Two questions for the pastry gurus, cake lovers and torte experts
My mom has a recipe for an amazing cake (actually it’s a torte, pic attached). This torte marked every occasion in our family. One of my first photos is while eating it. It’s been present ever since: at my birthdays, graduations, wedding, when my daughter was born, and now for her birthdays.
I am trying to write down my mom’s recipe. Properly and precisely, so that it can be shared with others. The precise recipe resides in my mom’s head, but not on paper. The paper version looks like this:
“beat 12 yolks with 250g of sugar, add 250g of chocolate and butter. Cook over simmering water until it’s done. When the cream is done divide into two parts. Cool the first part completely. Beat 8 egg whites and add to the second part. Add 2 spoons of ground walnuts. Bake. When the cake is cool, spread the remaining cream on top and finish with chocolate glaze”
Question 1: I’ve tried to locate the source of this recipe, but it’s been in the family for over 50 years and she does not remember where it came from. I suspect it goes back to some of the grand cakes of Austro-Hungarian Empire and central Europe. I searched for a similar torte, but could not find anything like it. I wonder if you might have some insight and help trace its roots.
Question 2: I’ve pretty much written most of the recipe, except for the cream part. The cream needs to be cooked to the right consistency, not too creamy not to dense. I made the cake thousands of times, and know how the cream is supposed to look, but I lack the words to describe it properly. My mom used to say, “the cream is done when it starts to separate from the pot”. I wonder if there is a better and more “technical” way to describe it?
Thanks a bunch!