Walnut torte with walnut-custard buttercream (Diostorte) from Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague by Rick Rodgers
- all-purpose flour
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confectioner's sugar
- Show all ingredients...
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EYB Comments
Author errata: 3. Beat the eggs in the bowl of a heavy duty mixer at high speed until the mixture is very thick and forms a slowly dissolving ribbon when the beaters are lifted a few inches, about 15 minutes. Change to: 3. Beat the eggs and sugar in the bowl of a heavy duty mixer fitted with the whisk at high speed until the mixture is very thick and forms a slowly dissolving ribbon when the beaters are lifted a few inches, about 5 minutes. Recipe missing sugar in instructions; add whisk to beater; should be 5 minutes for heavy duty mixer. The timing of 15 minutes is for hand mixer, but some cooks beat the eggs for the longer time even with a KitchenAid. I find that 5 minutes is sufficient.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.