The Panhans cake "Panhans Torte"

Have you already tried the Panhans torte?
The recipe for the Panhans torte dates back to the legendary Viennese chef Vinzenz Panhans. In the seventies of the preceding century he was a celebrated chef and a favourite with the contemporary Viennese society.

This is today an anachronism because the torte represents the opposite of what we understand as a House torte today: It is immensely complex in its preparation, its calories replace the full meal of heavy workers and in addition to this it is neither hardly transportable nor durable due to its consistence.

But it tastes unequalled.
Such a jewel is hardly ever available, just in the Panhans on Semmering.

You may purchase the torte as a courtesy for your loved ones or for your enjoyment at home:

* Small Panhans cake in a wooden casket: € 22,--
* Large Panhans cake in a carton gift box: € 65,--

The recipe for the Panhans cake

Ingredients:

For the pastry:

9 egg whites
300 grammes of roasted, ground hazelnuts
300 grammes of icing sugar
juice of one lemon

For the cream:

180 ml of milk
100 grammes of sugar
5 egg yolks
100 grammes of butter
1 packet of vanillin sugar
1/2 packet of vanilla pudding
2 tbsp of milk to dissolve the pudding powder
apricot jam to brush

For the lemon icing:
4 egg whites, 100 grammes of sugar, juice of 2 lemons

Pastry:
Beat 9 egg whites with icing sugar, add the juice of a lemon, and then fold in the roasted, ground hazelnuts. Spread the dough thinly on baking parchment and bake 5 to 6 leaves (size of a round baking tin and about 3 millimetres thick) for about 5 to 10 minutes at 180 to 200 degrees until they are golden.

Cream:
Bring milk and sugar to the boil. In the meantime mix dissolved pudding powder with yolks and vanillin sugar, then add to the boiling milk and cook well stirring constantly. Let pudding cool.
Using a mixer beat the butter until very creamy and slowly mix into the cold vanilla cream.

Brush leaves with cream alternating and finish with a leaf of pastry, then cover the torte thinly with apricot jam.

Lemon icing:
Using a mixer beat egg whites and sugar and add lemon juice. Cover the whole torte with the lemon icing.