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Vienna Torte



  • 7 eggs, separated
  • 1 1/4 cups granulated sugar
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • Pinch of salt


  • 1 1/4 cups milk
  • 1/3 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup cold milk
  • 1 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • Chopped nuts


  1. Heat oven to 350 degrees F.
  2. Torte: Beat whites until frothy. Add 1/2 cup sugar gradually; beat until stiff. Beat yolks until thick. Add remaining sugar gradually and beat. Combine the two mixtures.
  3. Sift the flour with cornstarch, baking powder and salt and fold in carefully. Pour into 4 greased and floured 8-inch layer cake pans.
  4. Bake for about 20 minutes. Cool.
  5. Filling: Heat milk in double boiler. Mix flour, sugar and cold milk. Add to heated milk and stir until thick, then cover and cook for 15 minutes.
  6. When cool, add melted butter; mix well. Add vanilla extract and confectioners' sugar. Spread this between the four layers and on top and sides. Cover well with chopped nuts.