Strenzel Kuchen. — Make a sponge as for bread with ljlb.
of flour, 2oz. yeast, half a pint lukewarm milk, and 4oz.
each of sugar and butter. Let this rise for twenty minutes,
then knead well, roll it out fairly thinly on a buttered
baking sheet, prick it all over, brush it over with two-thirds
of an ounce of liquefied butter, cover the top with “ strenzel,”
again let it rise, and bake for half an hour in a hot oven.
For the “ strenzel,” mix together rather more than 5£oz.
flour, 3^oz. sugar✪ Savarin, and rub this into 31oz. of softened butter
till like crumbs. Or, make a sponge with Jib. flour, not
quite 3joz. yeast, and enough tepid milk to mix it, and let
it rise. Meanwhile work to a stiff dough 1 lib. flour, four
to six eggs, 5oz. to 6oz. sugar, a pinch each of salt and
mace, the grated rind of a lemon, and tepid milk to mix.
Now beat into this Jib. of butter, then the sponge, when
well risen, kneading it well ; roll out thinly on a floured
baking sheet, and let it rise ; then brush with liquid butter,
and strew it evenly and thickly with “ strenzel,” made thus :
Work together 2loz. each of flour, butter, and sugar, and
a teaspoonful ground cinnamon : dust with equal parts dry
flour and sugar, chop into pea or dice shapes with a knife,
and use.
Tote — Beat the yolks of eight eggs with 12oz. of caster
sugar till light, then stir in Jib. grated chocolate, fib.
ground almonds, Jib. finely shred citron peel, half a tea-
spoonful each of cinnamon and cloves pounded fine, a
quarter of a teaspoonful of cardamoms, half a gill of brandy,
and the juice and grated rind of a lemon. Stir this all well
FOREIGN CAKES.
175
together. Now moisten rather less than lib. of dried and
browned breadcrumbs✪ Tote with a little white wine ; add this to
the former mixture, and stir in at the last the whites of the
eggs beaten to the stiffest possible froth. Bake slowly for
an hour and a half, and, when cold, ice with either royal or
chocolate icing. (This is an American recipe.)
Vacherin au Chocolat.—' The sweets which go by the name
of vacherins are made very much in the same way, and
merely vary in their flavouring. Take about Goz. of
blanched almonds, Jib. of pounded sugar, the grated rind
of one lemon, and the whites of two or three eggs✪ Vacherin au Chocolat. Pound
the almonds thoroughly, moistening them with the whites
of eggs ; add the sugar and the grated rind of lemon. Put
this paste into a basin ; if necessary, add another white of
egg, to avoid too much stiffness, for the paste should be
moist enough to be spread with a spoon in a fairly thick
layer on a well -buttered or floured tin. Bake this in a
moderate oven till it is of a light brown colour ; cut the
paste into the required width, and, whilst still hot, put it
round the inside of a mould or timbale, joining the two
ends by pressing them well together. Stand it aside to
get cold. In the meantime, prepare a whipped chocolate or
otherwise flavoured cream. Remove the paste ring from
the mould, and fasten it on to a plain sheet of ordinary
or almond paste, large enough to cover the dish on which
the vacherin is to be served. Fill this with alternate layers
of whipped cream and crushed meringue paste, heaping it
well above the side of the case ; serve cold.
Page 112 · 6 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Strenzel Kuchen. — Make a sponge as for bread with ljlb. of flour, 2oz. yeast, half a pint lukewarm milk, and 4oz. each of sugar and butter. Let this rise for twenty minutes, then knead well, roll it out fairly thinly on a buttered baking sheet, prick it all over, brush it over with two-thirds of an ounce of liquefied butter, cover the top with “ strenzel,” again let it rise, and bake for half an hour in a hot oven. For the “ strenzel,” mix together rather more than 5£oz. flour, 3^oz. sugar, and rub this into 31oz. of softened butter till like crumbs. Or, make a sponge with Jib. flour, not quite 3joz. yeast, and enough tepid milk to mix it, and let it rise. Meanwhile work to a stiff dough 1 lib. flour, four to six eggs, 5oz. to 6oz. sugar, a pinch each of salt and mace, the grated rind of a lemon, and tepid milk to mix. Now beat into this Jib. of butter, then the sponge, when well risen, kneading it well ; roll out thinly on a floured baking sheet, and let it rise ; then brush with liquid butter, and strew it evenly and thickly with “ strenzel,” made thus : Work together 2loz. each of flour, butter, and sugar, and a teaspoonful ground cinnamon : dust with equal parts dry flour and sugar, chop into pea or dice shapes with a knife, and use.
Torte — Beat the yolks of eight eggs with 12oz. of caster sugar till light, then stir in 1/2lb. grated chocolate, 1/2lb. ground almonds, 1/2lb. finely shred citron peel, half a teaspoonful each of cinnamon and cloves pounded fine, a quarter of a teaspoonful of cardamoms, half a gill of brandy, and the juice and grated rind of a lemon. Stir this all well
together. Now moisten rather less than lib. of dried and browned breadcrumbs with a little white wine ; add this to the former mixture, and stir in at the last the whites of the eggs beaten to the stiffest possible froth. Bake slowly for an hour and a half, and, when cold, ice with either royal or chocolate icing. (This is an American recipe.)
Vacherin au Chocolat.—' The sweets which go by the name of vacherins are made very much in the same way, and merely vary in their flavouring. Take about Goz. of blanched almonds, Jib. of pounded sugar, the grated rind of one lemon, and the whites of two or three eggs. Pound the almonds thoroughly, moistening them with the whites of eggs ; add the sugar and the grated rind of lemon. Put this paste into a basin ; if necessary, add another white of egg, to avoid too much stiffness, for the paste should be moist enough to be spread with a spoon in a fairly thick layer on a well -buttered or floured tin. Bake this in a moderate oven till it is of a light brown colour ; cut the paste into the required width, and, whilst still hot, put it round the inside of a mould or timbale, joining the two ends by pressing them well together. Stand it aside to get cold. In the meantime, prepare a whipped chocolate or otherwise flavoured cream. Remove the paste ring from the mould, and fasten it on to a plain sheet of ordinary or almond paste, large enough to cover the dish on which the vacherin is to be served. Fill this with alternate layers of whipped cream and crushed meringue paste, heaping it well above the side of the case ; serve cold.
Records on this page
Macaroon CustardSavarinVera Cruz GateauStrenzel KuchenToteVacherin au Chocolat