The art of German cooking and baking

— 311— No. 94r— CHOCOLATE TART No. 2. 6 eggs 20 chopped almonds 1 cup sugar % cup of flour % lb. chopped bitter chocolate 1 heaping tsp. of baking powder For Filling. 1 pt. of whipped cream Preparation: Beat the whites of eggs to a stiff froth, add tihe chopped bitter chocolate and almonds, then yolks of eggs and sugar, and lastly the flour and baking powder. Bake in two layers. A little before serving, spread whipped cream between the layers. ■ No. 95— FILLED SAND TART. Sand tart batter as in No. 82. For Filling. 1 glass of fine fruit marmalade For Frosting. Rum frosting according to Chapter 20, No. 22 Preparation: The sand tart batter should be baked in 3 layers; when cold, spread the fruit marmalade between the layers. Then cover with rum frosting. No. 96— TREE TART. 7 egga 1 cup finest flour 1 cup sugar Chocolate or sour filling Preparation: Beat the yolks with a rotary egg beater, add 1/^ cup sugar and beat well again, then set aside. Beat whites to stiff froth, add other i/^ cup sugar. Mix both and add 1 cup flour measured before sifting. Butter pans, dredge them with flour and put the batter in. Bake in 8 layers in a slow oven. Spread chocolate or sour cream filling as in No. 76. between the layers. You may also cover with a frosting if you wish. — ■ No. 97— FENCE TART. First Layer. 4 whites of eggs 1/3 tsp. cream of tartar 3 yolks of eggs 1 % cups of sugar 1 pinch of salt 1 cup flour Second Layer. 1/3 of % lb. bitter chocolate 1 tsp. of vanilla dissolved in ^ cup hot % package Knox gelatine diswater solved in % cup of water 1 cup of powdered sugar 1 % cups of cream Vz Pt. whipped cream Third Layer. % package Knox gelatine with 1 cup of powdered sugar pink coloring dissolved in 1% cups of cream % cup of water % pt. whipped cream 1 tsp. of vanilla —312— For the Covering. 1 pt. whipped cream For the Fencing. 1% doz, ladyfingers or macaroons Preparation: The first layer. Whip whites of egg's to thin froth, add salt and cream of tartar, then whip to a stiff froth, mix in the sugar and then the yolks of eggs whipped to a cream. Mix the flour in lightly and bake this batter in a buttered, round, loose bottom pan. Loosen edge of layer and arrange ladyfingers or macaroons around in circle. For the second layer. The dissolved bitter chocolate, sugar, cream and vanilla are boiled for 2 minutes, stirring constantly ; stir in the dissolved gelatine, set the mixture in cold water and continue stirring until it begins to thicken, then add the % P'^t of wlhipped cream and spread the mixture over the baked layer. The third layer is made exactly like the second layer only using the pink coloring instead of the bitter chocolate ; after the whipped cream is added, spread the mixture over the chocolate layer. Before serving, spread the 1 pint of wlhipped cream, to which has been added a little sugar and vanilla, over the cake. No. 98— FRUIT TART. Apricot, Peach, Plum, Blueberry, Raspberry or Strawberry Tart. Prepare the batter according to No. 93, Good Tart Doug'h. Cover with the desired fruit, either fresh or canned, sprinkle with sufficient sugar, bake for 25 minutes. Before serving the cake, cover with beaten cream or almond frosting, prepared according to No. 23, Chapter 20 and then bake. No. 99— SUNSHINE CAKE. 6 eggs 1 even tsp. cream of tartar 1 cup sugar Pinch of salt 1 cup flour % tsp. vanilla Preparation: Beat the yolks of eggs first and add half the sugar; beat the Whites of eggs very dry and add remaining sugar ; beat well and add the vanilla, salt and the yolks of eggs; lastly, add the flour and cream of tartar. Bake in a moderate oven one hour. — 313— No. 100— LOVE CHOCOLATE CAKE. % cup butter % tsp. soda 1 cup sugar 1 large cup flour 1 egg 2 squares bitter chocolate % cup hot water % cup sour milk 1 tsp. vanilla