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Supplies & Utensils for Torte Cake
Adding Dry Ingredients To Torte Cake
Creaming Butter For Torte Cake: Part 1
Creaming Butter For Torte Cake: Part 2
Adding Eggs to Torte Cake
Mixing Ingredients for Torte Cake
Adding All Ingredients To Torte Cake
Adding Nuts to Torte Cake
Layer Cake Vs. Torte Cake
Putting the Dough in a Torte Cake Pan
Crust For Torte Cake Filling: Part 1
Crust For Torte Cake Filling: Part 2
Making a Smaller Fruit Torte Cake
Fruit & Linzer Torte Cakes
Fruit Filling for Torte Cake
Mixing & Adding Torte Cake Filling
Adding Fruit to Torte Cake
Making the Pattern on Torte Cake
Pre-heating The Oven For Torte Cake
Baking Torte Cake
Saving Torte Cake Dough
Torte Cake Recipes
Summary: How to cream butter and sugar for making torte cake; get expert tips on baking homemade dessert recipes in this free cooking video.
Andrea Spano received her training in the culinary arts program of the New York Restaurant School, where she graduated with honors in 1986. She then opened “Steve & Andrea's...read more
"On behalf of Expert Village my name is Andrea Spano and I'm going to be showing you how to make nut dough today from my new book "Not Just Desserts." Okay, so we've beating this for approximately a minute now and you can see how it's starting to get very smooth, nice smooth texture. It does usually take approximately a 1 1/2 to 2 minutes for this amount of margarine and sugar to become homogenized. Also, what it does is it breaks down the little sugar graduals so that you don't feel any gritty texture in the margarine. You can also see that the color of the margarine is starting to get lighter because it's starting to get homogenized and the baking is a lot of chemistries and happening together and this is exactly what happens when you cream."
eHow Article: Creaming Butter For Torte Cake: Part 2
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