Russian Orange Buttercream Torte

Type topic text here.

From John Sgammato

from Please to the Tab;e.


  • 2 layers of Chocolate Genoise

  • 1 C. Hazelnut Butter Cream

  • 2 C. Chocolate cream-cheese frosting

  • Powdered sugar, a few holly leaves and a candied cherry for decoration


About two hours

To prepare:

  1. Make the Chocolate Genoise:

  • Whip 6 warmed whole eggs with one cup sugar at high speed for 15 minutes until mixture is pale yellow and tripled in volume.

  • Gently fold in 1 C. clarified butter, 1 tsp vanilla, 1/2 C. Dutch-process  cocoa and1/2 C. sifted  cake flour.

  • Bake at 350 in a greased, floured jelly-roll pan until done (time varies depending on size of pan and thickness of cake).

  • As soon as you take it out of the pan, trim off the crusts on all sides, dust with powdered sugar, cover with an impeccably clean linen towel and roll it tightly.

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  2. Decorate it with holly leaves, cherries, and powdered-sugar snow.