Wave Torte

It's been a while since I've talked about my Nikolaus celebration but I wanted to share the recipe since it was such a smashing success.

Since my theme for Nikolaus this year was Winter Wonderland, I wanted to add a white torte to the buffet and although my inclination was to make a Cloud torte, but I thought that was somewhat boring since I had already made it once before. I don't bake often so I need to make it count, right? Right!

I'm beginning to realize I am much too confident in my cooking skills and should probably lay off trying new things for company. Unfortunately my schachlik sauce was a major fail Nikolaus!

Anyways.. this sounds really time intensive but it wasn't. I was actually surprised how fast it all came together! Click on the print button in the footer of the post if you want to recreate it!

Wave Torte - Recipe by GU (a German recipe book)

clearly the torte got it's name because of it's wavy top!

The Ingredients - for the batter:

125 gr. soft butter

325 gr. sugar

4 eggs

150 gr. flour

20 gr. almond slices

2 tsp baking powder

The Ingredients - for the filling:

1/2 cup sugar + 1 packet of Vanilla Sugar from Dr. Oetker

3 lemons (I only used 2 since they were big!)

3TBSP pudding powder

2 cartons whipping cream

2 packets Whip-It from Dr. Oetker

Directions - for the batter:
Note: You make the entire batter first, but you will be baking half of it because the tort is comprised of 2 halves. The top and the bottom.

Pre-heat the oven to 350.
Whip the butter and 125 gr of the sugar.
Seperate the egg yolk and whites, and put the white's aside.
Add 3 TBSP of water to the egg yolks and add to the butter/sugar mixture.
Sift the flour and baking powder to the mixture (this prevents clumps! trust me, I KNOW!)

My suggestion, because if I would have to do it again, I would do it this way:
Split the egg whites, so that you're only whipping half of them and so that they form nice stiff peaks.
Whip 2 egg whites with 100 gr. sugar.
Add in 10 gr of the almond slices, but don't stir them in, fold them in.

cake batter with egg white mixture

Pour half of the batter into a spring form (where the bottom drops out).
Add the egg white mixture on top.
Bake for 25 minutes.

Whip the last 2 egg whites with 100 gr. sugar.
Add in 10 gr of the almond slices, but don't stir them in, fold them in.

Skip to Directions - for the filling.

By now the 1st cake should be done.
Pour the last half of the batter into a spring for.
Add the egg white mixture on top.
Bake for 25 minutes.


 Directions - for the filling:
Cook up a half a cup of water with 1/2 cup of sugar.
Mix 3 tbsp of the pudding with the juice of the lemons.
Add the pudding mixture to the water, cook it until it forms the pudding consistency.
Let cool.

cake bottom with pudding mixture

Whip whipping cream with 1 packet of Vanille sugar
As it begins to get stiff add the packets of Whip-It.
Mix whipping cream with the pudding mixture.
Put the pudding mixture onto the less prettier cake.
Place the other cake on top.
Refrigerate at least 2-3 hours.


Enjoy!!

Let me know if you plan on making this! 

I would love to hear how it turns out!