult to find new tortes from the empire, and will have to stretch the definition a little bit with out next candidate: Hrapaćuša Torte. This one oreiginates from the small town of Dol on the Croatian island Brač. The torte is fairly simple: a thick sponge cake with on top a mixture of coarsely chopped walnuts mixed with eggwhites. The name is supposed to refer to the irregularly shaped rocks that make up most of the island.

>>19679756
i mean, you're going to an american reptile zoo highway attraction. vienna is full of better places but you wanted to be retarded.

Are there any variations on the sponge cake bases these tortes use? What's a good formula for that if one wishes to assemble a torte?

>>19674647
>Punsch Torte
It's basically taking a bunch of leftovers and adding a fuckton of rum. A very crafty invention.

>>19689919
I'll punsch you until you contorte into pretzel sticks you product of leftover splooge in your mother's poon

>>19689908
Most of them use a pretty basic sponge cake, that is something flavored by adding cocoa or some ground nuts. So i'm pretty sure any sponge cake recipe would do fine to stack the cakes. The exception to this are of course the meringue based cakes.

>>19689908
They usually use fluffy or more firm ones depending on the garnitures going on them.

>>19672603
kinotorte

thanks for the thread based OP, one of the best I ever saw on /ck/

>>19672805
> oBviOuSLy
Shut up retard.

bump because I want to contribute later after work

Marlenka, the ultimate cake.
Made of honey/walnut dough layered with caramel.

Eszterhazi coming through.

blueberry cream(alternatively yogurt/quark)

>>19672535
maximum respect fellow /his/ niggas

>>19672535
Friends, I have managed to find another torte: the Schubert Torte! Obviously named after the famous composer Franz Schubert, one can find a few differing recipes when googling this one. But I have chosen to present here the Höldrichsmühler variant as this one appears to have the most history. This variant was invented in Hotel Höldrichsmühle, where supposedly Franz Schubert stayed and looked for inspiration, composing here "Der Lindenbaum". This one however isn't a "classic" multi-layered torte. It is an airy sponge cake into which are added ground nuts and poppy seeds, with the finishing touch being a layer of chocolate icing.