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German Biskuit Torte Recipe

This basic torte recipe can be used to make the German Schwarzwälder Kirschtorte (Black Forest Cherry Cake). The cake texture is light and the dough has absolutely no butter in it, therefore this basic recipe is ideal for individuals on a diet. Biskuit dough made from 8 eggs will make a large torte and from 6 eggs a medium sized torte. If you plan to fill it with whipped cream (Sahnetorte) making it from 3 eggs should be enough.


8(6) eggs, separated

200 (150)g / 7(5.2) oz fine sugar

zest of 1/2 untreated lemon

200 (150)g / 7(5.2) oz flour, sieved, up to 1/2 can be substituted with starch

1/2 teaspoon baking powder

3 tablespoons of cacao powder (optional for chocolate cakes)

butter and flour for the cake form or lined with parchment paper

flavor suggestions: fruit juice, lemon juice, Arrack, Rum, Maraschino, Kirschwasser or Mokka


Separate the eggs. Whip the egg whites with a hand mixer. Add a few drops of lemon juice to the egg whites, then add the fine sugar one spoon at a time and continue whipping until egg whites get stiff and are shiny.

In a separate bowl add the baking powder and starch to the flour and mix with a spoon. (If making a chocolate cake add the cacao powder to the flour short 3 tablespoons of flour). Whisk the egg yolks in another small dish, add your flavoring, fold in the sieved flour and the egg yolks carefully into the egg whites until all is combined.

Dough should be light in texture. Fill a buttered and floured cake form with the dough and bake in a preheated oven at 340°-380°F for approx. 40 - 60 minutes. Check cake with a toothpick if done. Let cake cool completely before cutting or filling it.

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