(Tree Spongecake.)
1 lb. sugar,
loeggs.
2 to 3 grains cardamom.
A little vanilla.
The grated rind of a lemon.
A small piece of mace.
14 oz. fiour.
4 oz. potato flour or corn-
flour.
4 oz. sweet almonds.
10 bitter almonds.
I tablespoonful rum.✪ Baam-Torte (Tree Spongecake)
Cream the butter, add the sugar and beaten-up yolks
of eggs and stir all for ^ hour. Then add the grated
lemon peel, the almonds (grated in their skin), and the
ground spice, adding then, alternately, the flour, sifted
and mixed with baking powder and the whites of eggs
whisked stiffly. Mix well. Butter a broad, shallow
cake tin (Tortenform), line it with buttered paper, and
pour sufficient of the mixture in to thinly cover the
bottom. Place in the oven for a few minutes till slightly
brown, then pour in enough to make another layer and
bake as before, placing the tin now, however, on a pan
of cold water, which must be renewed with fresh cold water
immediately it begins to boil. This is to prevent the
cake becoming overdone at the bottom. A few sheets
of tin may also be placed under the cake tin. As each
layer is baked, add another, until all of the mixture has
been used up.
Chocolate, or any other, icing may be spread over the
cake, which may also be ornamented with marzipan, etc.
A richer cake is obtained by baking three-quarters of
the mixture on layers as described and then taking out
Cakes.
215
of the tin. The rest of the mixture is then baked in two
layers. Spread on the thicker portion a layer of good
jam, cover with a layer of marzipan, and place the
thinner layer of cake on this. Glaze with lemon icing
and ornament with marzipan fruit or preserved fruit.
For the layer of marzipan reckon ^ lb. sweet almonds,
i lb. castor sugar and ^ gill rose water. (See recipe,
page 224.)
Baumkuchen.
(Tree Cake.)
It is impracticable to gi^e a recipe for this, as for the
baking a special apparatus and mode of heating is
necessary.
Baumkuchen are obtainable from certain firms in
Berlin and elsewhere, one of the chief being Schilling,
Berlin W., Kurfiirstendamm 234.
Sohokoladen-Topte.
(Chocolate Cake.)
2 oz. almonds, grated in their
skins.
4 tablespoonsful flour.
4 oz. butter.
4 eggs.
4 oz. chocolate dissolved in
2 tablespoonsful water.
Vanilla flavouring.✪ Sohokoladen-Topte (Chocolate Cake)
Cream the butter, add the sugar and beaten-up yolks
and stir for % hour. Then add the flour, chocolate,
grated almonds and the vanilla flavouring. Mix well
and finally stir in the well-whisked whites of eggs. Fill
a well-buttered cake tin and bake in a moderate oven for
I hour.
Rehruoken.
(Saddle of Venison. —A Viennese Cake.)
6 oz. butter.
4 oz. sugar.
2 oz. flour.
6 eggs.
2 oz. almonds, grated in their
skins.
4 oz. chocolate.✪ Rehruoken (Saddle of Venison — A Viennese Cake)
Cream the butter, add the sugar and yolks of eggs
and stir for ^ hour. Then add the grated almonds and
2 1 6 Gebdck : Torten und Kuchen.
alternately the flour and whisked whites of eggs. Fill a
special, lone cake tin (obtainable from Laoemann and
Sohne, WaTlstrasse, Berlin) and bake i hour. As soon
as cool, cover with chocolate icing and ornament with
blanched almonds, cut into strips.
Sand-Topte.
(Spongecake.)
I lb. clarified butter.
I lb. potato flour.
J lb. wheaten flour,
lo eggs.
I lb. sugar.
\ gill rum.
8 bitter almonds or vanilla
flavouring.
The grated rind of i lemon✪ Sand-Topte (Spongecake).
Cream the butter, add to it 2 eggs beaten-up whole
and 8 yolks and stir continuously for ^ hour. Then
add the grated lemon rind and bitter almonds, and the
rum. Stir in half of the two kinds of flour, mixed^ and
half of the whites of eggs, whisked stiffly. When
thoroughly mixed, add the remainder of the whisked
whites and flour. Fill a well-buttered cake tin and bake
I to I J hour. A little baking powder may be added to
the flour.
Hohn-Topte.
(Poppy Cake.)
J lb. white poppy seeds.
I lb. sweet almonds.
8 eggs.
f pint milk,
f lb. sugar✪ Hohn-Topte (Poppy Cake).
Page 88 · 7 recipe records on this page
Presented as published in 1906. 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
(Tree Spongecake.)
1 lb. sugar, 10 eggs.
2 to 3 grains cardamom. A little vanilla.
The grated rind of a lemon. A small piece of mace.
14 oz. fiour.
4 oz. potato flour or cornflour. 4 oz. sweet almonds. 10 bitter almonds. I tablespoonful rum.
Cream the butter, add the sugar and beaten-up yolks of eggs and stir all for ^ hour. Then add the grated lemon peel, the almonds (grated in their skin), and the ground spice, adding then, alternately, the flour, sifted and mixed with baking powder and the whites of eggs whisked stiffly. Mix well. Butter a broad, shallow cake tin (Tortenform), line it with buttered paper, and pour sufficient of the mixture in to thinly cover the bottom. Place in the oven for a few minutes till slightly brown, then pour in enough to make another layer and bake as before, placing the tin now, however, on a pan of cold water, which must be renewed with fresh cold water immediately it begins to boil. This is to prevent the cake becoming overdone at the bottom. A few sheets of tin may also be placed under the cake tin. As each layer is baked, add another, until all of the mixture has been used up.
Chocolate, or any other, icing may be spread over the cake, which may also be ornamented with marzipan, etc. A richer cake is obtained by baking three-quarters of the mixture on layers as described and then taking out
Cakes.
of the tin. The rest of the mixture is then baked in two layers. Spread on the thicker portion a layer of good jam, cover with a layer of marzipan, and place the thinner layer of cake on this. Glaze with lemon icing and ornament with marzipan fruit or preserved fruit.
For the layer of marzipan reckon ^ lb. sweet almonds, i lb. castor sugar and ^ gill rose water. (See recipe, page 224.)
Baumkuchen.
(Tree Cake.)
It is impracticable to give a recipe for this, as for the baking a special apparatus and mode of heating is necessary.
Baumkuchen are obtainable from certain firms in Berlin and elsewhere, one of the chief being Schilling, Berlin W., Kurfiirstendamm 234.
Schokoladen-Torte.
(Chocolate Cake.)
2 oz. almonds, grated in their
skins. 4 tablespoonsful flour. 4 oz. butter.
4 eggs.
4 oz. chocolate dissolved in 2 tablespoonsful water. Vanilla flavouring.
Cream the butter, add the sugar and beaten-up yolks and stir for % hour. Then add the flour, chocolate, grated almonds and the vanilla flavouring. Mix well and finally stir in the well-whisked whites of eggs. Fill a well-buttered cake tin and bake in a moderate oven for I hour.
Rehruoken.
(Saddle of Venison. —A Viennese Cake.)
6 oz. butter. 4 oz. sugar. 2 oz. flour.
6 eggs.
2 oz. almonds, grated in their skins. 4 oz. chocolate.
Cream the butter, add the sugar and yolks of eggs and stir for ^ hour. Then add the grated almonds and
2 1 6 Gebdck : Torten und Kuchen.
alternately the flour and whisked whites of eggs. Fill a special, long cake tin (obtainable from Laegemann and Söhne, WaTlstrasse, Berlin) and bake i hour. As soon as cool, cover with chocolate icing and ornament with blanched almonds, cut into strips.
Sand-Topte.
(Spongecake.)
I lb. clarified butter. I lb. potato flour. J lb. wheaten flour, lo eggs.
I lb. sugar. \ gill rum.
8 bitter almonds or vanilla flavouring.
The grated rind of i lemon.
Cream the butter, add to it 2 eggs beaten-up whole and 8 yolks and stir continuously for ^ hour. Then add the grated lemon rind and bitter almonds, and the rum. Stir in half of the two kinds of flour, mixed^ and half of the whites of eggs, whisked stiffly. When thoroughly mixed, add the remainder of the whisked whites and flour. Fill a well-buttered cake tin and bake I to I J hour. A little baking powder may be added to the flour.
Hohn-Topte.
(Poppy Cake.)
J lb. white poppy seeds. I lb. sweet almonds.
8 eggs.
f pint milk, f lb. sugar.
Records on this page
TriesteF TorteBaam-Torte (Tree Spongecake)Sohokoladen-Topte (Chocolate Cake)Rehruoken (Saddle of Venison — A Viennese Cake)Sand-Topte (Spongecake)Sand-Topte (Spongecake)Hohn-Topte (Poppy Cake)