Venetian Torte Recipe
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This Venetian Torte Recipe belonged to my Grandmother on my father's side, Nana. Now Nana was very well known for this Italian layer cake recipe; it was her standard contribution to any family or church gathering. If you mention the words Venetian Torte to any one of my family members they are likely to reply "ah yes, Camille's Venetian Torte, It's been years". Nana passed on close to 20 years ago and this cake is one of my favorite memories of her (well aside from her teaching us kids to play poker). It is such a strong memory that I have never attempted to make it and I don't know if I ever could. I really can't explain it, but I think I want the memory of Nana serving this cake to stay intact. That being said, I hope your family enjoys my Nana's Venetian Torte Recipe as much as mine has.
Cake
3/4 cups all purpose flour
2 tsp. baking powder
1/4 cup cornstarch
5 eggs, separated
1 cup white granulated sugar
1 tsp. pure vanilla extract
Filling and Frosting
1/3 cups white granulated sugar
1/3 cups all purpose flour
2 cups milk
3/4 cup butter, softened
1/2 tsp. pure vanilla extract
1 cup powdered sugar
1 ounce bittersweet chocolate, melted
Approximately 2 cups of toasted coconut for decorating the sides of the cake
To create the cake layers, preheat oven to 350 degrees F. and spray two 8 or 9 inch round cake pans
with bakers cooking spray (the kind with flour in it). In a small bowl whisk
together flour, baking powder and cornstarch; set aside. With an and a clean mixing bowl beat the egg whites until stiff, add about half of the sugar slowly, while beating, until it has been incorporated well. Then add the rest of the sugar all at once, beating well; set aside. In a separate bowl beat egg yolk until light and creamy, add pure vanilla extract
and mix well. Fold the egg yolk mixture into the whites and then fold the flour mixture into the egg mixture. Evenly distribute the batter between the two prepared cake pans. Bake for 35-40 minutes. Allow cakes to cool slightly in pans before removing them to a wire cooling rack. When the cake layers are cooled, split each layer in half to create 4 layers.
While the cake is cooling, make the filling and frosting. In the top of a double boiler
whisk
together the sugar and flour. Add the milk slowly while whisking and cook over simmering water until thick. Lower the heat and cover, cook for 15 minutes longer. Remove from heat and cool completely. After the mixture is cooled, add the butter and beat until creamy. Add the powdered sugar and pure vanilla extract
and beat until smooth. Remove 1/3 of the frosting and to this add the melted chocolate; mix until smooth. Assemble the cake by placing the first layer on the serving platter and topping it with 1/2 of the chocolate filling, add the next layer and top it with approximately the same amount of the white filling, add the third layer and top it with the remaining chocolate filling, finally frost the entire cake with the remaining white filling. Decorate the sides of the cake by pressing the toasted coconut into the frosting.
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Picture of cookie dough hearts by PIKSEL @ istockphoto.com
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