Orange Torte with Orange Cream Frosting


Preparation info
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Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

Orangentore dates back to the Congress of Vienna of 1815, when the desserts of the various diplomats found their way into the hearts and stomachs of the Viennese. A specialty of Dalmatia, a province along the Adriatic coast, it is made with bread crumbs, not flour. This lack of flour (and baking powder) results in a dense, moist torte that may look a little forlorn compared to other high-rising cakes. Don’t be concerned, because the delicious frosting of orange curd and whipped cream disgui