Here are some tortes for you to try.

Betsy

From: robert.foster@nashville.com
Newsgroups: rec.food.recipes

Subject: COLLECTION (3) German Tortes
Date: Tue, 05 Dec 95 03:42:22 GMT

Title: Haselnusstorte (Hazelnut Torte)
Categories: German, Cakes, Desserts, Tortes
Yield: 8 servings

5 ea Eggs; Large, Separated
3/4 c Sugar
6 tb ;Water
1 3/4 c Cake Flour; Sifted
1 ts Baking Powder
1 1/2 c Hazelnuts (Filberts);Ground*
1 ts Vanilla Extract
2 tb Confectioners' Sugar
1 c Cream; Heavy, Whipped
1 x Fresh Strawberries,If Desire

Beat the egg yolks and sugar until very light, about 5 minutes.
Slowly add the water. Sift the flour and baking powder together. Mix
with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat
the egg whites until soft peaks form. Gently fold the beaten whites
into the batter. Pour into a greased and floured 10-inch springform
pan. Bake at 375 degrees F for 30 minutes or until cake is done.
Cool cake on a wire rack. When completely cooled, split the cake into
2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2
cup of nuts into the whipped cream. Spread whipped cream between the
2 cake layers and on top of the cake. Chill until serving time.
Garnish with fresh strawberries, if desired. * Hazelnuts are
available at most stores under the name of Filberts. They should be
blanched. To blanch, boil the nuts for 5 minutes and when they are
cool enough to handle, remove the skins. To grind, place about 1/4
cup at a time in a blender, or chop as finely as you can with a sharp
knife.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
Categories: German, Cakes, Fruits, Desserts
Yield: 8 servings

MMMMM----------------------------CAKE---------------------------------
6 ea Eggs; Large
1 ts Vanilla Extract
1 c Flour; Sifted
1 c Sugar
4 oz Unsweetened Baking Chocolate*

MMMMM---------------------------SYRUP--------------------------------
1/4 c Sugar
2 tb Kirsch
1/3 c Water

MMMMM--------------------------FILLING-------------------------------
1 1/2 c Confectioners' Sugar
1 ea Egg Yolk; Large
1/3 c Butter; Unsalted
2 tb Kirsch Liquer

MMMMM--------------------------TOPPING-------------------------------
2 c Sour Cherries; Canned, Drain
1 c Cream; Heavy, Whipped
2 tb Confectioners' Sugar
8 oz Semisweet Chocolate Bar (1)

* There should be 4 squares of chocolate and it should be melted.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
CAKE: Beat eggs, sugar, and vanilla together until thick and
fluffy, about 10 minutes. Alternately fold chocolate and flour into
the egg mixture, ending with flour. Pour the batter into 3 8-inch
cake pans that have been well greased and floured. Bake in a
preheated 350 degree F. oven for 10 to 15 minutes or until a cake
tester inserted in the center comes out clean. Cool cakes in pans for
5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by
mixing together sugar and water and boiling for 5 minutes. When syrup
has cooled, stir in kirsch. Prick the cake layers and pour syrup over
all 3 layers. FILLING: To make the butter-cream filling, beat
together sugar and butter until well blended. Add egg yolk; beat
until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE
ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread
with butter cream filling. Using 3/4 cup of the cherries, which have
been patted dry, drop cherries evenly over cream. Place second layer
on cake. Repeat. Place third layer on top. Fold 2 T confectioners'
sugar into the whipped cream. Cover the sides and top of the cake
with whipped cream. Decorate top of cake with remaining 1/2 cup
cherries. To make chocolate curls from chocolate bar, shave (at room
temperature) with a vegetable peeler. Refrigerate curls until ready
to use. Press chocolate curls on sides of cake and sprinkle a few on
the top. Chill until serving time.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Weintraubentorte (Grape Torte)
Categories: German, Tortes, Desserts
Yield: 8 servings

MMMMM---------------------------DOUGH--------------------------------
2/3 c Sugar
1 ea Egg; large
1 ea Lemon; grated rind of

MMMMM--------------------------TOPPING-------------------------------
3 ea Egg whites; large
1/2 ea Lemon; juice of
2 c Flour; unbleached, unsifted
1/4 c Butter or margarine
1 ea Egg yolk; large
1/8 ts Salt
1 lb Grapes
6 tb Sugar
4 oz Almonds; ground

DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg, egg yolk,
lemon rind, and salt; mix with a fork to form dough. Cover dough and
let rest in refrigerator 20 minutes. Roll out dough into a circle;
place in an ungreased springform pan. Form a 1-inch high rim. Bake
in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile,
clean and halve grapes, and remove seeds if necessary. Beat egg
whites until stiff; blend in sugar, lemon juice, and ground almonds.
Carefully fold in the grapes. Remove cake from the oven. Fill baked
cake shell with grape mixture, return to the oven, and bake for
another 30 minutes at 350 degrees F. Remove cake from pan and cool on
wire rack.