Wiener Tortenboden LIGHT + DARK BASIC recipe

This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.

Biskuit/Sponge Cake - Original Konditor/Bakery Recipe

Servings: critical to use exact measurements

Mold prep Isolation Method or

Mold prep "option" rub w/butter/oil + coat w/flour + shake off excess

subheading: Yellow Version:

Whole Eggs 6 = 320 gr MUST BE room temperature

Vanilla 6 drops

Lemon Zest 1 Lemon

Salt Pinch

Sugar 200 gr

Flour 75 gr

Cornstarch 75 gr Mondamin Speisestaerke

Butter 75 gr

subheading: Dark Version:

leave out Lemon Zest

add cacao powder

reduce flour by amount of cacao

preheat oven to 300° convection setting

Eggs + Sugar + Salt + Vanilla + mix until stiff

grate lemon zest + beat aprox 15 min

prep springform with baking paper (bottom + side) + prep form with "Isolation Baking Method"

melt butter in small pot (do not boil)

sift flour/starch mix slowly into batter + fold under with spatula / wisk

once batter is smooth take a big spoonful batter + add to melted butter in pot on stove (on low low fire) + wisk gently in folding manner together in the pot

once smooth pour batter/butter mix into rest of batter + gently fold everything together

once everything is nicely incorporated, pour into baking form

bake in pre-heated oven at 350° about 10 min

then 320° for 25 to 30 min

by: Sally's Classics

24 to 26 inch springform or kastenform

Servings: critical to use exact measurements

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