Milka-Herzen Torte

German Cake

I am very busy this week, getting ready to travel and throw a bridal shower.  So I’m behind on my posts.  Thankfully my cousin (twice removed or something like that, he’s on one branch of the tree, waaay over there and I’m on another branch, waaay over here) sent me a Torte recipe this a.m. so I will share it with you.  And I’ll get to the next installment of Food in Fiction as soon as I can.   Thanks for your patience.

From Todd Daily:

Just made this yesterday for a birthday cake. It’s a family favorite and not really too difficult.

Milka-Herzen Torte

 For the cake:

  • 2 eggs
  • 2 T hot water
  • ½ c. sugar
  • 1 t. vanilla
  • ¾ c flour
  • 1 t baking powder.

Beat two eggs and water at high speed until foamy. Add sugar and vanilla. Beat for two minutes. Add ½ of the flour and the baking powder and mix at low speed. Add the rest of the flour at low speed. Bake in a spring form pan with baking parchment or greased bottom. (PAM doesn’t work!) Bake immediately at 375 for 20-25 minutes. Remove from pan and remove parchment to cool completely.

 For the filling:

  • 5 bananas
  • 2 T lemon juice
  • 100 gr. milk chocolate (I suppose you could use chips, but we use REAL chocolate)
  • 100 gr. dark chocolate
  • 3 eggs – the fresher the better.
  • ½ c softened butter
  • 1 t vanilla
  • ½ quart whipping cream
  • 1 t plain gelatin
  • 2 T cold water

Peel and cut the bananas in half. Cut one half into slices for decorating the cake. Cut the other banana halves in half lengthwise. Sprinkle the banana pieces with lemon juice. 

Melt the chocolate and let it cool. Microwave works great. Separate the eggs. Whip the yolks, butter and vanilla until creamy. Stir in the melted chocolate. Whip the egg whites until stiff and fold into the chocolate mixture. 

Soak the plain gelatin in cold water for 5 minutes. Dissolve in a double boiler set up. Whip the cream until almost stiff. Add melted gelatin to the cream and finish whipping until cream forms soft peaks. 

Put the cake on the serving platter and then put the spring form ring around the cake. Place the banana halves on the cake. Spread the whipped cream over the bananas, reserving 4 T for decoration (or use spray whipped cream). Then put the chocolate over the cream. Refrigerate at least 3 hours. 

Just before serving, decorate with whipped cream, banana slices, chocolate pieces (Kisses, or some small yummy chocolates) and chocolate shavings.