Can anyone tell me if a torte wafer, a wine wafer, and the Carlsbad Oblaten are all the same type wafer? Does anyone have a recipe for either of these? Many thanks!
By Karen Jordan from Hillsborough, NC
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I don't know what recipe you mean, but it sounds interesting. This website has a lot of info on it so I looked up torte wafer and got what's below:
Courtesy of Uncle Phaedrus, Finder of Lost Recipes at www.hungrybrowser.com:
Pischinger Torte
On 25 Jul 2005 at 9:33, Fred wrote:
This is one of the classical Viennese Torten. It uses oblatten with a chocolate (or cocoa) and hazelnut cream filling. I haven't had it for about 55 years so the details of my description may be faulty. I managed to obtain a package of Karlsbad oblatten and would like to try to re-create this torte. Thank you in advance for your help
Fred
Toronto, Ontario
Canada
Hello Fred,
See below for two recipes.
Phaed
PISCHINGER TORTE
"Oblaten" wafers
6 tbsp butter
1 cup sugar
1 tsp vanilla
2 whole eggs
4 oz semisweet chocolate, melted
1 cup roasted and finely ground filberts.
Roast filberts in oven at 350 F for 20 minutes, or in microwave oven at level 10 for 5 minutes.
Cream butter, with Mixmaster at speed 8. Add sugar gradually. Add eggs previously beaten with a fork.
Add nuts, then the melted, still hot chocolate. Spread over several layers of wafers.
ICING
Melt 4 oz semisweet chocolate, in a double boiler.
When lukewarm spread over and at sides of cake.
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Pischinger Torte
This is the most popular dessert in Viennese Caf's.
1 cup hazelnuts
3/4 cup warm whipping cream
1 lb. good milk chocolate
6 Mocha-Chocolate Wine Wafers
Toast nuts in 300F oven for half hour. Cool and grind fine. Melt chocolate bar in a double boiler. Reserve 1 half cup for the topping [keep warm]. Mix whipping cream, ground nuts, and melted chocolate. Spread 3 tablespoons of mixture across first wafer. Put another wafer on the side. Add the spread. Place it on top of the first.
Repeat process up to the last cookie which receives no "filling" on top. Refrigerate for 1 hour. Pour reserved chocolate across top of cooled torte. Use a spatula to spread evenly across top and sides. Allow topping to harden at room temperature for a glossy sheen. Ready to serve next day.
Hope it helps!
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