cakepia recipe japanese      
Easy Country-Style Torte  
World Traditional Recipe スイス

Swiss style torte with a crispy chocolate cookie bottom. To make a light plain batter for the top layer, beat egg yolks and egg whites separately until stiff. After baking, brush with syrup and glaze with marmalade.
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●Preparation Tip
●Chocolate Batter

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Photo #2
Sift together flour, almond powder, cocoa powder and sugar.

Place chilled butter in a bowl. Fold in the sifted dry ingredients and mix with your hands. When partially blended, rub the dough between the palms of your hands and make it crumbly. (Photo #1)

Place the crumb dough on the bottom of a pan, to a depth of 1cm. Lightly press the dough with the palm of your hand. (Photo #2)

Bake in a preheated oven at 180 °C (365 °F) for 10 to 15 minutes until light brown.

●Plain Batter

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Separate eggs. In a bowl, beat the egg yolks and half of the sugar (45g) until creamy. (Photo #1)

In a bowl, beat the egg whites and the rest of the sugar (45g) until stiff. (Photo #2)

Melt butter over low heat or by double boiling.

Stir in the meringue (#2) and the sifted dry ingredients to the egg yolk mixture (#1), in that order, and mix lightly.

Pour in the melted butter and stir carefully so as not to break the meringue foam. (Photo #3)

Over the baked chocolate bottom, fill the round pan with the batter 4/5 full. (Photo #4)

Bake in a preheated oven at 180 °C (365 °F) for about 40 minutes.


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Mix sugar syrup and cherry liqueur.

While the cake is still hot, brush with the syrup (#1) generously. (Photo #1)

Glaze the surface with marmalade. (Photo #2)

Servings per Recipe Calories per Serving Ready In
one 15cm round pan  456kcal 120 minutes
Chocolate Batter
sugar 50g 
cake flour 50g 
almond powder 40g 
cocoa powder 10g 
butter 50g 
- Dice butter and chill in the refrigerator.

Plain Batter
sugar 90g 
whole eggs 100g 
cake flour 110g 
butter 40g 
- Sift flour.

sugar syrup 70g 
cherry liqueur 30g 
marmalade 80g 
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