Mystery Torte

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Mystery Torte Recipe

Mystery Torte Recipe

The only mystery for this Mystery Torte is what makes this dessert so baffling and so delicious. Guests are forever discovering nonexistent ingredients (like dates) and a Viennese doctor once murmured nostalgically “tortes from home”. It goes from refrigerator to table without any last minute steps and is always a success. There was a time when this was served frequently if you were having company for dinner. In my first experience with it I was convinced that there were apples in it.

  • 16 Ritz Crackers
  • 2/3 cup (3oz) Nuts – walnuts or pecans, chopped
  • 3 Egg Whites
  • ½ Tsp Baking Powder
  • 1 cup Sugar
  • 1 Tsp Vanilla

Sift together baking powder and sugar. Chop crackers and nuts together (or whirl in blender or food processor) until quite fine. Beat egg whites until stiff, gradually adding the baking powder/sugar mixture, when whites are almost stiff. Fold in nut and cracker mixture all at once. Add vanilla. Pour into a lightly greased 8 inch pie plate and bake in 350 degree oven for 30 minutes. Cool.

Topping

  • ½ pint Whipping Cream
  • Sugar to Taste
  • Bitter sweet or bitter Chocolate Curlicues

Whip cream, sweeten to taste and very gently spread over entire cooled torte. Grate chocolate with vegetable peeler over whip cream. Add more chopped nuts if you like.
Refrigerate at least 3 hours before serving.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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