EXCERPT from Olga’s Buttercream Torte  by Helene Kobelnyk  in Vivacini  24  June  2013

For as long as I can remember, my mom would bake this torte for special holidays and for our birthdays.  There is no other recipe like this anywhere, and believe me, I’ve checked.  Even when I was in Europe, I couldn’t find an equal.

A “torte” is defined as a “rich, multilayered cake filled with whipped or buttercream,” and is actually a German word.  The cake dough itself has very little sugar and no fat, and is a little tricky to make.  When done correctly, the dough rises to into a light, airy and “loose” texture.  If the oven is not warm enough, or somebody is jumping around in the house to shake the floor, or you don’t complete the last step quickly enough, your cake will flatten into a brick . . . a notorious sensitivity that it shares with the finicky  soufflé.

Making the Cake


6-8 eggs (depending on size and quality)

200 grams sugar

1 tsp baking powder

240 grams flour (white, sifted)

1 tsp vanilla or almond extract



For a true “magazine experience”, the rest of the recipe and  more photos, read the rest of this article by clicking on this link:  Vivacini  24 June 2013