Viennese Torte

Viennese Torte

"'I would always ask my mother to make this cake for my birthday, and now my children request it for theirs,' notes Cheryl Miller of Middlebury, Indiana."
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Ingredients

1 h 10 m servings
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Original recipe yields 12 servings

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Reviews

11
  1. 18 Ratings

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Most helpful positive review

This tasted fantastic, looked beautiful, is a bit different, and was not too difficult to make - what more could you ask for in a recipe?! Took it to a German themed potluck dinner and all enjoy...

Most helpful critical review

Sorry, I think this recipe needs to be re-thought. I followed the instructions EXACTLY and it was over cooked for a meringue. I think it has to do with the cook temp. Everywhere else says not to...

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This tasted fantastic, looked beautiful, is a bit different, and was not too difficult to make - what more could you ask for in a recipe?! Took it to a German themed potluck dinner and all enjoy...

I made this with banana pudding. Amazing!! Next time I will substitute the coconut for bananas and make it a banana cream torte!

This was phenomenal, and loved by everyone it was served to, which was a pleasant surprise as that crowd's diverse tastes usually means at least half won't enjoy any given thing! This was time-c...

Made this for my brother-in-law's birthday, since he and my husband spent several childhood years in Vienna. Both of them loved it. I had problems with enough cake batter and rising high enoug...

This cake was good. We made it in my class at my high school. It was deliciouse. The only problem was that it took to long to make, but other than that it was GOOD!

Sorry, I think this recipe needs to be re-thought. I followed the instructions EXACTLY and it was over cooked for a meringue. I think it has to do with the cook temp. Everywhere else says not to...

I used Parchment Paper with great success rather than the wax paper and grease. I substituted Almond Extract for the vanilla extract and Instant Coconut Cream Pudding for the vanilla pudding. ...

This torte is excellent. I have made it numerous times and it looks grand!!!

this cake is amazing. i douse take a bit of time to make, but it is worth it. i brought it to a church dinner and it was the first cake to be eaten. people thought it was store bought till i tol...

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