Torta

Recipe Ingredients

		Yolk Batter
1 cup	198g / 7oz	Melted butter - (no substitute)
1/3 cup	78ml	Corn oil
2 cups	396g / 13oz	Sugar
12 cups	2376g / 83oz	Egg yolks (large)
		Yeast Batter
1 cup	237ml	Warm water
1 1/2 tablespoons	22ml	Yeast - quick acting
1 1/4 cups	78g / 2.8oz	All-purpose flour
		Flour Batter
1/3 cup	78ml	Evaporated milk
3 cups	187g / 6.6oz	All-purpose flour (3 to 4)
2 teaspoons	10ml	Anise seeds - toasted
1 teaspoon	5ml	Anise extract

Recipe Instructions

Beat the egg yolks. Mix with the first 3 ingredients. Set aside.

Add the yeast to the warm water. Let rise for 1 minute. Put in flour. Set aside.

Mix the yolk batter with the yeast batter. Gradually beat in remaining flour and milk. Add anise seeds and extract. Continue beating until elastic and pour in small mold pans lined with parchment paper until double in bulk. Bake in preheated 350F oven until golden brown. Brush with melted butter and sprinkle with grated cheese and sugar.

Important: Gradually add the remaining flour to the rest of the ingredients. Upon reaching 3 cups, if your batter will already be a little stiff (but not dry, then it's enough.) Sometimes the size of the yolks matter.

Source:
Gourmet's Old Vienna Cookbook

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