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That is a beautiful torte! Would you mind posting the recipe? I am sorry to hear about your MIL's passing. I hope having some of of her torte/kucken will cheer your DH up a bit. What a sweetie you are to make it for him.
Thanks. Below is the recipe, however I'm not sure you can make it here as it's a european recipe using their ingredients which I am forever bringing back with me on every trip. I have converted it from grams below for you. Also, it's a very large cake and I make it in my 12-1/2" springform pan. I'm pretty sure you won't find any egg liquor here in the States either but I think if you spread a thicker layer of whipped cream and some chocolate shavings over the top, it'll still taste good. Another idea I had is to use chocolate syrup (but may be too sweet) in place of the egg liquor or even better - Kalua or Irish Creme? The liquor topping is really what gives it that european flavor and you a buzz! It is also not as sweet as American cakes. This is how I make it:
In large bowl, beat 7 - 8 Egg Whites till stiff
In a separate large bowl beat 4 minutes:
1/2 cup butter (softened)
2/3 cup + 1-1/2 tablespoons sugar
2 teaspoons Vanilla Extract
7 - 8 Egg Yolks
Add to the above:
11 oz. finely ground Hazelnuts
5 oz. semi-sweet chocolate shavings
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons Rum (recipe uses "Stroh" Austrian Rum which is different than dark rum, but I'm sure you can use ANY rum)
2 tablespoons Brandy/Cognac
Fold in egg whites and bake 1/2 hour at 350*
When cool, beat 1 pint heavy cream, 3 teaspoons sugar and 1 teaspoon vanilla extract till stiff. (You can add alittle more sugar to taste but it shouldn't be too sweet)
Spread whipped cream over entire cake, add chocolate shavings to sides and whipped cream stars around perimeter of cake to hold in liquor. Refrigerate till thoroughly cold. Then pour thin layer of liquor over top and refrigerate well.
